Slow Cooker Beef Short Ribs (Printable)

Fall-off-the-bone beef short ribs braised in red wine and aromatics for a rich, savory, tender finish.

# What You'll Need:

→ Meats

01 - 3.3 lbs beef short ribs, bone-in

→ 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 - Sprinkle short ribs evenly with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side until deeply browned. Transfer browned ribs to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the same skillet. Sauté for 3–4 minutes until vegetables begin to soften. Transfer vegetables to the slow cooker.
04 - Pour beef broth and red wine over the ribs and vegetables in the slow cooker. Stir in tomato paste and Worcestershire sauce until well blended.
05 - Nestle the thyme sprigs, rosemary sprigs, and bay leaves into the slow cooker mixture.
06 - Cover and cook on LOW for 8 hours until the ribs are extremely tender and easily separate from the bone.
07 - Remove thyme sprigs, rosemary sprigs, and bay leaves. Skim excess fat from the sauce if desired.
08 - Whisk cornstarch with water, then stir the slurry into the slow cooker. Cover and cook on HIGH for 10–15 minutes or until the sauce thickens.
09 - Present the short ribs hot, topped with the sauce and vegetables.

# Expert Suggestions:

01 -
  • The beef turns outrageously tender and soaks up every bit of that lush, herby sauce.
  • It’s the sort of dish you can set up in the morning and return to at dusk, knowing dinner will be perfect with zero fuss.
02 -
  • If you skip browning the ribs, you lose out on an unbelievable amount of flavor—I learned that the hard way.
  • Letting the herbs steep whole rather than chopped makes removal easy and keeps the sauce smooth.
03 -
  • Let the short ribs rest for several minutes before serving—the flavors mellow and the juices settle.
  • Marinate the ribs in the red wine overnight if time allows; it elevates the whole dish with hardly any extra effort.

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