Hi friends! This recipe is pure comfort food, made super simple. These Garlic Herb Slow Cooker Short Ribs are fall-off-the-bone tender, juicy, and packed with flavor. The best part? The slow cooker does all the hard work for you while your house fills with the most amazing smell. It’s a dish perfect for cozy family dinners or even a special occasion. Bonus: it pairs perfectly with mashed potatoes, rice, or crusty bread to soak up all that rich, herby sauce. Let’s make some magic happen!
What You’ll Need
Ingredients:
- 4–5 lbs beef short ribs
- 2 tbsp olive oil
- 1 large onion, sliced
- 3 large carrots, cut into chunks
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup dry red wine (or additional beef broth)
- 2 tbsp tomato paste
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp rosemary, chopped
- 2 bay leaves
- Salt and pepper to taste
Pro Tips
- Brown the short ribs first! This step adds tons of flavor. Don’t skip it!
- Use fresh herbs if you can. They really elevate the dish, but dried herbs work in a pinch.
- Don’t overcrowd the pan. When browning, work in batches to ensure the meat gets a nice crust.
- Check your wine. A dry red wine like Cabernet or Merlot works best—don’t use something too sweet!
- Use a fat separator if needed. If there’s too much grease after cooking, skim it off or use a separator to keep the sauce silky.
Tools You’ll Need
- Large skillet
- Slow cooker
- Wooden spoon or tongs
- Sharp knife and cutting board
- Measuring cups and spoons
Substitutions and Variations
- Swap red wine with extra beef broth for an alcohol-free version.
- Use boneless short ribs if you prefer, but bone-in has more flavor.
- Add mushrooms or potatoes for a heartier dish.
- No rosemary? Use oregano or Italian seasoning instead.
Make Ahead Tips
- You can prep this dish the night before. Brown the short ribs, sauté the veggies, and mix everything together in the slow cooker insert. Store in the fridge overnight, then pop it into the slow cooker the next day.
How to Make Garlic Herb Slow Cooker Short Ribs
1. Season and Brown the Ribs
Pat the short ribs dry and season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned (about 2-3 minutes per side). Transfer to the slow cooker.
2. Sauté the Veggies
In the same skillet, sauté the onion and carrots for 3–4 minutes until slightly softened. Add the garlic and cook for another minute. Transfer to the slow cooker.
3. Add the Liquids and Herbs
In the slow cooker, add the beef broth, red wine, tomato paste, thyme, rosemary, and bay leaves. Stir gently to combine.
4. Cook Low and Slow
Cover the slow cooker and cook on low for 8 hours (or high for 5–6 hours) until the meat is tender and falling off the bone.
5. Serve and Enjoy
Remove the bay leaves, skim off any excess fat, and serve the short ribs with your favorite side dishes. Garnish with fresh parsley if desired!
Leftovers and Storage
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop or in the microwave with a splash of beef broth to keep the sauce silky.
- Freeze for up to 3 months—just thaw in the fridge overnight before reheating.
Let’s Get Cooking!
I know your family is going to love these Garlic Herb Slow Cooker Short Ribs as much as mine does. There’s just something so satisfying about a dish that’s both fancy and effortless. If you try it, let me know in the comments! I’d love to hear how it turned out for you or if you added your own twist. 😊 Happy cooking!
