Slow Cooker Short Ribs: Tender and Flavorful Recipes for Every Occasion

Slow Cooker Short Ribs are a culinary delight that brings warmth and comfort to any dining table. As I prepare this dish, I can’t help but think about the rich history behind it. Short ribs have been a staple in various cuisines around the world, often associated with hearty family meals and gatherings. The slow cooking process not only tenderizes the meat but also allows the flavors to meld beautifully, creating a dish that is both savory and satisfying.

What I love most about Slow Cooker Short Ribs is their incredible taste and texture. The meat becomes melt-in-your-mouth tender, while the sauce is rich and flavorful, making it perfect for pairing with creamy mashed potatoes or crusty bread. Plus, the convenience of using a slow cooker means I can set it and forget it, allowing me to enjoy my day while the magic happens in the kitchen. It’s no wonder that this dish has become a favorite among friends and family alike!

Ingredients:

• 4 pounds beef short ribs
• 2 tablespoons olive oil
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (such as Cabernet Sauvignon)
• 1 tablespoon tomato paste
• 2 tablespoons Worcestershire sauce
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1 bay leaf
• Salt and pepper, to taste
• 2 carrots, sliced
• 2 stalks celery, chopped
• 1 tablespoon cornstarch (optional, for thickening)
• Fresh parsley, chopped (for garnish)

Preparing the Short Ribs

1. Start by seasoning the short ribs generously with salt and pepper. This step is crucial as it enhances the flavor of the meat.
2. In a large skillet, heat the olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches, browning them on all sides. This should take about 3-4 minutes per side. Browning adds depth of flavor to the dish, so don’t skip this step!
3. Once browned, transfer the short ribs to the slow cooker. You can use tongs for this to avoid burning your fingers.

Building the Flavor Base

4. In the same skillet, add the chopped onion and sauté for about 5 minutes until it becomes translucent. Scrape up any browned bits from the bottom of the pan; this is where a lot of flavor is hiding!
5. Add the minced garlic and cook for an additional minute, stirring frequently to prevent burning.
6. Next, stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for another minute to let the herbs release their aroma.
7. Pour in the red wine and beef broth, stirring to combine. Bring the mixture to a simmer, allowing it to reduce slightly for about 5 minutes. This step intensifies the flavors even more.
8. Once the mixture is simmering, pour it over the short ribs in the slow cooker. Add the bay leaf, sliced carrots, and chopped celery. Give everything a gentle stir to ensure the ribs are well coated with the liquid.

Cooking the Short Ribs

9. Cover the slow cooker with its lid and set it to cook on low for 8 hours or on high for 4-5 hours. I prefer the low setting for a more tender result, but either works well.
10. About halfway through cooking, check on the ribs. If you have time, give them a gentle stir to ensure they’re cooking evenly. This is also a good time to taste the sauce and adjust the seasoning if needed.
11. When the cooking time is up, the short ribs should be fork-tender and falling off the bone. Carefully remove the ribs from the slow cooker and set them aside on a plate.

Thickening the Sauce (Optional)

12. If you prefer a thicker sauce, you can do this step. In a small bowl, mix the cornstarch with a couple of tablespoons of cold water to create a slurry.
13. Pour the slurry into the slow cooker and stir well. Turn the slow cooker to high and let it cook for an additional 15-20 minutes until the sauce thickens up nicely.
14. Once thickened, taste the sauce again and adjust the seasoning with salt and pepper as needed.

Assembling the Dish

15. To serve, place a generous portion of the short ribs on a plate. Spoon some of the rich sauce over the top, making sure to include the vegetables.
16. Garnish with freshly chopped parsley for a pop of color and freshness. This not only looks beautiful but also adds a nice flavor contrast.
17. Pair the short ribs with creamy mashed potatoes, polenta, or crusty bread to soak up all that delicious sauce.

