Slow-Cooker Short Ribs

The beauty of these slow-cooked short ribs lies in their simplicity and bold flavor. With minimal hands-on time and maximum reward, they’re the kind of dish that turns a weeknight dinner into something extraordinary. Red wine, tomato paste, and fresh herbs create a luscious braising liquid that becomes a silky gravy perfect for ladling over the tender meat and veggies.

Whether you’re making them for a cozy Sunday supper or impressing guests at a dinner party, these slow-cooker short ribs are bound to be a hit. Serve them over creamy mashed potatoes, buttered noodles, or polenta for the ultimate comfort meal. Their hearty, rich flavor makes them ideal for colder nights or anytime you need a little food hug.

Full recipe:

Ingredients:

• 3 pounds bone-in beef short ribs

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1 tablespoon canola oil

• 4 medium carrots, cut into 1-inch pieces

• 1 cup beef broth

• 4 fresh thyme sprigs

• 1 bay leaf

• 2 large onions, cut into 1/2-inch wedges

• 6 garlic cloves, minced

• 1 tablespoon tomato paste

• 2 cups dry red wine (or beef broth)

• 4 teaspoons cornstarch

• 3 tablespoons cold water

• Additional salt and pepper to taste

Directions:

1. Season the short ribs with salt and pepper. Heat oil in a large skillet over medium heat. In batches, brown the ribs on all sides.

2. Transfer ribs to a 4- or 5-quart slow cooker. Add carrots, beef broth, thyme sprigs, and bay leaf.

3. In the same skillet, cook onions over medium heat for 8–9 minutes or until softened. Add garlic and tomato paste, cooking for 1 minute more.

4. Stir in red wine and bring to a boil. Cook 8–10 minutes, reducing liquid by half. Add mixture to the slow cooker.

5. Cover and cook on low for 6–8 hours until the meat is tender.

6. Remove ribs and vegetables; keep warm. Strain cooking juices into a saucepan, discarding thyme and bay leaf, and skim off fat.

7. Bring juices to a boil. In a bowl, combine cornstarch and water until smooth. Stir into juices and cook for 1–2 minutes until thickened.

8. Season with additional salt and pepper, if desired. Serve ribs and vegetables with the rich gravy poured over top.

Prep Time: 30 minutes | Cooking Time: 6 hours 15 minutes | Total Time: 6 hours 45 minutes
Kcal: 251 kcal | Servings: 6 servings

Understanding the Cut: What Are Short Ribs?

Beef short ribs come from the lower portion of the ribcage and are known for their marbling and connective tissue. This is not a quick-cooking cut. In fact, it shines only when cooked over a long period, which allows the tough connective tissues to break down into gelatin, giving the meat an unmatched richness and silky mouthfeel.

You’ll find two main styles of short ribs: English-cut and flanken-cut. English-cut ribs are thick, meaty, and typically preferred for braising, as each rib has a good amount of meat surrounding one bone. Flanken-cut ribs are thinner and cut across the bone, often used in Korean barbecue. For slow-cooking in this recipe, the English cut is the best choice, thanks to its depth and robust texture.

The Magic of Slow Cooking

Slow cookers are a game-changer in the kitchen, particularly when it comes to braised meats like short ribs. By maintaining a low, consistent heat, a slow cooker gently breaks down the meat’s fibers, resulting in a texture so tender you can cut it with a fork. Not only does this method bring out the best in tougher cuts of meat, but it also allows you to “set it and forget it”—leaving you free to go about your day without hovering over the stove.

Another bonus of the slow-cooking process is the transformation of the braising liquid. As it simmers for hours with the beef, vegetables, and herbs, the liquid thickens slightly and becomes incredibly flavorful, making the perfect gravy to drizzle over the finished dish.

Why Red Wine and Tomato Paste Are Key

The combination of dry red wine and tomato paste is the secret to building depth in the braising liquid. Red wine brings acidity, tannins, and richness to the table, which help to cut through the fattiness of the short ribs while infusing the sauce with body and complexity. Meanwhile, tomato paste adds umami and a subtle sweetness. It thickens the sauce naturally and enhances the overall balance of flavors.

