Slow Cooker Beef Short Ribs
Indulge in the ultimate comfort food with this luxurious Slow Cooker Beef Short Ribs recipe, where tender, fall-off-the-bone short ribs are slow-cooked to perfection in a rich, flavor-packed sauce. Combining hearty ingredients like robust red wine, fragrant fresh herbs, and a medley of sautéed vegetables, this dish offers depth and sophistication with minimal effort. The slow cooker does all the heavy lifting, ensuring melt-in-your-mouth results after just 20 minutes of prep time. Serve these succulent ribs with creamy mashed potatoes or buttery polenta for a cozy, restaurant-quality meal that’s perfect for dinner parties or indulgent family dinners. Keywords: slow cooker beef short ribs, tender beef, easy comfort food recipe, fall-off-the-bone ribs, rich red wine sauce.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 1 teaspoons salt
- 1 teaspoons black pepper
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 2 large (cut into chunks) carrots
- 2 large (cut into chunks) celery stalks
- 4 minced garlic cloves
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Instructions
Season the beef short ribs with salt and black pepper on all sides.
Lightly dust the short ribs with all-purpose flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until a deep golden brown crust forms, about 2-3 minutes per side. Remove and set aside.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the minced garlic and cook for another 1 minute.
Deglaze the skillet by slowly pouring in the red wine, scraping up any browned bits from the bottom. Bring the wine to a simmer and let it reduce by half, about 2-3 minutes.
Transfer the vegetables and wine from the skillet to the slow cooker.
In the slow cooker, add the beef broth, tomato paste, Worcestershire sauce, thyme sprigs, rosemary sprigs, and bay leaf. Stir to combine.
Place the seared short ribs on top of the liquid and vegetables in the slow cooker, ensuring they are mostly submerged.
Cover the slow cooker with the lid and cook on low heat for 8 hours, or until the short ribs are tender and falling off the bone.
Once cooked, remove the short ribs and keep warm. Strain the cooking liquid, discarding the solids, and skim off any excess fat.
Optional: Simmer the strained liquid in a saucepan over medium heat to thicken into a sauce, if desired.
Serve the short ribs hot, spooned with the sauce over mashed potatoes, polenta, or your favorite side dish.
Nutrition Facts
Calories |
5350 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.0 g | 367% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 13.0 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 16575 mg | 721% | |
| Total Carbohydrate | 287.7 g | 105% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 203.3 g | ||
| Protein | 343.7 g | 687% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 684 mg | 53% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 7523 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.
