Slow cooker beef short ribs are the ultimate comfort food — deeply flavorful, melt-in-your-mouth tender, and incredibly easy to prepare. This dish draws inspiration from both American Southern cuisine and French braising traditions, making it a hearty classic with global appeal.
What makes beef short ribs special is their marbling and connective tissue, which, when slow-cooked, break down into rich, silky textures and robust flavors. Whether you’re feeding a crowd or cozying up for a winter dinner, this dish never fails to impress.
Ingredients
Here’s everything you need to make the perfect beef short ribs in a slow cooker:
Main Ingredients:
-
3 lbs beef short ribs (bone-in preferred)
-
1 tbsp olive oil
-
1 large onion, sliced
-
4 cloves garlic, minced
-
2 carrots, sliced
-
2 celery stalks, sliced
-
1 cup beef broth (low sodium)
-
¾ cup red wine (or more beef broth)
-
2 tbsp tomato paste
-
2 tbsp Worcestershire sauce
-
1 tbsp balsamic vinegar
-
1 tsp smoked paprika
-
1 tsp dried thyme
-
½ tsp black pepper
-
Salt to taste
-
1 tbsp cornstarch (optional, for thickening)
Substitutions:
-
No wine? Use grape juice or extra broth with a splash of vinegar.
-
Gluten-free? Use tamari instead of Worcestershire sauce.
-
Low-carb? Skip the carrots or reduce the onion.
Step-by-Step Cooking Instructions
-
Sear the Ribs (Optional but Recommended):
Heat olive oil in a skillet. Sear short ribs for 2–3 minutes per side until browned. Transfer to the slow cooker. -
Sauté Aromatics:
In the same pan, sauté onions, garlic, carrots, and celery for 4–5 minutes. Add tomato paste and cook 1 more minute. -
Deglaze the Pan:
Pour in red wine to deglaze, scraping browned bits. Cook for 2 minutes, then pour contents into the slow cooker. -
Add Remaining Ingredients:
Add broth, Worcestershire sauce, vinegar, paprika, thyme, pepper, and salt. Stir gently to combine. -
Slow Cook:
Cover and cook on low for 7–8 hours or high for 4–5 hours, until ribs are fall-off-the-bone tender. -
Optional Thickening:
Mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce. Cook on high for 10–15 more minutes. -
Serve Hot:
Carefully remove ribs and spoon sauce over top.
Pro Tips and Cooking Techniques
-
Brown for Flavor: Browning the meat boosts flavor and adds richness to the sauce.
-
Low and Slow is Best: Low heat yields more tender ribs, especially for tougher cuts.
-
Skim the Fat: After cooking, use a spoon or separator to remove excess fat from the sauce.
-
Use a Programmable Cooker: For busy days, a programmable slow cooker helps prevent overcooking.
Variations and Customizations
-
Asian-Inspired: Use soy sauce, ginger, and star anise. Serve with rice or noodles.
-
Spicy Twist: Add crushed red pepper or chipotle in adobo for heat.
-
Vegetarian Option: Try using portobello mushrooms or jackfruit in place of beef.
-
Low-Sodium: Use homemade or low-sodium broth and skip added salt.
Serving Suggestions
-
Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
-
Polenta or Rice: Soak up the sauce with soft polenta or jasmine rice.
-
Roasted Veggies: Serve with roasted Brussels sprouts, parsnips, or green beans.
-
Garnish Ideas: Fresh parsley, lemon zest, or a drizzle of balsamic glaze.
Nutritional Information (Approx. per serving)
-
Calories: 490
-
Protein: 32g
-
Carbohydrates: 12g
-
Fat: 36g
-
Fiber: 2g
-
Sugar: 4g
Note: Values vary based on portion size and exact ingredients.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time?
Yes! You can make it a day in advance. Reheat gently on the stove or in a slow cooker.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 3 days, or freeze for up to 3 months.
Q: Can I skip the wine?
Absolutely. Use more beef broth with a splash of vinegar or grape juice for balance.
Q: Do I need to sear the ribs?
No, but searing enhances the flavor significantly.
Q: How do I reheat without drying out the meat?
Reheat on low heat with a bit of added broth to keep moisture in.
Closing Thoughts
Beef short ribs in the slow cooker are proof that simple ingredients and patience can create something extraordinary. With just a bit of prep, you’re rewarded with a rich, savory dish that practically cooks itself. Try it once, and it’ll become a regular in your rotation.
Tried this recipe? Share your experience or ask a question in the comments below — we’d love to hear from you!
