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Slow Cooker Short Ribs

 Slow Cooker Short Ribs
These ribs are an easy alternative to traditionally braised short ribs—you don't need to pay any attention to them once you get them in the slow cooker. —Rebekah Beyer, Sabetha, Kansas
6 ServingsPrep: 30 min. Cook: 6-1/4 hours


  • 3 pounds bone-in beef short ribs
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 tablespoon canola oil
  • 4 medium carrots, cut into 1-inch pieces
  • 1 cup beef broth
  • 4 fresh thyme sprigs
  • 1 bay leaf
  • 2 large onions, cut into 1/2-inch wedges
  • 6 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 2 cups dry red wine or beef broth
  • 4 teaspoons cornstarch
  • 3 tablespoons cold water
  • Salt and pepper to taste


  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over
  • medium heat. Brown ribs in batches on all sides; transfer to a 4- or
  • 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
  • Add onions to same skillet; cook and stir over medium heat 8-9
  • minutes or until tender. Add garlic and tomato paste; cook 1 minute
  • longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until
  • liquid is reduced by half. Add to slow cooker. Cook, covered, on low
  • 6-8 hours or until meat is tender.
  • Remove beef and vegetables; keep warm. Transfer cooking juices to a

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Slow Cooker Short Ribs (continued)

Directions (continued)

  • small saucepan; skim fat. Discard thyme and bay leaf. Bring juices
  • to a boil. Mix cornstarch and water until smooth; gradually stir
  • into pan. Return to a boil; cook and stir 1-2 minutes or until
  • thickened. Season with salt and pepper to taste. Serve ribs and
  • vegetables with sauce. Yield: 6 servings.
Nutritional Facts: 1 serving (calculated without additional salt) equals 250 calories, 13 g fat (5 g saturated fat), 55 mg cholesterol, 412 mg sodium, 12 g carbohydrate, 2 g fiber, 20 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.