Slow-Braised Beef Short Ribs

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Tender beef short ribs that slowly imbibe the rich, savory flavors of a homemade broth, resulting in melt-in-your-mouth perfection. This american-inspired slow cooker ready in about 500 minutes pairs (900 g) beef short ribs, (30 ml) olive oil, large, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs (900 g) beef short ribs
• 2 tbsp (30 ml) olive oil
• 1 large, finely chopped onion
• 2, peeled and diced into 1/2-inch pieces carrots
• 2 stalks, diced into 1/2-inch pieces celery
• 4 cloves, minced garlic
• 1 cup (240 ml) beef broth
• 1/2 cup (120 ml) red wine
• 2 tbsp (30 ml) tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 bay leaf
• 1 tsp (5 ml) salt
• 1/2 tsp (2.5 ml) black pepper

Instructions

1. Step 1: Preheat a large skillet over medium-high heat and add 2 tbsp olive oil. Pat the beef short ribs dry, then sear for 3 minutes per side until a deep brown crust forms, then transfer to a slow cooker.
2. Step 2: In the same skillet, add the finely chopped onion, diced carrots, diced celery, and minced garlic. Cook for 5 minutes until softened and fragrant, then stir in 2 tbsp tomato paste and cook for 1 minute until darkened.
3. Step 3: Add the cooked vegetables, 1 cup beef broth, 1/2 cup red wine, 2 sprigs thyme, 2 sprigs rosemary, 1 bay leaf, 1 tsp salt, and 1/2 tsp black pepper to the slow cooker with the short ribs. Stir to combine.
4. Step 4: Cover and cook on low for 8 hours until meat is fork-tender. Remove ribs and vegetables, strain cooking liquid, and reduce on the stovetop over medium-high heat for 15 minutes until thickened. Pour over ribs and serve.