What can replace balsamic vinegar?

Red wine can be substituted for balsamic vinegar or Worcestershire sauce in this recipe. Red wine can substitute for the other acidic and flavored components of the pan sauce. Use only one of the substitutions in the given amount, not multiple substitutions. Stir browned bits into the liquid added to the pan. Browned bits add flavor to the pan sauce.

Can I prep these short ribs ahead?

You can preprepare short ribs and other sauce ingredients. Add these ingredients to a slow cooker before cooking. Other prepreparation tasks include drying and seasoning short ribs and chopping onions, garlic, and other aromatic herbs. Don't preprepare carrots as you would other aromatic herbs. A tip for novice cooks is that short ribs should be browned before slow cooking.

Can I cook short ribs on high?

Yes, cook ribs for 4 to 6 hours on HIGH instead of 6 to 8 hours on LOW. You want tender ribs, not ribs cooked for a certain amount of time. Carrots can be added during the last 1 to 2 hours of cooking, or you can try other cooking times to adjust the carrots' texture. Keep the slow cooker lid closed, as the recipe says to cook covered.

How do I thicken the gravy?

Combine 1 tablespoon cornstarch with 2 tablespoons cold water. Add the mixture to a thin gravy to thicken it. Remove meat and vegetables from the pot before adding the cornstarch mixture to the gravy base. Cook on HIGH for 5-10 minutes or until the gravy reaches a thickened consistency. Note that the gravy will thicken further as it sits.

Do I need to brown short ribs first?

Yes, the article says to brown short ribs before cooking them in a slow cooker. Browning adds flavor and juiciness, according to the article. Brown the short ribs in batches for thorough browning on all sides. Add more avocado oil as needed for each batch. Add browned short ribs to the slow cooker.

Slow Cooker Short Ribs with Herb Beef Gravy and Carrots

By Mason BrooksOct 5, 2026

Prep

20 min

Cook

360 min

Total

380 min

Servings

Level

Easy

Jump to recipe

Dinner takes little active time, about 20 minutes of stove time. Slow-cooked short ribs for several hours in a slow cooker are fork-tender when served in a sauce made with beef broth, balsamic or Worcestershire sauce, tomato paste, and spices. Carrots can be added to the slow cooker during the last half of the cooking time. Most of the time spent preparing and cooking this meal is at the start.

Slow Cooker Short Ribs with Herb Beef Gravy and Carrots

Bone-in beef short ribs are coated with cornstarch and other spices, including salt, black pepper, onion powder, garlic powder, and cayenne, and pan-seared in avocado oil. Searing the short ribs creates browned bits that flavor sautéed onions, garlic, balsamic vinegar or Worcestershire sauce, broth, and tomato paste. Add fresh thyme, rosemary, and bay leaves to the broth. Cornstarch thickens the flavored juices, similar to gravy.

A black crust on both sides of the ribs is a sign that they are cooking well and will be tender when served. Scrape browned bits from the skillet after cooking the ribs, bring the skillet liquid to a boil, and pour it over the ribs. A common mistake is to add the carrots too early. The recipe recommends cooking the carrots during the final 1-2 hours of preparation based on consumer preference for carrot tenderness.

Serve the ribs and sauce over mashed potatoes, rice, and other side dishes. Another option is to serve crusty bread and vegetables on the side. If you are not satisfied with the texture of the sauce, you can use the cornstarch slurry described in the recipe to thicken the remaining sauce after removing the ribs and other vegetables. The sauce will thicken further as it cools, but you can add liquid to the sauce to adjust the consistency without changing the taste.

