Slow Cooker Beef Short Ribs (Printable)

Slow-cooked beef short ribs in red wine and broth with carrots, onions, and herbs; rich, tender, and hearty.

# What You'll Need:

→ Meats

01 - 3.3 pounds 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 - Generously season the beef short ribs with salt and black pepper on all sides.
02 - Heat a large skillet over medium-high. Sear the short ribs for 2–3 minutes per side until evenly browned. Transfer the seared short ribs to the slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the skillet. Sauté for 3–4 minutes until the vegetables are just softened, then transfer to the slow cooker.
04 - Pour beef broth and dry red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until blended.
05 - Arrange thyme sprigs, rosemary sprigs, and bay leaves on top of the beef and vegetables in the slow cooker.
06 - Cover and cook on LOW setting for 8 hours, or until short ribs are fork tender and meat separates from the bone.
07 - Remove and discard herb sprigs and bay leaves. Skim any excess fat from the surface of the sauce.
08 - If a thicker sauce is desired, combine cornstarch with water, and stir the mixture into the slow cooker. Switch to HIGH and cook an additional 10–15 minutes until sauce is thickened.
09 - Portion beef short ribs with their vegetables and sauce, serving hot.

# Expert Advice:

01 -
  • You can walk away and let the slow cooker do all the heavy lifting, making it impossible to dry out or overcook the meat.
  • The combination of wine, aromatic vegetables, and fresh herbs creates a sauce so rich, it feels like a chef&aposs secret—you just throw everything in and wait.
02 -
  • If you rush the searing step or skip it, the flavor just isn&apost; the same—let them brown properly for big payoff.
  • Pull out the herbs before serving or you&aposll be fishing out prickly stems at the table, and nobody enjoys that surprise.
03 -
  • Browning the meat in batches gives more space for crust to form and prevents steaming in the pan.
  • A little tomato paste goes a long way—don't add more unless you love that rich tang.

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