- 3 pounds bone-in beef short ribs
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
- 4 medium carrots, cut into 1-inch pieces
- 1 cup beef broth
- 4 fresh thyme sprigs
- 1 bay leaf
- 2 large onions, cut into 1/2-inch wedges
- 6 garlic cloves, minced
- 1 tablespoon tomato paste
- 2 cups dry red wine or beef broth
- 4 teaspoons cornstarch
- 3 tablespoons cold water
- Salt and pepper to taste
- Sprinkle ribs with 1/2 teaspoon each salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs.
- Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender.
- Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened. Season with salt and pepper to taste. Serve with ribs and vegetables. Yield: 6 servings.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Slow Cooker Short Ribs
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"I'm so sad! Followed the recipe exactly and turned out very bland! Will not make again..."
"Enjoyed these ribs, very tender, nice flavor.....a great comfort food recipe....would work well for company w more veggies & cheesy mashed potatoes.....great meal on a cold winter day!"
"Pretty good. My family liked it. I have another short rib recipe that I like better, but this was very tasty. I didn't have time to slow cook it so I browned the meat removed to a plate sauteed the onions, then added the garlic the last minute. De-glazed the dutch oven with red wine, added the beef back to the pot,along with the beef broth and carrots , tomato paste and thyme sprigs. Covered and baked on 300 degrees for 3 hours. Was fork tender. Has a rich gravy. 4 medium carrots is not nearly enough I tripled them. Thanks for sharing."
"I invited a close friend over for dinner and prepared this recipe. I found 6 lovely boneless ribs, knowing the recipe called for "bone-in", I didn't have time to shop around. The ribs were wonderful, literally you could cut them with a fork. Next time I will add more carrots and cut them larger. Everyone decided this was "a keeper" recipe, they raved about the flavors. We had three for dinner that night and there were plenty of leftovers.I used 2 full cups of Cabernet and 1/2 cup broth, the boneless ribs had very little fat."
"I do a lot of cooking & baking, Taste of Home never lets me down. I have never made short ribs before & this cut of meat isn't cheap where I live, so I was hoping for a good result. Made during a raging snowstorm, threw it in the crock & went out to shovel. It was so beefy, flavorful & delicious, will be making this again. Good enough for company, meat was falling off the bone tender at the 6 hour mark. This recipe is so easy to follow with the little bit of prep work browning the meat & onions. I used a Merlot I had on hand, only using one cup & the rest beef broth. One of my onions went bad, so I substituted a large shallot. I added a second bay leaf, extra garlic and a few big shakes of dried thyme instead of the fresh. Three hungry, tired, snow shovelers ate most of it, there is one serving left over, so I would say it serves 4 instead of 6. I am going to use some of the delicious leftover gravy to saute portobello mushrooms for dinner tonite. Bonus!"