Slow Cooker Bone-In Beef Short Ribs Recipe

Crockpot braised beef short ribs in a rich red wine sauce are tender, flavorful, and perfect for a cozy comfort food meal.

Course Main Course

Cuisine American

Keyword Beef Short Ribs Slow Cooker, Crockpot Beef Short Ribs Recipe, Crockpot Short Ribs, Slow Cooker Beef Short Ribs Recipe, Slow Cooker Short Ribs

Prep Time 20

Cook Time 8

Servings servings

Calories 651kcal

2 tablespoons olive oil
3 1/2 pounds bone-in English-cut short ribs (it doesn’t have to be 3 1/2 pounds exactly; up to 4 pounds will work fine in this recipe)
1 medium yellow onion (thinly sliced)
6 large cloves garlic (minced)
1 cup dry red wine (I use Meiomi Pinot Noir)
1 1/2 teaspoons coarse kosher salt (use less if using fine salt)
1/2 teaspoon black pepper
2 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme
2 sprigs fresh rosemary
1 bay leaf

Sear the ribs. Heat a large cast-iron skillet (or other heavy-bottomed pan) over high heat. Once hot, add the oil, and then add the ribs in an even layer. Sear the meat until browned on both sides, about 2 to 3 minutes per side. Transfer the ribs to a slow cooker. (Depending on your pan size, you may need to cook the ribs in 2 batches to avoid over-crowding.)
Cook the aromatics. Turn the heat down to medium-high. To the same skillet, add the onion and garlic and cook for 1 minute, stirring constantly.
Deglaze. Add the wine and cook until it’s reduced to about 1/3 of its volume, about 3 minutes. Use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan. Stir in the salt, black pepper, beef broth, tomato paste, and Worcestershire sauce. Remove from the heat.
Transfer to the slow cooker. Pour the broth mixture evenly on top of the ribs in the slow cooker. Nestle the thyme, rosemary, and bay leaf into the liquid.
Let it to its thing. Cover and cook on LOW for 10 to 12 hours or on HIGH for 7 to 8 hours.
Serve. Serve the meat along with the sauce to drizzle on top.

Storage: Cool to room temperature, and then store in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.
Reheating: For best results when reheating, use the oven or stovetop. For the oven method, put the ribs in an oven-safe dish and add a splash of water or broth. Cover the dish and reheat at 300F until warm throughout, about 20 to 30 minutes. Alternatively, you can reheat short ribs (along with the sauce they cooked in) in a saucepan on the stovetop over low heat, stirring occasionally. (Or if you're pressed for time, use the microwave in short bursts, stirring periodically.)
To Thicken the Sauce Into Gravy: Strain the braising liquid into a large measuring cup. For each 1 cup of liquid, mix 1 tablespoon cornstarch + 2 tablespoons cold water in a small bowl to form a slurry. Transfer the braising liquid to a pot over medium heat on the stovetop; once simmering, add the cornstarch slurry, whisking constantly until thickened (it should take less than a minute), and then remove from the heat.