Slow Cooker Beef Short Ribs (Print version)

Slow-cooked beef short ribs in red wine with aromatics and herbs, yielding tender meat and a glossy, savory sauce.

# What goes in:

→ 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

# Cooking steps:

01 - Season beef short ribs with salt and black pepper on all sides. In a large skillet over medium-high heat, brown short ribs on all sides for 2 to 3 minutes per side. Transfer browned ribs to the slow cooker.
02 - Add onion, carrots, celery, and garlic to the same skillet. Sauté for 3 to 4 minutes until vegetables begin to soften, then transfer to the slow cooker.
03 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce. Place thyme sprigs, rosemary sprigs, and bay leaves on top.
04 - Cover and cook on LOW for 8 hours, or until the meat is fork-tender and easily separates from the bone.
05 - Remove herb sprigs and bay leaves. Skim excess fat from the surface, if necessary. For a thicker sauce, mix cornstarch with water and stir into the slow cooker; cook on HIGH for 10 to 15 minutes until thickened. Serve short ribs hot with sauce and vegetables.

# Tips from flavorandfeast:

01 -
  • If you love hearty, luscious meat that requires almost no active work, this is the ultimate no-fuss comfort food.
  • The way the sauce blankets mashed potatoes or bread will have everyone quietly plotting for seconds.
02 -
  • One rushed browning or overcrowded pan will steam the meat—space is a must for real sear.
  • If you don’t tie the herb sprigs, expect a fun little hunt for stray leaves at the end.
03 -
  • Let the short ribs rest in the sauce, off the heat, for 15 minutes if you can—it makes them even more tender.
  • Deglazing the skillet after browning with a splash of wine or broth ensures every bit of flavor makes it into the slow cooker.

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