Why you'll love this recipe

Saves time at night because you can cook the main course in a slow cooker.
The main course is seared and cooked with a little sauce in a pan, The carrots are added later.
Uses a frying pan and crockpot to get the caramelized taste without needing a second dish for the sauce.
Offers organization features for food preparation with bottled spices, other seasonings, and tomato paste available as ingredients in one cooking liquid after searing.
Offers cooking instructions: Cook in slow cooker on LOW 6 to 8 hours or HIGH 4 to 6 hours, or until the beef is tender.
Makes vegetables take varying amounts of time to cook, since carrots are added toward the end of cooking and can be cooked to different degrees of doneness.
Provides a time-saving tip for thin gravy by recommending the cornstarch and cold water slurry in the recipe as a substitute for another thickening ingredient listed in the recipe.

Instructions

Pat the short ribs dry with a paper towel.

Mix the cornstarch, salt, black pepper, onion powder, garlic powder, and cayenne pepper in a small bowl.

Season the short ribs on all sides, massaging the seasoning mixture into the meat.

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.

Work in small batches, adding additional avocado oil for the next batch as needed.

Transfer the seared short ribs to the slow cooker.

Sauté the onions and garlic in the same skillet until fragrant, about 1-2 minutes.

Add the balsamic vinegar or Worcestershire sauce and deglaze the skillet, scraping up the browned bits from the bottom.

Add the beef broth, tomato paste, fresh thyme, fresh rosemary, and bay leaves.

Stir to combine and bring the skillet contents to a boil.

Remove the skillet from the heat and pour its contents over the seared short ribs in the slow cooker.

Cover and cook on LOW for 6-8 hours, or until the meat is tender.

Alternatively, cook on HIGH for 4-6 hours, or until the meat is tender.

Add the chopped carrots during the last 1-2 hours of cooking, depending on how soft or tender you prefer them.

Garnish with fresh herbs and serve with mashed potatoes, rice, crusty bread, or vegetables if desired.

FAQ

Yes, bone-in and boneless short ribs can be used for this recipe. The recipe notes that bone-in short ribs are more flavorful than boneless short ribs but suitable for the same recipe. Be sure to test for doneness, as the article notes that boneless short ribs may cook faster than bone-in short ribs. Follow the recipe's directions to brown the meat, as the article recommends browning to enhance flavor and moisture.

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Dinner Soups & Stews Beef American Slow Cooker

Slow Cooker Short Ribs with Herb Beef Gravy and Carrots

Name: Slow Cooker Short Ribs with Herb Beef Gravy and Carrots
Prep time: 20 min
Cook time: 360 min
Total time: 380 min
Yield: 6 servings
Ingredients: 4 lb bone-in beef short ribs (about 8 ribs); 1 1/2 tbsp cornstarch; 1 1/2 tsp salt; 1 1/2 tsp black pepper; 3/4 tsp onion powder; 3/4 tsp garlic powder; 1/2 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); 1/4 cup balsamic vinegar or Worcestershire sauce; 2 1/2 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)

By Mason BrooksOct 5, 2026

Prep

20 min

Cook

360 min

Total

380 min

Servings

Level

Easy

Jump to recipe

Why you'll love this recipe

Saves time at night because you can cook the main course in a slow cooker.
The main course is seared and cooked with a little sauce in a pan, The carrots are added later.
Uses a frying pan and crockpot to get the caramelized taste without needing a second dish for the sauce.
Offers organization features for food preparation with bottled spices, other seasonings, and tomato paste available as ingredients in one cooking liquid after searing.
Offers cooking instructions: Cook in slow cooker on LOW 6 to 8 hours or HIGH 4 to 6 hours, or until the beef is tender.
Makes vegetables take varying amounts of time to cook, since carrots are added toward the end of cooking and can be cooked to different degrees of doneness.
Provides a time-saving tip for thin gravy by recommending the cornstarch and cold water slurry in the recipe as a substitute for another thickening ingredient listed in the recipe.

Ingredients

Servings6

•4 lb bone-in beef short ribs (about 8 ribs)
•1 ½ tbsp cornstarch
•1 ½ tsp salt
•1 ½ tsp black pepper
•¾ tsp onion powder
•¾ tsp garlic powder
•½ 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)
•¼ cup balsamic vinegar or Worcestershire sauce
•2 ½ 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.