Slow Cooker Beef Short Ribs
This slow cooker beef short ribs recipe delivers tender, fall-off-the-bone meat with deep, comforting flavors — perfect for a hearty family dinner or make-ahead meal prep.
Equipment
- Slow Cooker
- Large Skillet
Ingredients
- 4-6 beef short ribs (English-cut)
- 2 tablespoons olive oil
- 1 medium onion diced
- 2 carrots sliced
- 4 cloves garlic minced
- 1 cup red wine or beef broth with balsamic vinegar
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- salt and pepper to taste
Instructions
- Pat dry and season the short ribs generously with salt and pepper.
- Sear the short ribs in olive oil on all sides in a large skillet.
- Transfer the browned short ribs to the crock pot, bone side down.
- Sauté diced onions, carrots, and garlic in the same skillet, then add to the crock pot.
- Add red wine (or substitute), scrape the bottom of the skillet, and simmer briefly. Pour the sauce over the ribs.
- Add fresh herbs and bay leaves. Cook on LOW for 7–8 hours or HIGH for 4–5 hours until the ribs are tender.
- Let the ribs rest, then strain and reduce the cooking liquid for a thicker sauce.
- Serve with mashed potatoes, rice, or polenta, and spoon the sauce over the top.
Notes
Can be made ahead — flavor improves the next day. For alcohol-free, substitute red wine with beef broth and a splash of balsamic vinegar.
