Description
Slow Cooker Short Ribs with fall-apart tender beef cooked in a rich, savory wine sauce with carrots and herbs. Perfect for a comforting dinner.
Ingredients
3½–4 lbs beef short ribs (bone-in or boneless)
Kosher salt to taste
Paprika
Brown sugar
Black pepper
Optional chili powder
1–2 tablespoons olive oil
1 yellow onion, sliced
5 whole garlic cloves
1 cup dry red wine
1 beef bouillon cube
1 tablespoon Worcestershire sauce
2 teaspoons Dijon mustard
2 cups beef broth
Fresh thyme sprigs
2 lbs carrots, cut into pieces
3 tablespoons cornstarch
3 tablespoons cold water
Instructions
1. Pat the short ribs dry and season generously with salt and spice mixture on all sides
2. Heat olive oil in a pan and sear ribs in batches until browned, then transfer to slow cooker
3. In the same pan, cook onions and garlic, then deglaze with red wine while scraping browned bits
4. Stir in bouillon cube, Worcestershire sauce, and Dijon mustard
5. Pour mixture into slow cooker along with beef broth, thyme, and carrots
6. Cover and cook on low for 7 to 8 hours until ribs are very tender
7. Remove carrots and keep warm, then skim excess fat from liquid
8. Mix cornstarch with cold water and stir into sauce to thicken
9. Serve ribs with sauce and carrots
Notes
Bone-in ribs provide better flavor and moisture
Choose well-marbled ribs for best results
Dry red wines like Cabernet Sauvignon or Merlot work well
Cooking low and slow is key for tender texture
Can substitute wine with broth plus a splash of vinegar
Pairs well with mashed potatoes or crusty bread
Store in fridge up to 3 days or freeze up to 3 months
- Prep Time: 25 minutes
- Cook Time: 7-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 613
- Sugar: 9 g
- Sodium: 1954 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Carbohydrates: 23 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 156 mg