Description
Discover the comforting flavors of tender, fall-off-the-bone short ribs made effortlessly in your slow cooker. This recipe, inspired by WonkyWonderful, simplifies a classic dish for a delicious family meal.
Ingredients
Scale
- 3–4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- 1 cup dry red wine (like Cabernet Sauvignon, Merlot, or Pinot Noir)
- 3 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 tablespoon Worcestershire sauce
- Optional garnish: fresh parsley, chopped
Instructions
- 1. Pat the short ribs very dry with paper towels and season them generously all over with salt and freshly ground black pepper.
- 2. Heat the olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat. Sear the short ribs in a single layer, working in batches if necessary, for 2-3 minutes per side until deeply browned. Remove the seared ribs and set aside.
- 3. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the same skillet. Cook, stirring occasionally, until softened and lightly browned, about 7-10 minutes.
- 4. Add the minced garlic, dried thyme, dried rosemary, and smoked paprika. Cook for another minute until fragrant.
- 5. Pour in the red wine. Scrape the bottom of the skillet to loosen browned bits. Let the wine simmer and reduce by about half.
- 6. Stir in the beef broth, tomato paste, Worcestershire sauce, and bay leaves. Bring to a simmer.
- 7. Arrange the seared short ribs in your slow cooker. Pour the vegetable and liquid mixture over the ribs, ensuring they are mostly submerged.
- 8. Cover and cook on low for 6-8 hours, or on high for 4-5 hours, until the short ribs are fall-off-the-bone tender.
- 9. Carefully remove the ribs from the slow cooker. Skim off excess fat from the sauce and discard bay leaves. For a thicker sauce, simmer on the stovetop or create a cornstarch slurry.
- 10. Serve the short ribs with the sauce spooned over them. Garnish with fresh parsley if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop, in the oven (covered at 300°F/150°C), or in the microwave.
- Prep Time: 25 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 7g
- Sodium: 700mg
- Fat: 30g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 40g