There’s nothing quite like the aroma of beef short ribs slowly braising to perfection. This recipe transforms humble ingredients into a luxurious, fall-off-the-bone masterpiece, all with the effortless magic of your slow cooker. Get ready for a dish that tastes like it took all day, but lets you relax while it does. The rich, savory sauce is perfect for spooning over creamy mashed potatoes or polenta.
Ingredients
• 4 lbs / 1.8 kg beef short ribs, bone-in or boneless, cut into 2-inch / 5 cm pieces
• Coarse salt, to taste
• Freshly ground black pepper, to taste
• 2 tbsp / 30 ml olive oil
• 1 cup / 240 ml beef broth
• 1 cup / 150 g onion, chopped
• 3 cloves garlic, minced
• 2 tbsp / 30 ml Worcestershire sauce
• 2 tbsp / 30 ml tomato paste
• 1 cup / 240 ml dry red wine, such as Cabernet Sauvignon or Merlot
Instructions
1. Directions
2. Heat the olive oil in a large skillet over medium-high heat. Generously season the short ribs on all sides with salt and pepper.
3. Working in batches to avoid overcrowding, place the ribs in the hot skillet and sear until a deep brown crust forms on all sides. Transfer the browned ribs to the slow cooker as they are done.
4. To the same skillet, add the chopped onion and cook for about 5 minutes, until softened and tender. Stir in the minced garlic and tomato paste, and cook for one minute more until fragrant.
5. Pour in the red wine to deglaze the pan, using a wooden spoon to scrape up any flavorful browned bits from the bottom. Bring to a simmer.
6. Stir in the beef broth and Worcestershire sauce. Carefully pour this entire sauce mixture over the ribs in the slow cooker.
7. Cover and cook on LOW for 8-10 hours or on HIGH for 4-6 hours, until the meat is exceptionally tender and easily pulls apart with a fork.
Nutritional Information
• Nutrition Information
• Servings: 12
• Calories: 604
• Fat: 34g
• Carbohydrates: 5g
• Fiber: 6g
• Protein: 65g
Pro Tips
• for Perfect Short Ribs
• Don’t skip the searing step. Browning the meat creates a deep, rich flavor base (the Maillard reaction) that you can’t get from the slow cooker alone.
• For a thicker, more refined sauce, strain the cooking liquid into a saucepan after the ribs are done. Skim off any excess fat and simmer over medium heat until it reduces to your desired consistency.
• Use a dry red wine you would enjoy drinking. A Cabernet Sauvignon, Merlot, or Zinfandel works beautifully and adds significant depth of flavor.
• For an extra layer of flavor, add a bay leaf and a few sprigs of fresh thyme or rosemary to the slow cooker along with the sauce.
FAQ
Q: Do I have to sear the short ribs before slow cooking
A: Yes, searing is a crucial step. Browning the meat creates a deep, rich flavor base that you cannot get from the slow cooker alone.
Q: Can I use boneless short ribs for this recipe
A: Absolutely. The recipe works perfectly with either bone-in or boneless beef short ribs.
Q: What is the best red wine for braising short ribs
A: Use a dry red wine that you would enjoy drinking. A Cabernet Sauvignon, Merlot, or Zinfandel works beautifully to add depth of flavor to the sauce.
Q: How can I make the sauce thicker
A: For a thicker sauce, strain the cooking liquid into a saucepan after the ribs are done. Skim off any excess fat and simmer over medium heat until it reduces to your desired consistency.
