Description
Tender, flavorful Slow Cooker Beef Short Ribs that fall off the bone, slow-cooked to perfection with a rich, savory sauce infused with aromatic herbs and spices. An effortless, comforting meal perfect for family dinners or special gatherings, pairing wonderfully with mashed potatoes, roasted vegetables, or your favorite sides.
Ingredients
Scale
Beef and Aromatics
- 3–4 lbs beef short ribs, with good marbling
- 2 large onions, chopped
- 4 garlic cloves, minced
Liquids & Sauces
- 2 cups beef broth
- 1/2 cup red wine (or 1/2 cup Worcestershire sauce as substitute)
- 2 tablespoons tomato paste
Seasonings & Herbs
- 2 tablespoons brown sugar
- 2–3 sprigs fresh rosemary
- 2–3 sprigs fresh thyme
- 1–2 bay leaves
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons cooking oil (for browning)
Instructions
- Prep the Ribs: Pat the beef short ribs dry using paper towels to ensure a good sear. Generously season all sides with salt and freshly ground black pepper to bring out the natural flavors.
- Brown the Ribs: Heat the cooking oil in a hot skillet over medium-high heat. Brown the ribs in batches until a deep, caramelized crust forms, which locks in flavor and adds rich color. Remove and set aside.
- Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant. Stir in tomato paste and cook briefly to deepen its flavor before transferring the mixture to the slow cooker.
- Assemble in the Slow Cooker: Place the browned ribs on top of the aromatics in the slow cooker. Pour in the beef broth, red wine or Worcestershire sauce, and sprinkle the brown sugar over. Add fresh rosemary, thyme, and bay leaves. Cover and cook on low for 7 to 8 hours or on high for 4 to 5 hours.
- Finish and Serve: Once ribs are tender and falling off the bone, carefully remove them. If desired, reduce the leftover sauce by simmering on the stove until thickened for a glossy glaze. Serve ribs drizzled with the rich sauce for maximum flavor impact.
Notes
- Don’t skip browning the ribs to enhance flavor and color.
- Cook low and slow to transform tough ribs into tender perfection.
- Trim excess fat before cooking to avoid greasy sauce and concentrate beef flavor.
- Use fresh herbs like rosemary and thyme for a bright herbal aroma.
- To thicken sauce after cooking, create a slurry with cornstarch and water and stir it in while simmering.
- Prep Time: 15 minutes
- Cook Time: 7 to 8 hours on low or 4 to 5 hours on high
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 rib and sauce)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 110 mg