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slow cooker short ribs

Slow Cooker Short Ribs

Slow Cooker Short Ribs are melt-in-your-mouth tender, flavor-packed beef in a rich red wine sauce. A super EASY DINNER RECIPE perfect for Sunday Supper!
Course Main
Cuisine American
Keyword beef short ribs, crockpot short ribs, Short Rib Recipe, Slow Cooker Recipe, Slow Cooker Short Ribs
Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings 4
Calories 562kcal
Author Isabel Laessig


  • 2.5 lb beef chuck short ribs
  • 1/4 tsp salt approx
  • 1/4 tsp pepper aprox
  • 1 onion
  • 8 ribs celery or one stalk
  • 3 carrots medium
  • 1 1/2 tbsp vegetable oil or other flavorless oil
  • 1 clove garlic crushed or 1 tsp finely diced garlic
  • 1/2 cup red wine
  • 2 tbsp balsamic vinegar
  • 2 tbsp tomato paste
  • 3/4 cup beef broth
  • 1/2 tsp rosemary dried
  • 3 bay leaves


  • Pat the short ribs dry, if needed, and sprinkle them all over with salt and pepper.
  • Finely dice the onion, celery, and carrots.
  • Warm half of the oil in a skillet over medium-high heat and sear the short ribs on all sides in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
  • Put the short ribs in the slow cooker once browned, in one layer with the bones facing up.
  • Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly, as needed, so the vegetables don't burn. 
  • Cook the vegetables for a couple minutes then add the garlic, cook a minute more then add the wine and deglaze the pan, scraping any browning from the skillet. 
  • As it starts to simmer, add the balsamic vinegar, tomato paste, broth, rosemary, and bay leaf. Bring to a simmer then pour over the short ribs. 
  • Turn the slow cooker on low and cook for 6 - 8 hours. 
  • Remove the bay leaves when it is done and discard it.
  • Serve over mashed potatoes or thick pasta like pappardelle.



  1. For maximum flavor and tenderness we recommend Certified Angus Beef® brand beef short ribs
  2. I used bone in short ribs for this recipe but boneless short ribs also work well.
  3. Make sure to give the short ribs a good amount of seasoning with salt and pepper to intensify the flavor. 
  4. Important step: Heating oil in a skillet and searing the ribs on all sides in batches so you don't overcrowd the pan. This step is key to beautiful and flavorful short ribs. 
  5. You can also use large pieces of carrots and serve them as your side dish. 


Calories: 562kcal | Carbohydrates: 9g | Protein: 48g | Fat: 32g | Saturated Fat: 16g | Cholesterol: 146mg | Sodium: 684mg | Potassium: 1230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 3620IU | Vitamin C: 9.7mg | Calcium: 43mg | Iron: 6.1mg