Slow-Cooker Short Ribs
+1 photo

Slow-Cooker Short Ribs

6 servings
It is easy to learn how to cook short ribs in a slow cooker. The slow-cooker short ribs become so tender that you can cut the meat with a fork! The beef short ribs cook in a rich braising liquid that doubles as a gravy when it comes time to serve.

Ingredients

  • bone-in beef short ribs
    3 lb
  • salt
    ½ tsp
  • pepper
    ½ tsp
  • canola oil
    1 tbsp
  • carrots

    cut into 1-inch pieces

    4 medium
  • beef broth
    1 c
  • fresh thyme sprigs
    4
  • bay leaf
    1
  • onions

    cut into 1/2-inch wedges

    2 large
  • garlic cloves

    minced

    6
  • tomato paste
    1 tbsp
  • dry red wine or beef broth
    2 c
  • cornstarch
    4 tsp
  • cold water
    3 tbsp
  • salt and pepper to taste

Directions

  1. 1

    Sprinkle the bone-in beef short ribs with salt and pepper. In a large skillet, heat the canola oil over medium heat. In batches, brown the ribs on all sides. Transfer the browned ribs to a 4- or 5-quart slow cooker. Add the cut carrots, beef broth, thyme sprigs and bay leaf to the slow cooker.

  2. 2

    Add the cut onions to the same skillet. Cook and stir over medium heat for eight to nine minutes, or until tender. Add the minced garlic and tomato paste. Cook and stir for one minute longer. Stir in the dry red wine, and bring the mixture to a boil. Cook for 8 to 10 minutes or until the liquid is reduced by half. Add the braising liquid to the slow cooker.

  3. 3

    Cook, covered, on low for six to eight hours, or until the meat is tender. Editor’s Tip: The short ribs should be tender enough to eat with a fork. If they're not tender after eight hours, read up on how to fix tough meat in the slow cooker.

  4. 4

    Remove the ribs and vegetables, and keep them warm. Transfer the cooking juices to a small saucepan, and skim off the fat. Discard the thyme and bay leaf. Bring the juices to a boil. In a small bowl, mix the cornstarch and water until smooth. Stir the cornstarch slurry into the cooking juices. Return the mixture to a boil. Cook and stir for one to two minutes, or until thickened. If desired, season with additional salt and pepper. Editor’s Tip: If you're making this dish in advance, the fat will be easier to remove after refrigerating the cooking liquid. Fat solidifies in the fridge, and you can scrape it off with a spoon.

  5. 5

    Serve the slow-cooker short ribs with the vegetables. Pour the gravy over top.

    Step 5
Slow-Cooker Short Ribs
+1

Slow-Cooker Short Ribs

405 min6 servings251 cal

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About this Recipe

Imagine melt-in-your-mouth short ribs, so tender you can cut them with a fork, all thanks to the magic of your slow cooker. This recipe makes achieving that ultimate comfort food dream easier than you think, delivering restaurant-quality flavor right in your own kitchen.

The beauty of this slow-cooker method lies in its simplicity and the deep, complex flavors it develops. By gently braising the beef short ribs in a rich liquid with aromatic vegetables and herbs, you're guaranteed incredibly tender meat and a luscious gravy without constant fuss. It’s a truly rewarding meal with minimal active cooking.

You're in for a truly satisfying dinner experience. The beef short ribs will be fall-apart tender, imbued with the savory notes of beef broth, dry red wine (or additional broth), fragrant thyme, and bay leaf. The carrots and onions become wonderfully sweet and soft, complementing the rich, thick gravy that forms right in the cooking liquid. This comforting meal yields 6 generous servings, each packed with hearty flavor and a satisfying texture that melts on your tongue.

Customization & Serving

While the recipe calls for dry red wine, you can easily swap it for additional beef broth if preferred, maintaining a rich flavor profile. You might also consider adding a touch of balsamic vinegar for extra depth, though not explicitly in the recipe.

These slow-cooked short ribs are perfect for a cozy dinner or a special gathering that requires minimal fuss. Serve them alongside mashed potatoes, creamy polenta, or even simple roasted root vegetables to soak up every drop of that incredible gravy.

Frequently Asked Questions