Slow Cooker Short Ribs


  • 5 lb beef short ribs
  • 1 tbsp salt, plus more to taste
  • 2 tsp pepper
  • 2 tbsp vegetable oil
  • 3 carrots, small dice
  • 4 celery stalks, small dice
  • 1 large onion, small dice
  • 2 tbsp tomato paste
  • 2 bay leaves
  • 4 sprigs rosemary
  • 4 cups beef broth
  • Place the short ribs on a plate or platter. Season with salt and pepper over all the sides.
  • Press Sauté on the slow cooker for 30 Minutes. Add the vegetable oil and allow the oil to heat for 30 Seconds.
  • Sear the short ribs on all sides in batches until golden brown, careful not to overcrowd the inner pot or the short ribs will steam instead of sear. Work in batches and set each aside on a plate once done.
  • Once the short ribs are removed, add the diced carrots, celery, and onion. Sauté until translucent and fragrant, another 5-7 minutes. Add the tomato paste and stir until combined.
  • Layer in the short ribs, staking alternatively as needed to fit inside the pot. Pour over the beef broth and sprinkle in bay leaves and rosemary sprigs. Cover and Slow Cook on High for 7 Hours.
  • After 7 hours, remove the bay leaves and rosemary sprigs. Discard. Remove the short ribs and skim the fat from the top. Press sauté and let the sauce simmer for another 15 minutes to reduce slightly, keeping the lid on askew. Add more salt to taste, if necessary.
  • Serve on top of mashed potatoes, polenta, or on top with pasta. Spoon reserve sauce on top. Enjoy!
Previous Next