Slow Cooker Beef Short Ribs (Printable)
Fall-off-the-bone beef short ribs braised in red wine with vegetables and herbs, perfect over mashed potatoes.
# 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 - 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
# How To Make:
01 - Generously season beef short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Brown the short ribs on all sides, about 2 to 3 minutes per side. Transfer seared ribs to slow cooker.
03 - Add onion, carrots, celery, and garlic to the skillet. Sauté for 3 to 4 minutes until vegetables begin to soften. Add mixture to slow cooker.
04 - Pour beef broth and red wine into slow cooker. Stir in tomato paste and Worcestershire sauce until fully blended.
05 - Nestle thyme sprigs, rosemary sprigs, and bay leaves among the ingredients in the slow cooker.
06 - Cover and cook on LOW for 8 hours, or until short ribs are extremely tender and meat easily separates from the bone.
07 - Discard bay leaves, thyme, and rosemary sprigs. Skim off any excess surface fat from sauce if visible.
08 - For a thicker sauce, combine cornstarch with cold water, then stir the mixture into the slow cooker. Switch to HIGH and cook for 10 to 15 minutes until sauce is glossy and thickened.
09 - Serve beef short ribs hot with vegetables and sauce spooned over top.
# Expert Tips:
01 -
- This recipe makes weeknight cooking feel luxurious with almost no effort& plus all the work is done by your slow cooker.
- The sauce you’re left with is practically drinkable—perfect for mopping up with bread or spooning over creamy mashed potatoes.
02 -
- Once I tried rushing the browning step and regretted it—don’t skip that sear for richer flavor.
- Adding the fresh herbs right on top changed everything& infusing every part of the stew as it cooked.
03 -
- Sear the ribs in small batches so you don’t crowd the pan and lose the caramelization.
- Don’t forget to taste and adjust the seasoning before serving—sometimes a pinch more salt can make all the difference.