Description
This Slow Cooker Short Ribs recipe delivers tender, flavorful beef that falls off the bone after hours of slow cooking. The ribs are first seared to develop a rich caramelized crust, then slow cooked with aromatic vegetables, red wine, and beef stock for an indulgent, comforting meal perfect for any occasion.
Ingredients
Units
Scale
For the Short Ribs:
- 2 lbs bone-in short ribs (approx. 4 pieces)
- 2 tbsp ghee (or other high-heat cooking fat)
- 2 cups sliced yellow onion (about 1/2 a softball-sized onion)
- 1 cup sliced carrot (1 medium carrot)
- 3/4 cup sliced celery (1 celery rib)
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup red wine (French Bordeaux recommended)
- 1 cup beef stock (beef bone broth preferred)
- 1 tbsp honey
- Kosher salt
- Black pepper
Recommended Side Dishes:
- Rice Pilaf
- Potato Gratin
- Roasted Parsnips
Instructions
- Prepare and Season: Pat the short ribs dry with paper towels to remove excess moisture. Season the meat evenly with 1 teaspoon kosher salt and 1/4 teaspoon black pepper on all sides.
- Sear the Short Ribs: Heat a large skillet over medium-high heat and add the ghee. Once hot, sear the short ribs on all sides until nicely browned and caramelized, about 5 minutes total. This step develops deep flavor and a rich crust on the meat.
- Sauté Vegetables: Remove the seared short ribs to a plate. In the same skillet, add sliced onions, carrots, and celery. Season with 1/4 teaspoon salt, then add dried thyme and the bay leaf. Toss and cook for 1 minute to release the vegetables’ moisture and deglaze the pan, blending in the flavorful browned bits and fat.
- Add Liquids and Sweetener: Pour in the red wine, beef stock, and honey. Increase heat and bring the mixture to a boil, which should take a few minutes. This intensifies the flavors and creates a rich base for braising.
- Transfer to Slow Cooker: Pour the entire contents of the skillet—including vegetables and liquid—into the slow cooker’s crock. Nestle the short ribs into the liquid, trying to submerge them as much as possible, though full submersion is not required.
- Slow Cook: Cover and cook on high heat for 5 to 6 hours. The meat is done when it is tender and easily shredded off the bone with a fork. If it is not yet tender, continue cooking for an additional hour and check again.
- Serve: Serve the short ribs with the braising juices and softened vegetables spooned over or alongside your choice of recommended side dishes. Enjoy the rich, comforting flavors of this classic dish.
Notes
- Storing Leftovers: Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Remove bones before microwaving for even heating. Reheat in 30-second intervals at 70% power until warmed through or gently reheat on the stovetop over medium heat.
- The Wine: Use a quality dry red wine such as French Bordeaux, Pinot Noir, Cabernet Sauvignon, or Merlot for best results.
- Type of Beef: Conventional beef is preferred over grass-fed for more juice and tenderness, but any beef short ribs will work.
- Servings: Recipe yields 4 servings.
Nutrition
- Serving Size: 1 serving (approx. 1/4 recipe)
- Calories: 550 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg
