Slow Cooker Beef Short Ribs (Printer-friendly)
Fall-off-the-bone beef short ribs slow-cooked in red wine and beef broth with carrots, onions and aromatic herbs.
# What you'll 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
# Method:
01 - Generously season beef short ribs on all sides with salt and black pepper.
02 - In a large skillet over medium-high heat, brown the seasoned short ribs on all sides for 2 to 3 minutes per side, then transfer to the slow cooker.
03 - In the same skillet, sauté onion, carrots, celery, and garlic for 3 to 4 minutes until they begin to soften, then transfer to the slow cooker.
04 - Pour beef broth and red wine into the slow cooker. Stir in tomato paste and Worcestershire sauce until well combined.
05 - Place thyme, rosemary, and bay leaves on top of the mixture in the slow cooker.
06 - Cover and cook on LOW for 8 hours, until the meat is very tender and pulls easily from the bones.
07 - Remove herb sprigs and bay leaves. Skim excess fat from the surface if necessary.
08 - To thicken, stir the cornstarch and water mixture into the slow cooker and cook on HIGH for 10 to 15 minutes until the sauce reaches desired consistency.
09 - Serve short ribs hot with sauce and cooked vegetables.
# Expert Tips:
01 -
- Your slow cooker does all the heavy lifting, letting the flavors deepen while you do anything else.
- It transforms humble ingredients into an impressive, company-worthy meal that couldn’t be easier.
02 -
- If you rush browning the ribs or skip it entirely, you’ll lose that signature richness in your sauce.
- Leaving the herbs as whole sprigs means you won’t spend ages fishing out tiny leaves later – cleanup made easy.
03 -
- Don’t crowd the skillet when browning the ribs; work in batches for the best sear.
- A pinch of extra tomato paste or a splash more wine can heighten the sauce’s savory edge if you like things bold.