Slow Cooker Short Ribs Recipe
- 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
- 1. 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.
- 2. 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.
- 3. 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.
1 serving (calculated with 1/2 teaspoon salt): 250 calories, 13g fat (5g saturated fat), 55mg cholesterol, 412mg sodium, 12g carbohydrate (4g sugars, 2g fiber), 20g protein.
Reviews for Slow Cooker Short Ribs
"WOW! Make these! They're divine!"
"Loved the recipe. I will definitely use this recipe from now on."
"Recipe was good, Cooking time seemed too long. 2 hours less perhaps."
"My family loved this recipe, house filled with aroma end of day!"
"Great recipe! Didnt even need a knife to cut these. They were falling off the bone as I took them out of the slow cooker. I changed a few small things though I used marsala for the wine and only used one cup, the rest was beef broth, 3 garlic cloves and one onion. Going to add more carrot next time. They were so good but needed more! Came out wonderful! Full of flavor and definitly a recipe thats going into my rotation.The only thing I had a bit of trouble with was getting the drippings to turn into gravy. It happened- just took a while. It was worth the waiting though!"
"I pretty much did it as called for it had a wonderful flavor and my husband called it a keeper served it with cheese grits casserole very tasty"
"Great flavor. My husband just loved this recipe. May try with a chuck roast next time. The Merlot added a good taste to these ribs."
"This was absolutely succulent. I added a few more sprigs of thyme because I didn't have bay leaf. It was a real treat (short ribs are expensive), so I might see if it works with just a regular chuck roast. It got a little dry towards the end of the cooking time, so my daughter the chef added more wine, salt and thyme to fix it up a bit."
"This is not only delicious but he color just wants you to dig in and eat the entire bowl - really good"
"Easy to prepare and perfect meal for end of long day from school for my hungry kids."
"The short ribs had too much fat so I made this with a chuck round instead. It was so tender and delicious. My husband and 14 yr old son loved it too!"
"These are OHMYGOSH good...follow the directions...dont know how anyone could call these bland? and as for the bourbon question...i used beef broth only the first time i made them. I dont care for wine but i know if i dont put it in my spaghetti sauce i'm not happy. Loved them with the broth only, and this time i'm using half the amount of a Merlot thats called for..will see if its just as good as with the plain beef broth.My kitchen smells AMAZING..."
"i havent tried recipe yet,would like to know if can sub. burbon for wine?"
"Best short ribs ever!"
"Made mistake in adding whole can of tomato paste. At end of cooking time I added brown sugar to taste. These were superb!"
"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!"
"This recipe is delicious! We made it last night and I used 2 cups of wine instead of the broth which makes a rich flavor. I am not sure why other people didn't like it, maybe they forgot to season the meat. This is definitely a keeper."
"We loved this version and will make again with a tad more garlic. Gotta love the people who are shocked at the fat on the short ribs. Guess they thought they were getting sirloin or flank steak?"
"My family and I were not huge fans of the recipe. Part of the problem was the cut of meat. It was very fatty so be prepared to cut off plenty of edges. Ours was also quite bland. I think that with a different cut of meat and if it was made by someone with cooking experience who would add more spices it could be okay but I probably won't make it again."
"We loved this recipe. I didn't make the gravy because instead of mashed potatoes we had a salad. Very delicious."
"Made just as receipe stated. Very flavorful, moist and tender. Will make again."
"I was impressed--they came out very tender and the overall result was nice. Will make again."
"Made following directions very tender . Definitely will make again."
"We had bad cuts of meat.....my husband won't even let me try this again. Not the recipe's fault, but it turned him completely off."
"What a flavorful dish! I only had pork roast on hand, but the dish still turned out great! The meat was very tender and savory!"
"I love short ribs. This recipe was perfect for a cold Upstate NY dinner !!!!!!!!!"
"For several years I have been looking for a good recipe for beef short ribs, and this is IT! Other recipes had weak flavor; reducing the red wine sauce in this recipe does the trick! Also, I cooked it the day before, chilled it overnight, and lifted off the congealed fat before reheating. This eliminated the huge amounts of grease that are an unfortunate trait of short ribs."
"This recipe was wonderful! My family loved it. I did not change a thing."
"These are simply divine! Never had short ribs but these sounded so good I had to make them. I thought I was having a gourmet meal in a fancy restaurant! Today is my birthday and my husband asked me where I would like to go eat...I told him I would rather make the short ribs and he was excited because he absolutely loved them like I did. They're in the crock pot and I can't wait!!! Thanks so much, Rebekah!!!"
"A recipe that could rival any French bistro's! Super easy and delicious! I served this with roasted garlic whipped potatoes. Couldn't find bone-in so used boneless short ribs. Be sure to use the red wine for the best flavor. Company worthy for meat and potato lovers!"
"So easy and so delicious! Smelled great while it was in the crock pot cooking! We used red cooking wine plus beef broth for a beefy but sophisticated flavor. Leftover sauce is great on rice or noodles."
"Very good recipe for the crockpot."
"Great husband loved the recipe. The only difference I switched the canola for olive oil."
"I couldn't get short ribs bone-in so settled for boneless. Really not any different than chuck roast. The flavor was good but quite a bit of fat. Might try the sauce with a pot roast."
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.