Slow Cooker Beef Short Ribs (Printable)

Slow-cooked beef short ribs in red wine with aromatic vegetables and herbs; tender meat and rich pan 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 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 ground 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 on all sides with salt and pepper.
02 - Heat a large skillet over medium-high heat. Brown short ribs on all sides for 2 to 3 minutes per side. Transfer browned ribs to slow cooker.
03 - Add chopped onion, sliced carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables are softening. Add to slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce.
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 ribs are extremely tender and the meat is nearly falling off the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim off excess fat from the top if necessary.
08 - If a thicker sauce is desired, mix cornstarch and water until smooth. Stir into the slow cooker and cook on HIGH for 10 to 15 minutes, or until the sauce has thickened.
09 - Plate beef short ribs with their sauce and vegetables while hot.

# Expert Hints:

01 -
  • Letting beef and wine mingle all day in one pot delivers a depth of flavor that feels almost effortless.
  • The tenderness is legendary—there are no dry, tough bites here, just juicy meat that melts away.
02 -
  • Once, I forgot to brown the ribs first—the dish was still tender, but that deep flavor just didn't appear.
  • Letting the sauce rest a few minutes after cooking made it richer and easier to skim; patience rewarded every time.
03 -
  • Letting everything sit in the slow cooker (OFF) for ten minutes before serving makes the flavor pop and the meat nearly fall apart by itself.
  • For a glossy sauce, whisk in a knob of cold butter at the end—no one will guess, but they'll notice how good it is.

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