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Slow Cooker Beef Short Ribs Recipe

Slow Cooker Beef Short Ribs Recipe

Usman Malik
This slow cooker beef short ribs recipe yields tender, flavorful ribs in a rich sauce with minimal effort. Perfect for cozy dinners, it uses simple ingredients and a hands-off approach. Ideal for 4-6 people, it’s a comforting, crowd-pleasing meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course dinner, Main dish
Cuisine American, Comfort Food
Servings 6
Calories 580 kcal

Equipment

  • 6-quart slow cooker
  • Large skillet
  • Tongs
  • Cutting board
  • Knife
  • Measuring Spoons and Cups
  • Small bowl (optional, for cornstarch)

Ingredients
  

For the Ribs:

  • 4 pounds bone-in beef short ribs about 8-10 ribs
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 large onion chopped
  • 3 medium carrots peeled and chopped
  • 3 celery stalks chopped

For the Sauce:

  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 1 cup red wine or beef broth for non-alcoholic
  • 2 cups beef broth
  • 2 tablespoons soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 2 bay leaves

For Thickening (Optional):

  • 2 tablespoons cornstarch
  • 2 tablespoons cold water

Instructions
 

Season the Ribs

  • Pat the short ribs dry with paper towels. Sprinkle evenly with salt and pepper. This boosts flavor before browning.

Brown the Ribs

  • Heat olive oil in a large skillet over medium-high heat. Sear ribs for 2-3 minutes per side until golden. Work in batches to avoid crowding.

Prep the Slow Cooker

  • Place chopped onion, carrots, and celery in the slow cooker. Arrange browned ribs on top. The veggies create a flavorful base.

Make the Sauce

  • In the same skillet, sauté garlic for 30 seconds. Add tomato paste and cook for 1 minute. Pour in wine, broth, soy sauce, Worcestershire, thyme, rosemary, and bay leaves, stirring to combine.

Pour Sauce Over Ribs

  • Transfer the sauce to the slow cooker, covering the ribs and veggies. Ensure ribs are mostly submerged. This keeps them tender.

Cook Low and Slow

  • Cover and cook on low for 7-8 hours. Ribs are done when they’re fork-tender and falling off the bone. Check at 7 hours to avoid overcooking.

Thicken the Sauce (Optional)

  • Mix cornstarch and cold water in a small bowl. Stir into the slow cooker and cook on high for 15-20 minutes. This creates a rich, glossy sauce.

Remove Bay Leaves

  • Discard the bay leaves before serving. Skim excess fat from the sauce if desired. The dish is now ready to plate.

Notes

Brown the ribs for deeper flavor, and don’t skip skimming excess fat from the sauce. Avoid lifting the slow cooker lid to maintain steady cooking. Use a liner for easy cleanup. Taste the sauce before serving to adjust seasoning.
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