Slow Cooker Beef Short Ribs (Print)
Slow-cooked beef short ribs braised in red wine and aromatics until tender, finished with a rich, savory sauce.
# What You 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 Make It:
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 Tips:
01 -
- The short ribs become meltingly tender with barely any effort from you — just let the slow cooker work its magic.
- Rich vegetables, rosemary, and red wine mingle into a savory sauce that makes the whole house smell like a promise kept.
02 -
- The day I skipped browning the ribs to save time, I regretted it — you really taste the difference.
- Swapping wine for extra broth totally works but you do miss a whisper of depth.
03 -
- If you marinate the ribs in wine overnight, everything becomes even more unctuous and full-bodied.
- Don&apost skip skimming the fat; it makes every spoonful taste clean and rich, not heavy.