Slow Cooker Short Ribs

Name: Slow Cooker Short Ribs
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Yield: 6 serving
Ingredients: 6 to 8 bone-in short ribs; ¼ teaspoon salt; ½ teaspoon black pepper; 2 tablespoons vegetable oil; 1 large onion; 2 cups beef stock; 1 cup dry red wine; 3 medium carrots; 2 ribs celery; 3 cloves garlic; 2 tablespoons soy sauce; 1 tablespoon tomato paste; 1 teaspoon dried rosemary; ½ teaspoon dried thyme leaves; 2 bay leaves; 2 ½ tablespoons cornstarch

User Reviews

5.0

12 reviews

Excellent

Prep Time
20 mins
Cook Time
7 hrs
Total Time
7 hrs 20 mins
Servings
6
Calories
488 kcal
Course
Main Course, Dinner
Cuisine
American

Slow Cooker Short Ribs

Layla Henson

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Beef ribs are slow-cooked in red wine with vegetables and herbs and served with a rich gravy from the drippings.

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Ingredients

Servings

6 to 8 bone-in short ribs about 3.5 to 4 lbs
¼ teaspoon salt
½ teaspoon black pepper
2 tablespoons vegetable oil
1 large onion diced
2 cups beef stock
1 cup dry red wine
3 medium carrots peeled and cut 2-inches
2 ribs celery cut ½-inch
3 cloves garlic minced
2 tablespoons soy sauce
1 tablespoon tomato paste
1 teaspoon dried rosemary
½ teaspoon dried thyme leaves
2 bay leaves
2 ½ tablespoons cornstarch

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Instructions

Season the short ribs with salt and pepper.
Heat the oil over medium-high heat in a large skillet and add the ribs, in batches if needed, browning for 3 to 4 minutes per side. Transfer to the bottom of a 6-quart slow cooker.
Reduce the heat to medium and add the onions to the skillet. Cook for 3 to 4 minutes or until they begin to soften. Add them to the slow cooker along with the beef stock, wine, carrots, celery, garlic, soy sauce, tomato paste, rosemary, thyme, and bay leaves.
Cook on low for 7 to 8 hours.
Once cooked, transfer the ribs and vegetables to a bowl and cover with foil to keep warm. Strain the drippings left in the crock pot.
Skim any excess fat off the top of the drippings and pour the drippings into a medium saucepan. Bring to a boil and let simmer for 5 to 10 minutes or until slightly reduced.
Mix 2 ½ tablespoons of cornstarch with 2 ½ tablespoons of water. Drizzle the cornstarch into the simmering drippings while whisking until thickened. You may not need all of the cornstarch. Taste and season with salt and pepper if needed.
Serve the ribs and vegetables with gravy.

Notes

Beef stock makes the best gravy. If using beef broth, add a bouillon cube.
I recommend cooking short ribs on low for tender ribs. If the ribs are tough, they likely need more time.
Short ribs will produce a lot of fat so be sure to skim the drippings. I use this gravy separator to make it easy.
Fresh herbs, such as chopped rosemary, can be added to the broth when simmering for gravy if desired.

Nutrition Information

Show Details

Calories 488 (24%) Carbohydrates 12g (4%) Protein 43g (86%) Fat 26g (40%) Saturated Fat 10g (50%) Polyunsaturated Fat 3g Monounsaturated Fat 10g Trans Fat 0.03g Cholesterol 122mg (41%) Sodium 779mg (32%) Potassium 1105mg (32%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 5208IU (104%) Vitamin C 5mg (6%) Calcium 51mg (5%) Iron 5mg (28%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 488 kcal

% Daily Value*

Calories	488	24%
Carbohydrates	12g	4%
Protein	43g	86%
Fat	26g	40%
Saturated Fat	10g	50%
Polyunsaturated Fat	3g	18%
Monounsaturated Fat	10g	50%
Trans Fat	0.03g	2%
Cholesterol	122mg	41%
Sodium	779mg	32%
Potassium	1105mg	24%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	5208IU	104%
Vitamin C	5mg	6%
Calcium	51mg	5%
Iron	5mg	28%