Slow Cooker Beef Short Ribs That Are Tender, Juicy, and Flavor-Packed

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

  1. 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.

  2. Sauté Aromatics:
    In the same pan, sauté onions, garlic, carrots, and celery for 4–5 minutes. Add tomato paste and cook 1 more minute.

  3. Deglaze the Pan:
    Pour in red wine to deglaze, scraping browned bits. Cook for 2 minutes, then pour contents into the slow cooker.

  4. Add Remaining Ingredients:
    Add broth, Worcestershire sauce, vinegar, paprika, thyme, pepper, and salt. Stir gently to combine.

  5. 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.

  6. Optional Thickening:
    Mix 1 tbsp cornstarch with 2 tbsp water and stir into the sauce. Cook on high for 10–15 more minutes.

  7. 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!