These slow cooker short ribs are braised in the crock pot with red wine, fresh herbs and vegetables until meltingly tender. They’re an easy, flavorful meal that works for a busy weeknight yet looks special enough for guests.
I rely on the slow cooker to simplify dinner after a long day. Alongside favorites like crock pot pork roast and crock pot spaghetti, these short ribs are an everyday go-to when I want something hearty and impressive with minimal effort.
Early in my cooking journey I loved hosting friends and serving short ribs because they feel a bit unexpected while delivering big flavor. Slow-cooked low and slow, the ribs become so tender they fall apart with a fork.
What are short ribs?
Short ribs come from the chuck area of the cow and are the shorter ribs near the rib cage. The meat is muscular and naturally a bit tough, which makes it ideal for long, slow cooking that breaks down connective tissue and concentrates beefy flavor. Both bone-in and boneless short ribs work well in this recipe; I’ve tested both with excellent results.
How to make slow cooker short ribs
Begin by searing the short ribs in a hot pan to develop a deep brown crust—this adds serious flavor. Remove the meat and use the same pan to sauté onions and carrots, then add garlic and deglaze with red wine. Reduce the wine until slightly thickened, stir in beef broth and tomato paste, and whisk in flour to help the sauce body up. Transfer the sauce to the slow cooker, nestle in the short ribs, add the vegetables and herbs, and cook on low until the ribs are fall-apart tender. Finish with a sprinkling of fresh thyme and serve.
Tips for the perfect dish
- Choose a red wine you’d enjoy drinking—Cabernet Sauvignon, Merlot or Pinot Noir all work well and add depth to the sauce.
- Cut vegetables into larger chunks so they hold their shape during long cooking. If you prefer a smooth sauce, strain the solids and spoon the strained sauce back over the ribs.
- Serve with creamy mashed potatoes or polenta to soak up the sauce, plus a green vegetable like broccoli, asparagus, or green beans for balance.
- This recipe reheats beautifully and can be made a day or two ahead. Store ribs in their sauce in an airtight container, chill, skim off any hardened fat, then reheat covered in a 325°F oven until warmed through.
- Don’t skip browning the ribs—those caramelized bits are what make the final sauce rich and savory.
Flavor variations
The base recipe is excellent as written, but you can customize it:
- Meat swap: If you can’t find short ribs, beef stew meat or a chuck roast cut into large pieces will produce a similar result.
- Vegetables: Add mushrooms, pearl onions, celery or parsnips for more texture and flavor.
- Flavor boosters: Try adding cooked bacon, fresh rosemary, a splash of balsamic vinegar, or a dash of Worcestershire sauce for extra complexity.
Once you make these slow cooker short ribs, they’ll likely become a favorite for entertaining and weeknight comfort meals alike.
Ingredients
- 1 tablespoon olive oil
- 4 1/2 pounds bone-in short ribs (or 3 pounds boneless short ribs)
- Salt and pepper to taste
- 3/4 cup sliced onion
- 3 carrots, peeled, halved and cut into 1 1/2-inch pieces
- 1 tablespoon minced garlic
- 1 1/2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1/4 cup flour
- 3 sprigs fresh thyme, plus more for garnish
- 1 bay leaf
Instructions
- Heat the olive oil in a large pan over medium-high heat.
- Season half of the short ribs with salt and pepper and place them in a single layer in the pan.
- Sear the ribs 4–5 minutes per side, until deeply browned. Repeat with the remaining ribs.
- Transfer the seared ribs to a plate and tent with foil to keep warm.
- Add the onion and carrots to the pan, season with salt and pepper, and cook 4–5 minutes until they begin to brown and soften. Remove and keep warm.
- Add the garlic to the pan and cook 30 seconds, stirring constantly.
- Pour in the red wine and bring to a simmer. Reduce until the liquid is reduced by about half, about 3–4 minutes.
- Stir in the beef broth and tomato paste and simmer 2–3 minutes to combine flavors.
- Whisk in the flour slowly and cook about 3 minutes, until the sauce begins to thicken.
- Transfer the sauce to a slow cooker. Add the short ribs, vegetables, thyme and bay leaf, stirring gently to combine.
- Cover and cook on low for 8 hours, or until the meat is fork-tender.
- Remove the ribs to a serving dish, spoon sauce and vegetables over the top, adjust seasoning with salt and pepper if needed, garnish with thyme sprigs, and serve.
Nutrition (per serving)
Calories: 488 | Carbohydrates: 11 g | Protein: 52 g | Fat: 25 g | Saturated Fat: 14 g | Cholesterol: 156 mg | Sodium: 487 mg | Potassium: 1115 mg | Fiber: 1 g | Sugar: 6 g | Vitamin A: 5127 IU | Vitamin C: 5 mg | Calcium: 48 mg | Iron: 6 mg
Serving suggestions
Serve these short ribs over mashed potatoes, creamy polenta or buttered egg noodles to catch every bit of sauce. Add a simple green vegetable—steamed green beans, roasted asparagus or sautéed broccoli—to complete the plate.