Slow Cooker Melt in Your Mouth Short Ribs
Indulge in the ultimate comfort food with these Slow Cooker Melt in Your Mouth Short Ribs—a hearty dish that’s as effortless as it is flavorful. Perfectly seasoned bone-in beef short ribs are seared to golden perfection before simmering low and slow for eight hours in a rich and aromatic broth of beef stock, red wine, and tomato paste. Infused with garlic, fresh thyme, and tender chunks of carrots, celery, and onion, this recipe delivers fall-off-the-bone tenderness and deep, savory flavors. Serve these irresistible short ribs over creamy mashed potatoes, polenta, or rice for an unforgettable, restaurant-quality dinner at home. With easy prep and the hands-off convenience of a slow cooker, this recipe is a must-try for busy weeknights and special occasions alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 large carrots, peeled and cut into chunks
- 2 stalks celery stalks, chopped
- 4 cloves garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 4 sprigs fresh thyme sprigs
- 1 leaf bay leaf
Instructions
Season the short ribs generously with kosher salt and black pepper on all sides.
Dredge the short ribs in all-purpose flour, shaking off any excess.
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. Transfer the ribs to the slow cooker.
In the same skillet, add the chopped onion, carrots, and celery. Cook for 4-5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for an additional 1 minute.
Pour the beef broth and red wine (if using) into the skillet, scraping the bottom to deglaze and release any browned bits. Stir in the tomato paste until fully incorporated.
Transfer the vegetable mixture and liquid from the skillet to the slow cooker. Add the fresh thyme sprigs and bay leaf on top.
Cover the slow cooker with the lid and cook on low for 8 hours, or until the short ribs are tender and falling off the bone.
Once cooked, remove the thyme sprigs and bay leaf. Serve the short ribs hot over mashed potatoes, polenta, or rice, spooning the delicious sauce over the top.
Nutrition Facts
Calories |
6436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 457.6 g | 587% | |
| Saturated Fat | 177.7 g | 888% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 4582 mg | 199% | |
| Total Carbohydrate | 148.2 g | 54% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 23.8 g | ||
| Protein | 375.3 g | 751% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 462 mg | 36% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 6411 mg | 136% | |
*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.