    Conclusion:

    In summary, this Slow Cooker Short Ribs recipe is an absolute must-try for anyone looking to impress their family and friends with a hearty, flavorful meal that practically cooks itself. The tender, fall-off-the-bone meat, infused with rich flavors from the marinade and slow cooking process, creates a dish that is not only satisfying but also incredibly comforting. Whether you’re hosting a dinner party or simply enjoying a cozy night in, these short ribs are sure to be a hit. For serving suggestions, I recommend pairing these succulent short ribs with creamy mashed potatoes or a side of roasted vegetables to soak up all that delicious sauce. If you’re feeling adventurous, you can also try serving them over a bed of polenta or with a side of crusty bread to make the most of the flavorful juices. And don’t forget about variations! You can switch up the marinade by adding different herbs or spices, or even try a barbecue sauce for a smoky twist. I encourage you to give this Slow Cooker Short Ribs recipe a try and experience the joy of creating a meal that brings everyone together. Once you’ve made it, I’d love to hear about your experience! Share your thoughts, any tweaks you made, or even a photo of your delicious creation. Cooking is all about sharing and connecting, and I can’t wait to see how you make this recipe your own. Happy cooking! Print
    

    Slow Cooker Short Ribs: Tender and Flavorful Recipes for Every Occasion

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    • Author: Dottie
    • Total Time: 500 minutes
    • Yield: 6–8 servings 1x

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    Description

    Tender, slow-cooked beef short ribs infused with rich flavors from red wine, herbs, and vegetables, perfect for a cozy dinner that will impress your family and friends.

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    Ingredients

    Scale 1x2x3x

    • 4 pounds beef short ribs
    • 2 tablespoons olive oil
    • 1 large onion, chopped
    • 4 cloves garlic, minced
    • 2 cups beef broth
    • 1 cup red wine (such as Cabernet Sauvignon)
    • 1 tablespoon tomato paste
    • 2 tablespoons Worcestershire sauce
    • 2 teaspoons dried thyme
    • 2 teaspoons dried rosemary
    • 1 bay leaf
    • Salt and pepper, to taste
    • 2 carrots, sliced
    • 2 stalks celery, chopped
    • 1 tablespoon cornstarch (optional, for thickening)
    • Fresh parsley, chopped (for garnish)

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    Instructions

    1. Season the short ribs generously with salt and pepper.
    2. In a large skillet, heat the olive oil over medium-high heat. Add the short ribs in batches, browning them on all sides for about 3-4 minutes per side. Transfer the browned ribs to the slow cooker.
    3. In the same skillet, add the chopped onion and sauté for about 5 minutes until translucent, scraping up any browned bits.
    4. Add the minced garlic and cook for an additional minute.
    5. Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried rosemary. Cook for another minute.
    6. Pour in the red wine and beef broth, stirring to combine. Bring to a simmer and reduce slightly for about 5 minutes.
    7. Pour the mixture over the short ribs in the slow cooker. Add the bay leaf, sliced carrots, and chopped celery. Stir gently.
    8. Cover the slow cooker and set it to cook on low for 8 hours or on high for 4-5 hours.
    9. Halfway through, check on the ribs and stir gently. Taste the sauce and adjust seasoning if needed.
    10. When done, the short ribs should be fork-tender. Carefully remove them from the slow cooker.
    11. For a thicker sauce, mix cornstarch with a couple of tablespoons of cold water to create a slurry.
    12. Pour the slurry into the slow cooker and stir well. Turn to high and cook for an additional 15-20 minutes until thickened.
    13. Taste the sauce again and adjust seasoning as needed.
    14. Serve the short ribs on a plate, spooning the rich sauce and vegetables over the top.
    15. Garnish with freshly chopped parsley.
    16. Pair with creamy mashed potatoes, polenta, or crusty bread.

    Notes

    • For best results, allow the short ribs to rest for a few minutes before serving.
    • This dish can be made a day in advance; the flavors will deepen as it sits.

    • Prep Time: 20 minutes
    • Cook Time: 240 minutes