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Slow Cooker Short Ribs

Tender, melt-in-your-mouth beef short ribs cooked low and slow in a rich wine and beef broth sauce with aromatic vegetables.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 people
Course: Main Dish
Cuisine: American
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 to 5 pounds beef short ribs bone-in, 3 to 4-inch pieces
  • 2 tablespoons kosher salt
  • 1 tablespoon ground black pepper
  • 2 tablespoons olive oil
  • 3 medium carrots cut into 2-inch chunks
  • 3 celery stalks cut into 2-inch pieces
  • 1 large yellow onion quartered
  • 6 cloves garlic minced
  • 2 cups beef broth
  • 1 cup dry red wine such as Cabernet Sauvignon
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 1 teaspoon Worcestershire sauce

Equipment

  • 6-quart slow cooker
  • Chef's knife
  • Paper towels
  • Large skillet or Dutch oven
  • Measuring cups and spoons
  • Cutting board
  • Instant-read meat thermometer

Method
 

  1. Pat the beef short ribs completely dry using paper towels to ensure proper browning.
  2. Season all sides of the ribs with kosher salt and ground black pepper.
  3. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the ribs 2 to 3 minutes per side until deeply browned.
  4. Arrange carrot chunks, celery pieces, and onion quarters in the bottom of the slow cooker.
  5. Place the seared short ribs on top of the vegetables in a single layer.
  6. In a bowl, whisk together beef broth, red wine, tomato paste, bay leaves, dried thyme, dried rosemary, and Worcestershire sauce until smooth.
  7. Pour the braising liquid over the ribs, ensuring it comes about halfway up the sides of the meat.
  8. Cover and cook on low heat for 8 hours (or on high for 4 hours) without lifting the lid.
  9. Check doneness by inserting an instant-read thermometer into the thickest part of a rib; it should read 190 to 203°F.
  10. Remove the insert from the slow cooker and let the ribs rest for 5 to 10 minutes before serving.

Notes

For a thicker sauce, remove the vegetables and simmer the cooking liquid on high, uncovered, for 30 minutes while the ribs rest. Serve over mashed potatoes, buttered noodles, or polenta.