These Slow Cooker Short Ribs are fall-apart tender and packed with savory flavor! They’re cooked low and slow with carrots, garlic, and herbs in a rich red wine sauce. Serve them over mashed potatoes for the ultimate comfort food dinner!

Be sure to try my Slow Cooker Beef Stew and Philly Cheesesteak recipes next!

Slow Cooker Short Ribs on a white plate with mashed potatoes and carrots.

Slow Cooker Short Ribs

There’s nothing quite like a batch of Slow Cooker Short Ribs that have been simmering all day! The beef becomes incredibly tender, and the savory red wine sauce is loaded with rich flavor from garlic, onions, beef broth, and fresh thyme.

I love to sear the short ribs first to develop a flavorful golden crust, then deglaze the skillet with red wine to incorporate all those delicious browned bits into the sauce. The slow cooker takes care of the rest!

Carrots cook right alongside the beef, making this a complete comfort food dinner when served over homemade mashed potatoes. I also have tips below for choosing the best short ribs, getting the perfect tender texture, and making the sauce as flavorful as possible! 

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Pat the short ribs dry and season liberally on all sides. Sear in olive oil until brown and transfer to the slow cooker.

A skillet of uncooked short ribs next to a plate of seasoned and seared short ribs.

Add onions, garlic, red wine, beef bouillon, Worcestershire sauce, and Dijon mustard. Soften the onions/garlic for 5 minutes, then transfer to the slow cooker. Add beef broth and thyme.

A skillet of sliced onions and garlic cloves being deglazed with red wine next to a slow cooker with short ribs.

Add carrots and cook on low for 7-8 hours. Remove carrots and tent with foil. Spoon fat off the top and thicken with a cornstarch slurry. Serve with mashed potatoes.

Short ribs and carrots in a slow cooker before and after being cooked.

Choosing the Best Short Ribs

  • Bone-In vs. Boneless: Both work well for this recipe! I prefer bone-in short ribs for their rich flavor, and the bones and connective tissue contribute body to the cooking liquid.
  • Chuck Short Ribs: This is the cut I typically use. Look for thick, meaty pieces with plenty of marbling. I love stocking up when they’re on sale!
  • Look for Marbling: Short ribs contain connective tissue and fat that break down during slow cooking, giving the beef its wonderfully tender texture.
  • Cook Low and Slow: Short ribs need time for their connective tissue to soften. Cook on low for 7–8 hours, until the meat is fork-tender and pulls apart easily.
  • Don’t Skip the Sear: Browning the beef before slow cooking develops a deeper, richer flavor. Sear in batches without overcrowding the skillet, and allow the fattier sides a little extra time to brown.

Pro Tips

  • Short Ribs: I prefer bone-in chuck short ribs with plenty of marbling for the richest flavor and most tender results. Boneless short ribs can also be used. Look for thick, meaty pieces with an even distribution of fat.
  • Seasoning: Season the beef generously with salt before searing. A good guideline is about 1 teaspoon of coarse kosher salt per pound, but adjust based on the brand of salt you’re using and your personal preference.
  • Searing: Don’t skip this step! Searing develops a flavorful brown crust and creates browned bits in the skillet that add tremendous depth to the sauce. Work in batches to avoid overcrowding, and allow the fattier sides a little extra time to brown.
  • Red Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are great choices. The wine adds rich flavor and acidity that balance the savory beef. If you prefer not to cook with wine, substitute an equal amount of beef broth along with 2 tablespoons of red wine vinegar.
  • Low and Slow: Cook on low for 7–8 hours, or until the meat is fork-tender. Short ribs contain connective tissue that needs time to break down, so avoid rushing the cooking process.
  • Sauce vs. Gravy: The cornstarch slurry creates a lightly thickened, au jus-style sauce. If you prefer a richer, thicker gravy to serve over mashed potatoes, see my optional roux method below. Use one thickening method or the other, not both.
  • Oven Method: If you don’t have a slow cooker, you can prepare these in a covered Dutch oven at 350°F for 2 hours, then reduce to 325°F for approximately 45 minutes, or until fork-tender.
  • What to Serve with Short Ribs: I love serving these over homemade mashed potatoes to soak up the savory sauce! They’re also delicious with roasted potatoes, buttermilk biscuits, roasted vegetables, or green bean casserole.

