Melt-in-your-mouth beef short ribs braised low and slow in a rich, cozy gravy with almost no effort.
There is something a little magical about putting a few simple ingredients into a slow cooker in the morning, then lifting the lid hours later to find dinner transformed into tender, saucy perfection. These slow cooker short ribs are exactly that kind of recipe. The beef turns silky and pull-apart soft, the vegetables sweeten into the sauce, and your kitchen quietly fills with the smell of a cozy Sunday dinner while you live your life.
At its heart, this dish is classic comfort food: meaty beef short ribs, a tangle of onions and garlic, and a broth-and-wine based gravy that tastes like you fussed over it all day, even though the slow cooker did the work. It is rich without being heavy, impressive enough for company, and forgiving enough for busy weeknights. If short ribs have ever felt intimidating, this recipe gently solves that problem.
I like to think of this as a “set it and forget it” version of a restaurant-style braise. Instead of hovering over the stove, you brown the ribs quickly, toss everything into the crock, and let time take care of the rest. The low, steady heat melts the connective tissue in the ribs and turns them into something lush and luxurious. There is hardly any last minute cooking, which makes serving relaxed and stress free.
There is also a little everyday practicality here. This recipe stretches a relatively small amount of meat into a generous meal, thanks to the vegetables and sauce. The leftovers taste even better the next day, and the dish freezes beautifully, so you can tuck a portion away for a future “I don’t feel like cooking” night. Whether you are feeding your family, hosting friends, or just craving a bowl of something warm at the end of a long day, these slow cooker short ribs have you covered.
Ingredients
Serves: 4 to 6
Prep time: 20 minutes
Cook time: 8 hours on low (or 4 to 5 hours on high)
For the Short Ribs
- 3 lb bone-in beef short ribs (about 1.4 kg), English cut, well marbled
- 1 ½ tsp kosher salt (or 1 tsp fine sea salt), plus more to taste
- 1 tsp freshly ground black pepper
- 1 tbsp olive oil or neutral oil (15 ml), for searing
Aromatics & Vegetables
- 1 large yellow onion, sliced
- 3 medium carrots, cut into 1 inch / 2.5 cm chunks
- 2 ribs celery, sliced
- 4 cloves garlic, minced
Braising Liquid & Seasoning
- 2 tbsp tomato paste (about 30 g)
- 1 cup dry red wine (240 ml, or use more broth)
- 1 ½ cups beef broth (360 ml, low sodium if possible)
- 2 tbsp Worcestershire sauce (30 ml; check gluten free if needed)
- 1 tsp dried thyme or 4 to 5 sprigs fresh thyme
- 1 tsp dried rosemary (optional)
- 2 bay leaves
To Finish (Optional)
- 1 to 2 tsp cornstarch mixed with 2 tbsp cold water, for thickening
- Fresh parsley, chopped, for serving
💡 Shopping tip: Ask your butcher for English cut short ribs that are meaty and well marbled; they will stay juicier and more tender after long, slow cooking.
Step-by-Step Instructions
- Season the short ribs (5 minutes). Pat the short ribs dry with paper towels. Sprinkle all sides with the salt and pepper, pressing gently so it adheres. 💡 Tip: If you have time, season the ribs up to 24 hours in advance and refrigerate; this dry brining makes the meat even more flavorful.
- Brown the short ribs (10 minutes). Heat the oil in a large skillet over medium high heat. Working in batches, sear the ribs on all sides until deeply browned, about 2 to 3 minutes per side. Transfer the browned ribs to the slow cooker.
- Layer the vegetables (5 minutes). Scatter the onion, carrots, celery, and garlic around and over the short ribs in the slow cooker. The vegetables should fill in the spaces and form a bed around the meat.
- Build the braising liquid (5 minutes). In the same skillet used for searing, reduce the heat to medium. Add the tomato paste and cook, stirring, for 1 minute. Pour in the red wine, scraping the bottom to release any browned bits, then add the beef broth and Worcestershire sauce. Stir until smooth and bring just to a simmer. 💡 Tip: Those browned bits at the bottom of the pan add huge flavor, so be sure to scrape them up into the sauce rather than washing them down the drain.
- Add herbs and start slow cooking. Pour the hot liquid over the ribs and vegetables. Add the thyme, rosemary if using, and bay leaves, tucking them into the liquid. Cover and cook on low for 8 hours or high for 4 to 5 hours, until the meat is very tender and pulls away from the bones.