For those avoiding alcohol, red wine can be substituted with additional beef broth, though the depth of flavor will differ slightly. Still, with the right seasoning and reduction, the dish remains mouthwatering even without wine.

Building Flavor: Searing and Aromatics

Before the slow-cooking begins, searing the ribs is a crucial step. It’s tempting to skip this part, but browning the meat in a hot skillet creates a beautiful crust through the Maillard reaction, which deepens the flavor and gives the dish a professional touch.

After searing, aromatics like onions and garlic are sautéed in the same skillet. Tomato paste is added and allowed to caramelize slightly, enriching the base before the wine is introduced and reduced. This concentrated mixture is then poured into the slow cooker, bringing a deeply savory flavor that only intensifies as it simmers.

Vegetables and Herbs: Flavor Enhancers and Sidekicks

Carrots, onions, and garlic serve more than just supporting roles in this recipe. As they cook with the short ribs, they absorb the rich juices and soften into flavorful bites that complement the meat perfectly. Thyme and bay leaf infuse the dish with earthy herbal notes that balance out the richness of the beef.

Feel free to customize the vegetable selection to suit your taste or seasonal availability. Root vegetables like parsnips or turnips work well, and mushrooms can add an extra savory dimension. However, it’s wise to keep the veggie mix simple, so the short ribs remain the star of the dish.

Creating the Gravy: A Final Touch of Luxury

Once the meat is fall-apart tender, the remaining braising liquid is transformed into a gravy. This is more than a sauce—it’s a rich, glossy coating that brings everything together. After straining out the herbs and skimming off excess fat, a cornstarch slurry is stirred in and simmered until thickened. The result is a silky, velvety gravy that’s as luxurious as the short ribs themselves.

This step can also be done in advance, and many cooks swear the flavor of the gravy improves overnight. You can store it separately and reheat it gently before serving for a stress-free dinner experience.

Serving Suggestions

These short ribs are incredibly versatile when it comes to presentation. They pair beautifully with classic comfort sides like:

• Creamy mashed potatoes

• Buttery polenta

• Egg noodles

• Mashed cauliflower for a low-carb option

• Roasted root vegetables

For a lighter contrast, consider serving with a crisp green salad or steamed green beans tossed with lemon and olive oil. The richness of the short ribs benefits from something bright and fresh on the side.

Don’t forget a glass of the red wine you used in the recipe—it will echo the flavors in the dish and elevate your meal to restaurant-quality.

Make-Ahead and Storage Tips

One of the best features of this dish is how well it stores and reheats. In fact, the flavor deepens as it rests, making it an ideal make-ahead meal.

After cooking, let the dish cool slightly, then refrigerate it overnight. The next day, the fat will have solidified on the surface, making it easy to remove before reheating. Simply warm the short ribs gently in a covered dish at 350°F until they reach an internal temperature of 165°F.

Leftovers keep well in the fridge for up to four days, or in the freezer for up to two months. Store them with some of the gravy to keep the meat moist and flavorful when reheated.

Variations to Try

Once you’ve mastered this base recipe, feel free to make it your own. Here are some delicious variations:

• Add Mushrooms: Sauté mushrooms along with the onions for extra umami flavor.

• Spicy Kick: Add a pinch of crushed red pepper flakes or a splash of hot sauce to the braising liquid.

• Asian Twist: Swap out the wine for soy sauce, add ginger and a bit of brown sugar for a Korean-style version.

• Smoky Flavor: Add a teaspoon of smoked paprika to the seasoning blend for a rustic flair.

• Fresh Finish: Sprinkle chopped fresh parsley, chives, or gremolata over the top just before serving to add brightness and color.

Conclusion: A Truly Satisfying Meal

Slow-cooker short ribs are more than just a meal—they’re a culinary experience. From the moment you sear the meat and start building the sauce, to the final spoonful of rich, velvety gravy, every step is infused with care and flavor. This dish takes a bit of time, but the reward is an unforgettable dinner that feels both hearty and elegant.

Whether you’re entertaining guests or treating yourself to a cozy evening at home, slow-cooker short ribs are the ultimate celebration of patience and taste. Keep this recipe in your regular rotation, and you’ll always have a go-to that wows with little stress and maximum flavor.