Slow Cooker Beef Short Ribs (Printable Version)
Slow-cooked beef short ribs braised in red wine and beef broth with aromatics and herbs, served hot with savory sauce.
# 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 - Generously season beef short ribs with salt and black pepper on all sides.
02 - In a large skillet over medium-high heat, brown short ribs on all sides for 2 to 3 minutes per side, then transfer to slow cooker.
03 - Add chopped onion, carrots, celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until slightly 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 combined.
05 - Nestle fresh thyme sprigs, rosemary sprigs, and bay leaves among the ingredients in the slow cooker.
06 - Cover and cook on low setting for 8 hours, until meat is extremely tender and separates easily from the bone.
07 - Remove thyme, rosemary, and bay leaves. Skim any excess fat from the surface of the sauce as needed.
08 - For a thicker sauce, mix cornstarch with cold water and stir into the slow cooker. Cook on high for an additional 10 to 15 minutes until thickened.
09 - Ladle beef short ribs with sauce and vegetables onto plates and serve hot.
# Expert Tips:
01 -
- Your whole house will smell intoxicating and make everyone impatient for dinner.
- It's nearly impossible to mess up, and the results are pure comfort food with hardly any effort.
02 -
- Browning the ribs is worth the extra pan—it brings out flavors that you just can’t fake later on.
- Don’t rush the cooking; patience is rewarded with truly fork-tender meat.
03 -
- If you skim the fat before thickening, the sauce shines without being greasy.
- Tie up herbs with kitchen twine for easy removal and no stray leaves.