These Slow Cooker Short Ribs are so flavorful and melt-in-your-mouth tender! They’re served with carrots, a mouth-watering red wine sauce, and pair perfectly with mashed potatoes. When it comes to delicious dinner ideas, this recipe represents comfort food at its finest—perfectly seasoned meat that becomes incredibly tender through slow cooking, creating a restaurant-quality meal with minimal hands-on effort.
The magic happens through the combination of proper searing, quality ingredients, and the low-and-slow cooking method that transforms tough, collagen-rich short ribs into fork-tender perfection. The red wine not only adds depth of flavor but also helps break down the meat fibers with its natural acidity, while the aromatics and herbs create a rich braising liquid that becomes an incredible sauce for serving.
Why You’ll Love These Short Ribs
Restaurant-Quality Results – Achieves the same tender, flavorful results as expensive steakhouse short ribs at home.
Set-and-Forget Convenience – Once assembled, the slow cooker does all the work while you go about your day.
Complete Meal in One Pot – Carrots cook alongside the meat, and the braising liquid becomes the sauce.
Perfect for Entertaining – Impressive enough for dinner parties yet simple enough for family meals.
Incredible Aroma – Fills your home with the most enticing smells as it cooks all day.
Excellent Leftovers – Actually tastes even better the next day and freezes beautifully.
Ingredients You’ll Need
For the Seasoning Blend:
- Kosher salt to taste (1 tsp per pound of meat) – essential for penetrating flavor
- 3/4 teaspoon each: garlic powder, onion powder, paprika, brown sugar – creates complex seasoning base
- 1/2 teaspoon black pepper – adds warmth and depth
- 1/2 teaspoon chili powder (optional) – provides subtle heat and smokiness
For the Main Components:
- 3 1/2 – 4 lbs beef short ribs, bone-in preferred – provides rich, marbled meat that becomes incredibly tender
- 1-2 tablespoons olive oil – for searing and developing flavor
- 1 yellow onion, sliced – adds sweetness and aromatic base
- 5 whole garlic cloves, peeled – contributes pungent, savory depth
- 2 lbs carrots, cut into halves or thirds – cooks alongside meat and absorbs flavors
For the Braising Liquid:
- 1 cup dry red wine – adds acidity and complexity (Cabernet, Merlot, or Pinot Noir work well)
- 1 beef bouillon cube – intensifies savory beef flavors
- 1 tablespoon Worcestershire sauce – contributes umami and tangy depth
- 2 teaspoons Dijon mustard – adds subtle tang and helps emulsify sauce
- 2 cups beef broth – provides moisture and rich base
- 5 sprigs fresh thyme – contributes earthy, aromatic herb notes
For Finishing:
- 3 tablespoons cornstarch + 3 tablespoons cold water – creates slurry for thickening sauce
Step-by-Step Instructions
Season and Prepare the Meat
Pat short ribs completely dry with paper towels. Season liberally with salt on all sides (about 1 teaspoon per pound), then combine remaining seasonings and rub evenly over all surfaces. This generous seasoning penetrates the meat during the long cooking process.
Sear for Maximum Flavor
Heat olive oil in a large skillet over medium-high heat. Sear ribs in batches, about 1 minute per side, ensuring each piece has room around it. Focus extra time on fattier sides to render properly. The center should remain uncooked. Transfer seared ribs to slow cooker.
Build the Aromatic Base
Turn off heat and add onions, garlic, and red wine to the same skillet. Return to medium heat and use a spatula to scrape up all browned bits from the bottom—this adds incredible flavor to the sauce. Let onions and garlic soften for 5 minutes.
Create the Braising Liquid
Stir bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet until combined. Transfer this mixture to the slow cooker along with beef broth, fresh thyme, and prepared carrots.
Execute the Slow Cooking
Cover and cook on low for 7-8 hours until meat is fork-tender and easily pulls apart. The low temperature allows collagen to break down properly, creating incredibly tender results.
Finish the Sauce
Remove carrots and tent with foil to keep warm. Skim excess fat from the surface of the cooking liquid. Switch slow cooker to high if not already. Combine cornstarch and cold water in a small container with lid and shake thoroughly. Stir this slurry into the liquid, cover, and let thicken for 3-5 minutes.
Serve with Style
Spoon the rich red wine sauce over mashed potatoes and serve with the tender short ribs and carrots. The sauce will be au jus consistency—flavorful but not thick like gravy.
Recipe Notes & Tips
Bone-In Advantage – Bone-in ribs provide superior flavor infusion and juiciness compared to boneless cuts.
Marbling Matters – Look for evenly marbled meat that will render down properly during cooking.
Searing Technique – Allow fattier sides more searing time than leaner surfaces for optimal rendering.
Wine Selection – Choose a wine you’d drink; the flavor concentrates during cooking.
Salt Timing – Liberal salting allows time for flavor penetration during the long cooking process.
Nutritional Information
- Prep Time: 25 minutes
- Cook Time: 7-8 hours
- Total Time: 7 hours 25 minutes
- Servings: 6 people
- Calories per serving: ~613 kcal
Perfect Pairings
Mashed Potatoes – The classic pairing that soaks up the incredible red wine sauce.
Smashed or Roasted Potatoes – Alternative potato preparations that complement the rich meat.
Buttermilk Biscuits – Perfect for sopping up the flavorful braising liquid.
Green Bean Casserole – Traditional vegetable side that balances the richness.
Simple Green Salad – Light, acidic greens provide refreshing contrast.
Ideal Occasions
Sunday Family Dinners – Perfect for leisurely weekend meals when you have time for slow cooking.
Winter Entertaining – Impressive enough for dinner parties while being largely hands-off.
Holiday Gatherings – Special enough for celebrations yet accommodates large groups easily.
Meal Prep Success – Makes excellent leftovers for busy weeknight reheating.
Comfort Food Cravings – Ultimate satisfying meal for cold weather or when you need something nurturing.
Storage & Reheating Tips
Refrigerator Storage – Keep in airtight containers for up to 3 days.
Freezing Success – Freezes beautifully for up to 3 months in proper containers.
Reheating Method – Gentle reheating in slow cooker or low oven maintains texture best.
Make-Ahead Strategy – Can be fully prepared and reheated, often tasting even better the next day.
Alternative Cooking Methods
Dutch Oven Option – Cook at 350°F for 2 hours, then reduce to 325°F for 45 minutes if you don’t have a slow cooker.
Wine Substitution – Replace wine with equal amount beef broth plus 2 tablespoons red wine vinegar for non-alcohol version.
Why This Recipe Works
These slow cooker short ribs succeed because they respect the science of collagen breakdown while maximizing flavor development. The initial searing creates complex flavors through the Maillard reaction, while the long, low cooking temperature allows tough connective tissues to transform into gelatin, creating that signature melt-in-your-mouth texture.
The red wine’s acidity helps tenderize the meat while contributing depth, and the aromatic vegetables provide a flavorful base that supports rather than competes with the beef.
Final Thoughts
These Slow Cooker Short Ribs represent the perfect marriage of convenience and sophistication. They prove that restaurant-quality results are achievable at home with proper technique and patience. The hands-off cooking method makes them accessible for busy schedules while delivering the kind of deeply satisfying meal that creates lasting food memories.
Whether you’re cooking for family or entertaining guests, this recipe delivers consistent, impressive results that justify the time investment through pure deliciousness.
