Slow Cooker Short Ribs

Slow Cooker Short Ribs bring together lush, fall-off-the-bone beef in a rich, herb-infused sauce that’s as comforting as it is impressive. Tender beef ribs bathed in a rich, herb-infused sauce transform after hours of slow cooking into bites that practically melt in your mouth. Whether you’re hosting a casual dinner or craving a cozy solo meal, this recipe delivers deep flavors of rosemary, thyme, and red wine that will have everyone asking for seconds.

Key Ingredients

Before you dive in, gather these flavorful staples to create our Slow Cooker Short Ribs:

• 4 pounds beef short ribs: Meaty cut that becomes melt-in-your-mouth tender after hours of slow cooking.
• 1 teaspoon salt: Enhances overall flavor and helps break down the meat for extra tenderness.
• 1 teaspoon black pepper: Adds a subtle kick and balances the richness of the beef.
• 2 tablespoons olive oil: Provides the perfect medium for browning and developing a deep crust on the ribs.
• 1 large onion, sliced: Infuses sweetness and aromatic depth as it cooks down.
• 3 carrots, chopped: Add natural sweetness and body to the sauce.
• 2 stalks celery, chopped: Contribute herbal undertones and texture to the braising liquid.
• 4 cloves garlic, minced: Offer pungent, savory notes that permeate the meat.
• 2 cups beef broth: Forms the base of the sauce and keeps the ribs juicy.
• 1 cup red wine: Introduces acidity and complexity, melding beautifully with the herbs.
• 2 tablespoons tomato paste: Thickens the sauce and adds concentrated tang.
• 1 tablespoon Worcestershire sauce: Boosts umami and deepens the savory profile.
• 2 sprigs fresh thyme: Impart earthy, slightly minty flavors throughout the cooking liquid.
• 2 sprigs fresh rosemary: Offer pine-like aroma that pairs perfectly with beef.
• 2 bay leaves: Contribute subtle floral notes and complexity to the braise.

How To Make Slow Cooker Short Ribs

Let’s get those ribs into the slow cooker! You’ll start by seasoning and browning to lock in juices, then layer aromatic vegetables around the meat. A quick whisk of the braising liquid brings together beef broth, red wine, tomato paste, and Worcestershire sauce. Tucked with fresh herbs, everything simmers low and slow until the meat falls off the bone in a deeply flavorful sauce.

1. Season the short ribs evenly with salt and black pepper on all sides to ensure the flavors penetrate deeply.

2. Heat the olive oil in a skillet over medium-high heat and brown each rib for about 3 minutes per side, creating a rich, caramelized crust.

3. Transfer the browned ribs to the slow cooker in a single layer, setting the stage for even cooking.

4. Add the sliced onion, chopped carrots, celery, and minced garlic around and on top of the ribs to build aromatic layers.

5. Whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce in a bowl until smooth, ensuring a cohesive sauce.

6. Pour the liquid mixture over the ribs and vegetables in the slow cooker, fully coating everything for even flavor.

7. Tuck the thyme, rosemary, and bay leaves into the liquid and around the ribs so the herbs infuse the sauce.

8. Cover and cook on Low for 8 hours or on High for 4 hours, until the meat is tender and falling off the bone.

9. Remove and discard the thyme, rosemary, and bay leaves before serving to avoid woody bits.

10. Skim any excess fat from the top of the sauce if desired, then serve the ribs with the cooking liquid spooned generously over.

Serving Suggestions

These sumptuous short ribs are incredible on their own, but here are a few ways to elevate your dinner plate:

• Serve over a bed of creamy mashed potatoes to soak up every drop of the rich sauce.
• Place atop soft polenta, swirling in butter and Parmesan for a luscious, Italian-inspired twist.
• Offer with slices of crusty artisan bread for dipping into the herby red-wine sauce.
• Pair alongside roasted root vegetables—think parsnips, turnips, and sweet potatoes—for extra color and texture.

Tips For Perfect Slow Cooker Short Ribs

Mastering these ribs is all about depth of flavor and proper technique. A few simple tricks will have you feeling like a slow-cooker pro in no time:

• For deeper flavor, marinate the ribs in red wine and herbs overnight before cooking.
• If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid until thickened.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze cooked ribs and sauce in freezer-safe containers for up to 2 months.

How To Store It

Keeping your slow cooker short ribs fresh means proper cooling and storage:

• Refrigerate promptly: Once cooled, transfer ribs and sauce into an airtight container and store in the fridge for up to 3 days.
• Freeze for later: Portion into freezer-safe containers, label with the date, and freeze for up to 2 months.
• Cool completely before sealing to prevent extra moisture and ice crystals.
• Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Frequently Asked Questions

Here are answers to common questions about making and storing these tender ribs:

• How long does it take to prepare and cook these slow cooker short ribs?

