Slow cooker beef short ribs become tender and deeply flavorful after several hours of gentle cooking. Bone-in short ribs are browned first, then cooked with onion, carrots, garlic, red wine, beef broth, tomato paste, and herbs.
As the ribs cook, their connective tissue softens and enriches the braising liquid. The finished sauce is strained, defatted, and thickened into a savory gravy that pairs naturally with mashed potatoes or buttered noodles.
This recipe requires some initial stovetop preparation, but the slow cooker handles most of the cooking.
Why You’ll Love This Recipe
- Slow cooking transforms short ribs into fork-tender beef.
- Browning the ribs builds deeper flavor in the meat and sauce.
- The cooking liquid becomes a rich gravy for serving.
- Most of the cooking time is hands-off.
- The recipe can be prepared a day ahead.
- Leftovers reheat well and can be frozen.
Ingredients
- 4 pounds bone-in English-cut beef short ribs: Thick, meaty ribs are ideal for slow cooking.
- 2 teaspoons kosher salt: Seasons the beef.
- 1 teaspoon ground black pepper: Adds mild warmth.
- 2 tablespoons olive oil: Used to brown the short ribs.
- 1 large yellow onion, diced: Adds sweetness and depth.
- 2 large carrots, cut into 1-inch pieces: Add sweetness and body to the sauce.
- 2 celery stalks, cut into 1-inch pieces: Contribute savory flavor.
- 4 garlic cloves, minced: Add aromatic depth.
- 2 tablespoons tomato paste: Concentrates the sauce and balances its richness.
- 1 cup dry red wine: Helps deglaze the skillet and adds complexity.
- 1 1/2 cups low-sodium beef broth: Provides moisture for slow cooking.
- 1 tablespoon Worcestershire sauce: Adds savory flavor.
- 1 teaspoon dried thyme: Complements the beef.
- 1/2 teaspoon dried rosemary: Adds a subtle earthy note.
- 2 bay leaves: Flavor the braising liquid.
- 2 tablespoons cornstarch: Thickens the sauce.
- 2 tablespoons cold water: Combines with the cornstarch to make a slurry.
- 2 tablespoons chopped fresh parsley, optional: Adds color before serving.
Ingredient Substitutions
- Bone-in short ribs: Boneless beef short ribs can be used, but they may cook slightly faster.
- Dry red wine: Replace it with an additional cup of beef broth and 1 tablespoon of balsamic vinegar.
- Beef broth: Beef stock can be used for a richer sauce.
- Olive oil: Use avocado oil or another neutral high-heat cooking oil.
- Dried thyme: Substitute 1 tablespoon fresh thyme leaves.
- Dried rosemary: Use 1 teaspoon finely chopped fresh rosemary.
- Cornstarch: Use 3 tablespoons all-purpose flour mixed with 1/4 cup cold water.
How to Make Slow Cooker Beef Short Ribs
- Prepare the short ribs.
Pat the short ribs thoroughly dry with paper towels. Trim away any unusually thick pieces of exterior fat, but leave the marbling within the meat. - Season the beef.
Sprinkle every side of the short ribs evenly with the kosher salt and black pepper. - Heat the skillet.
Heat 1 tablespoon of olive oil in a large, heavy skillet over medium-high heat. The oil should shimmer before the ribs are added. - Brown the first batch.
Add half of the short ribs without crowding the skillet. Brown for 3 to 4 minutes per side, until a dark crust develops. Transfer the ribs to a 6-quart or larger slow cooker. - Brown the remaining ribs.
Add the remaining tablespoon of oil if needed. Brown the rest of the ribs and transfer them to the slow cooker. - Cook the vegetables.
Reduce the skillet heat to medium. Add the onion, carrots, and celery. Cook for 5 to 6 minutes, stirring occasionally, until the onion begins to soften. - Add the garlic and tomato paste.
Stir in the garlic and tomato paste. Cook for about 1 minute, stirring constantly, until the mixture is fragrant and the tomato paste darkens slightly. - Deglaze with wine.
Pour the red wine into the skillet. Scrape the bottom with a wooden spoon to release the browned pieces. Simmer for 3 to 4 minutes, until the wine reduces slightly. - Build the braising liquid.
Add the beef broth and Worcestershire sauce. Stir in the thyme and rosemary, then bring the mixture to a gentle simmer. - Fill the slow cooker.
Pour the vegetables and braising liquid over the short ribs. Add the bay leaves. The ribs do not need to be completely submerged. - Slow-cook the ribs.
Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours. The ribs are ready when the meat is fork-tender and beginning to pull away from the bones. - Rest the beef.
