slow cooker beef short ribs recipe
- The Best slow cooker beef short ribs recipe
- Slow Cooker Beef Short Ribs with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow Cooker Beef Short Ribs with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs with Red Wine Reduction
The Best slow cooker beef short ribs recipe
What really makes this recipe work for me is how versatile it is. It’s perfect for a big family dinner or a cozy weeknight meal—no one has to feel rushed or stressed. Plus, the slow cooker does all the work, so I can step away for a few hours and come back to something delicious. My husband and I have even used it for potlucks or holiday gatherings, and the ribs always draw compliments. Another thing I appreciate is how balanced it is—leaner than a cut of beef would be if cooked quickly, but still packed with flavor and nutrients. The collagen from the ribs helps with joint health, and the natural fats keep things satisfying without needing extra heavy sauces. It’s a meal that’s both comforting and smart, and that’s why it’s always in my rotation.
Slow Cooker Beef Short Ribs with Red Wine Reduction
Tender beef short ribs slow-cooked in a rich red wine sauce for a restaurant-quality meal that’s easy to prepare. Perfect for weeknight dinners or special occasions.
🥘Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 4 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 cup dry red wine (like Cabernet Sauvignon)
- 4 cloves garlic, minced
- 1 large onion, diced
- 3 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 bay leaf
- 1 cup beef broth (for thinning sauce)
- 2 tbsp butter
- 1 tbsp fresh parsley, chopped
- 2 tbsp olive oil (for searing)
- 1 cup frozen peas (added at the end)
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Pat the beef short ribs dry with paper towels and season generously with salt, pepper, garlic powder, and onion powder on both sides. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the beef short ribs on all sides until deeply browned (about 3-4 minutes per side). Transfer to a plate and set aside. -
3
In the same skillet, add a bit more oil if needed. Sauté onion until translucent (~3 mins), then add minced garlic and cook for 30 seconds. Stir in tomato paste and cook for 1 minute. -
4
Pour in the red wine, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until the wine reduces by half. Add crushed tomatoes, tomato sauce, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaf. Stir well. -
5
Return the beef short ribs to the skillet, ensuring they are submerged in the sauce. Transfer everything to the slow cooker. -
6
Pour in the beef broth and cook on LOW for 6-8 hours or on HIGH for 4-5 hours, until the beef is fork-tender. If the sauce is too thick, add a bit of beef broth to thin it. -
7
Remove the beef short ribs from the slow cooker and let them rest for 10 minutes. Discard the bay leaf. Pour the sauce through a fine-mesh strainer to remove any solids, then return it to the slow cooker. Stir in butter and fresh parsley. -
8
If desired, add frozen peas to the slow cooker and cook for an additional 30 minutes. Serve the beef short ribs over mashed potatoes, rice, or crusty bread with the red wine reduction.
🔧Equipment
- Slow cooker
- Large skillet
- Cutting board
- Knife
- Mixing bowls
- Measuring cups/spoons
- Wooden spoon
- Chef’s knife
📊Nutrition Facts (per serving)
📝Notes
- For extra tenderness, sear the ribs thoroughly before slow cooking. If you prefer a thicker sauce, reduce it on the stovetop after cooking in the slow cooker.
- Substitute red wine with a beef broth-based reduction if you don’t have wine on hand.
- Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Watch Video Of How Slow Cooker Beef Short Ribs with Red Wine Reduction Works
❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs with Red Wine Reduction
How long should I cook the beef short ribs in the slow cooker for tender results?
For the best tenderness, cook your beef short ribs in the slow cooker on Low for 8–10 hours or High for 6–7 hours. If you prefer a more fall-off-the-bone texture, you can extend the cooking time to 10–12 hours on Low or 8–10 hours on High. Always ensure the ribs are fully tender before serving.
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What ingredients should I include in the cooking liquid for the best flavor?
For a rich, flavorful slow cooker beef short ribs, include:
– 1 cup beef broth (or water)
– 1 cup red wine (optional but recommended)
– 1 onion, chopped
– 2 carrots, sliced
– 2 celery stalks, sliced
– 3 garlic cloves, minced
– 1 cup beef or vegetable broth
– 1 tbsp tomato paste
– 1 tbsp Worcestershire sauce
– 1 tsp dried thyme or rosemary
– 1 bay leaf
– 1 cup beef stock or bouillon cubes dissolved in water
– A splash of balsamic vinegar (optional, for depth)
– Salt and black pepper to taste
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Can I use bone-in or boneless beef short ribs in this recipe?
Yes! Both bone-in and boneless short ribs work well in this recipe, but there are some key differences:
– Bone-in ribs (the classic cut) will render more fat and add extra flavor, but they take longer to cook. They’re ideal for a slower, more tender result.
– Boneless short ribs (like pork or beef short ribs without bones) cook faster (about 4–6 hours on High) but may not be as flavorful. If using boneless, add extra broth, wine, or aromatics to compensate.
For best results, bone-in ribs are recommended for maximum tenderness.
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What can I serve with slow cooker beef short ribs?
Slow cooker beef short ribs pair perfectly with:
– Classic sides: Mashed potatoes, creamy polenta, or roasted sweet potatoes.
– Fresh greens: Sautéed spinach, kale, or a simple green salad with a tangy vinaigrette.
– Starches: Couscous, rice pilaf, or buttery egg noodles.
– Bread: Warm crusty bread or garlic bread to soak up the juices.
– Extra toppings: Sautéed mushrooms, onions, or a drizzle of balsamic glaze for added richness.
For a complete meal, consider adding a simple roasted vegetable medley or a side of buttered peas.
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Can I make this recipe ahead of time and reheat it?
Absolutely! You can prepare the slow cooker beef short ribs in advance and reheat them safely:
– Storage: Let the ribs cool completely, then store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
– Reheating: To reheat, transfer the ribs to a low-and-slow setting (Low for 2–3 hours) or High for 1–1.5 hours, adding a splash of broth or water if needed to prevent drying out.
– Tip: If reheating from frozen, cook on Low for 6–8 hours until fully tender. For best texture, remove the ribs from the liquid, reheat separately, then return them to the sauce before serving.
