# Slow Cooker Short Ribs > Fall-off-the-bone short ribs slow-cooked in a rich red-wine and beef-broth braise until tender and deeply flavorful. This hands-off recipe yields a silky sauce perfect for spooning over mashed potatoes, polenta, or buttered egg noodles. Canonical URL: https://www.topshelf.recipes/recipes/slow-cooker-short-ribs ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 22, 2026 Last Updated: September 3, 2026 ## About This Recipe Short ribs are one of those dishes that repay patience exponentially: a little upfront work—seasoning and a hot sear—turns into a deep, meaty braise with glossy, beefy sauce that tastes far more complicated than the ingredient list. These bone-in ribs are cooked low and slow in red wine and beef broth until the collagen unravels into silk, so each bite is rich and unctuous without ever feeling clumsy. The tomato paste and Worcestershire add umami and a gentle lift, while reducing the cooking liquid concentrates the flavors into something you’ll want to spoon over everything. This recipe is written with a slow cooker for true hands-off convenience, but it keeps the essential steps that make short ribs sing: dry meat, a hot pan for fond, a thoughtful deglaze, and a final reduction to anointed sauce. It’s ideal for a relaxed dinner where the oven isn’t an option, weeknight entertaining, or a Sunday when you want the house to smell like braised beef. Finish with a bright herb or lemon zest if you want contrast, and pair with something soft and absorbent—mashed potatoes, polenta, or wide egg noodles—to show off that sauce. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 480 minutes - Total Time: 505 minutes - Servings: 4 - Difficulty: Medium - Category: Stovetop ## Ingredients ### Season and sear the short ribs - 3 lb Bone-in beef short ribs - 1 1/2 tsp Kosher salt and freshly ground black pepper - 2 tbsp Vegetable oil (or neutral oil) ### Sauté the aromatics - 1 large Large yellow onion, roughly chopped - 2 medium Carrots, peeled and cut into 1-inch pieces - 4 cloves Garlic cloves, minced ### Deglaze and build the braising liquid - 2 cups Beef broth - 1 cup Dry red wine (Cabernet or Merlot recommended) - 2 tbsp Tomato paste - 1 tbsp Worcestershire sauce ## Instructions ### 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. ### 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. ### 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. ### 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. 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. 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. ## Nutrition Estimated nutrition per serving (12 oz rib): - Calories: 695 kcal - Protein: 68.5 g - Carbohydrates: 9 g - Fat: 43.6 g - Saturated Fat: 21.2 g - Trans Fat: 1.7 g - Fiber: 1.9 g - Sugar: 3.2 g - Added Sugars: 0 g - Cholesterol: 248 mg - Sodium: 572 mg - Potassium: 1340 mg - Calcium: 68 mg - Iron: 9.4 mg - Vitamin D: 0.3 mcg ## Tips ### Pat ribs very dry Use paper towels to remove surface moisture before seasoning so the meat browns quickly and develops a deep crust rather than steams. ### Don't crowd the pan Sear ribs in batches so the pan stays hot and you get an even Maillard crust; crowded ribs lower the temperature and prevent browning. ### Save and use the fond Scrape the browned bits from the skillet when you deglaze with wine—those caramelized bits are concentrated flavor for the braise. ### Skim fat for balance Chill the cooking liquid briefly or use a fat separator to remove excess fat; a leaner sauce lets the beef and wine flavors shine. ### Reduce for glossy sauce Strain and simmer the braising liquid until reduced by about one-third for a silky finish, or use a cornstarch slurry for a quicker, slightly thicker sauce. ## Variations and Substitutions ### Boneless short ribs Use 3 lb boneless short ribs or cross-cut English-style short ribs and reduce slow-cooker time by 30–60 minutes, as boneless pieces cook a bit faster. ### Stout or porter braise Swap the red wine for an equal amount of stout or porter for a malty, slightly bitter backbone that pairs beautifully with the beef. ### Korean-inspired twist Replace Worcestershire and some tomato paste with 2 tbsp gochujang and 1 tbsp soy sauce, and finish with a scallion-sesame garnish for spicy-sweet depth. ### Gluten-free swap Use gluten-free Worcestershire or 1 tbsp tamari plus a splash of balsamic vinegar; thicken with cornstarch instead of flour to keep the sauce gluten-free. ## Notes This recipe is perfect for weekend dinners or entertaining because most of the work is done up front — the slow cooker does the rest. Expect melt-in-your-mouth meat and a concentrated sauce that's worth a quick stovetop reduction at the end. ### Storage and Make-Ahead Cool the ribs and sauce to room temperature, then refrigerate in an airtight container for up to 3–4 days; the fat will firm on top and can be easily skimmed for a leaner reheating. For longer storage, freeze in portions for up to 3 months—defrost overnight in the fridge. Reheat gently on the stovetop over low heat with a splash of broth to loosen the sauce, or warm in a 300°F oven covered until heated through. ### Serving Suggestions Spoon the ribs and lots of sauce over buttery mashed potatoes, creamy polenta, or wide egg noodles to catch every drop of sauce, and add roasted root vegetables or braised greens for texture. A simple parsley-gremolata or lemon zest sprinkled at the end cuts through richness, and pair with the same style of red you cooked with (Cabernet, Merlot, Syrah, or Malbec) or a rich amber ale. ## Frequently Asked Questions ### Can I skip searing the ribs? You can, but you’ll lose a lot of depth; searing creates fond that deglazes into the braise and gives the sauce a richer, more complex flavor. ### How do I know the ribs are done? They’re done when a fork slides into the meat and it nearly falls off the bone—about 7–8 hours on LOW or 4–5 hours on HIGH in a 4–6 quart slow cooker. ### My sauce is too thin—how do I thicken it? Strain and simmer to reduce until syrupy for the best flavor, or whisk in a cornstarch slurry (1 tbsp cornstarch to 1 tbsp water) and simmer until slightly thickened. ### How should I remove excess fat? Chill the braising liquid so the fat solidifies on top and can be lifted off, or use a fat separator or a large spoon to skim while warm. ### Can I use a different wine or no wine? Use any full-bodied dry red you enjoy; if you prefer no alcohol, substitute additional beef broth with a tablespoon or two of balsamic vinegar or a splash of grape juice reduced to add acidity and depth. ### Is this recipe freezer-friendly? Yes—freeze cooled ribs and sauce in airtight containers for up to 3 months; thaw overnight in the fridge and reheat gently on the stovetop with a little broth. ## Related Recipes and Guides - [One-Pot Beef Bolognese](https://www.topshelf.recipes/recipes/one-pot-beef-bolognese) - [Stovetop Dutch-Oven Herb-Crusted Beef Roast with Pan Gravy](https://www.topshelf.recipes/recipes/stovetop-dutch-oven-herb-crusted-beef-roast-pan-gravy) - [Dubai Tacos](https://www.topshelf.recipes/recipes/dubai-tacos-stovetop-shawarma-style) - [Italian-Style Pot Roast with Tomatoes Olives and Fresh Herbs](https://www.topshelf.recipes/recipes/italian-style-pot-roast-tomatoes-olives-herbs-stovetop) - [Labor Day Grilled Lobster Rolls with Charred Scallion Brown Butter & Lemon‑Herb Aioli](https://www.topshelf.recipes/recipes/labour-day-grilled-lobster-rolls-charred-scallion-brown-butter-lemon-herb-aioli) - [Hainanese Chicken Rice](https://www.topshelf.recipes/recipes/hainanese-chicken-rice-stovetop) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)