Introduction
Let me share with you one of the most comforting and foolproof recipes in my cooking arsenal – Slow Cooker Short Ribs. These tender, fall-off-the-bone ribs are perfect for those busy days when you want to come home to a restaurant-quality meal without the fuss. What I love most about this recipe is how the slow cooking process transforms tough meat into buttery-soft perfection while creating a rich, flavorful sauce that’s simply irresistible. Whether you’re hosting a dinner party or treating your family to a special meal, these slow cooker short ribs never disappoint.
Ingredients
- 4-5 pounds beef short ribs, bone-in
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 carrots, roughly chopped
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper
Instructions
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches until well-browned on all sides, about 3-4 minutes per side. Transfer to your slow cooker.
- In the same skillet, sauté onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
- Transfer vegetables to the slow cooker, arranging them around the ribs.
- Whisk together beef broth, wine, tomato paste, and Worcestershire sauce. Pour over the ribs.
- Add rosemary, thyme, and bay leaves to the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the meat is tender and easily pulls away from the bone.
- Remove the herbs before serving. Skim excess fat from the surface if desired.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 8-9 hours on low or 5-6 hours on high
Servings: 6-8 people
Recipe Notes
For the best results, don’t skip the searing step – it adds incredible depth of flavor to the final dish. If you’re short on time in the morning, you can brown the meat and prepare the vegetables the night before. Just store them in separate containers in the refrigerator overnight.
When choosing short ribs, look for pieces with good marbling and make sure they’re similar in size for even cooking. If your sauce is too thin after cooking, you can remove the meat and reduce the liquid on the stovetop, or make a quick slurry with 1 tablespoon each of cornstarch and cold water.
These short ribs pair beautifully with mashed potatoes, creamy polenta, or buttered egg noodles to soak up all that wonderful sauce. Leftovers (if you have any!) taste even better the next day and can be stored in an airtight container in the refrigerator for up to 3 days.
Slow Cooker Short Ribs
Ingredients
- 4-5 pounds beef short ribs bone-in
- 2 tablespoons olive oil
- 1 large onion diced
- 3 carrots roughly chopped
- 4 garlic cloves minced
- 2 cups beef broth
- 1 cup dry red wine or additional beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- Salt and freshly ground black pepper
Instructions
- Season the short ribs generously with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches until well-browned on all sides, about 3-4 minutes per side. Transfer to your slow cooker.
- In the same skillet, sauté onions and carrots until softened, about 5 minutes. Add garlic and cook for another minute.
- Transfer vegetables to the slow cooker, arranging them around the ribs.
- Whisk together beef broth, wine, tomato paste, and Worcestershire sauce. Pour over the ribs.
- Add rosemary, thyme, and bay leaves to the slow cooker.
- Cover and cook on low for 8-9 hours or on high for 5-6 hours, until the meat is tender and easily pulls away from the bone.
- Remove the herbs before serving. Skim excess fat from the surface if desired.
