Ultimate Slow Cooker Short Ribs Recipe: Tender & Flavorful Recipe

Introduction

These Ultimate Slow Cooker Short Ribs are incredibly tender and bursting with rich, savory flavors. Slow-cooked to perfection, they make a comforting and impressive meal that’s surprisingly easy to prepare. Perfect for a cozy dinner or special occasion.

Ingredients

• 4 lbs bone-in beef short ribs, English cut
• 2 tbsp kosher salt
• 1 tbsp coarsely cracked black pepper
• 2 large carrots, peeled and cut into 1-inch chunks
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 5 cloves garlic, smashed and peeled
• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot)
• 2 cups low-sodium beef bone broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 1 tbsp balsamic vinegar

Instructions

1. Step 1: Sprinkle the short ribs with kosher salt and black pepper. If possible, do this 20 minutes early to let the salt penetrate the meat.
2. Step 2: Heat a skillet over high heat. Brown the short ribs for 2 minutes on each side until a deep mahogany crust forms.
3. Step 3: Remove the ribs and add the diced onion, carrots, and celery to the pan drippings. Use the moisture from the vegetables to scrape up the browned bits from the pan.
4. Step 4: Stir in the tomato paste and smashed garlic cloves. Cook for about 2 minutes until the tomato paste smells toasted and sweet.
5. Step 5: Pour in the red wine, scraping the bottom of the pan vigorously to loosen any remaining browned bits.
6. Step 6: Let the wine simmer for about 5 minutes until reduced by half.
7. Step 7: Place the seared ribs into the slow cooker. Pour the wine and vegetable mixture over the ribs, then add the beef bone broth.
8. Step 8: Nestle the rosemary, thyme, and bay leaves into the liquid.
9. Step 9: Cover and cook on Low for 8 hours, until the meat is tender and pulling away from the bone.
10. Step 10: Stir in the balsamic vinegar and skim any excess fat from the surface before serving.

Tips & Variations

• For extra depth, marinate the ribs with salt and pepper overnight before cooking.
• Substitute red wine with additional beef broth if you prefer a milder flavor.
• Use a high-quality bone broth for richer taste and improved tenderness.
• Serve over creamy mashed potatoes or polenta to soak up the flavorful sauce.

Storage

Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in a low oven, adding a splash of broth to keep the meat moist. These ribs can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use boneless short ribs for this recipe?

Yes, boneless short ribs can be used, but bone-in ribs tend to offer more flavor and better texture after slow cooking.

Is it necessary to brown the ribs before slow cooking?

Browning the ribs adds a rich, caramelized flavor and improves the overall taste of the dish, but if you’re short on time, you can skip this step.

Ultimate Slow Cooker Short Ribs Recipe: Tender & Flavorful Recipe

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★★★★★

4.7 from 87 reviews

• Author: Harper
• Total Time: 8 hours 25 minutes
• Yield: 4 servings 1x

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Description

This Ultimate Slow Cooker Short Ribs recipe delivers tender, flavorful beef ribs cooked low and slow with aromatic herbs, red wine, and savory vegetables. Perfect for an easy yet impressive meal, the ribs become melt-in-your-mouth soft with rich, deep flavors enhanced by a balsamic vinegar finish.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 4 lbs bone-in beef short ribs, English cut
• 2 tbsp kosher salt
• 1 tbsp coarsely cracked black pepper

Vegetables and Aromatics

• 2 large carrots, peeled and cut into 1-inch chunks
• 2 stalks celery, diced
• 1 large yellow onion, diced
• 5 cloves garlic, smashed and peeled

Liquids and Herbs

• 2 tbsp tomato paste
• 2 cups dry red wine (Cabernet Sauvignon or Merlot)
• 2 cups low-sodium beef bone broth
• 2 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 2 dried bay leaves
• 1 tbsp balsamic vinegar

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Instructions

1. Season the ribs: Sprinkle the 4 lbs bone-in beef short ribs evenly with 2 tbsp kosher salt and 1 tbsp cracked black pepper. For best flavor, let the ribs sit for 20 minutes to allow the salt to penetrate the meat.
2. Brown the meat: Heat a skillet over high heat and sear the ribs for 2 minutes on each side until a deep mahogany crust forms, which seals in juices and adds flavor.
3. Sauté the vegetables: Remove the ribs and add diced onion, carrots, and celery to the skillet with the pan drippings. Use the moisture from the vegetables to scrape up the browned bits stuck to the pan.
4. Add tomato paste and garlic: Stir in 2 tbsp tomato paste and the 5 smashed garlic cloves, cooking for 2 minutes until the tomato paste is toasted and fragrant, lending sweetness and depth.
5. Deglaze with red wine: Pour in 2 cups dry red wine, scraping the pan’s bottom vigorously to loosen all caramelized bits and incorporate flavor.
6. Reduce the wine: Let the wine simmer for about 5 minutes until it reduces by half, intensifying the sauce’s flavor.
7. Prepare for slow cooking: Place the seared ribs into the slow cooker. Pour the wine and vegetable mixture over the ribs, then add 2 cups bone broth for moisture and richness.
8. Add herbs: Nestle 2 sprigs fresh rosemary, 4 sprigs fresh thyme, and 2 dried bay leaves into the liquid to infuse the meat with herbaceous notes.
9. Cook low and slow: Cover the slow cooker and set it to Low for 8 hours, allowing the ribs to slowly tenderize until the meat visibly pulls away from the bone.
10. Finish and serve: Stir in 1 tbsp balsamic vinegar to brighten the flavors and skim off any excess fat from the surface before serving the rich, tender short ribs.

Notes

• For best results, salt the ribs 20 minutes before browning to enhance flavor absorption.
• Browning the meat is crucial as it builds a deep, rich flavor base for the stew.
• Using dry red wine like Cabernet Sauvignon or Merlot adds complexity; substitute with additional beef broth if preferred.
• Skimming fat before serving makes the sauce lighter and more palatable.
• Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.

• Prep Time: 25 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Keywords: slow cooker short ribs, beef short ribs recipe, slow cooked beef, tender short ribs, red wine short ribs, easy slow cooker recipe