Go Back
Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

Steven
This slow cooker short ribs recipe delivers melt-in-your-mouth tender beef with a rich, savory gravy that fills your home with mouthwatering aromas. With minimal effort, you can enjoy restaurant-quality results perfect for special family dinners or cozy Sunday suppers.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 685 kcal

Equipment

  • 6-quart slow cooker with lid
  • Large skillet or Dutch oven - for searing
  • Kitchen tongs
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Small bowl - for cornstarch slurry
  • Ladle
  • Fine-mesh strainer - optional, for straining gravy
  • Medium saucepan - for thickening gravy on stovetop

Ingredients
  

  • 4 pounds bone-in beef short ribs - 1.8 kg, preferably English-cut
  • 2 tablespoons olive oil - 30 ml
  • 1 large yellow onion - diced
  • 4 cloves garlic - minced
  • 2 medium carrots - about 1 cup or 150g, peeled and cut into 2-inch pieces
  • 2 ribs celery - cut into 2-inch pieces
  • 1.5 cups dry red wine - 360 ml, such as Cabernet Sauvignon or Merlot
  • 2 cups beef broth - 480 ml, preferably low-sodium
  • 3 tablespoons tomato paste - 45 g
  • 2 tablespoons Worcestershire sauce - 30 ml
  • 3 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 bay leaves
  • 1 teaspoon kosher salt - 6 g, plus more to taste
  • 0.5 teaspoon freshly ground black pepper - 2 g, plus more to taste
  • 2 tablespoons cornstarch - 16 g
  • 2 tablespoons cold water - 30 ml
  • fresh parsley - chopped, for garnish

Instructions
 

  • Pat the short ribs completely dry with paper towels. Season all sides generously with salt and pepper. Let rest at room temperature for 15-20 minutes.
  • Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the ribs in batches for 2-3 minutes per side until deep golden-brown. Transfer to the slow cooker.
  • In the same skillet, cook the diced onion for 4-5 minutes until softened. Add the garlic and cook for 1 minute, stirring constantly. Scrape up any browned bits from the pan bottom.
  • Pour in the red wine and simmer for 3-4 minutes to cook off the alcohol. Stir in the tomato paste and Worcestershire sauce, then add the beef broth and bring to a simmer.
  • Pour the braising liquid over the ribs in the slow cooker. Add the carrots and celery, then tuck in the thyme, rosemary, and bay leaves. Ensure ribs are mostly submerged.
  • Cover and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the meat is fork-tender and falling off the bone. Resist opening the lid during cooking.
  • Transfer the ribs to a serving platter and tent with foil. Discard the herb sprigs and bay leaves. Skim excess fat from the braising liquid.
  • In a small bowl, whisk cornstarch with cold water. Pour the braising liquid into a saucepan, bring to a simmer, and whisk in the slurry. Cook 3-5 minutes until thickened. Season to taste.
  • Return the short ribs to the slow cooker or arrange on a platter. Pour the thickened gravy over the top, garnish with parsley, and serve hot.

Notes

  • Choose the right cut: Look for English-cut bone-in short ribs with good marbling. The bones add flavor and body while the fat keeps the meat juicy.
  • Don't skip searing: This step creates a caramelized crust through the Maillard reaction, adding deep, complex flavor that slow cooking alone can't achieve.
  • Use a good wine: Since wine is a primary flavor component, choose something you'd enjoy drinking. Avoid "cooking wines" which often contain added salt.
  • Low and slow is key: Cooking on LOW for 8-9 hours yields more tender results than the HIGH setting, allowing connective tissue to break down gently.
  • Remove excess fat: Skimming the fat before making gravy prevents a greasy texture and allows other flavors to shine through.
  • Let it rest (make-ahead tip): Refrigerate the cooked ribs and liquid overnight. The fat will solidify for easy removal, and the flavors will deepen.
  • Adjust consistency: If your gravy is too thin, make more cornstarch slurry. If too thick, thin with additional beef broth.
  • Boneless option: Use boneless short ribs and reduce cooking time to 6-7 hours on LOW or 3-4 hours on HIGH.
  • No wine? Replace with equal amount of beef broth plus 2 tablespoons of balsamic or red wine vinegar for acidity.
  • Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Keyword beef short ribs, braised short ribs, comfort food, slow cooker short ribs