About this recipe

Fall-off-the-bone tender beef short ribs slow-cooked in a rich, savory broth with aromatic vegetables and red wine. This set-it-and-forget-it slow cooker version delivers deep, braised flavor with minimal hands-on effort — perfect for a cozy family dinner.

Instructions

1. 1

   Pat the short ribs dry with paper towel and season generously on all sides with salt and black pepper. Heat olive oil in a large skillet over ^[medium-high heat]. Sear the beef short ribs in batches for 2–3 minutes per side until deeply browned on all sides. Transfer to the slow cooker.

2. 2

   In the same skillet, reduce heat to ^[medium] and add the diced yellow onion and celery. Sauté for 3–4 minutes until softened. Add the garlic and tomato paste, stirring for 1 minute until fragrant. Pour in the red wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes, then pour the mixture over the beef short ribs in the slow cooker.

3. 3

   Add the carrots, beef broth, Worcestershire sauce, thyme sprigs, and bay leaf to the slow cooker. The liquid should come about halfway up the ribs — add a splash more beef broth if needed. Cover and cook on LOW for 7–8 hours, or on HIGH for 4–5 hours, until the meat is fall-off-the-bone tender.

4. 4

   Carefully remove the beef short ribs and discard the bay leaf and thyme sprigs. If desired, skim excess fat from the surface of the braising liquid. Taste the liquid and season with additional salt and black pepper. Spoon the braising juices and vegetables over the ribs, garnish with fresh parsley, and serve over mashed potatoes, creamy polenta, or egg noodles.