It takes about 30 minutes to prepare—seasoning, chopping the onion, carrots, celery, and mincing the garlic—plus browning the ribs for roughly 3 minutes per side. Then cook on Low for 8 hours or on High for 4 hours until the meat is tender and falling off the bone.

• Is it necessary to brown the ribs before placing them in the slow cooker?

Yes. Browning the short ribs in olive oil over medium-high heat seals in juices and develops rich flavor. Spend about 3 minutes per side until a deep crust forms, then transfer the ribs to the slow cooker before adding vegetables and liquid.

• Can I marinate the ribs in advance, and if so, how long?

For deeper flavor, marinate the seasoned ribs in red wine and fresh herbs (thyme and rosemary) overnight in the refrigerator. Drain off excess marinade, pat the ribs dry, and proceed with browning and slow cooking as directed.

• How can I thicken the cooking liquid into a gravy?

If the sauce is too thin after cooking, stir together 1 tablespoon of cornstarch with 2 tablespoons of cold water until smooth. Pour the slurry into the hot liquid in the slow cooker, stir gently, cover, and let it cook on High for 5–10 more minutes until it reaches your desired consistency.

• What’s the best way to store and reheat leftovers?

Store cooled ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a saucepan over medium-low heat until heated through. For longer storage, freeze portions in freezer-safe containers for up to 2 months; thaw overnight in the refrigerator before reheating.

• Can I adjust the herbs or seasoning if I don’t have fresh thyme and rosemary?

Yes. Substitute each fresh sprig with 1 teaspoon of dried thyme or rosemary. Add the dried herbs when you pour in the broth and wine mixture. Always remove bay leaves and herb stems before serving to avoid any bitter or woody pieces.

What Makes This Special

What puts these Slow Cooker Short Ribs in a league of their own is that dreamy red wine sauce infused with thyme and rosemary, plus the effortless “set it and forget it” magic of the slow cooker. Every rib emerges fall-off-the-bone tender, perfectly soaking up the savory broth. Whether you’re printing this out for your recipe binder or saving it for a cozy weekend feast, you’ll love how foolproof it is. Drop a comment if you give this a try or have any questions—I’m here to help you nail every juicy, flavorful bite!

Print Recipe

Slow Cooker Short Ribs

Author: Martha Williams Courses: Dinner

Difficulty: Beginner Prep Time 30 mins Cook Time 480 mins Rest Time 10 mins Total Time 8 hrs 40 mins

Calories: 700

Description

Hours of slow simmering turn meaty ribs into fork-tender bites that soak up the savory broth. Aromas of rosemary and thyme mingle with red wine to create a deeply comforting dinner.

Ingredients

Scale

1/2x 1x 2x 3x

• 4 pounds beef short ribs

• 1 teaspoon salt

• 1 teaspoon black pepper

• 2 tablespoons olive oil

• 1 large onion sliced

• 3 carrots chopped

• 2 stalks celery chopped

• 4 cloves garlic minced

• 2 cups beef broth

• 1 cup red wine

• 2 tablespoons tomato paste

• 1 tablespoon Worcestershire sauce

• 2 sprigs fresh thyme

• 2 sprigs fresh rosemary

• 2 bay leaves

Instructions

1. Season the short ribs evenly with salt and black pepper on all sides.
2. Heat the olive oil in a skillet over medium-high heat and brown the ribs for about 3 minutes per side.
3. Transfer the browned ribs to the slow cooker in a single layer.
4. Add the sliced onion, chopped carrots, celery, and minced garlic around and on top of the ribs.
5. In a bowl, whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce until smooth.
6. Pour the liquid mixture over the ribs and vegetables in the slow cooker.
7. Tuck the thyme, rosemary, and bay leaves into the liquid and around the ribs.
8. Cover and cook on Low for 8 hours or on High for 4 hours, until the meat is tender and falling off the bone.
9. Remove and discard the thyme, rosemary, and bay leaves before serving.
10. Skim any excess fat from the top of the sauce if desired, then serve the ribs with the cooking liquid spooned over.

Nutrition Facts

Serving Size 6

---

Amount Per Serving

Calories 117kcal

---

Note

• For deeper flavor, marinate the ribs in red wine and herbs overnight before cooking.
• If the sauce is too thin, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the hot liquid until thickened.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze cooked ribs and sauce in freezer-safe containers for up to 2 months.

Keywords: slow cooker short ribs,beef short ribs,braised beef ribs,slow cooker recipe,comfort dinner,red wine sauce