- 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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"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."