Slow-Cooked Beef Short Ribs with Carrots and Celery

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef short ribs braised with aromatic vegetables in a rich, savory broth for a comforting, hands-off dinner. This american-inspired slow cooker ready in about 500 minutes pairs beef short ribs, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 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.

★ 4.3 (10 ratings) Prep: 20 min Cook: 480 min Serves 4 American cuisine 600 cal/serving
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Ingredients

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Instructions

  1. Step 1: Season 2 lbs beef short ribs with 1 tsp kosher salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp oil in a large skillet over medium-high heat. Brown short ribs on all sides for 5 minutes per side, then transfer to a slow cooker.
  3. Step 3: In the same skillet, sauté 1 chopped yellow onion, 2 chopped carrots, 2 chopped celery stalks, and 4 minced garlic cloves for 5 minutes until softened.
  4. Step 4: Stir in 2 tbsp tomato paste and cook for 1 minute, then add 2 cups beef broth and 1 tbsp soy sauce, scraping up browned bits.
  5. Step 5: Pour onion mixture over ribs in slow cooker, add 1 tbsp chopped fresh thyme, and stir to combine.
  6. Step 6: Cook on low for 8 hours or high for 4 hours until meat is fork-tender and falls off the bone, skimming excess fat before serving.

Frequently asked questions

How long does Slow-Cooked Beef Short Ribs with Carrots and Celery take to make?

Total time is about 500 minutes (20 min prep + 480 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Slow-Cooked Beef Short Ribs with Carrots and Celery?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.

Can I substitute ingredients in Slow-Cooked Beef Short Ribs with Carrots and Celery?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Slow-Cooked Beef Short Ribs with Carrots and Celery for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Slow-Cooked Beef Short Ribs with Carrots and Celery?

American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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