These Slow Cooker Beef Short Ribs are braised low and slow in a rich red wine sauce until meltingly tender and fall-off-the-bone delicious. With deep caramelized flavor from searing and a velvety sauce infused with herbs and aromatics, this dish delivers restaurant-quality comfort with minimal hands-on effort.

Why You’ll Love This Recipe

• Fall-Off-The-Bone Tender – Slow cooking breaks down connective tissue for ultra-tender ribs.
• Deep, Layered Flavor – Red wine, tomato paste, and browned meat create rich complexity.
• Minimal Active Cooking – After searing, the slow cooker does the work.
• Perfect for Entertaining – Elegant enough for guests, easy enough for weeknights.
• Make-Ahead Friendly – Flavors deepen beautifully overnight.
• Versatile Serving Options – Pairs well with mashed potatoes, polenta, or crusty bread.

Ingredients You’ll Need

Protein

• 3 pounds bone-in beef short ribs – Marbled cut that becomes tender and flavorful when slow-cooked.

Aromatics & Vegetables

• 1 large yellow onion, thinly sliced – Adds sweetness and depth.
• 2 medium carrots, cut into chunks – Provide subtle sweetness and body to the sauce.
• 4 cloves garlic, minced – Builds aromatic richness.

Liquid & Flavor Base

• 2 tablespoons olive oil – For searing and flavor development.
• 2 tablespoons tomato paste – Adds umami and thickens the base.
• 1½ cups dry red wine (Cabernet Sauvignon or Merlot) – Forms the backbone of the sauce.
• 1 cup low-sodium beef broth – Enhances beef flavor without overpowering salt.
• 1 tablespoon Worcestershire sauce – Adds savory complexity.

Herbs & Seasoning

• 3–4 sprigs fresh thyme (or 1 teaspoon dried) – Infuses subtle herbaceous notes.
• 2 bay leaves – Add depth during slow braising.
• Salt and freshly ground black pepper – Essential for seasoning layers.

Optional Thickener

• 2 tablespoons all-purpose flour – Thickens sauce at the end if desired.

Step-by-Step Instructions

Season and Dry the Ribs
Pat ribs dry thoroughly with paper towels. Season generously with salt and black pepper on all sides to build foundational flavor.

Sear for Deep Flavor
Heat olive oil in a heavy skillet over medium-high heat. Sear ribs in batches for 3–4 minutes per side until deeply browned. Transfer to a plate.

Sauté the Aromatics
In the same skillet, cook sliced onions and carrots for 5 minutes until softened and lightly caramelized.

Add Garlic and Tomato Paste
Stir in minced garlic and cook for 30 seconds until fragrant. Add tomato paste and cook 1–2 minutes until darkened and concentrated.

Deglaze with Red Wine
Pour in red wine, scraping up browned bits from the pan. Simmer for 3 minutes to reduce slightly and intensify flavor.

Build the Braising Liquid
Add beef broth, Worcestershire sauce, thyme, and bay leaves. Bring to a gentle simmer.

Transfer to Slow Cooker
Place seared ribs into the slow cooker. Pour the wine and vegetable mixture over them, ensuring ribs are mostly submerged.

Slow Cook Until Tender
Cook on low for 7–8 hours or on high for 4–5 hours, until ribs are fork-tender and nearly falling off the bone.

Optional: Thicken the Sauce
Remove ribs and keep warm. Mix flour with cold water to form a slurry, stir into cooking liquid, and cook uncovered on high for 10–15 minutes until thickened.

Serve and Spoon Sauce Generously
Return ribs to the sauce or plate individually, spooning the rich red wine sauce over the top.

Recipe Notes & Tips

• Do Not Skip Searing – Browning builds essential flavor through the Maillard reaction.
• Use Quality Wine – Choose a dry red you’d enjoy drinking for best results.
• Avoid Lifting the Lid – Heat loss extends cooking time significantly.
• Cook Longer if Needed – If not tender, continue cooking on low.
• Strain for Silky Sauce – For a smoother finish, strain vegetables before serving.
• Make Ahead – Sauce thickens beautifully after refrigeration.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 7–8 hours (low) or 4–5 hours (high)
Total Time: 7 hours 20 minutes to 8 hours 20 minutes (low setting)
Servings: 6
Calories: Approximately 500 per serving (values may vary based on ingredient brands and portion size)

Perfect Pairings

• Creamy mashed potatoes
• Buttered egg noodles or polenta
• Roasted root vegetables
• Crusty artisan bread for soaking sauce

Ideal Occasions

• Cozy winter dinners
• Holiday gatherings
• Date nights at home
• Sunday family meals

Storage & Serving Tips

• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze for up to 3 months in freezer-safe containers.
• Reheat gently on stovetop over low heat.
• Skim excess fat after refrigeration for a cleaner sauce.

Creative Variations to Try

• Herb Boost – Add rosemary or fresh parsley before serving.
• Mushroom Addition – Include cremini mushrooms for earthy depth.
• Spicy Twist – Add red pepper flakes for subtle heat.
• Gluten-Free Option – Use cornstarch or arrowroot instead of flour.

Troubleshooting Common Issues

• Ribs Not Tender – Cook longer on low; collagen needs time to break down.
• Sauce Too Thin – Simmer uncovered or use slurry thickener.
• Sauce Too Salty – Add a splash of broth or water to dilute.
• Greasy Surface – Skim excess fat before serving.

Why This Recipe Works

Slow cooking transforms tough short ribs into tender, succulent meat by breaking down collagen into gelatin, creating a naturally thick and luxurious sauce. Searing the ribs first develops deep caramelized flavor, while red wine adds acidity that balances the richness of the beef. Tomato paste intensifies umami, and herbs infuse subtle aromatic notes during the long cook time. With about 500 calories per serving, this dish is hearty yet balanced for a comforting main course.

Final Thoughts

Slow Cooker Beef Short Ribs are the ultimate comfort meal—rich, tender, and deeply flavorful with minimal effort. Perfect for entertaining or cozy nights in, they pair beautifully with creamy sides that soak up every drop of sauce. For a lighter variation, trim visible fat before cooking or serve over cauliflower mash. However you enjoy them, this dish guarantees satisfying, restaurant-worthy results every time.