These slow-cooked beef short ribs are melt-in-your-mouth tender, braised in a deep, savory gravy with onions and garlic. Perfect for busy days, Sunday dinners, or when you want a restaurant-quality meal with minimal effort.
⏱ Time & Servings
-
Prep Time: 15 minutes
-
Cook Time: 7–8 hours (LOW) or 4–5 hours (HIGH)
-
Total Time: ~8 hours
-
Servings: 4
🧾 Ingredients
-
3 lbs beef short ribs (bone-in)
-
Salt & black pepper, to taste
-
2 tbsp olive oil
-
1 large onion, sliced
-
4 cloves garlic, minced
-
1 cup beef broth
-
½ cup red wine (optional, or use more broth)
-
2 tbsp tomato paste
-
2 tbsp Worcestershire sauce
-
1 tsp dried thyme
-
1 tsp dried rosemary
-
2 bay leaves
-
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)
👩🍳 Instructions
-
Season & Sear (Highly Recommended)
Season short ribs generously with salt and pepper.
Heat oil in a skillet over high heat.
Sear ribs on all sides until deeply browned (2–3 minutes per side). -
Layer in Crockpot
Place sliced onions in the bottom of the slow cooker.
Add seared short ribs on top.
Sprinkle with garlic. -
Make Braising Liquid
In a bowl, mix beef broth, wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaves.
Pour over ribs. -
Slow Cook
Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until meat is fork-tender. -
Thicken Sauce (Optional)
Remove ribs and keep warm.
Stir cornstarch slurry into the liquid.
Cover and cook on HIGH for 10–15 minutes until thickened. -
Serve
Spoon gravy over ribs and serve hot.
🍽 Texture & Flavor
✔ Fall-off-the-bone beef
✔ Deep, rich savory gravy
✔ Slow-braised comfort flavor
✔ Perfectly tender every time
⭐ Tips & Variations
-
Extra rich: Use beef stock instead of broth
-
No wine: Replace with more broth
-
Garlic lovers: Add whole garlic cloves
-
Low-carb: Skip thickener or use xanthan gum
-
Best sides: Mashed potatoes, creamy polenta, or egg noodles
📊 Nutrition (Approx. per serving)
-
Calories: 620
-
Protein: 42g
-
Fat: 46g
-
Carbs: 8g