Go Back
Fork-tender beef short ribs served over mashed potatoes with a rich red wine sauce.
Print Recipe

Cozy Slow Cooker Short Ribs

Prep Time20 minutes
Cook Time8 hours
Total Time8 hours 20 minutes
Servings: 4 servings
Calories: 650kcal

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.