Slow Cooker Short Ribs (Printable)
Fall-off-the-bone short ribs braised with red wine, thyme and rosemary for a hearty, comforting main.
# What You'll Need:
→ Beef
01 - 4 pounds bone-in beef short ribs
→ Vegetables
02 - 1 large onion, chopped
03 - 3 garlic cloves, minced
04 - 2 carrots, peeled and chopped
05 - 2 celery stalks, chopped
→ Sauce & Seasoning
06 - 1 cup beef broth
07 - 1 cup dry red wine or additional beef broth
08 - 1/4 cup tomato paste
09 - 2 tablespoons Worcestershire sauce
10 - 2 tablespoons olive oil
11 - 2 sprigs fresh thyme or 1 teaspoon dried thyme
12 - 2 sprigs fresh rosemary or 1 teaspoon dried rosemary
13 - 2 bay leaves
14 - Salt and ground black pepper, to taste
# How-To Steps:
01 - Generously season beef short ribs with salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear short ribs on all sides until well-browned, about 2 to 3 minutes per side. Transfer browned ribs to slow cooker.
03 - In the same skillet, sauté onion, carrots, and celery for 3 to 4 minutes until softened. Add minced garlic and cook for an additional minute.
04 - Add tomato paste to vegetables in the skillet, stirring and cooking for 1 minute. Pour in red wine or additional beef broth, scraping up browned bits from the pan.
05 - Transfer vegetables and sauce to the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
06 - Cover and cook on low for 7 hours or on high for 4 to 5 hours, until the short ribs are tender and falling off the bone.
07 - Remove bay leaves and herb stems. Skim excess fat from the sauce if desired. Serve short ribs with vegetables and sauce over mashed potatoes, polenta, or egg noodles.
# Expert Advice:
01 -
- It requires minimal hands-on work, but the results taste like you&apose spent hours in the kitchen.
- The slow simmer transforms ordinary short ribs into pure comfort with flavors so deep you&apoll want to dip everything into the sauce.
02 -
- Once I rushed the searing step and regretted it—the deep caramelization you get from patience truly pays off in flavor.
- Removing the herb stems and bay leaves before serving makes the dish feel restaurant-level (and avoids awkward bites).
03 -
- Brown the ribs in batches—crowding the pan makes it steam, not sear.
- If you want an ultra-silky sauce, blend it with an immersion blender before serving.