Name: Slow Cooker Short Ribs: Tender and Flavorful Recipes for Every Occasion
Prep time: 20 min
Cook time: 4 h
Total time: 8 h 20 min
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)

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.

Ingredients

Scale

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)

Instructions

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