Slow Cooker Beef Short Ribs (Print Page)

Tender short ribs slow-cooked in red wine and beef broth with aromatics, yielding a rich, savory sauce.

# What You Need:

→ Meats

01 - 3.3 lbs 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 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 beef short ribs with salt and black pepper on all sides. In a large skillet over medium-high heat, sear the ribs for 2 to 3 minutes per side until well-browned. Transfer browned short ribs to the slow cooker.
02 - In the same skillet, add onion, carrots, celery, and garlic. Sauté for 3 to 4 minutes until vegetables are just softened, then transfer to the slow cooker.
03 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until evenly combined.
04 - Nestle thyme, rosemary sprigs, and bay leaves among the short ribs in the cooker. Cover and cook on LOW setting for 8 hours, until meat is exceptionally tender and easily separates from the bone.
05 - Discard herb sprigs and bay leaves. Skim and remove excess fat if necessary. For a thicker sauce, stir cornstarch mixture into the slow cooker and cook on HIGH for 10 to 15 minutes until sauce reaches desired consistency.
06 - Serve short ribs hot, accompanied by the vegetables and sauce.

# Expert Tips:

01 -
  • There’s a secret joy in sneaking a taste of the sauce mid-cook, and realizing it only gets richer the longer it goes.
  • Cleanup is surprisingly easy, and the slow cooker does most of the work, leaving you to relax or fuss over your sides.
02 -
  • Once I forgot to brown the ribs, and the flavor just never reached that golden, savory depth—don’t skip that step even on a busy day!
  • Letting the sauce rest for a few minutes after cooking helps the flavors meld and makes skimming fat easier.
03 -
  • Check that your slow cooker isn’t overcrowded—space helps the heat circulate for tender ribs.
  • For the best sauce, scrape up all the brown bits from your skillet after searing and don’t waste a drop.

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