Slow Cooker Beef Short Ribs (Printable Version)

Fall-off-the-bone short ribs slow-braised with red wine, aromatics and herbs; serve with mashed potatoes or polenta.

# 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 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 It:

01 - Generously season all sides of beef short ribs with salt and black pepper.
02 - Heat a large skillet over medium-high. Sear short ribs 2–3 minutes per side until deeply browned. Transfer to the slow cooker.
03 - Add onion, carrots, celery, and garlic to the same skillet. Sauté 3–4 minutes until slightly softened, then transfer to slow cooker.
04 - Pour in beef broth and red wine. Stir in tomato paste and Worcestershire sauce.
05 - Place thyme, rosemary, and bay leaves into the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or until meat is tender and pulls easily from the bone.
07 - Discard herb sprigs and bay leaves. Skim excess fat from the surface if necessary.
08 - If a thicker sauce is desired, stir in cornstarch slurry and cook on HIGH for 10–15 minutes until sauce thickens.
09 - Arrange short ribs and vegetables on plates. Spoon sauce over and serve hot.

# Expert Tips:

01 -
  • The secret: low and slow cooking transforms even the toughest ribs into meltingly tender beef you barely need a fork for.
  • It makes your kitchen smell incredible, and it's impossible not to feel instantly at home when you lift the lid.
02 -
  • I learned the hard way not to skip searing the meat—the sauce just isn’t the same without that deep, caramelized base.
  • Layering the vegetables under the ribs helps them cook evenly and prevents sticking.
03 -
  • The meat is even more tender the next day—make ahead and reheat if you have time.
  • Browning everything first, though extra work, gives that wow-factor flavor.

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