Slow Cooker Beef Short Ribs (Printer-Friendly)
Slow-cooked beef short ribs in red wine and aromatics, fall-off-the-bone tender; perfect with mashed potatoes.
# 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 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
# How-To Steps:
01 - Sprinkle beef short ribs with salt and black pepper on all sides.
02 - In a large skillet over medium-high heat, sear the short ribs on all sides for 2 to 3 minutes per side. Transfer browned ribs to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the skillet. Cook for about 3 to 4 minutes, stirring frequently, until the vegetables begin to soften. Transfer to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce. Add thyme sprigs, rosemary sprigs, and bay leaves.
05 - Cover and cook on LOW for 8 hours, or until beef short ribs are extremely tender and meat pulls away from the bone.
06 - Remove thyme and rosemary sprigs and bay leaves. Skim excess fat from the surface, if necessary. For a thicker sauce, combine cornstarch with water and stir the mixture into the slow cooker. Cook on HIGH for another 10 to 15 minutes, until sauce has thickened.
07 - Serve hot short ribs with their sauce and vegetables ladled over each portion.
# Expert Advice:
01 -
- It’s the kind of meal that makes everyone believe you spent the whole day fussing, but your slow cooker did the work.
- The sauce becomes rich and luscious from the red wine and herbs — it transforms simple beef into something memorable.
02 -
- One rushed night, I skipped browning the meat — the flavor just wasn’t the same, so never skip this step.
- Leaving the herbs whole saves you the agony of fishing out tiny leaves later, and keeps the sauce clear and velvety.
03 -
- Skim off the fat before serving; it makes the sauce surprisingly light for such a hearty dish.
- If you really want to impress, marinate the ribs in your red wine overnight — it brings out an almost smoky sweetness.