These slow cooker beef short ribs are a dump-and-go recipe that delivers fall-off-the-bone tender meat in a rich red wine gravy with almost no effort on your part. You spend 20 minutes putting everything together, walk away for eight hours, and come back to something that tastes like it took all day.
Braising tougher cuts of beef has been around for centuries because it turned inexpensive meat into a meal people looked forward to. As the technique spread through Europe, the Americas, and beyond, every kitchen added its own wine, herbs, and seasonings while keeping the same slow cooking method.
That classic approach is still the best way to cook beef short ribs. Their natural marble slowly melts into the sauce as they cook. This recipe brings that method into a busy family kitchen with the help of the slow cooker.
I usually make these slow cooker short ribs on weekends when I know everyone will be home for dinner. Once I sear the short ribs and tuck everything into the crockpot, the rest of the day is mine. By evening, the kitchen smells rich from the red wine, herbs, and beef broth. All that's left is to stir together a quick cornstarch slurry before serving. It's become one of the dinners I make on repeat, right alongside my Slow Cooker Beef Bourguignon whenever we're craving something hearty.
After hours of gentle cooking, the meat becomes incredibly melt-in-your-mouth tender. The onions melt into a rich red wine gravy that's perfect over mashed potatoes. The carrots soak up all that flavor, the tomato paste gives the sauce body, and every bite feels like it spent the day in the oven rather than in the slow cooker. My Slow Cooker Beef Stroganoff is another favorite that spends plenty of time in my slow cooker, especially during busy weeks.
Every time I make this recipe, someone reaches for another spoonful of the gravy before they've even finished their plate. That's why I never skip browning the ribs first. Those few minutes with a hot skillet are what give the sauce so much depth later on. The rest is simply a matter of letting everything cook low and slow until the beef short ribs are cooked and short ribs are fall-off-the-bone tender.
If you're looking for a dependable dinner that feels a little extra without asking much from you, this recipe is the one I recommend. Let the slow cooker do its job, then serve the short ribs over buttery mashed potatoes for the kind of meal everyone lingers over at the table.
Ingredients
Bone-in beef short ribs are ideal for this recipe because the meat becomes tender while the bones add extra richness as they slowly braise. Their natural marble melts into the cooking liquid, helping create a rich sauce. Red wine adds depth and cooks alongside the beef broth, which keeps the ribs moist and forms the base for the red wine gravy. A spoonful of tomato paste ties everything together by adding richness, balancing the wine, and deepening the sauce's color.
See the recipe card for exact quantities.
Top Tips for Slow Cooker Beef Short Ribs
Don't skip the sear: Heat oil in a large skillet over medium-high heat and sear each side for about 60 seconds per side until nicely browned. Those browned bits on the bottom of the skillet add extra flavor to the broth.
Work in batches if needed: Avoid crowding the large skillet so that every beef short rib browns properly rather than steaming. It takes a few extra minutes, but it's worth it.
Give the sauce time to thicken: During the last hour, whisk together the cornstarch and cold water, then stir in a cornstarch slurry to thicken. The finished red wine gravy should lightly coat a spoon without becoming too thick.
How to Make Slow Cooker Beef Short Ribs
These slow cooker beef short ribs come together with just a few minutes of prep before cooking in the crockpot until they reach fall-off-the-bone deliciousness.
Season the ribs
- Pat the bone-in beef short ribs dry with paper towels, then season them generously with salt and pepper.
- Starting with short ribs dry helps them brown better in the pan and creates more flavor later in the sauce.
- If you're using bone-in or boneless ribs, season them the same way before cooking.
Sear the meat
- Heat the olive oil in a large skillet over medium-high heat.
- Once the oil is hot, place the short ribs in the pan. Sear them for about 60 seconds per side, or until well browned.
- Work in batches if needed so the pan doesn't become crowded.
- The browned bits on the bottom of the skillet will add even more flavor once the liquid is added.
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Add the vegetables
- Transfer the ribs to the crockpot, then scatter the onion and garlic around the meat before adding the baby carrots.
- As everything cooks, the vegetables soften and become part of the sauce while soaking up the flavorful cooking liquid.
Add the liquid and seasonings
- Add the thyme, parsley, and bay leaf, making sure most of the ribs are surrounded by the liquid.
- The ribs will slowly braise, allowing the meat to become tender while the sauce develops its rich flavor.
Cook low and slow
- Cover with the lid and turn the slow cooker to low.
- Cook on low for 6-8 hours, or until the meat is fork-tender and easily pulls away from the bone.
- The ribs need to cook low so the connective tissue has time to break down.
- By the end of cooking, the beef short ribs are cooked, the ribs are fall-off-the-bone tender, and the meat is wonderfully fall-apart.
Thicken the sauce
- During the last hour, whisk the tablespoon of cornstarch with an equal amount of cornstarch and cold water until smooth.
- Stir it into the cooking liquid to make the gravy. Cover and let it cook until it thickens with a cornstarch slurry.
- Before serving, remove the bay leaves.
Serve
- Plate them over warm mashed potatoes or your choice of sides.
- Spoon the red wine gravy over the ribs, carrots, and onions, then finish with fresh herbs if you like.
Storage
Store leftover slow cooker beef short ribs and gravy in an airtight container in the refrigerator for up to 4 days. Keeping the meat in the sauce helps prevent it from drying out.
To reheat, place the ribs and gravy in a skillet or saucepan over medium heat with a splash of broth or water if the sauce has thickened too much. Warm gently until the meat is heated through. You can also microwave individual portions in short intervals, stirring the sauce between each one.
For longer storage, freeze for up to 3 months in a freezer-safe airtight container. Thaw the ribs overnight in the refrigerator before reheating. Afterwards, warm them gently on the stovetop until the meat is hot and the gravy is smooth again.
Short ribs usually just need to cook low a little longer. Keep the slow cooker on low until the meat is fork-tender and easily pulls away from the bone. Every beef short rib is a little different, so larger pieces may need the full 6 to 8 hours before they're ready.
Yes. You can use boneless short ribs if that's what you have. They cook much the same way, although bone-in short ribs usually create a richer sauce because the bones add extra flavor as the meat braises. Start checking for tenderness around the 6-hour mark, but keep cooking until the meat is fork-tender if needed.
Absolutely. You can sear the ribs, prepare the onion and garlic, and combine the red wine, beef broth, and tomato paste the night before. Cover everything and refrigerate overnight, then transfer it to the slow cooker the next morning and cook on low as directed.
Recipe
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Slow Cooker Beef Short Ribs
Ingredients
Instructions
- Season the short ribs all over with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Sear the short ribs on all sides, about 2 minutes per side, until browned. Transfer to the crockpot.
- Add the onions, garlic, and baby carrots around the short ribs.
- Pour in the red wine and beef broth, then add the tomato paste, dried herbs, and bay leaf. Cover and cook on LOW for 6–8 hours.
- During the last hour, mix the cornstarch with an equal amount of cold water to make a slurry. Stir it into the crockpot, cover, and continue cooking until the gravy thickens to your liking.
- Serve over mashed potatoes and garnish with herbs.
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