Slow Cooker Braised Short Ribs

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These slow cooker braised short ribs are fall-off-the-bone tender, bathed in a rich, velvety red wine and beef broth sauce. Aromatic vegetables, garlic, and herbs infuse deep flavor while the crockpot does all the work. It’s an impressive, comforting dinner that feels restaurant-worthy but is simple enough for any cozy night at home.

Ingredients

  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. When hot, add the short ribs in batches, searing for 3–4 minutes per side until deeply browned. Transfer browned ribs to the slow cooker.
  3. In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, scraping up any browned bits, until the vegetables begin to soften.
  4. Stir in the minced garlic and cook for 1 minute, just until fragrant, being careful not to brown it too much.
  5. Pour in the red wine, scraping the bottom of the pan to release all remaining browned bits. Let the mixture simmer for about 5 minutes to reduce slightly.
  6. Transfer the vegetable and wine mixture to the slow cooker with the short ribs. Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir gently to combine and nestle the ribs into the liquid.
  7. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the short ribs are very tender and falling off the bone.
  8. Carefully transfer the cooked short ribs to a plate and tent loosely with foil. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
  9. For a thicker sauce, transfer the liquid to a saucepan and simmer over medium heat for 5–10 minutes, or until slightly reduced and glossy (optional). Taste and adjust seasoning with additional salt and pepper if needed.
  10. Serve the short ribs with the rich sauce spooned over the top and garnish with freshly chopped parsley.

Variation

  1. Red Wine–Free Version: Replace the red wine with additional beef broth plus 1 tablespoon balsamic vinegar for tang. You’ll still get a rich, savory sauce without alcohol.
  2. Asian-Inspired Short Ribs: Swap Worcestershire for soy sauce, add 1 tablespoon grated ginger and 1 tablespoon brown sugar, and finish with sliced green onions and sesame seeds.
  3. Oven-Braised Option: Instead of the slow cooker, place everything in a Dutch oven, cover, and braise at 300°F (150°C) for 3–3½ hours, or until the ribs are fall-apart tender.

Cooking Notes

  1. Searing is key for flavor take the time to deeply brown the ribs; this builds a rich base for the sauce.
  2. The ribs should be mostly submerged in liquid while cooking. If needed, add a bit more broth to cover at least two-thirds of the meat.
  3. If your sauce tastes dull at the end, brighten it with a splash of vinegar or a squeeze of lemon juice and a pinch of salt.

Serving Suggestions

  1. Serve over creamy mashed potatoes, polenta, or buttered egg noodles to soak up all the luscious sauce.
  2. Pair with a simple green side, such as roasted Brussels sprouts, green beans, or a crisp salad with a tangy vinaigrette.
  3. For a special-occasion plate, serve with garlic mashed potatoes, roasted carrots, and a glass of the same red wine used in the recipe.

Tips

  • Use bone-in, well-marbled short ribs for the best texture and flavor; leaner cuts will be drier and less succulent.
  • Chill the cooked dish overnight, then remove the solidified fat before reheating for a cleaner, more concentrated sauce.
  • If you’d like a silky, restaurant-style sauce, strain the liquid before reducing, then whisk in a small pat of cold butter off the heat.

Prep Time:

  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes

Nutritional Information (Per Serving)

  • Calories: 450 kcal
  • Protein: 32 g
  • Sodium: 750 mg

Frequently Asked Questions

  1. Can I make this ahead of time?
    Yes. Braised short ribs are perfect for making ahead cook completely, chill, and reheat gently the next day. The flavors deepen and the fat is easier to remove.
  2. What kind of red wine should I use?
    Use a dry red such as Cabernet Sauvignon, Merlot, or Pinot Noir nothing too sweet. Choose a wine you’d enjoy drinking, but it doesn’t need to be expensive.
  3. Can I freeze leftover short ribs?
    Yes. Cool completely, store ribs and sauce in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat on the stove or in the slow cooker.
  4. Do I have to sear the meat first?
    Technically no, but searing adds a deep, caramelized flavor you won’t get otherwise. Skipping this step will result in a milder, less complex dish.

Conclusion

Slow cooker braised short ribs bring together fall-apart beef, a deeply savory red wine sauce, and cozy, set-it-and-forget-it ease. With just a bit of upfront searing and chopping, your crockpot does the heavy lifting, delivering a rich, comforting dinner that feels luxurious enough for guests yet simple enough for any weeknight craving.

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Slow Cooker Braised Short Ribs

  • Author: Avery
  • Total Time: 8 hours 20 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten-Free (if Worcestershire is GF)
Print Recipe

Description

These slow cooker braised short ribs are fall-off-the-bone tender, bathed in a rich, velvety red wine and beef broth sauce. Aromatic vegetables, garlic, and herbs infuse deep flavor while the crockpot does all the work. It’s an impressive, comforting dinner that feels restaurant-worthy but is simple enough for any cozy night at home.

Ingredients

Scale
  • 4 pounds beef short ribs
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 1 cup red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Pat the short ribs dry with paper towels and season generously on all sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. When hot, add the short ribs in batches, searing for 3–4 minutes per side until deeply browned. Transfer browned ribs to the slow cooker.
  3. In the same skillet, add the chopped onion, carrots, and celery. Sauté for about 5 minutes, scraping up any browned bits, until the vegetables begin to soften.
  4. Stir in the minced garlic and cook for 1 minute, just until fragrant, being careful not to brown it too much.
  5. Pour in the red wine, scraping the bottom of the pan to release all remaining browned bits. Let the mixture simmer for about 5 minutes to reduce slightly.
  6. Transfer the vegetable and wine mixture to the slow cooker with the short ribs. Add the beef broth, tomato paste, Worcestershire sauce, dried thyme, and bay leaf. Stir gently to combine and nestle the ribs into the liquid.
  7. Cover and cook on LOW for 8 hours or on HIGH for 4 hours, until the short ribs are very tender and falling off the bone.
  8. Carefully transfer the cooked short ribs to a plate and tent loosely with foil. Skim any excess fat from the surface of the cooking liquid in the slow cooker.
  9. For a thicker sauce, transfer the liquid to a saucepan and simmer over medium heat for 5–10 minutes, or until slightly reduced and glossy (optional). Taste and adjust seasoning with additional salt and pepper if needed.
  10. Serve the short ribs with the rich sauce spooned over the top and garnish with freshly chopped parsley.

Notes

  • For even more flavor, season the short ribs and refrigerate them uncovered for a few hours or overnight before searing.
  • If your slow cooker runs hot, check for doneness a bit earlier, around the 7-hour mark on LOW.
  • This recipe tastes even better the next day cool completely, refrigerate, then reheat gently, skimming off any solidified fat.
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooker / Braising
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving (approx. 2 short ribs with sauce)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 750 mg
  • Fat: 30 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 10 g
  • Fiber: 1 g
  • Protein: 32 g
  • Cholesterol: 130 mg

Keywords: slow cooker short ribs, braised short ribs, crockpot beef, comfort food, red wine braised ribs

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