Slow Cooker Short Ribs (Print Version)
Tender short ribs braised in red wine and herbs, served with a rich, glossy sauce over mashed potatoes or polenta.
# What You Need:
→ Beef
01 - 4 pounds bone-in beef short ribs
→ Vegetables
02 - 1 large onion, chopped
03 - 3 cloves garlic, minced
04 - 2 carrots, peeled and chopped
05 - 2 stalks celery, 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, to taste
15 - Black pepper, to taste
# Directions:
01 - Generously season the beef short ribs on all sides with salt and black pepper.
02 - Heat olive oil in a large skillet over medium-high heat. Sear short ribs for 2 to 3 minutes per side until well browned, then transfer to the slow cooker.
03 - In the same skillet, sauté onion, carrots, and celery for 3 to 4 minutes until softened. Add garlic and cook for an additional minute.
04 - Stir in tomato paste and cook for 1 minute. Deglaze the skillet with red wine or beef broth, scraping browned bits from the bottom of the pan.
05 - Pour the vegetable mixture over the seared short ribs in the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
06 - Cover and cook on low setting for 7 hours or on high for 4 to 5 hours, until the ribs are extremely tender and nearly falling off the bone.
07 - Remove bay leaves and herb stems. Skim excess fat from the sauce if desired. Serve the short ribs hot with vegetables and sauce over mashed potatoes, polenta, or noodles.
# Expert Tips:
01 -
- You’ll get restaurant-level tenderness without any tricky techniques or fuss—your slow cooker does all the work behind the scenes.
- Every spoonful is rich and full-bodied, but the recipe is reliably forgiving no matter how busy your day turns out to be.
02 -
- The first time I made this, I skipped searing—I quickly learned you absolutely cannot skip the sear if you want that wow factor.
- Deglazing the pan (even with just broth) lifts all the best flavors off the bottom; never skip that step or the magic gets left behind.
03 -
- Always brown the meat in batches—crowding the pan means steaming, not searing.
- Slip the herb sprigs in whole for easy removal later, and taste the sauce near the end to adjust seasoning perfectly.