Beef Short Ribs Slow Cooker

These beef short ribs slow cooker are the kind of dinner that makes the kitchen smell amazing long before you sit down to eat. The ribs are browned first, then cooked slowly with onion, garlic, herbs, beef stock, red wine, tomato paste, and Worcestershire sauce until the meat becomes wonderfully tender. The cooking liquid is finished into a thick, savory gravy that is made for spooning over mashed potatoes.

There is a little work at the beginning, but once the slow cooker is covered, most of the job is done. Give the beef plenty of time to cook gently and you will end up with soft, juicy short ribs that practically fall apart when you cut into them.

Why Slow Cooker Beef Short Ribs Work So Well

Short ribs have plenty of connective tissue and marbling, which makes them particularly well suited to slow cooking. Instead of trying to rush them, the low heat gives the meat time to soften while the cooking liquid develops a deep beefy flavor.

Searing the ribs before slow cooking is also worth the extra few minutes. The browned surface adds another layer of flavor, while the onion, garlic, tomato paste, herbs, and Worcestershire sauce give the gravy a savory balance.

Ingredients

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How to Make Beef Short Ribs in a Slow Cooker

1. Brown the Short Ribs

Pat the short ribs dry with paper towels and season them with salt and black pepper. Heat the oil in a large skillet over medium-high heat. Add the ribs and brown them well on all sides. This usually takes around 8 to 10 minutes.

Do not worry about cooking the beef through at this stage. You are looking for a deep brown crust rather than fully cooked meat.

2. Cook the Onion and Garlic

Transfer the browned ribs to a plate. Add the chopped onion to the same skillet and cook for about 2 to 3 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds.

The skillet will have browned bits left behind from the beef. Those little bits are full of flavor and will become part of the gravy.

3. Add the Wine and Seasonings

Pour the red wine into the skillet and scrape the bottom with a wooden spoon to loosen the browned pieces. Let the wine simmer for about 3 minutes.

Stir in the beef stock, tomato paste, Worcestershire sauce, thyme, bay leaves, sugar, salt, and black pepper. Bring the mixture to a gentle simmer.

4. Slow Cook the Beef

Place the browned short ribs into the slow cooker and pour the onion and stock mixture over them. Cover with the lid and cook on LOW for 7 to 8 hours, or until the beef is very tender.

Avoid lifting the lid repeatedly during cooking. Every time the lid comes off, heat escapes and the cooking time can increase.

5. Make the Rich Gravy

Once the ribs are tender, carefully transfer them to a plate and cover loosely to keep them warm. Remove the bay leaves from the cooking liquid.

Pour the cooking liquid into a saucepan. If there is a noticeable layer of fat on top, skim off some of it first. Bring the liquid to a gentle boil.

In a small bowl, mix the cornstarch with cold water until smooth. Slowly whisk the mixture into the hot cooking liquid. Continue cooking for a few minutes until the gravy thickens. Add only as much cornstarch mixture as needed; the gravy should be thick enough to coat a spoon but still easy to pour.

6. Serve

Place the tender short ribs over creamy mashed potatoes and spoon plenty of the warm gravy over the top. Add steamed green beans, peas, broccoli, or another simple vegetable on the side.

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What You Can Do Better

• Do not skip the searing. Browning the ribs first gives the finished dish a much deeper flavor.
• Use meaty short ribs. Some ribs contain a lot of bone and very little meat, so ask your butcher for meaty cuts.
• Keep the slow cooker on LOW. The longer, gentler cooking time helps the connective tissue break down without drying the meat.
• Do not make the gravy too thick. A good short-rib gravy should pour easily over mashed potatoes rather than sit like a paste.
• Taste before adding more salt. Beef stock and Worcestershire sauce can already contain quite a bit of sodium.
• Let the ribs rest briefly. A few minutes out of the slow cooker makes them easier to handle without losing all their juices.

What to Serve with Slow Cooker Beef Short Ribs

Mashed potatoes are probably the easiest choice because they soak up all that rich gravy, but you have plenty of other options.

Can You Make Beef Short Ribs Ahead?

Yes. In fact, short ribs can be even more convenient when prepared ahead of time. Allow the cooked beef and cooking liquid to cool, then refrigerate them in a covered container. When reheating, warm the ribs gently in some of the cooking liquid so they stay moist.

The gravy can be thickened just before serving. If it becomes too thick after chilling, loosen it with a small splash of beef stock or water.

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Can You Freeze Slow Cooker Beef Short Ribs?

Yes, cooked short ribs freeze well. Cool the beef and gravy thoroughly before transferring them to a freezer-safe container. Keep the ribs with some gravy rather than freezing the meat on its own, as the liquid helps protect the beef from drying out.

Thaw overnight in the refrigerator and reheat gently until the beef is hot throughout. Add a little extra stock if the gravy needs loosening.

Can You Make This Without Red Wine?

Absolutely. Replace the red wine with an equal amount of additional beef stock. For a little extra depth, you can add another teaspoon or two of Worcestershire sauce or a small splash of balsamic vinegar.

How Do You Know When Short Ribs Are Done?

The most useful test is tenderness rather than simply watching the clock. When properly cooked, the meat should be very easy to pierce with a fork and should pull away from the bone with little effort. If the ribs are still chewy after the suggested cooking time, give them another 30 to 60 minutes and check again.

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Nutritional Information

The following is an approximate estimate per serving, based on four servings and including the gravy. Actual values will vary depending on the size and fat content of the ribs, the stock used, and how much fat is removed from the cooking liquid.

Recipe at a Glance