Slow Cooker Short Ribs

This slow cooker short ribs recipe has become my go-to when I want to serve something special without being stuck in the kitchen. The process is straightforward: after a quick sear on the ribs to build flavor and a browning of the vegetable puree, everything simmers together in the slow cooker until the meat is fall-apart tender and the sauce becomes luxuriously rich. The long, gentle braise allows the dry red wine, tomato paste, and aromatic vegetable base to meld into a deeply savory gravy that clings to every bite.

You can prepare it entirely the day before – the flavors only improve overnight – and simply reheat it gently before your guests arrive. With these 30+ Side Dishes for Short Ribs, there’s no shortage of what you can choose to pair with these beefy short ribs!

Ingredient notes

• Olive oil – Used to create a delicious sear on the ribs in the skillet as well as adding a smooth and glossy finish to the red wine sauce. 
• Short ribs – For this recipe, bone-in short ribs are the best. You’ll want 6-8 of these incredibly meaty ribs, about 5 pounds.
• Veggies – Onion, celery, and carrots are blended to create the base of the rich red wine sauce.  
• Garlic – Fresh garlic cloves offer the best depth of flavor, but you could use garlic powder instead. 
• Tomato paste – Helps to thicken the sauce with concentrated flavor. 
• Red wine – Opt for a dry red wine like zinfandel, cabernet, or merlot. You can also check out these 13+ favorite red wines for cooking.
• Chicken broth – A preferred cooking liquid that won’t dilute the flavor of the rich vegetable mixture. 
• Fresh thyme and bay leaves – For herbaceous infusion. Make sure to remove these before serving. 
• Cornstarch – Once the cooked ribs have been transferred to a plate and the excess fat has been skimmed from the top of the sauce, the cornstarch is then mixed in for a thicker consistency and further reduction. 
• Balsamic vinegar – Only added to the sauce when seasoning with salt and pepper to prevent a bitter taste. 
• Salt and pepper – To taste. 
• For serving – Serve these moist and saucy short ribs over creamy polenta or mashed potatoes for an ultra comforting meal. 

How to make it

Step 1

Sear the Ribs

• Dry the ribs thoroughly with paper towels and season generously with salt and pepper. 
• Add 2 tablespoons of olive oil to a large heavy skillet or dutch oven and heat over high heat. 
• Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. 
• Make sure the pot is not overcrowded and work in batches if needed. 

Step 2

Puree the Vegetables

• Puree all vegetables and garlic in a food processor or blender until finely chopped into a thick paste.

Step 3

Brown the Vegetables

• Once the ribs are browned, transfer them to a plate and drain the fat from the skillet.
• Add the remaining 2 tablespoons of olive oil to the skillet with the pureed vegetables. 
• Season generously with salt and brown over high heat, stirring occasionally, for 5 to 7 minutes.

Step 4

Make the Red Wine Sauce

• Add the tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. 
• Add the red wine and, using a wooden spoon, scrape any bits from the bottom of the pan. 
• Stir occasionally, letting this mixture reduce by half.

Step 5

Combine the Short Ribs and Sauce

• Once reduced, add the sauce to your slow cooker along with the chicken broth. Stir to combine. 
• Nestle the short ribs and any accumulated juices in the pot and add the thyme and bay leaves. 
• Cover and cook until the beef is tender and a fork slips easily in and out of meat, about 8 to 9 hours on LOW or 5 to 6 hours on HIGH.

Step 6

Reduce the Sauce

• Transfer the ribs to a plate and tent with foil to keep them warm and moist. 
• Use a spoon to skim excess fat from the top of the sauce. 
• Mix the cornstarch with 2 tablespoons of cold water until a paste forms, then add it to the slow cooker. 
• Remove the lid and cook on HIGH for 5-10 minutes longer, to allow the sauce to further reduce.

Step 7

Season and Serve

• Season the sauce to taste with salt and pepper, and add the vinegar.
• Serve the ribs on top of creamy polenta or mashed potatoes with additional braising liquid.

Other methods for cooking short ribs

Whether your slow cooker is busy or you simply prefer a different technique, these alternate methods for short ribs guarantee a deeply flavorful and satisfying result.

• Dutch oven style: Once the ribs are seared and the sauce is made, everything is assembled in the Dutch oven to cook in the oven. It’s the perfect alternative if you don’t have a slow cooker. 
• Smoked short ribs: As they smoke, the ribs are seasoned with a tangy red wine and apple cider vinegar barbecue spritz to enhance the flavor. However, it’s the finishing red wine braise that helps sets them apart from the rest!
• Sous vide short ribs:This method creates meat that’s super tender, and fall-off-the-bone delicious! Just finish in a hot skillet before serving with a rich, red wine reduction sauce. 

Tips and tricks

• Dry the ribs thoroughly to ensure a proper sear. Any surface moisture will steam the meat instead of creating a flavorful, caramelized crust.
• Avoid overcrowding the skillet when searing the ribs. Crowding lowers the pan temperature and causes the ribs to steam and release liquid, preventing a good sear.  
• Scrape up the fond. When you add the red wine to the skillet after browning the vegetable puree, use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. This “fond” is pure, concentrated flavor for your sauce.
• Layer the elements of this dish in the order directed – sauce with broth first and then nestle the ribs on top. This ensures the meat cooks evenly in the liquid without being submerged in a way that could make it stew instead of braise.
• Use a dry red wine you would enjoy drinking. The flavor concentrates, so a wine with harsh tannins might become unpleasant. A mid-level Cabernet Sauvignon, Merlot, or Zinfandel works perfectly.
• For a thickened smooth sauce, create a slurry by mixing the cornstarch with cold water until completely smooth before stirring it into the hot sauce. 

Serving suggestions

Serve these tender and flavorful ribs with the red wine sauce over Sour Cream Mashed Potatoes, Miso Mashed Potatoes, Mashed Cauliflower, buttered egg noodles, or Creamy Polenta. 

Need easy, crowd-pleasing sides? Pick from classics like:

• Corn on the Cob
• Baked Beans 
• Garlic Rice 
• Coleslaw 
• Potato Salad

Round out your meal with something green and vibrant, like a peppery Arugula Salad, Roasted Brussels Sprouts with balsamic, or Honey-Glazed Carrots, to balance the deep, savory flavors.

For more ideas, check out these 30+ Side Dishes for Short Ribs!

Storing

• You can make these short ribs up to three days ahead of when you plan to serve them. To make ahead, first prepare your short ribs with the sauce as directed above. Allow to cool slightly and then place in the refrigerator in the slow cooker pot or an airtight container. 
• When you plan to serve, scrape off any solidified fat that may rise to the surface. Bring the sauce and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.