Slow Cooker Beef Short Ribs (Printable view)

Fall-off-the-bone beef short ribs braised in red wine and aromatics, served with vegetables and a rich sauce.

# What You'll Need:

→ Meat

01 - 3.3 lbs bone-in beef short ribs

→ Vegetables

02 - 1 large onion, chopped
03 - 3 carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 4 garlic cloves, 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 - 1/2 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

# Steps:

01 - Sprinkle beef short ribs evenly with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high. Brown short ribs on all sides for 2 to 3 minutes per side; transfer ribs to the slow cooker.
03 - In the same skillet, sauté onion, carrots, celery, and garlic for 3 to 4 minutes until slightly softened. Add vegetables to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until well incorporated.
05 - Place thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until beef is extremely tender and pulls away from the bone easily.
07 - Remove and discard herb sprigs and bay leaves. Skim any excess fat from the cooking liquid if necessary.
08 - If a thicker sauce is desired, stir cornstarch slurry into the cooker, increase to HIGH, and cook for 10 to 15 minutes until the sauce thickens.
09 - Serve short ribs hot, spooning sauce and vegetables over the top.

# Expert Advice:

01 -
  • You can set it and nearly forget it, then act like you worked magic all day when it&aposs done.
  • The beef emerges so tender there&aposs no need for a knife, and the sauce is pure comfort in a bowl.
02 -
  • If you rush the cooking or use high heat, the meat won&apost reach that dreamlike tenderness – patience is non-negotiable here.
  • Letting the sauce rest for a few minutes after thickening makes the flavors meld and the fat easier to skim off.
03 -
  • Marinating the ribs in red wine overnight, if you have the time, transforms the flavor from good to outstanding.
  • Tie your fresh herbs into a bundle for easy removal before serving; no one likes fishing out rogue stems at the table.

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