Slow Cooker Shredded Beef Short Ribs
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Slow Cooker Shredded Beef Short Ribs

👤 4 servings easy 🌍 American facebook.com ↗

Incredibly tender, fall-apart beef short ribs slow-cooked in a rich, savory onion gravy until they shred effortlessly. This ultimate hands-off comfort dish features deep, caramelized flavors from seared meat and golden onions, perfect for weeknight dinners or special occasions.

BeefEasyBraised

Ingredients

  • 3.5 lbs beef short ribs
  • salt
  • pepper
  • 2 tbsp oil
  • 3 onions
  • 6 cloves garlic
  • 2 tbsp tomato paste
  • 1 cup beef broth
  • 0.5 cup red wine
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water
  • fresh parsley

Instructions

  1. Pat ribs dry and season with salt and pepper.
  2. Sear ribs in oil over high heat for 3-4 minutes per side until browned.
  3. Transfer seared ribs to slow cooker.
  4. In the same skillet, sauté onions for 8-10 minutes until golden.
  5. Add minced garlic and tomato paste to the skillet; cook for 2 more minutes.
  6. Stir in beef broth, red wine, Worcestershire sauce, and soy sauce.
  7. Pour the liquid mixture over the ribs in the slow cooker.
  8. Add fresh thyme sprigs and bay leaves to the slow cooker.
  9. Cover and cook on LOW for 7-8 hours or on HIGH for 4-5 hours until fork-tender.
  10. Remove ribs from slow cooker and discard thyme sprigs and bay leaves.
  11. Skim fat from the cooking liquid.
  12. Whisk cornstarch and cold water together to create a slurry.
  13. Whisk the cornstarch slurry into the pot and cook on HIGH uncovered for 15-20 minutes to thicken the gravy.
  14. Shred the beef using forks or tongs.
  15. Spoon gravy over the shredded meat and garnish with fresh parsley.
  16. Serve over mashed potatoes, noodles, or with crusty bread.

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