Slow Cooker Short Ribs

Tender short ribs in bowl with mashed potatoes.

Course: Main Course

Cuisine: American

Prep Time: 15

Servings: people

Calories: 287kcal

For a truly effortless and satisfying meal, these Slow Cooker Short Ribs deliver rich, fork-tender results every time. The long, gentle braise creates a deeply flavorful red wine sauce that pairs perfectly with creamy mashed potatoes or polenta for the ultimate comfort food.

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Equipment

Slow Cooker

Ingredients

4 Tablespoons olive oil divided
6-8 bone-in beef short ribs about 5 pounds
1 onion cut into large pieces
2 stalks celery cut into large pieces
3 carrots peeled and cut into large pieces
2 cloves garlic peeled
2 6-ounce cans tomato paste
2 cups dry red wine
2 cups chicken broth
6 sprigs fresh thyme
2 bay leaves
2 Tablespoons cornstarch
2-3 teaspoons balsamic vinegar
Salt and pepper to taste
Creamy Polenta or Mashed Potatoes for serving

Instructions

Dry the 6-8 bone-in beef short ribs thoroughly with paper towels and season generously with salt and pepper. Add 2 Tbsp. olive oil to a large heavy skillet or dutch oven and heat over high heat. Once the oil is shimmering, add the short ribs and brown on all sides, approximately 2-3 minutes per side. The pot should not be overcrowded. Work in batches if necessary.
Puree all vegetables and 2 cloves garlic in a food processor or blender until finely chopped into a thick paste. Once ribs are browned, remove the ribs to a plate. Drain the fat from the skillet and add remaining 2 Tbsp. olive oil.
Add the pureed vegetables and season generously with salt. Brown over high heat, stirring occasionally, for 5 to 7 minutes.
Add the 2 6-ounce cans tomato paste, stir, and let the vegetables brown for an additional 3 to 5 minutes. Add the 2 cups dry red wine and, using a wooden spoon, scrape any bits from the bottom of the pan. Stir occasionally, letting this mixture reduce by half.
Once reduced, add the vegetable mixture to your slow cooker along with the 2 cups chicken broth. Stir to combine. Nestle the short ribs and any accumulated juices in the pot. Add the 6 sprigs fresh thyme and 2 bay leaves.
Cover and cook until beef is tender and fork slips easily in and out of meat, 8 to 9 hours on LOW or 5 to 6 hours on HIGH.
Remove the ribs to a plate and tent with foil. Use a spoon to skim excess fat from the top of the vegetable mixture. Mix the 2 Tablespoons cornstarch with 2 TBSP cold water until a paste forms, then add it to the slow cooker. Remove the lid and cook on HIGH for 5-10 minutes longer, to allow the sauce to further reduce.
Season the sauce to taste with salt and pepper, and add the 2-3 teaspoons balsamic vinegar.
Serve the ribs on top of creamy polenta or mashed potatoes with additional braising liquid.

Notes

Tips and tricks

Dry the ribs thoroughly to ensure a proper sear. Any surface moisture will steam the meat instead of creating a flavorful, caramelized crust.
Avoid overcrowding the skillet when searing the ribs. Crowding lowers the pan temperature and causes the ribs to steam and release liquid, preventing a good sear.
Scrape up the fond. When you add the red wine to the skillet after browning the vegetable puree, use your wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. This "fond" is pure, concentrated flavor for your sauce.
Layer the elements of this dish in the order directed - sauce with broth first and then nestle the ribs on top. This ensures the meat cooks evenly in the liquid without being submerged in a way that could make it stew instead of braise.
Use a dry red wine you would enjoy drinking. The flavor concentrates, so a wine with harsh tannins might become unpleasant. A mid-level Cabernet Sauvignon, Merlot, or Zinfandel works perfectly.
For a thickened smooth sauce, create a slurry by mixing the cornstarch with cold water until completely smooth before stirring it into the hot sauce.

Storing

You can make these short ribs up to three days ahead of when you plan to serve them. To make ahead, first prepare your short ribs with the sauce as directed above. Allow to cool slightly and then place in the refrigerator in the slow cooker pot or an airtight container.

When you plan to serve, scrape off any solidified fat that may rise to the surface. Bring the sauce and short ribs to a boil, reduce heat to a simmer and cook for 10-15 minutes, until heated through.

Variations

Cooking without wine - If you prefer slow cooked short ribs without wine, you can create a rich sauce with beef broth or homemade slow cooker bone broth. You can also dilute the wine with water if you still want to cook with the wine but want to taste the flavors less.
Boneless short ribs - If you find yourself favoring the use of boneless short ribs to make this dish, be mindful about reducing the cooking time as the meat will cook faster without the bone. Boneless short ribs will be tender in roughly 5-7 hours on LOW or 3 ½ - 4 ½ hours on HIGH.
Veggie mix-ins - Experiment with the addition of other vegetables, such as red bell pepper (for subtle fruity sweetness) or mushrooms (for a deep, earthy umami) in the pureed vegetable base.

Nutrition