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Slow Cooker Beef Short Rib Stew

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This hearty slow cooker beef short rib stew transforms tough, marbled short ribs into melt-in-your-mouth tender meat bathed in a deeply savory, wine-braised broth. Root vegetables absorb the rich drippings over 8 hours of low-and-slow cooking, creating a one-pot comfort meal that practically cooks itself. Perfect for cold-weather dinners, Sunday meal prep, or impressing guests with minimal effort.

  • Total Time: 8 hours 25 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 3 lbs 1.4 kg bone-in beef short ribs
  • Salt and freshly ground black pepper
  • 2 tbsp olive oil
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 3 medium carrots (cut into 1-inch chunks)
  • 3 celery stalks (cut into 1-inch pieces)
  • 1 lb 450 g baby potatoes, halved
  • 2 tbsp tomato paste
  • 1 cup 240 ml dry red wine (Cabernet or Merlot)
  • 2 cups 480 ml beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme (or ½ tsp dried)
  • 1 sprig fresh rosemary
  • 2 bay leaves
  • 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
  • Fresh parsley (chopped (for garnish))

Instructions

  1. Pat the short ribs completely dry with paper towels. Season generously on all sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the short ribs in batches, 3–4 minutes per side, until deeply browned. Do not crowd the pan. Transfer seared ribs to the slow cooker.
  3. In the same skillet, sauté the onion over medium heat for 3 minutes. Add garlic and tomato paste; cook 1 minute more, stirring constantly.
  4. Pour in the red wine and scrape up all browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes. Pour over the ribs.
  5. Add carrots, celery, potatoes, beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker. The liquid should come about halfway up the ribs.
  6. Cook on LOW for 7–8 hours or HIGH for 5–6 hours, until the meat is very tender and falling off the bone.
  7. Optional — thicker gravy: Remove ribs and vegetables. Skim fat from the surface. Mix cornstarch with cold water and stir into the slow cooker. Switch to HIGH and cook 10–15 minutes until thickened.
  8. Remove bay leaves and herb sprigs. Taste and adjust seasoning. Serve ribs over mashed potatoes or egg noodles, spooning gravy generously over the top. Garnish with fresh parsley.

Notes

  • Searing is worth it. Don’t skip browning the meat. It builds the deep, complex flavor that makes this stew exceptional rather than just good.
  • Wine substitution. Replace red wine with an equal amount of beef broth plus 1 tbsp balsamic vinegar and 1 tsp soy sauce for a non-alcoholic version with similar depth.
    Make-ahead & storage. This stew tastes even better the next day. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The solidified fat on top after refrigeration can be easily removed for a leaner dish.
    Vegetable variations. Parsnips, turnips, or sweet potatoes work beautifully in place of (or alongside) the regular potatoes. Add mushrooms in the last 2 hours to prevent them from becoming too soft.
  • Serving suggestions. Best served over creamy mashed potatoes, buttered egg noodles, or crusty sourdough bread. A simple green salad or steamed green beans round out the meal.
  • Slow cooker size matters. A 6–7 quart slow cooker is ideal. If using a smaller one, reduce the recipe by one-third and adjust liquid accordingly.
  • Prep Time: 25 minutes
  • Cook Time: 8 hours

Find it online: https://slowcookerrecipes.us/slow-cooker-beef-short-rib-stew/