- Check for doneness and skim fat (5 minutes). When done, the ribs should be fall apart tender when pierced with a fork. Use a spoon to skim excess fat from the surface of the cooking liquid, or tilt the slow cooker slightly and ladle off the fattier layer.
- Optional: Thicken the sauce (5 to 10 minutes). For a thicker gravy, transfer the ribs and vegetables to a platter and tent loosely with foil. Ladle the cooking liquid into a saucepan. Bring to a gentle simmer, whisk in the cornstarch slurry, and cook 2 to 3 minutes until glossy and slightly thickened. Season to taste. 💡 Tip: If you prefer to skip cornstarch, simply simmer the sauce longer to reduce it, or mash a few of the cooked carrots into the liquid for a naturally thicker texture.
- Serve. Return the ribs and vegetables to the sauce or spoon the sauce over the plated ribs. Sprinkle with chopped parsley and serve hot over mashed potatoes, polenta, rice, or your favorite side.
Variations & Substitutions
- Use beef broth instead of wine if you prefer to cook without alcohol.
- Swap thyme and rosemary for Italian seasoning or herbes de Provence for a slightly different herbal note.
- Make it spicy by adding ¼ to ½ tsp red pepper flakes with the herbs.
- For a richer sauce, stir in 1 to 2 tbsp cold butter at the end until just melted.
- For gluten free, ensure your Worcestershire and broth are certified gluten free and use cornstarch, not flour, for thickening.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook the short ribs completely, then cool and refrigerate in their sauce for up to 2 days. The flavor actually deepens as it rests.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days, keeping the meat submerged in sauce to prevent drying out.
- Freezing: Freeze cooled ribs and sauce in a freezer safe container for up to 3 months; thaw overnight in the refrigerator before reheating.
- Reheat: Warm gently in a covered pot on the stove over low heat for 15 to 20 minutes, or in a 300°F / 150°C oven, adding a splash of broth or water if needed.
Nutritional Info (Estimated, per serving)
Based on 6 servings, including some sauce but not starchy sides.
- Calories: ~650
- Protein: ~35 g
- Carbs: ~13 g
- Fat: ~50 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Spoon the short ribs and gravy over creamy mashed potatoes or garlic mashed cauliflower.
- Serve with buttery polenta or soft parmesan grits to catch every drop of sauce.
- Pair with crusty bread and a simple green salad with a bright vinaigrette.
- Add roasted green beans, asparagus, or Brussels sprouts for a contrast in texture.
- For a cozy winter plate, serve alongside roasted root vegetables like parsnips and sweet potatoes.
Recipe FAQs
Do I have to brown the short ribs first?
Technically no, but searing adds a lot of flavor and depth to the finished dish. If you are in a rush, you can skip the browning and place the seasoned ribs directly into the slow cooker, understanding the sauce will be a bit lighter in flavor.
Can I use boneless short ribs?
Yes, boneless short ribs work well. Reduce the cook time slightly and check for tenderness at the 6 to 7 hour mark on low, as boneless pieces can become very soft more quickly.
Can I make this without wine?
Absolutely. Replace the wine with an equal amount of beef broth or a mix of broth and a splash of balsamic vinegar for complexity. The dish will still be rich and comforting.
Is this recipe spicy?
No, it is very mild and focused on savory, beefy flavors. If you like heat, add a pinch of red pepper flakes with the herbs.
Can I cook this in the oven instead of a slow cooker?
Yes. Assemble everything in a Dutch oven, cover, and bake at 300°F / 150°C for about 3 hours, or until the short ribs are fall apart tender.
What if my sauce is too thin or too salty?
If it is thin, reduce it on the stove or whisk in a bit more cornstarch slurry. If it is salty, add a splash of water or unsalted broth and a few extra carrots or a pinch of sugar to balance.
Final Notes
Slow cooker short ribs are the kind of recipe that quietly earns a spot in your regular rotation. They feel special but are built from straightforward ingredients and simple steps. Once you make them once or twice, you will probably be able to do it almost from memory. The slow cooker brings all the pieces together into a meal that feels like a warm hug on a busy day.
I hope this version becomes your go to base recipe that you can tweak with different herbs, sides, and little touches to make it your own. If you try these slow cooker short ribs, I would love to hear how they turned out for you and what you served them with. Feel free to leave a comment, share a photo of your plate, or pass the recipe along to someone who could use an easy comfort dinner waiting for them at the end of the day.
