Description

Tender and flavorful slow cooker short ribs cooked low and slow in a rich red wine and herb-infused sauce. This comforting dish features seared beef short ribs braised with onions, garlic, tomato paste, and fresh rosemary and thyme, resulting in melt-in-your-mouth meat and a luscious sauce perfect for spooning over mashed potatoes or crusty bread.

Ingredients

Scale

Meat

3-4 pounds beef short ribs

Liquids

2 cups dry red wine (Cabernet Sauvignon, Merlot, or Shiraz recommended)
2 cups beef broth (low-sodium optional)

Vegetables & Aromatics

2 medium onions, chopped
4 cloves garlic, minced

Herbs & Seasonings

2 tablespoons tomato paste
2 sprigs fresh rosemary
2 sprigs fresh thyme
Salt and black pepper, to taste

Oils & Fats

2 tablespoons olive oil

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Instructions

Prepare and Season the Ribs: Pat the beef short ribs dry with paper towels to remove moisture which helps in browning. Generously season each rib with salt and black pepper on all sides to build deep layers of flavor.
Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Add the short ribs and brown them on all sides, about 3-4 minutes per side, until a deep caramelized crust forms. This step is essential for developing rich flavor and improved texture.
Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant. Stir in tomato paste and cook for another minute to enhance the base flavor of the sauce.
Deglaze with Red Wine: Pour in the red wine to deglaze the skillet, using a spoon to scrape up all the flavorful browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly, concentrating the flavors.
Transfer to Slow Cooker: Place the seared short ribs into the slow cooker. Pour the red wine and onion mixture over the ribs. Add beef broth along with fresh rosemary and thyme sprigs to infuse herbal aromatics.
Cook Low and Slow: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. The meat should become fall-off-the-bone tender and richly flavored after this slow braising process.
Finish the Sauce: Once cooking is complete, remove the ribs and strain the sauce if desired to remove herbs and solids. Skim off excess fat from the sauce surface, then transfer the sauce to a stovetop pan and reduce over medium heat until slightly thickened to create a luscious finish for serving.

Notes

For best flavor, use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz.
Searing the ribs before slow cooking locks in juices and adds depth to the sauce.
Removing excess fat from the finished sauce will yield a cleaner, less greasy dish.
Leftover ribs and sauce pair wonderfully with mashed potatoes, polenta, or crusty bread.
You can strain and refrigerate the sauce separately; fat will solidify on top for easy removal.

Prep Time: 20 minutes
Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
Category: Main Course
Method: Slow Cooking
Cuisine: American