Slow Cooker Beef Short Ribs offer a restaurant-quality dinner that’s simple to prepare. Bone-in short ribs braise low and slow until meltingly tender in a rich sauce made from dry red wine, aromatic vegetables, and herbs.
Rich, Satisfying, Beef Short Ribs Made Easy!
If you enjoy pot roast, beef stew, or beef bourguignon, these braised short ribs will become a favorite. The combination of generous red wine, savory vegetables, and meaty, bone-in ribs creates an indulgent, comforting meal ideal for a relaxed Sunday dinner or a special occasion.
After a long, gentle braise the meat becomes fall-apart tender and the sauce develops a glossy, concentrated flavor from the wine and the meat’s marbling. This is a rich dish best served with mashed potatoes, egg noodles, or creamy polenta so you can enjoy every drop of the sauce.
The recipe is easy to assemble and largely hands-off. After a quick sear, the slow cooker does the rest—set it and let it work while you go about your day.
The Ingredients You’ll Need
This braise uses classic ingredients for deep flavor: dry red wine, aromatics, herbs, and a bit of broth. Key items:
- Short ribs: Bone-in ribs are ideal—about 8 pieces. For boneless, use roughly 5 pounds.
- Flour: A light dredge of all-purpose flour helps thicken and silk the sauce.
- Salt and pepper: To taste.
- Dry red wine: Cabernet Sauvignon, Merlot, Pinot Noir, or Zinfandel work well.
- Beef broth: A cup of low-sodium beef broth mellows the wine; water can be used if needed.
- Vegetables: Carrots, celery, onion, and garlic add depth.
- Herbs: Fresh thyme and bay leaves are traditional and aromatic.
What Kind of Short Ribs Should I Use?
English-style short ribs, with meat sitting atop individual bones, are my go-to. Flanken-style (cut across the bone into strips) also works. Trim excessive external fat and any silver skin, while keeping the marbled fat that adds flavor during cooking.
Step-by-Step Instructions
The method is straightforward; the main requirement is time for a slow braise. Overview:
- Brown the beef: Pat ribs dry, toss in seasoned flour (about 2 tsp salt and 1 tsp pepper mixed with the flour), and sear in hot oil until browned on all sides. Work in batches to avoid crowding.
- Deglaze the pan: Move seared ribs to the slow cooker. Pour one cup of wine into the skillet and scrape up browned bits; pour that into the slow cooker.
- Add remaining ingredients: Add the rest of the wine, beef broth, carrots, celery, garlic, onion, thyme, and bay leaves. Stir gently, cover, and cook on low for 6–8 hours until the meat is fall-apart tender.
- Finish and serve: Remove thyme sprigs and bay leaves before serving with your preferred sides.
Can You Slow Cook Short Ribs Too Long?
- Yes. Short ribs transform from tough to tender and then can become mushy or stringy if cooked far past the point of doneness. Check them once they reach tenderness.
- Target doneness: Short ribs are very tender at an internal temperature around 203°F at the thickest part.
Helpful Hints
Small tips make a big difference in the final dish.
- Make a gravy: Use the braising liquid as-is or thicken it with a cornstarch slurry to create a glossy sauce.
- Better the next day: Short ribs often taste even better after a night in the fridge—make ahead and reheat for serving.
- Cook vegetables in the braise: Add extra carrots a few hours before the end of cooking to serve them tender and flavorful alongside the meat.
- Which wine to use: Use any drinkable dry red wine; it doesn’t need to be expensive. Avoid cooking wine that contains added salts or preservatives.
What Should I Serve with Short Ribs?
Pick sides that soak up the sauce and balance the richness:
- Mashed potatoes: Classic and perfect for gravy.
- Potato wedges: Crispy wedges also pair well with shredded rib and sauce.
- Dinner rolls: Soft rolls are great for mopping up the braising juices.
How to Store and Reheat the Leftovers
- Store leftover short ribs in an airtight container in the refrigerator for up to four days.
- To reheat, warm portions gently in a pot over low to medium heat until heated through, adding a splash of broth or water if the sauce has thickened too much.
Can I Freeze Short Ribs?
- Allow the ribs to cool completely. Remove the meat from the bones, pack with sauce or juices in a freezer-safe container, and freeze for up to three months.
- Thaw overnight in the refrigerator before reheating.
Slow Cooker Beef Short Ribs
Ingredients
- 8 bone-in beef short ribs
- 1/2 cup all-purpose flour, for dredging
- Salt and pepper, to taste
- 1 bottle dry red wine, divided
- 1 cup low-sodium beef broth
- 2 celery stalks, sliced
- 2 carrots, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 yellow onion, sliced
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Pat the beef dry. In a large bowl, mix the flour with 2 teaspoons salt and 1 teaspoon pepper. Toss the short ribs to coat, then tap off excess flour.
- Heat oil in a large skillet over medium-high heat. Sear ribs until browned on all sides, working in batches. Transfer the seared meat to the slow cooker.
- Pour one cup of wine into the skillet and stir, scraping up browned bits. Pour that liquid into the slow cooker.
- Add the remaining wine, beef broth, carrots, celery, garlic, onion, thyme, and bay leaves to the slow cooker. Stir, cover, and cook on low for 6–8 hours until the meat is fall-apart tender.
- Remove thyme sprigs and bay leaves before serving.
Nutrition
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and tools used.
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