Sometimes you just need a meal that feels like a warm hug. These cozy slow cooker short ribs are exactly that. They fill your home with the most incredible, savory aroma. By dinner time, the beef is perfectly fork-tender. It is the ultimate comfort food for a chilly evening.
Why This Recipe Is a Winner
This dish is perfect for a relaxing Sunday dinner. You do a little prep in the morning. Then, the slow cooker does all the hard work. It transforms simple beef into a restaurant-quality meal. Your family will think you spent all day cooking. It is also great for holiday entertaining.
How It Comes Together
Making these ribs is very straightforward. First, you sear the beef to lock in flavor. Then, you soften the vegetables in the same pan. Everything goes into the slow cooker for a long nap. It is completely beginner-friendly and stress-free. Even if you are new to cooking, you can do this.
Ingredients You’ll Need
Most of these items are likely in your kitchen right now. Fresh herbs and red wine make the sauce taste incredible.
- 3 lbs bone-in beef short ribs
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Cabernet or Merlot)
- 2 cups beef bone broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 dried bay leaf
Step-by-Step Directions
- Season the beef short ribs generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the ribs until deeply browned on all sides, then transfer them to the slow cooker insert.
- In the same skillet, add the onion, carrots, and celery; sauté for 5 minutes until the vegetables begin to soften.
- Add the minced garlic and tomato paste to the skillet, cooking for 1 minute until fragrant.
- Pour the red wine into the skillet to deglaze, scraping the bottom of the pan to release the browned bits (fond), and let simmer for 2 minutes.
- Pour the vegetable and wine mixture over the ribs in the slow cooker.
- Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaf to the slow cooker.
- Cover and cook on Low for 8 hours (or High for 4 to 5 hours) until the meat is tender and falling off the bone.
- Carefully remove the ribs and discard the herb sprigs and bay leaf.
- Skim any excess fat from the surface of the cooking liquid and serve the ribs with the sauce over mashed potatoes or polenta.
Best Ways to Enjoy It
Serve these ribs over a bed of creamy mashed potatoes. The rich sauce soaks into the potatoes beautifully. You could also try cheesy polenta or buttered noodles. Add a side of roasted green beans for fresh crunch. It makes a perfect date night dinner at home.
Keep It Fresh
Store any leftovers in an airtight container. They stay fresh in the fridge for three days. The flavors often taste even better the next day. To reheat, use a small pot on the stove. Warm it over low heat until the meat is hot. You can also freeze the ribs for two months.
Tips for Best Results
- Pat the beef dry before searing for better browning.
- Don’t skip the searing step for the best flavor.
- Use a wine you would actually enjoy drinking.
- Skim the fat off the top before serving.
- For a holiday crowd, double the batch easily.
- Add a splash of balsamic vinegar at the end.
Variations & Swaps
- Use extra beef broth instead of red wine.
- Add mushrooms for an extra earthy flavor.
- Swap the herbs for dried ones if needed.
- This recipe is naturally gluten-free as written.
Common Questions
Can I make it ahead?
Yes, it reheats beautifully for a later meal. In fact, it often tastes better the next day. Simply store it in the fridge and warm slowly.
What if I don’t have wine?
Use more beef bone broth instead. It will still be rich and delicious. You can add a little pomegranate juice for tartness.
Will kids eat this?
Most kids love the tender, mild beef. Serve it over noodles to make it more familiar. It is a very family-friendly dinner option.
I hope this cozy recipe brings your family together. There is nothing like a slow-cooked meal on a cold night. Happy cooking!
— Alex
Ingredients
- 3 lbs bone -in beef short ribs
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots , chopped
- 2 stalks celery , chopped
- 3 cloves garlic , minced
- 2 tablespoons tomato paste
- 1 cup dry red wine (Cabernet or Merlot)
- 2 cups beef bone broth
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 dried bay leaf
Instructions
- Season the beef short ribs generously with salt and black pepper on all sides.
- Heat olive oil in a large skillet over medium-high heat and sear the ribs until deeply browned on all sides, then transfer them to the slow cooker insert.
- In the same skillet, add the onion, carrots, and celery; sauté for 5 minutes until the vegetables begin to soften.
- Add the minced garlic and tomato paste to the skillet, cooking for 1 minute until fragrant.
- Pour the red wine into the skillet to deglaze, scraping the bottom of the pan to release the browned bits (fond), and let simmer for 2 minutes.
- Pour the vegetable and wine mixture over the ribs in the slow cooker.
- Add the beef broth, thyme sprigs, rosemary sprigs, and bay leaf to the slow cooker.
- Cover and cook on Low for 8 hours (or High for 4 to 5 hours) until the meat is tender and falling off the bone.
- Carefully remove the ribs and discard the herb sprigs and bay leaf.
- Skim any excess fat from the surface of the cooking liquid and serve the ribs with the sauce over mashed potatoes or polenta.