How to Make a Thicker Gravy

The cooking liquid in this recipe is lightly thickened with a cornstarch slurry, giving it a consistency similar to au jus. If you prefer a rich, thicker gravy to serve over mashed potatoes, you can make a roux instead!

  1. Remove the short ribs and carrots from the slow cooker and keep warm. Skim excess fat from the cooking liquid.
  2. Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons of flour and whisk continuously for 1–2 minutes to cook off the raw flour taste.
  3. Gradually whisk in 2 cups of the hot cooking liquid, adding a little at a time to keep the gravy smooth.
  4. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until thickened. Add more cooking liquid as needed to reach your desired consistency.
  5. Taste and adjust seasonings before serving over the short ribs and mashed potatoes.

Note: If using this method, omit the cornstarch slurry from the original recipe. The roux will thicken the gravy instead. 

Storage and Reheating

  • Refrigerate: Store leftover short ribs in an airtight container with some of the cooking liquid for up to 3 days.
  • Freeze: Let cool completely, then freeze in an airtight, freezer-safe container with some of the sauce for up to 3 months.
  • Reheat: Thaw frozen leftovers in the refrigerator overnight. Reheat the short ribs gently in a covered saucepan over medium-low heat with some cooking liquid or beef broth until heated through. Avoid boiling vigorously, which can cause the meat to dry out.

Slow Cooker Short Ribs on a pile of mashed potatoes with gravy and carrots.

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

  • 6-Quart Slow Cooker– This one has a digital timer and a lid that locks.
  • Kitchen Tongs– This is how I turn the meat while it sears.
  • Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.)
  • Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
  • Garlic Peeler & Garlic Twister– Makes it really easy to peel/mince fresh garlic.
  • Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts.

*As an Amazon Associate, I earn from qualifying purchases.

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Slow Cooker Short Ribs on top of mashed potatoes with Au Jus and carrots.

Slow Cooker Short Ribs

Prep Time: 25 minutes
Cook Time: 7 hours
Total Time: 7 hours 25 minutes
5 from 13 ratings
Servings: 6 people
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These Slow Cooker Short Ribs are fall-apart tender and packed with flavor! They're cooked low and slow with carrots, garlic, and herbs in a rich red wine sauce. Serve with creamy mashed potatoes for the ultimate comfort food dinner!

Ingredients

US Customary - Metric

Seasoning

  • Kosher salt, to taste. See notes
  • ¾ teaspoon EACH: garlic powder, onion powder, paprika, brown sugar
  • ½ teaspoon black pepper, chili powder (optional)

Meat/Veggies/Braising Liquid

  • 3 ½ - 4 lbs. beef short ribs, bone-in or boneless. See notes.
  • 1-2 tablespoons olive oil
  • 1 yellow onion, sliced
  • 5 whole garlic cloves, peeled
  • 1 cup dry red wine, see notes
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 cups Beef broth
  • 5 sprigs fresh thyme
  • 2 lbs. carrots, cut into halves or thirds
  • 3 tablespoons cornstarch + 3 tablespoons COLD water

Equipment

Instructions

Make the Short Ribs

  • Pat the short ribs dry and sprinkle with an even layer of salt on all sides (see notes for quantity recommendation). Combine the remaining seasonings and sprinkle them over the meat. Toss to coat and rub it over the surface of each side.
  • Heat the olive oil in a large skillet over medium-high heat. Sear the meat in batches for about 1 minute per side and about 4-5 minutes per batch. Leave room around each piece during searing. Remove and transfer to the crock pot, the middle should still be uncooked.
  • Turn the heat off and add the onions, garlic, and wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Let the onions/garlic soften for 5 minutes.
  • Stir in the bouillon cube, Worcestershire sauce, and Dijon. Transfer to the crock pot along with the beef broth, thyme, and carrots.
  • Cover and cook on low for 7-8 hours.
  • Remove the carrots, tent with foil, and set aside. Use a spoon to skim excess fat from the top and switch the heat to high if it’s not already.

