Description
These slow cooker short ribs are incredibly tender, fall-off-the-bone delicious, and rich in flavor. With a savory sauce made from beef broth, red wine, garlic, and fresh herbs, this dish is perfect for a cozy family meal or a special dinner. Set it up in the slow cooker, and come back to a melt-in-your-mouth dinner!
Ingredients
Units
Scale
- 3 lbs beef short ribs, bone-in
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and chopped
- 1 cup beef broth
- 1 cup red wine (or extra beef broth if preferred)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 3 sprigs fresh thyme (or 1/2 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1/2 tsp dried rosemary)
- 1 bay leaf
Instructions
- Season the Ribs: Generously season the short ribs with salt and pepper.
- Sear the Meat: In a large skillet, heat olive oil over medium-high heat. Add the short ribs and sear each side for 2-3 minutes until browned. Transfer to a slow cooker.
- Sauté the Vegetables: In the same skillet, add onions, garlic, and carrots. Sauté for 3-4 minutes until slightly softened. Transfer to the slow cooker.
- Make the Sauce: In a bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, and soy sauce. Pour over the ribs in the slow cooker.
- Add the Herbs: Place thyme, rosemary, and bay leaf into the slow cooker.
- Slow Cook: Cover and cook on low for 8 hours, or until the ribs are tender and the meat easily pulls away from the bone.
- Serve: Remove the bay leaf and herb sprigs. Serve the ribs with the sauce from the slow cooker over mashed potatoes, rice, or polenta.
Notes
- For extra flavor: Add 1-2 tablespoons of balsamic vinegar or a pinch of brown sugar for a slightly sweet, tangy depth.
- Red Wine Substitute: If avoiding wine, use an additional cup of beef broth and a splash of apple cider vinegar for acidity.
- Vegetable Additions: For more variety, add mushrooms or celery when sautéing the vegetables.