Slow Cooker Beef Short Ribs (Printable)

Tender beef short ribs braised in red wine and aromatics, finished with thyme and rosemary; perfect with mashed potatoes.

# What You Need:

→ 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 garlic cloves, 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 ground 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 on all sides with salt and ground black pepper.
02 - Heat a large skillet over medium-high. Sear short ribs on each side for 2 to 3 minutes until browned, then transfer to the slow cooker.
03 - Add chopped onion, sliced carrots, sliced celery, and minced garlic to the skillet. Sauté for 3 to 4 minutes until aromatic and 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 fully incorporated.
05 - Nestle in thyme sprigs, rosemary sprigs, and bay leaves among the ribs and vegetables.
06 - Cover and cook on LOW for 8 hours, until beef is exceptionally tender and falling off the bone.
07 - Remove herb sprigs and bay leaves. Skim off any excess fat from the cooking liquid if needed.
08 - For a thicker sauce, mix cornstarch with water and stir into the slow cooker. Switch to HIGH and cook for 10 to 15 minutes until sauce thickens.
09 - Serve hot short ribs with vegetables and spoon sauce over the top.

# Expert Tips:

01 -
  • The beef turns out so tender you barely need a knife—it's like magic every time.
  • This recipe creates a sauce so flavorful, you'll want to mop up every drop with your favorite bread.
02 -
  • If you skip browning the meat, you'll miss out on the deep, roasted flavors that make this dish sing.
  • The sauce thickens more as it cools—give it a few minutes before serving if you want a perfect texture.
03 -
  • If you need to speed things up, sear the ribs in advance—they’ll still develop full flavor in the slow cooker.
  • Let the sauce reduce on the stove after cooking for a thicker, more concentrated finish.

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