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Slow Cooker Short Ribs Recipe

Slow Cooker Short Ribs

iamwinfred
These Slow Cooker Short Ribs are the ultimate set-it-and-forget-it comfort meal. Bone-in beef short ribs are seared to a deep golden crust, then slow-cooked for hours in a rich braising liquid of red wine, beef broth, aromatics, and Worcestershire sauce until the meat is so tender it practically falls off the bone. The braising liquid transforms into a velvety, restaurant-worthy sauce that makes every bite feel indulgent and special.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6 servings
Calories 550 kcal

Equipment

  • 6-quart slow cooker Or larger
  • Large cast iron skillet Or heavy-bottomed pan, 12-inch recommended
  • Chef's knife
  • Cutting board
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Small bowl For cornstarch slurry
  • Tongs
  • Paper towels For patting ribs dry
  • Fine-mesh strainer (optional) For straining the sauce

Ingredients
  

  • 3-4 lbs bone-in beef short ribs About 1.4–1.8kg, approximately 6–8 pieces
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion Roughly chopped
  • 4 garlic cloves Minced
  • 3 medium carrots Cut into 1-inch pieces
  • 3 celery stalks Cut into 1-inch pieces
  • 2 tbsp tomato paste
  • 1 cup dry red wine 240ml; Cabernet Sauvignon or Merlot recommended
  • 2 cups low-sodium beef broth 480ml
  • 2 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1 tbsp Worcestershire sauce

For the Sauce (Optional Thickener)

  • 1 tbsp cornstarch Mixed with 2 tablespoons cold water to make a slurry

For Garnish

  • fresh parsley Chopped

Instructions
 

  • Pat all surfaces of the short ribs thoroughly dry with paper towels, then season every side generously with 1 tsp kosher salt and 1 tsp black pepper. Let the seasoned ribs rest at room temperature for 10 minutes before searing.
  • Heat a large cast iron skillet over medium-high heat for 2–3 minutes, then add 2 tbsp olive oil. Sear the ribs in a single layer (in batches if needed) for 3–4 minutes per side until a deep mahogany crust forms on all sides, then transfer to the slow cooker.
  • In the same skillet over medium heat, cook the onion, carrots, and celery for 4–5 minutes until softened, then add the garlic and cook for 1 minute more. Stir in the tomato paste and cook for 1–2 minutes until it darkens to a brick-red color.
  • Pour the red wine into the skillet and increase heat to medium-high, scraping up all browned bits from the bottom of the pan. Simmer for 2 minutes until reduced by about half.
  • Add the beef broth and Worcestershire sauce to the skillet, stir to combine, and bring to a brief simmer. Pour the entire contents over the ribs in the slow cooker, then tuck in the rosemary, thyme, and bay leaves.
  • Place the lid on the slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until the meat is completely tender and pulls away from the bone easily. Do not lift the lid during cooking.
  • Remove the ribs and discard the herb sprigs and bay leaves. For a thicker sauce, strain the braising liquid into a saucepan, whisk in the cornstarch slurry, and simmer over medium heat for 1–2 minutes until glossy. Spoon sauce over the ribs and garnish with fresh parsley.

Notes

  • Never skip the sear. The browning creates deep flavor compounds that the slow cooker alone cannot replicate. Ten minutes of searing makes a significant difference in the final dish.
  • Use bone-in short ribs for the best results. The bones release gelatin during cooking, which gives the braising liquid a rich, velvety body. Boneless short ribs work but produce a slightly less luxurious sauce.
  • Choose a dry red wine you would actually drink. Cabernet Sauvignon, Merlot, and Côtes du Rhône all work well. Avoid anything labeled cooking wine as it is low quality and overly salty.
  • To skip the wine, replace it with additional beef broth plus 1 tablespoon balsamic vinegar and 1 teaspoon soy sauce to replicate the acidity and depth.
  • The LOW setting is strongly preferred over HIGH. The longer, gentler cooking allows collagen to fully melt, resulting in more tender, silkier meat and a richer sauce.
  • Make it ahead. Short ribs taste even better the next day after flavors have had time to meld. Refrigerate overnight and lift off the solidified fat layer before reheating for a cleaner, more refined sauce.
  • Store leftovers in an airtight container with the braising liquid for up to 4 days in the refrigerator, or freeze for up to 3 months.
  • Reheat gently on the stovetop over medium-low heat, covered, for 10–15 minutes. Avoid high heat which can dry the meat out.
  • Serve over creamy mashed potatoes, wide egg noodles, pappardelle pasta, soft polenta, or with crusty bread for soaking up the sauce.
  • For an Asian-inspired variation, replace the red wine and Worcestershire with soy sauce, hoisin sauce, fresh ginger, sesame oil, rice vinegar, and a tablespoon of brown sugar.

Nutrition

Serving: 1ServingCalories: 550kcalCarbohydrates: 10gProtein: 40gFat: 33gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 115mgSodium: 510mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 65IUVitamin C: 8mgCalcium: 5mgIron: 22mg
Keyword beef short ribs recipe, braised short ribs, crockpot short ribs, fall off the bone short ribs, slow cooker short ribs
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