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:



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3 lbs beef short ribs (bone-in preferred)
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1 tbsp olive oil
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1 large onion, sliced
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4 cloves garlic, minced
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2 carrots, sliced
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2 celery stalks, sliced
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1 cup beef broth (low sodium)
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¾ cup red wine (or more beef broth)
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2 tbsp tomato paste
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2 tbsp Worcestershire sauce
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1 tbsp balsamic vinegar
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1 tsp smoked paprika
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1 tsp dried thyme
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½ tsp black pepper
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Salt to taste
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1 tbsp cornstarch (optional, for thickening)
Substitutions:
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No wine? Use grape juice or extra broth with a splash of vinegar.
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Gluten-free? Use tamari instead of Worcestershire sauce.
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Low-carb? Skip the carrots or reduce the onion.
Step-by-Step Cooking Instructions
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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
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Brown for Flavor: Browning the meat boosts flavor and adds richness to the sauce.
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Low and Slow is Best: Low heat yields more tender ribs, especially for tougher cuts.
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Skim the Fat: After cooking, use a spoon or separator to remove excess fat from the sauce.
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Use a Programmable Cooker: For busy days, a programmable slow cooker helps prevent overcooking.
Variations and Customizations
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Asian-Inspired: Use soy sauce, ginger, and star anise. Serve with rice or noodles.
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Spicy Twist: Add crushed red pepper or chipotle in adobo for heat.
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Vegetarian Option: Try using portobello mushrooms or jackfruit in place of beef.
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Low-Sodium: Use homemade or low-sodium broth and skip added salt.
Serving Suggestions
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Mashed Potatoes: Creamy mashed potatoes are a classic pairing.
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Polenta or Rice: Soak up the sauce with soft polenta or jasmine rice.
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Roasted Veggies: Serve with roasted Brussels sprouts, parsnips, or green beans.
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Garnish Ideas: Fresh parsley, lemon zest, or a drizzle of balsamic glaze.
Nutritional Information (Approx. per serving)
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Calories: 490
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Protein: 32g
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Carbohydrates: 12g
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Fat: 36g
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Fiber: 2g
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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!