Carefully transfer the short ribs to a platter. Cover them loosely with foil and let them rest while preparing the gravy. Discard any loose bones and the bay leaves. - Strain and defat the liquid.
Strain the cooking liquid into a saucepan, pressing gently on the vegetables. Skim excess fat from the surface with a spoon. The softened vegetables may be served with the ribs or discarded after flavoring the sauce. - Thicken the gravy.
Bring approximately 2 cups of the cooking liquid to a gentle simmer. Whisk the cornstarch and cold water together, then slowly stir the slurry into the saucepan. - Finish the sauce.
Simmer for 2 to 3 minutes, whisking frequently, until the sauce coats the back of a spoon. Taste and adjust the salt and pepper. - Serve.
Spoon the gravy over the short ribs and garnish with parsley, if using. Serve hot.
Tips for the Best Slow Cooker Beef Short Ribs
- Choose thick English-cut short ribs with plenty of meat over the bones.
- Pat the ribs dry before searing to encourage browning.
- Brown the ribs in batches so the skillet remains hot.
- Simmer the wine briefly to reduce its raw flavor.
- Keep the ribs partially exposed rather than completely covering them with liquid.
- Cook until the meat separates easily with a fork.
- Remove excess fat from the cooking liquid before thickening the gravy.
Common Mistakes to Avoid
Skipping the Browning Step
Short ribs will cook without searing, but browning creates important flavor in both the meat and sauce.
Crowding the Skillet
Crowded meat releases moisture and steams instead of browning. Work in batches and leave space between the ribs.
Adding Too Much Liquid
The slow cooker traps moisture, and the beef releases additional juices. The ribs do not need to be submerged.
Removing the Ribs Too Early
Short ribs can be fully cooked but still tough. Continue cooking until the connective tissue has softened and the meat is fork-tender.
Failing to Remove Excess Fat
Short ribs release a considerable amount of fat. Skimming the cooking liquid produces a more balanced gravy.
Variations
Balsamic Short Ribs
Replace the red wine with additional beef broth and add 3 tablespoons of balsamic vinegar to the braising liquid.
Mushroom Short Ribs
Add 8 ounces of quartered cremini mushrooms during the final 2 hours of cooking on low.
Garlic Herb Short Ribs
Increase the garlic to 6 cloves and use fresh thyme and rosemary instead of dried herbs.
Spicy Short Ribs
Add 1/2 teaspoon crushed red pepper flakes and 1 teaspoon smoked paprika to the braising liquid.
Barbecue Short Ribs
Omit the wine, tomato paste, thyme, and rosemary. Use 1 cup beef broth and 1 1/2 cups barbecue sauce as the cooking liquid.
What to Serve With Slow Cooker Beef Short Ribs
- Creamy mashed potatoes
- Buttered egg noodles
- Creamy polenta
- Roasted carrots
- Green beans
- Crusty bread
How to Store
Allow the short ribs and sauce to cool before transferring them to airtight containers. Refrigerate for 3 to 4 days. Store the beef in some of the sauce to help it remain moist.
Short ribs can be especially convenient to prepare ahead. After refrigeration, the fat solidifies on the surface of the sauce and can be removed easily before reheating.
Reheat the ribs gently in a covered saucepan or baking dish with the sauce. Use low heat to prevent the meat from drying out.
The cooked short ribs and sauce can be frozen for up to 3 months. Thaw them overnight in the refrigerator before reheating.
Frequently Asked Questions
What type of short ribs should I buy?
Look for English-cut beef short ribs. These are thick pieces cut parallel to the bone and contain more meat than thin flanken-style ribs.
Can I use boneless short ribs?
Yes. Boneless short ribs work well, but begin checking them earlier because their cooking time may be shorter.
Do I have to use red wine?
No. Replace the wine with beef broth and add 1 tablespoon of balsamic vinegar to provide acidity.
Why are my short ribs tough?
They need additional cooking time. Continue slow-cooking until the meat pulls apart easily when pressed with a fork.
Should short ribs be submerged in liquid?
No. The braising liquid should come partway up the ribs. The meat and vegetables release more liquid as they cook.
Can I make this recipe ahead?
Yes. Prepare the short ribs up to two days ahead and refrigerate them in their cooking liquid. Remove the solidified fat and reheat gently before serving.
Can I skip thickening the sauce?
Yes. The strained cooking liquid can be served as a thinner sauce without adding the cornstarch slurry.
Final Thoughts
Slow cooker beef short ribs require some initial browning, but the long cooking time handles the work of making the meat tender. Straining and defatting the cooking liquid creates a rich sauce that completes the dish.