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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
Reduce the wine: Let the wine simmer for about 5 minutes until it reduces by half, intensifying the sauce’s flavor.
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.
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.
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.
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