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Slow Cooker Beef Short Ribs

Slow cooker beef short ribs braised in a rich red wine and herb sauce until the meat is tender and pulls away from the bone. You’ll sear for a deep mahogany crust, then simmer all day on LOW for a glossy, thickened finish.
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Prep Time 25 minutes
Cook Time 9 hours
Total Time 9 hours 25 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Ribs
  • 4 lb bone-in beef short ribs (about 6–8 pieces)
  • 1.5 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 2 tbsp olive oil
For the Braise
  • 1 medium yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 medium carrots, cut into chunks
  • 2 celery stalks, cut into chunks
  • 2 tbsp tomato paste
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1.5 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 fresh rosemary sprigs
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • 1 tbsp cornstarch
  • 2 tbsp cold water
Optional Serving
  • 1 creamy mashed potatoes or egg noodles
  • 1 fresh flat-leaf parsley, chopped, for garnish

Equipment

  • 1 Dutch oven
  • 1 slow cooker
  • 1 fine-mesh strainer
  • 1 saucepan

Method
 

Prep the ribs
  1. Pat the short ribs completely dry with paper towels, so the surface browns instead of steaming.
  2. Mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub all over the ribs.
Sear for flavor
  1. Heat olive oil in a large heavy skillet or Dutch oven over medium-high heat until shimmering.
  2. Sear the ribs in batches for 2–3 minutes per side until a deep mahogany crust forms, then transfer to the slow cooker.
Build the braise base
  1. In the same skillet, reduce heat to medium and add onion, carrots, and celery, cooking 3–4 minutes while scraping up the browned bits.
  2. Stir in tomato paste and cook 1 minute until it darkens slightly.
  3. Pour in the red wine and let it bubble for 1–2 minutes, deglazing the pan completely.
  4. Add beef broth and Worcestershire sauce, stir to combine, then pour the mixture over the ribs in the slow cooker.
Slow cook
  1. Tuck rosemary sprigs, thyme sprigs, and bay leaves around the ribs, then cover.
  2. Cook on LOW for 8–9 hours (preferred) or HIGH for 4–5 hours until the meat pulls away from the bone with no resistance.
Finish sauce and serve
  1. Carefully transfer the ribs to a plate and tent loosely with foil.
  2. Strain the braising liquid through a fine-mesh strainer into a small saucepan, discarding solids, then skim any visible fat from the surface.
  3. Bring the strained liquid to a simmer over medium heat.
  4. Whisk cornstarch with cold water, then stir into the sauce and simmer 3–4 minutes, stirring, until it coats the back of a spoon.
  5. Return ribs to the slow cooker or a serving dish, pour the glossy sauce over the top, garnish with parsley, and serve over creamy mashed potatoes or egg noodles.

Notes

For the best texture, fully dry the ribs before seasoning and sear—this helps build that dark crust that flavors the braise. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—freeze ribs with sauce for up to 3 months and thaw in the fridge before reheating. For a lighter option, use low-sodium beef broth (and reduce added salt) to control sodium without changing the braising method.