Slow Cooked Short Ribs
Indulge in the ultimate comfort food with these tender, fall-off-the-bone Slow Cooked Short Ribs. This recipe combines richly marbled beef short ribs with a flavorful medley of aromatic vegetables, red wine, and fresh herbs, all slow-simmered to perfection. The short ribs are first seared for a golden crust, then braised in a luxurious sauce that’s deeply infused with savory beef broth and a hint of wine’s natural acidity. Perfect for cozy evenings or impressing dinner guests, these short ribs pair beautifully with creamy mashed potatoes or crusty bread to soak up the velvety sauce. With just 20 minutes of prep and the magic of your slow cooker, this hearty dish brings restaurant-quality dining to your home kitchen. Don’t forget the fresh parsley garnish for a pop of color and flavor!
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Red wine
- 3 cups Beef broth
- 1 Bay leaf
- 4 Fresh thyme sprigs
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the short ribs generously with salt and black pepper, then coat them lightly with all-purpose flour.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan. Transfer seared short ribs to a slow cooker.
In the same skillet, add the diced onion, carrot, and celery, cooking for 5-6 minutes until softened. Stir in the minced garlic and tomato paste, cooking for an additional 1-2 minutes.
Pour the red wine into the skillet, stirring to deglaze the pan and scrape up any browned bits. Let the wine simmer for 2-3 minutes to reduce slightly.
Transfer the vegetable and wine mixture to the slow cooker. Add the beef broth, bay leaf, and fresh thyme sprigs. Stir gently to combine.
Cover the slow cooker and cook on low for 6-8 hours, or until the short ribs are tender and falling off the bone.
Remove the short ribs from the slow cooker and set them aside. Strain the sauce through a fine-mesh sieve into a saucepan (if you prefer a smoother sauce), discarding solids.
Bring the strained sauce to a simmer on the stovetop and reduce slightly if desired, to thicken and concentrate the flavor.
Serve the short ribs with the reduced sauce spooned over the top. Garnish with freshly chopped parsley.
Nutrition Facts
Calories |
5339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.6 g | 367% | |
| Saturated Fat | 105.3 g | 526% | |
| Polyunsaturated Fat | 12.9 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 19461 mg | 846% | |
| Total Carbohydrate | 280.0 g | 102% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 199.6 g | ||
| Protein | 347.0 g | 694% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 696 mg | 54% | |
| Iron | 31.0 mg | 172% | |
| Potassium | 7525 mg | 160% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
