Slow Cooker Braised Provencal Short Ribs
Transform your dinner table into a rustic French bistro with these Slow Cooker Braised Provencal Short Ribs, a luxurious yet effortless dish packed with deep, savory flavors. Perfectly tender, fall-off-the-bone beef short ribs are slow-cooked for hours in a rich, aromatic sauce of dry red wine, crushed tomatoes, garlic, and a blend of classic Provençal herbs like thyme, rosemary, and herbes de Provence. This hearty, comforting recipe requires just 25 minutes of prep before your slow cooker does all the heavy lifting, simmering the short ribs to perfection. Serve these melt-in-your-mouth ribs over creamy mashed potatoes, buttery polenta, or with a slice of crusty bread to soak up every bit of the luscious sauce. Ideal for a family meal or an impressive dinner party centerpiece, this dish brings the warmth of the French countryside straight to your kitchen.
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 large (diced) yellow onion
- 2 large (diced) carrot
- 4 minced garlic cloves
- 1 cup dry red wine
- 1 cup low-sodium beef broth
- 1 14-ounce can crushed tomatoes
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 teaspoon dried herbes de Provence
- 1 whole bay leaf
- 2 tablespoons (chopped) parsley (for garnish)
Instructions
Season the short ribs generously with salt and black pepper on all sides.
Lightly dredge the short ribs in 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 deeply browned, about 2-3 minutes per side. Transfer the seared ribs to the slow cooker.
In the same skillet, add the diced onion and carrot. Sauté over medium heat for 5-7 minutes until softened.
Add the minced garlic, and cook for an additional 1-2 minutes until fragrant.
Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.
Whisk in the beef broth, crushed tomatoes, and tomato paste, and bring the mixture to a simmer.
Carefully pour the sauce over the short ribs in the slow cooker.
Add the thyme, rosemary, herbes de Provence, and bay leaf into the slow cooker. Stir lightly to combine.
Cover the slow cooker with its lid and cook on LOW for 8 hours or until the short ribs are tender and falling off the bone.
Discard the bay leaf and herb stems. Taste the sauce and adjust seasoning if needed.
Garnish with freshly chopped parsley before serving.
Serve the short ribs with sauce over mashed potatoes, polenta, or crusty bread.
Nutrition Facts
Calories |
6100 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.8 g | 586% | |
| Saturated Fat | 176.9 g | 885% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 6382 mg | 277% | |
| Total Carbohydrate | 83.1 g | 30% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 28.8 g | ||
| Protein | 363.6 g | 727% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 457 mg | 35% | |
| Iron | 48.5 mg | 269% | |
| Potassium | 6442 mg | 137% | |
*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.