Make the Sauce/Gravy

  • For a Thicker Gravy: If you prefer a richer, thicker gravy instead of the lighter au jus-style sauce, skip the cornstarch slurry steps below and follow the optional roux method in the Recipe Notes.
  • Combine the cornstarch and cold water in a small container with a lid and shake to thoroughly combine.
  • Stir the cornstarch mixture into the liquid. Cover and let it thicken for 3-5 minutes. The liquid will still be thin, like au jus, but the cornstarch adds a little thickening power.
  • Spoon the red wine sauce over mashed potatoes and serve with short ribs and carrots. A bowl may be used to hold more sauce vs. a plate.

Notes

Pro Tips:
  • Short Ribs: Bone-in chuck short ribs are my favorite, but boneless can also be used. Choose well-marbled pieces for the most tender, flavorful results.
  • Salt: Season the beef generously with salt before searing. A good guideline is about 1 teaspoon of coarse kosher salt per pound, but adjust based on the brand of salt you're using and your personal preference.
  • Searing: Brown the beef in batches without overcrowding the skillet. This creates a flavorful crust and adds depth to the cooking liquid.
  • Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are great choices. Substitute 1 cup of beef broth plus 2 tablespoons of red wine vinegar if you prefer not to use wine.
  • Cooking Time: Cook on low for 7–8 hours, until the meat is fork-tender. Larger or thicker pieces may require additional time.
  • Sauce/Gravy: The cornstarch slurry creates a lightly thickened sauce. For a richer, thicker gravy, skip the cornstarch and use the roux method below.
  • Oven Method: Cook in a covered Dutch oven at 350°F for 2 hours, then reduce to 325°F for approximately 45 minutes, or until fork-tender.
  • Serving Suggestions: Serve with homemade mashed potatoes, roasted potatoes, or crusty bread to soak up the delicious sauce.
How to Make a Thicker Gravy:
The cooking liquid in this recipe is lightly thickened with a cornstarch slurry, giving it a consistency similar to au jus. If you prefer a rich, thicker gravy to serve over mashed potatoes, you can make a roux instead!
  1. Remove the short ribs and carrots from the slow cooker and keep warm. Skim excess fat from the cooking liquid.
  2. Melt 3 tablespoons of butter in a saucepan over medium heat. Add 3 tablespoons of flour and whisk continuously for 1–2 minutes to cook off the raw flour taste.
  3. Gradually whisk in 2 cups of the hot cooking liquid, adding a little at a time to keep the gravy smooth.
  4. Bring to a gentle simmer and cook for 3–5 minutes, stirring occasionally, until thickened. Add more cooking liquid as needed to reach your desired consistency.
  5. Taste and adjust seasonings before serving over the short ribs and mashed potatoes.
Note: If using this method, omit the cornstarch slurry from the original recipe. The roux will thicken the gravy instead.
Storage:
  • Refrigerate: Store leftover short ribs in an airtight container with some of the cooking liquid for up to 3 days.
  • Freeze: Let cool completely, then freeze in an airtight, freezer-safe container with some of the sauce for up to 3 months.
  • Reheat: Thaw frozen leftovers in the refrigerator overnight. Reheat the short ribs gently in a covered saucepan over medium-low heat with some cooking liquid or beef broth until heated through. Avoid boiling vigorously, which can cause the meat to dry out.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 613kcal, Carbohydrates: 23g, Protein: 53g, Fat: 30g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 13g, Cholesterol: 156mg, Sodium: 1954mg, Potassium: 1542mg, Fiber: 5g, Sugar: 9g, Vitamin A: 25303IU, Vitamin C: 13mg, Calcium: 94mg, Iron: 7mg
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Course: Main Course
Cuisine: American, French
Author: Stephanie