Slow Cooker Beef Short Ribs
These Beef Short Ribs are braised in a delicious red wine sauce in the slow cooker! Simple to make with less than 20 minutes of prep time.
Servings: 6
Ingredients
- 5-6 Beef short ribs* (bone-in)
- 1 sea salt and pepper (+ more to taste)
- 1 tbsp cooking oil
- 1 large yellow onion (diced)
- 3 celery stalks (diced)
- 3 carrots (diced)
- 3 tbsp all purpose flour (you can also use 2 tbsp arrowroot starch)
- 2 tsp dried basil
- 2 tsp dried rosemary
- 2 cups red wine (like a Cabernet Sauvignon or burgundy)
- 1 14oz can of diced tomatoes
- 3 tbsp tomato paste
- 2 bay leaves
- Fresh thyme sprigs for serving
Instructions
- Heat a dutch oven or large skillet to medium high heat. Sprinkle your short ribs with salt and pepper. Once the pot is hot, coat with oil and add the short ribs. Cook for about 3 minutes per side, or until browned. Set the short ribs aside and drain all but 1 tbsp of the grease. Place the ribs in the bottom of the slow cooker.
- Add the onion, celery, and carrots to the oil and cook until softened, about 5 minutes. Add the dried basil and rosemary, flour (or arrowroot) and cook another 1-2 minutes.
- Deglaze the pan with red wine and broth and stir until the mixture begins to thicken slightly. Add in the tomatoes and tomato paste.
- Top the short ribs with the vegetable and red wine in the slow cooker, then add bay leaves. Set the slow cooker to low and cook for 6 to 8 hours.
- Remove the beef from the slow cooker, it should be very tender and falling apart. Also remove the bay leaves. You may even see the meat already off the bone. Spoon any additional fat off the top of the sauce if you prefer. See notes below on cooking in advance and refrigerating.
- Add salt and pepper to taste. Serve over Instant Pot Mashed Potatoes, or Polenta with fresh thyme (if using)
Notes
*This is about 3.5-4 lbs of short ribs
OVEN OPTION: Keep the short ribs in a dutch oven. Spoon the vegetable mixture on top and add red wine, tomatoes, and tomato paste. Cover with a lid. Cook for 3 hours at 325 degrees F.
MAKE AHEAD OPTION: You can easily make these the day before serving. Let it sit in the fridge overnight. Pull out about an hour before ready to serve, remove any of the hardened grease on top with a spoon. Gently simmer on low for about 45 minutes in a large skillet or dutch oven.