Slow Cooker Short Ribs
User Reviews
5
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Prep Time
20 mins
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Cook Time
8 hrs 20 mins
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Total Time
8 hrs 40 mins
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Servings
6
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Calories
488 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Short Ribs
Description
Slow Cooker Short Ribs start by searing the meat in olive oil until golden brown, building rich caramelized flavor. Onions, carrots, and garlic are briefly cooked in the same pan before adding red wine, which is reduced to concentrate its taste. Beef broth and tomato paste are added next, thickened with flour to form a robust sauce. This sauce forms the cooking base in the slow cooker, where the ribs simmer with fresh thyme and bay leaf until tender.
The slow cooker environment slowly breaks down the collagen in the ribs, resulting in juicy, fork-tender meat infused with the sauce’s complex flavors. The combination of red wine and tomato paste adds acidity and depth, balanced by the sweetness of the carrots and the earthiness of the herbs.
Serve these ribs with mashed potatoes, polenta, or crusty bread to soak up the rich sauce. The dish’s hearty nature makes it a fitting choice for cooler weather or a leisurely weekend meal.
Ingredients
- 1 tablespoon olive oil
- 4 1/2 pounds short ribs or 3 pounds boneless short ribs, bone-in
- salt to taste
- black pepper to taste
- 3/4 cup onion sliced
- 3 carrot peeled, halved and cut into 1 1/2 inch pieces
- 1 tablespoon garlic minced
- 1 1/2 cups red wine
- 2 cups beef broth
- 1 tablespoon tomato paste
- 1/4 cup flour
- 3 prigs thyme plus more for garnish, fresh
- 1 bay leaf
Instructions
- Heat the olive oil in a large pan over medium high heat.
- Place half of the short ribs in a single layer in the pot and season with salt and pepper.
- Cook for 4-5 minutes per side or until golden brown. Repeat the process with the remaining ribs.
- Remove the meat from the pan and cover with foil to keep warm.
- Add the onions and carrot to the pan. Season the vegetables with salt and pepper to taste. Cook for 4-5 minutes or until just tender and starting to brown. Remove the vegetables from the pan and cover to keep warm.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the red wine and bring to a simmer. Cook until the liquid is reduced by half, about 3-4 minutes.
- Stir in the beef broth and tomato paste, then simmer for another 2-3 minutes.
- Slowly whisk in the flour and cook for 3 minutes or until the sauce starts to thicken.
- Place the red wine sauce in a slow cooker. Add the short ribs, vegetables, thyme and bay leaf. Stir to combine.
- Cover and cook on low for 8 hours.
- Remove the ribs from the crock pot, then arrange them in a serving dish. Spoon the sauce over the top of the ribs. Add salt and pepper to taste if desired. Garnish with thyme sprigs, then serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 488 kcal
% Daily Value*
| Calories | 488kcal | 24% |
| Carbohydrates | 11g | 4% |
| Protein | 52g | 104% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 156mg | 52% |
| Sodium | 487mg | 20% |
| Potassium | 1115mg | 24% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 5127IU | 103% |
| Vitamin C | 5mg | 6% |
| Calcium | 48mg | 5% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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