Slow Cooker Beef Short Ribs (Printable version)
Fall-off-the-bone beef short ribs slow-cooked in red wine and aromatics, served with vegetables and rich sauce.
# List of ingredients:
→ 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 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
# Directions:
01 - Sprinkle beef short ribs evenly with salt and pepper on all sides.
02 - Heat a large skillet over medium-high. Sear short ribs on all sides until well-browned, about 2 to 3 minutes per side. Transfer to the slow cooker.
03 - In the same skillet, add onion, carrots, celery, and garlic. Sauté for 3 to 4 minutes until just softened. Transfer vegetables 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 - Tuck thyme, rosemary, and bay leaves among the ribs in the slow cooker.
06 - Cover and cook on LOW for 8 hours until the meat is exceptionally tender and nearly falls off the bone.
07 - Discard thyme, rosemary sprigs, and bay leaves. Skim any excess fat from the surface of the sauce.
08 - If a thicker sauce is desired, stir cornstarch and water mixture into the slow cooker. Switch to HIGH and cook 10 to 15 minutes, stirring occasionally, until sauce thickens.
09 - Serve beef short ribs hot, spooning sauce and vegetables over each portion.
# Expert Advice:
01 -
- There’s something magic about the way the beef turns meltingly tender after a slow day’s cook, like you’ve unlocked a restaurant secret in your own kitchen.
- I still marvel at the way the vegetables sweeten the sauce—it’s a reliable hit with whoever sits at my table, even the lifelong picky eaters.
02 -
- I once skipped browning the ribs to save time, but the result was flat and pale—never again.
- Learning to let the slow cooker work its magic undisturbed is the secret to that signature fall-off-the-bone texture.
03 -
- I always tie my herb sprigs together with kitchen twine—removing them is a cinch at the end, no fishing required.
- Browning your tomato paste until it darkens boosts both color and flavor, making the sauce sing.