Slow Cooker Beef Short Ribs (Printable)

Slow-cooked beef short ribs braised in red wine and aromatics until tender, finished with a rich, savory sauce.

# 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

# Directions:

01 - Generously season the short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat and sear the short ribs for 2 to 3 minutes per side until browned. Transfer the ribs to the slow cooker.
03 - Add chopped onion, sliced carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until vegetables begin to soften, then transfer to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until combined.
05 - Arrange fresh thyme, rosemary, and bay leaves over the mixture in the slow cooker.
06 - Cover the slow cooker and cook on LOW for 8 hours until ribs are exceptionally tender and meat easily separates from the bone.
07 - Discard bay leaves and herb sprigs. Skim excess fat from the surface, if necessary.
08 - For a thicker sauce, mix cornstarch with water and stir into the slow cooker. Cook on HIGH for an additional 10 to 15 minutes until sauce thickens.
09 - Portion the short ribs hot with sauce and vegetables.

# 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.

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