Slow Cooker Beef Short Ribs (Printable)
Tender beef short ribs slow-cooked in red wine with aromatic vegetables and herbs.
# What You'll Need:
→ Meats
01 - 3.3 pounds bone-in beef short ribs
→ Vegetables
02 - 1 large onion, chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 cloves garlic, minced
→ Liquids
06 - 1 cup beef broth
07 - 1 cup dry red wine
08 - 2 tablespoons tomato paste
09 - 2 tablespoons Worcestershire sauce
→ Spices & Herbs
10 - 1 teaspoon salt
11 - 0.5 teaspoon black pepper
12 - 2 sprigs fresh thyme
13 - 2 sprigs fresh rosemary
14 - 2 bay leaves
→ Optional for thickening
15 - 2 tablespoons cornstarch mixed with 2 tablespoons water
# How to Cook:
01 - Generously season the beef short ribs with salt and black pepper on all sides. In a large skillet set over medium-high heat, sear the short ribs for 2 to 3 minutes per side until evenly browned. Transfer the meat to the slow cooker.
02 - In the same skillet, add chopped onion, sliced carrots, celery, and minced garlic. Sauté for 3 to 4 minutes until the vegetables begin to soften. Add the sautéed vegetables to the slow cooker.
03 - Pour beef broth and dry red wine into the slow cooker. Add tomato paste and Worcestershire sauce, stirring gently to combine with the other ingredients.
04 - Arrange fresh thyme sprigs, rosemary sprigs, and bay leaves in the slow cooker. Cover and cook on low setting for 8 hours, or until the beef is exceptionally tender and falling off the bone.
05 - Remove sprigs of herbs and bay leaves. Skim any excess fat from the top. If a thicker sauce is desired, stir in the cornstarch and water slurry and cook on high heat in the slow cooker for 10 to 15 minutes until thickened. Serve the short ribs hot with the sauce and vegetables spooned over the top.
# Expert Advice:
01 -
- The slow cooker handles all the heavy lifting—just set it and let your kitchen fill with mouthwatering aromas.
- This dish transforms the toughest cut into melt-in-your-mouth perfection, making you look like a pro with minimal fuss.
02 -
- If you skip browning the ribs, you’ll miss out on a huge flavor payoff—I learned that the hard way.
- Sautéing the vegetables before slow cooking brings out hidden sweetness and makes the finished dish taste richer.
03 -
- Liberally season the ribs before browning—trust me, that’s the key to deep flavor throughout the dish.
- Use a wine you genuinely enjoy drinking; a splash in your glass while cooking is never a bad idea.