Description
Slow Cooker Short Ribs are a hearty and luxurious dish featuring beef short ribs cooked low and slow in a rich, savory sauce until melt-in-your-mouth tender. Perfect for a comforting dinner, this recipe offers big flavor with minimal effort.
Ingredients
- 3 to 4 lbs bone-in beef short ribs
- 1/4 cup all-purpose flour
- Salt and black pepper, to taste
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 tbsp tomato paste
- 1 cup red wine (or beef broth)
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 2 bay leaves
Instructions
- Season short ribs with salt and pepper, then dredge lightly in flour.
- Heat olive oil in a skillet over medium-high heat and brown short ribs on all sides. Transfer to slow cooker.
- In the same skillet, sauté onion, carrots, and garlic until softened. Stir in tomato paste and cook for 1 minute.
- Deglaze the pan with red wine, scraping up brown bits, and pour mixture into the slow cooker.
- Add beef broth, Worcestershire sauce, herbs, and bay leaves to the slow cooker. Ensure ribs are mostly submerged.
- Cover and cook on low for 8 hours or high for 4–5 hours until meat is very tender.
- Remove ribs and strain or blend sauce for a smoother texture. Simmer sauce on stove to thicken, if desired.
- Serve ribs with sauce over mashed potatoes, rice, or polenta.
Notes
- Browning the ribs first enhances flavor significantly.
- For a sweeter variation, add brown sugar or balsamic vinegar.
- Substitute red wine with dark beer or extra broth for an alcohol-free option.
- Short ribs can be replaced with chunks of chuck roast if needed.
- Store leftovers for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 135mg
