Slow Cooker Beef Short Ribs

Ingredients

For the ribs

• 1 tbsp oil (for searing)
• 4 meaty bone-in beef short ribs (English-style cut preferred, about 3–4 lbs total)
• 1 onion, peeled and chopped
• 3 cloves garlic, peeled and minced
• 1 cup dry red wine (or beef broth)
• 2¾ cups beef stock
• 1 tsp dried thyme
• 1 tbsp tomato paste
• 1 tsp sugar
• 2 bay leaves
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp Worcestershire sauce

For the gravy

• 2 tbsp cornstarch
• 5 tbsp cold water

To Serve

• Creamy mashed potatoes
• Steamed vegetables (broccoli, green beans, or asparagus)

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Method

1. Sear the ribs

   Heat oil in a large frying pan over high heat. Brown the short ribs on all sides, about 10 minutes total. Work in batches if needed so they brown properly.

2. Build the flavor base

   Add the chopped onion and cook for 2 minutes. Stir in the garlic and cook for 1 minute.

3. Deglaze

   Pour in the red wine and let it simmer for 3–4 minutes to reduce slightly.

4. Add the braising liquid

   Stir in the beef stock, thyme, tomato paste, sugar, bay leaves, salt, pepper, and Worcestershire sauce. Bring everything to a simmer.

5. Slow cook

   Transfer the ribs and liquid to the slow cooker. Nestle the ribs so they are mostly submerged.

   Cook on LOW for 6–8 hours until the meat is fork-tender and starting to fall off the bone.

6. Make the gravy

   Turn off the slow cooker. Ladle most of the cooking liquid into a saucepan and bring to a simmer.

   Mix cornstarch with cold water to form a slurry and whisk it into the simmering liquid until the gravy thickens.

7. Serve

   Plate one rib over mashed potatoes, spoon gravy over the top, and serve with steamed vegetables.

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Slow cooking renders the fat gently and produces incredibly tender ribs with deep flavor. This recipe works best on the LOW setting for the full cooking time.