Slow Cooker Short Ribs

How to Make Slow Cooker Short Ribs

1. 1

   Step 1: Season and sear the short ribs

   Pat the short ribs dry with paper towels and season all over with the salt and pepper mixture. Heat the oil in a heavy skillet over medium-high heat until shimmering, then brown the ribs in batches 2–3 minutes per side until a deep crust forms. Transfer seared ribs to a plate and set aside, leaving any fond in the pan.

   For this step

   • 3 lbBone-in beef short ribs
   • 1 1/2 tspKosher salt and freshly ground black pepper
   • 2 tbspVegetable oil (or neutral oil)
   
2. 2

   Step 2: Sauté the aromatics

   Add the chopped onion and carrots to the hot skillet and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant, taking care not to burn the garlic.

   For this step

   • 1 largeLarge yellow onion, roughly chopped
   • 2 mediumCarrots, peeled and cut into 1-inch pieces
   • 4 clovesGarlic cloves, minced
   
3. 3

   Step 3: Deglaze and build the braising liquid

   Pour the red wine into the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon, and simmer 2–3 minutes to reduce slightly. Stir in the tomato paste, Worcestershire sauce, and beef broth, mixing until combined; bring just to a simmer, then taste and adjust seasoning.

   For this step

   • 2 cupsBeef broth
   • 1 cupDry red wine (Cabernet or Merlot recommended)
   • 2 tbspTomato paste
   • 1 tbspWorcestershire sauce
   
4. 4

   Step 4: Transfer to slow cooker and cook low

   Place the seared short ribs in a single layer in a 4–6 quart slow cooker and tuck the sautéed vegetables around and under the ribs. Pour the braising liquid over the ribs, cover, and cook on LOW for 7–8 hours (or HIGH 4–5 hours) until the meat is fork-tender and falling off the bone.
   
5. 5

   Step 5: Finish the sauce

   Remove the ribs to a platter and skim excess fat from the surface of the liquid with a spoon or use a fat separator. For a glossy sauce, strain the cooking liquid into a saucepan and simmer to reduce by about one-third, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer until slightly thickened.
   
6. 6

   Step 6: Serve and garnish

   Return the ribs to the sauce to warm briefly, then serve over mashed potatoes, polenta, or wide egg noodles, spooning plenty of sauce and cooked vegetables over the top. Garnish with chopped parsley and serve with a wedge of lemon or a sprinkle of flaky sea salt if desired.
   

1. Pat the short ribs dry with paper towels and season all over with the salt and pepper mixture. Heat the oil in a heavy skillet over medium-high heat until shimmering, then brown the ribs in batches 2–3 minutes per side until a deep crust forms. Transfer seared ribs to a plate and set aside, leaving any fond in the pan.
2. Add the chopped onion and carrots to the hot skillet and cook, stirring occasionally, until softened and starting to brown, about 6–8 minutes. Stir in the minced garlic and cook another 30–60 seconds until fragrant, taking care not to burn the garlic.
3. Pour the red wine into the skillet to deglaze, scraping up browned bits from the bottom with a wooden spoon, and simmer 2–3 minutes to reduce slightly. Stir in the tomato paste, Worcestershire sauce, and beef broth, mixing until combined; bring just to a simmer, then taste and adjust seasoning.
4. Place the seared short ribs in a single layer in a 4–6 quart slow cooker and tuck the sautéed vegetables around and under the ribs. Pour the braising liquid over the ribs, cover, and cook on LOW for 7–8 hours (or HIGH 4–5 hours) until the meat is fork-tender and falling off the bone.
5. Remove the ribs to a platter and skim excess fat from the surface of the liquid with a spoon or use a fat separator. For a glossy sauce, strain the cooking liquid into a saucepan and simmer to reduce by about one-third, or whisk in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp cold water) and simmer until slightly thickened.
6. Return the ribs to the sauce to warm briefly, then serve over mashed potatoes, polenta, or wide egg noodles, spooning plenty of sauce and cooked vegetables over the top. Garnish with chopped parsley and serve with a wedge of lemon or a sprinkle of flaky sea salt if desired.