Slow Cooker Short Ribs (Printer-friendly)

Slow-cooked, fall-off-the-bone beef short ribs in a savory red wine and herb sauce.

# What You 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 freshly ground black pepper, to taste

# How to Make It:

01 - Generously season beef short ribs with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear short ribs on each side for 2 to 3 minutes until well browned. Transfer browned short ribs to the slow cooker.
03 - In the same skillet, add chopped onion, carrots, and celery. Cook for 3 to 4 minutes until vegetables soften. Add minced garlic and sauté for 1 minute more.
04 - Stir tomato paste into the sautéed vegetables and cook for 1 minute. Pour in red wine, scraping up any browned bits from the pan bottom.
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 heat for 7 hours, or on high for 4 to 5 hours, until short ribs are fork-tender and easily pull away from the bone.
07 - Remove bay leaves and herb stems before serving. Skim excess fat from the sauce if desired. Serve short ribs with sauce and vegetables over mashed potatoes, polenta, or egg noodles.

# Expert Tips:

01 -
  • If you want a dinner that feels like a reward after a long day, these short ribs deliver every time.
  • The leftovers somehow taste even better—it's the rare dish no one minds eating twice.
02 -
  • Once, forgetting to sear the ribs left the flavor disappointingly flat—don’t skip it, even if you’re tempted.
  • Using fresh herbs instead of dried for the first time made the sauce sing; they really do make a difference.
03 -
  • Don’t overcrowd the pan when searing; brown the ribs in batches if needed.
  • Blending the sauce before serving creates a silky finish that feels a touch luxurious.

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