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Slow Cooker Beef Short Ribs with Rich Gravy
Sofia

Slow Cooker Beef Short Ribs with Rich Gravy

Fall-off-the-bone tender beef short ribs slow-cooked in a savory, herby gravy. Deeply comforting, rich in flavor, and perfect served over mashed potatoes or creamy polenta.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4
Course: Main Course
Cuisine: American Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 3 lbs bone-in beef short ribs
  • Salt and black pepper to taste
  • 2 tablespoons all-purpose flour optional, for searing
  • 2 tablespoons olive oil
  • 1 onion diced
  • 3 garlic cloves minced
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 1½ cups beef broth
  • ½ cup red wine or more broth
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 teaspoons cornstarch + 2 tablespoons water for slurry, optional
  • Fresh parsley for garnish

Method
 

  1. Sear the Ribs (Optional but Recommended):
  2. Pat short ribs dry and season with salt, pepper, and a light dusting of flour. Heat oil in a skillet over medium-high heat. Brown the ribs on all sides in batches, about 2–3 minutes per side. Transfer to slow cooker.
  3. Sauté Aromatics:
  4. In the same skillet, add onion and cook for 3–4 minutes. Stir in garlic and tomato paste; cook another minute. Add Worcestershire sauce and a splash of broth to deglaze, scraping up brown bits.
  5. Add to Slow Cooker:
  6. Transfer onion mixture to the slow cooker. Add remaining broth, wine, thyme, and bay leaves. Stir gently, nestling ribs into the liquid.
  7. Cook:
  8. Cover and cook on LOW for 8 hours or HIGH for 4–5 hours, until ribs are tender and falling off the bone.
  9. Make the Gravy (Optional):
  10. Remove ribs and cover loosely with foil. Skim excess fat from the cooking liquid. For a thicker gravy, stir in a cornstarch slurry and cook on high for 10–15 minutes, until thickened.
  11. Serve:
  12. Spoon rich gravy over ribs and garnish with fresh parsley. Serve with mashed potatoes, polenta, or crusty bread.

Notes

  • Wine substitute: Use more beef broth with a splash of balsamic vinegar for depth.
  • Veggies: Add carrots or parsnips in the last 2–3 hours for a complete meal.
  • Make ahead: Flavors improve overnight—store and reheat gently for best results.
  • Storage: Keeps in the fridge for 3–4 days. Freezes well for up to 2 months.