why make this recipe
Slow-Cooked Beef Short Ribs give deep, rich flavor with little hands-on time. The long, slow cook makes the meat very tender and full of taste. You can make it for a family meal or for guests. It pairs well with mashed potatoes or simple veggies. For a quick beef dinner idea, see 30-minute Ground Beef Stroganoff.
introduction
This recipe uses a crockpot to cook bone-in short ribs until they fall off the bone. You sear the ribs first for more flavor, then let the slow cooker do the rest. The sauce is made from beef broth, red wine, tomato paste, and herbs. The result is warm, hearty, and easy to serve.
how to make Slow-Cooked Beef Short Ribs
- Heat a skillet over medium-high heat and add olive oil.
- Sear the short ribs until browned on all sides. Remove and set aside.
- In the same skillet, cook the chopped onion and minced garlic until soft. Transfer them to the crockpot.
- Place the seared ribs on top of the onion and garlic.
- Pour beef broth and red wine over the ribs. Add tomato paste, thyme, rosemary, salt, and pepper.
- Cook on low for 6–8 hours or on high for 4–5 hours until ribs are tender and falling off the bone.
- Let the ribs rest for a few minutes before serving.
For a small change in cooking style, you can follow a casserole approach like this beef hash brown casserole idea to serve with the ribs.
Ingredients :
- 3-4 pounds bone-in beef short ribs
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 3 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
Directions :
- In a skillet over medium-high heat, sear the short ribs in olive oil until they are nicely browned on all sides. Once done, remove them from the skillet and set them aside.
- In the same skillet, add the chopped onion and minced garlic. Sauté until they are softened and fragrant, then transfer this mixture to your crockpot.
- Layer the seared ribs right on top of the onion and garlic. Pour in the beef broth and red wine, then add the tomato paste along with the dried thyme, rosemary, salt, and pepper.
- Set your crockpot to low and let everything cook for 6-8 hours, or on high for 4-5 hours, until the ribs are tender and falling off the bone.
- After cooking, let the dish rest briefly before serving with your favorite sides. Enjoy the cozy warmth and rich flavors!
how to serve Slow-Cooked Beef Short Ribs
Serve the ribs over mashed potatoes, polenta, or wide egg noodles. Spoon some of the cooking sauce over the meat and sides. Add a simple green vegetable or roasted carrots for color and balance. A side casserole can work well, like this beef hash brown casserole.
how to store Slow-Cooked Beef Short Ribs
Cool the ribs to room temperature, then place them in an airtight container. Store in the refrigerator for up to 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating gently on low heat or in a low oven.
tips to make Slow-Cooked Beef Short Ribs
- Sear the ribs well. Browning adds big flavor.
- Use a good red wine you would drink. It makes the sauce richer.
- Do not lift the crockpot lid too often. Let it cook slowly.
- If the sauce is thin after cooking, remove the ribs and boil the liquid on the stove to reduce.
- You can trim some fat before searing if you want less grease.
variation (if any)
- Add chopped carrots and celery to the onion and garlic for more depth.
- Swap beef broth for a mix of beef and chicken broth for a lighter flavor.
- Replace red wine with extra beef broth for a non-alcohol version.
- Add a splash of balsamic vinegar at the end for a bright finish.
FAQs
Q: Can I use boneless short ribs?
A: Yes. Boneless will cook faster. Check tenderness earlier.
Q: Can I make this in the oven instead of a crockpot?
A: Yes. Cover and bake at 325°F (160°C) for 2.5–3 hours until tender.
Q: Do I have to use wine?
A: No. You can use extra beef broth or a non-alcohol red wine. The flavor will change but stay good.
Q: How do I thicken the sauce?
A: Remove ribs, simmer the sauce on the stove to reduce, or mix 1 tablespoon cornstarch with cold water and stir in to thicken.
Q: Can I prepare this ahead?
A: Yes. Cook a day ahead and refrigerate. Reheat slowly before serving.
Conclusion
If you like a richer braised style, try this Braised Beef Short Ribs in Red Wine Sauce – RecipeTin Eats for another clear method and extra ideas.
Slow-Cooked Beef Short Ribs
Ingredients
Method
- Heat a skillet over medium-high heat and add olive oil.
- Sear the short ribs until browned on all sides. Remove and set aside.
- In the same skillet, cook the chopped onion and minced garlic until soft. Transfer them to the crockpot.
- Place the seared ribs on top of the onion and garlic.
- Pour beef broth and red wine over the ribs. Add tomato paste, thyme, rosemary, salt, and pepper.
- Cook on low for 6–8 hours or on high for 4–5 hours until ribs are tender and falling off the bone.
- Let the ribs rest for a few minutes before serving.
- Serve the ribs over mashed potatoes, polenta, or wide egg noodles, spooning some of the cooking sauce over the meat and sides.