Slow Cooker Short Ribs with Herb Beef Gravy and Carrots
By Olivia Hayes
Prep
20 min
Cook
360 min
Total
380 min
Servings
6
Level
Easy
Dinner is largely hands-off after a 20-minute prep and a quick skillet sear. These slow cooker short ribs cook until fall-apart tender in a beef broth, balsamic or Worcestershire, tomato paste, and herb sauce, with carrots added near the end. The long cook does the tenderizing while the active work stays at the start.
Bone-in beef short ribs are dried, coated with cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne, then seared in avocado oil. That crust leaves browned bits for the onions, garlic, balsamic vinegar or Worcestershire, broth, and tomato paste. Thyme, rosemary, and bay steep in the liquid, while the cornstarch seasoning helps the cooking juices take on a thicker, gravy-like consistency.
A dark crust on both sides is the first sign the ribs are on track; after slow cooking, the meat should be tender before serving. Bring the skillet liquid to a boil after scraping its browned bits, then pour it over the ribs. The usual timing misstep is adding carrots too early, since the recipe calls for them only in the last 1–2 hours according to preferred tenderness and carrot texture.
Spoon the ribs and cooking juices over mashed potatoes or rice, or set out crusty bread and vegetables alongside. If the gravy seems thin, the stated cornstarch slurry method thickens it after the meat and vegetables are removed. Remember it continues thickening as it sits; extra broth loosens an overly thick sauce without changing the seasonings.
Why you'll love this recipe
- Saves active dinner time because the slow cooker handles the long tenderizing stage after a brief sear and skillet sauce, leaving only carrots to add later.
- Uses a standard skillet plus slow cooker, so the same pan builds the browned base and no separate sauce pot is needed.
- Keeps prep organized with measured pantry seasonings, broth, tomato paste, and herbs that all go into one cooking liquid after searing.
- Offers a built-in schedule choice: cook on LOW for 6–8 hours or HIGH for 4–6 hours, until the meat is tender.
- Makes the vegetable timing flexible because carrots are added near the end, letting you choose how soft or firm they become.
- Provides an easy fix for thin gravy, using the stated cornstarch-and-cold-water slurry rather than requiring a separate reduction technique later.
Ingredients
- •4 lb bone-in beef short ribs (about 8 ribs)
- •1.5 tbsp cornstarch
- •1.5 tsp salt
- •1.5 tsp black pepper
- •0.75 tsp onion powder
- •0.75 tsp garlic powder
- •0.5 tsp cayenne pepper
- •1 tbsp avocado oil (1-2 tablespoons, more as needed)
- •2 sweet onions (peeled and cut into 1-inch-thick slices)
- •6 cloves garlic (peeled and minced)
- •0.25 cup balsamic vinegar or Worcestershire sauce
- •2.5 cups beef broth
- •2 tbsp tomato paste
- •2 sprigs fresh thyme leaves (chopped)
- •2 sprigs fresh rosemary (chopped)
- •2 bay leaves
- •5 large carrots (cut into 1-inch-thick rounds)
- •fresh herbs (optional; parsley, rosemary, or thyme, for garnish)
Instructions
- 1
Pat the short ribs dry with a paper towel.
- 2
Mix the cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper in a small bowl.
- 3
Season the short ribs on all sides, massaging the seasoning mixture into the meat.
- 4
Heat 1 tablespoon avocado oil in a large skillet over medium-high heat and sear the short ribs on both sides until browned and a crust forms, about 5 minutes per side.
- 5
Work in small batches, adding additional avocado oil for the next batch as needed.
- 6
Transfer the seared short ribs to the slow cooker.
- 7
Sauté the onions and garlic in the same skillet until fragrant, about 1-2 minutes.
- 8
Add the balsamic vinegar or Worcestershire sauce and deglaze the skillet, scraping up the browned bits from the bottom.
- 9
Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves.
- 10
Stir to combine and bring the skillet contents to a boil.
- 11
Remove the skillet from the heat and pour its contents over the seared short ribs in the slow cooker.
- 12
Cover and cook on LOW for 6-8 hours, or until the meat is tender.
- 13
Alternatively, cook on HIGH for 4-6 hours, or until the meat is tender.
- 14
Add the chopped carrots during the last 1-2 hours of cooking, depending on how soft or tender you prefer them.
- 15
Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.
FAQ
Nutrition (per serving)
Calories
1053
Protein
80g
Fat
73g
Carbs
19g
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