Slow Cooker Short Ribs (Print Version)
Slow-cooked beef short ribs in a rich, aromatic sauce, served with vegetables over mashed potatoes or polenta.
# What You'll 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 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, to taste
15 - Black pepper, to taste
# How to Make It:
01 - Generously season the beef short ribs with salt and black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for 2 to 3 minutes per side until well browned. Transfer browned ribs to the slow cooker.
03 - In the same skillet, add chopped onion, carrots, and celery. Sauté for 3 to 4 minutes until softened, then add minced garlic and cook for an additional minute.
04 - Stir tomato paste into the vegetables and cook for 1 minute. Deglaze the pan with red wine, scraping any browned bits from the bottom.
05 - Transfer the vegetable mixture and sauce to the slow cooker. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves.
06 - Cover and cook on low for 7 hours or on high for 4 to 5 hours, until the ribs are exceptionally tender and falling off the bone.
07 - Remove bay leaves and herb stems. Skim any excess fat from the top of the sauce if desired. Serve the short ribs with sauce and vegetables over mashed potatoes, polenta, or noodles.
# Expert Advice:
01 -
- The slow cooker secretly does all the heavy lifting, letting you go about your day while flavors deepen effortlessly.
- This dish turns even a chilly weeknight into a cozy, elegant occasion—everyone asks for seconds.
02 -
- Skipping the sear will rob you of the flavor-packed browned bits that truly make the sauce irresistible.
- Deglazing the pan can look intimidating, but scraping those caramelized bits is where the magic (and the deep flavor) hides.
03 -
- If you let the cooked ribs rest for 10 minutes before serving, the sauce thickens and becomes even more luscious.
- A splash of balsamic vinegar at the end brightens the whole dish in a way no one expects.