Slow Cooker Short Ribs
User Reviews
5.0
9 reviews
Excellent
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Prep Time
25 mins
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Cook Time
7 hrs
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Total Time
7 hrs 25 mins
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Servings
6 people
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Calories
613 kcal
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Course
Main Course
Slow Cooker Short Ribs
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These Slow Cooker Short Ribs are so flavorful and melt-in-your-mouth tender! They're served with carrots, a mouth-watering red wine sauce, and pair perfectly with mashed potatoes.
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Ingredients
Seasoning
- kosher salt to taste. See notes
- ¾ teaspoon EACH: garlic powder, onion powder, paprika, brown sugar
- ½ teaspoon black pepper, chili powder (optional)
Meat/Veggies/Braising Liquid
- 3 ½ - 4 lbs. short ribs bone-in or boneless. See notes.
- 1-2 tablespoons olive oil
- 1 yellow onion sliced
- 5 whole garlic cloves peeled
- 1 cup dry red wine see notes
- 1 beef bouillon cube
- 1 tablespoon Worcestershire sauce
- 2 teaspoons Dijon mustard
- 2 cups beef broth
- 5 sprigs fresh thyme
- 2 lbs. carrots cut into halves or thirds
- 3 tablespoons cornstarch + 3 tablespoons COLD water
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Instructions
- Key Tip: Measure all ingredients before beginning.
- Pat the short ribs dry and sprinkle with an even layer of salt on all sides (see notes for quantity recommendation). Combine the remaining seasonings and sprinkle them over the meat. Toss to coat and rub it over the surface of each side.
- Heat the olive oil in a large skillet over medium-high heat. Sear the meat in batches for about 1 minute per side and about 4-5 minutes per batch. Leave room around each piece during searing. Remove and transfer to the crock pot, the middle should still be uncooked.
- Turn the heat off and add the onions, garlic, and wine. Set the heat to medium and use a silicone spatula to “clean” the bottom and sides of the skillet, this will add more flavor to the sauce. Let the onions/garlic soften for 5 minutes.
- Stir in the bouillon cube, Worcestershire sauce, and Dijon. Transfer to the crock pot along with the beef broth, thyme, and carrots.
- Cover and cook on low for 7-8 hours.
- Remove the carrots, tent with foil, and set aside. Use a spoon to skim excess fat from the top and switch the heat to high if it’s not already.
- Combine the cornstarch and cold water in a small container with a lid and shake to thoroughly combine.
- Stir the cornstarch mixture into the liquid. Cover and let it thicken for 3-5 minutes. The liquid will still be thin, like au jus, but the cornstarch adds a little thickening power.
- Spoon the red wine sauce over mashed potatoes and serve with short ribs and carrots. A bowl may be used to hold more sauce vs. a plate.
Notes
- Pro Tips:
- Storage:
- Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
Short Ribs:
Bone-in is Best: Bone-in ribs are infused with more flavor (known as "bone flavor infusion"), and are also juicier as the bones help regulate the temperature throughout cooking. Aim for Nicely Marbled Meat: Meat that's evenly marbled throughout will render down evenly, resulting in tender, juicy, flavorful meat.
- Bone-in is Best: Bone-in ribs are infused with more flavor (known as "bone flavor infusion"), and are also juicier as the bones help regulate the temperature throughout cooking.
- Aim for Nicely Marbled Meat: Meat that's evenly marbled throughout will render down evenly, resulting in tender, juicy, flavorful meat.
- Wine: Cabernet Sauvignon, Merlot, and Pinot Noir are the great choices. An equal amount of beef broth + 2 tbsp red wine vinegar can be used if you don’t cook with wine.
- Salt: Salt the meat liberally so that it has a chance to work it's way through the meat during cooking. 1 tsp. of coarse kosher salt per pound of meat is a universal guideline. If using table salt, use about 3/4 tsp per pound.
- Searing: When searing, allow the fattier sides to render down longer than the meatier surface areas.
- Oven Method: If you don't have a slow cooker, you can cook this in a Dutch oven for 350° F for 2 hours, and then at 325° F for 45 minutes.
What to serve with Short Ribs:
Potatoes: Mashed Potatoes, Smashed Potatoes, Roasted Potatoes, Cheesy Scalloped Potatoes, more potato recipes here. Bread/Biscuits: Buttermilk Biscuits, Cheddar Bay Biscuits, No Knead Bread, Veggies: Green Bean Casserole, Corn Casserole, Vegetable Casserole, or Roasted vegetables of choice. More: See all of my side dish recipes.
- Potatoes: Mashed Potatoes, Smashed Potatoes, Roasted Potatoes, Cheesy Scalloped Potatoes, more potato recipes here.
- Bread/Biscuits: Buttermilk Biscuits, Cheddar Bay Biscuits, No Knead Bread,
- Veggies: Green Bean Casserole, Corn Casserole, Vegetable Casserole, or Roasted vegetables of choice.
- More: See all of my side dish recipes.
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftover short ribs do freeze well.
Nutrition Information
Show Details
Calories
613kcal
(31%)
Carbohydrates
23g
(8%)
Protein
53g
(106%)
Fat
30g
(46%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
13g
Cholesterol
156mg
(52%)
Sodium
1954mg
(81%)
Potassium
1542mg
(44%)
Fiber
5g
(20%)
Sugar
9g
(18%)
Vitamin A
25303IU
(506%)
Vitamin C
13mg
(14%)
Calcium
94mg
(9%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 613 kcal
% Daily Value*
| Calories | 613kcal | 31% |
| Carbohydrates | 23g | 8% |
| Protein | 53g | 106% |
| Fat | 30g | 46% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 156mg | 52% |
| Sodium | 1954mg | 81% |
| Potassium | 1542mg | 33% |
| Fiber | 5g | 20% |
| Sugar | 9g | 18% |
| Vitamin A | 25303IU | 506% |
| Vitamin C | 13mg | 14% |
| Calcium | 94mg | 9% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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