Slow Cooker Short Ribs

These slow cooker short ribs are cooked in the crock pot with red wine, herbs and vegetables until tender. An easy and elegant meal that is simple enough for a busy weeknight, yet elegant enough to serve to company.

Course Main

Cuisine American

Prep Time 20

Cook Time 8 20

Total Time 8 40

Servings

Calories 488kcal

Author Sara Welch

Ingredients

1 tablespoon olive oil
4 1/2 pounds bone-in short ribs or 3 pounds boneless short ribs
salt and pepper to taste
3/4 cup onion sliced
3 carrots peeled, halved and cut into 1 1/2 inch pieces
1 tablespoon garlic minced
1 1/2 cups red wine
2 cups beef broth
1 tablespoon tomato paste
1/4 cup flour
3 sprigs fresh thyme plus more for garnish
1 bay leaf

Instructions

Heat the olive oil in a large pan over medium high heat.
Place half of the short ribs in a single layer in the pot and season with salt and pepper.
Cook for 4-5 minutes per side or until golden brown. Repeat the process with the remaining ribs.
Remove the meat from the pan and cover with foil to keep warm.
Add the onions and carrot to the pan. Season the vegetables with salt and pepper to taste. Cook for 4-5 minutes or until just tender and starting to brown. Remove the vegetables from the pan and cover to keep warm.
Add the garlic and cook for 30 seconds, stirring constantly.
Add the red wine and bring to a simmer. Cook until the liquid is reduced by half, about 3-4 minutes.
Stir in the beef broth and tomato paste, then simmer for another 2-3 minutes.
Slowly whisk in the flour and cook for 3 minutes or until the sauce starts to thicken.
Place the red wine sauce in a slow cooker. Add the short ribs, vegetables, thyme and bay leaf. Stir to combine.
Cover and cook on low for 8 hours.
Remove the ribs from the crock pot, then arrange them in a serving dish. Spoon the sauce over the top of the ribs. Add salt and pepper to taste if desired. Garnish with thyme sprigs, then serve.

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