Description
Slow Cooker Short Ribs are rich, tender, and fall‑off‑the‑bone delicious. Cooked low and slow in a flavorful sauce, they’re incredibly satisfying and surprisingly easy to make. With minimal prep and the magic of the slow cooker, you get deep, comforting flavor with almost no effort.
Ingredients
- 3–4 lbs bone‑in beef short ribs
- 1 large onion, chopped
- 2–3 carrots, chopped
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 cup red wine (or use additional broth)
- 1 tbsp Worcestershire sauce
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh thyme or rosemary sprigs (optional, for garnish)
Instructions
- Season the short ribs generously with salt and pepper on all sides.
- Heat the olive oil in a large skillet over medium‑high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side, then transfer to the slow cooker. (Searing enhances flavor and caramelization.) :contentReference[oaicite:0]{index=0}
- In the same skillet, sauté the onion, carrots and garlic for 2‑3 minutes. Stir in the tomato paste and cook briefly to deepen the flavor.
- Deglaze the skillet with red wine (or additional broth), scraping up all the browned bits. Pour this mixture into the slow cooker over the ribs.
- Add the beef broth and Worcestershire sauce. If using fresh herbs, tuck them in among the ribs.
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours) until the meat is extremely tender and easily pulls away from the bone. :contentReference[oaicite:1]{index=1}
- Once cooked, carefully remove the ribs and skim off excess fat from the remaining cooking liquid. Adjust seasoning if needed.
- Serve the ribs topped with the sauce and garnished with fresh thyme or rosemary. They go beautifully with mashed potatoes, creamy polenta or roasted vegetables.
Notes
- Bone‑in ribs usually offer more flavor and richness thanks to the marrow and connective tissue breakdown. :contentReference[oaicite:2]{index=2}
- Low and slow cooking allows the fat and connective tissues to render and break down, creating tender, melt‑in‑your‑mouth meat. :contentReference[oaicite:3]{index=3}
- If you skip searing you’ll still get tender meat, but much of the deep flavor from browning is lost. :contentReference[oaicite:4]{index=4}
- After cooking, you can strain and reduce the cooking liquid into a thick gravy for serving. :contentReference[oaicite:5]{index=5}
Nutrition
- Serving Size: 1 portion (approx 1 rib with sauce)
- Calories: 550
- Sugar: 4g
- Sodium: 470mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 140mg
