Slow-Cooker Red Wine-Braised Short Ribs
The slow-cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet.
Serves4
Prep10 minutes
Cook8 hours to 10 hours
Few things can compare to a luxurious dinner of fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet. And let me tell you — nothing will get you those results better than the slow cooker. After steadily simmering all day long, these short ribs are as tender and flavorful as can be.
Serving Slow-Cooker Short Ribs
The most important thing to know about these short ribs is that much like slow-cooker brisket, they’re even better on the second day. Once the meat and sauce are cool, store them in the fridge overnight.
The next day, simply scrape off and discard the hardened layer of fat before reheating. This makes them an ideal make-ahead main for dinner parties and potlucks, or a great candidate for weekend meal prep.
Of course, if you want to dig in for dinner the same day you make these, go right ahead — that savory, rich fragrance has been perfuming your kitchen all day long after all. Either way, we suggest serving atop a starch. Creamy polenta is the most popular accompaniment, but mashed potatoes, egg noodles, orzo, rice, or cauliflower rice are all delicious options.
Slow-Cooker Red Wine-Braised Short Ribs
The slow-cooker yields tender, fall-off-the-bone short ribs swimming in a savory broth, made deeper and richer thanks to several glugs of Cabernet.
Prep time 10 minutes
Cook time 8 hours to 10 hours
Serves 4
Nutritional Info
Ingredients
- 1
large yellow onion
- 2
medium carrots
- 2
medium stalks celery
- 3 to 3 1/4 pounds
bone-in English-style beef short ribs
- 3 teaspoons
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper
- 1 tablespoon
vegetable or canola oil
- 1 cup
low-sodium beef broth
- 2
bay leaves
- 4
fresh thyme sprigs
- 1/4 cup
all-purpose flour
- 2 tablespoons
tomato paste
- 3 cups
dry red wine
Instructions
Dice 1 large yellow onion, peel and cut 2 medium carrots into 1-inch pieces, and cut 2 celery stalks into 1-inch pieces.
Pat 3 to 3 1/4 pounds short ribs dry. Season all over with 2 teaspoons of the kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon of the vegetable oil in a large, high-sided frying pan or Dutch oven over medium-high heat until shimmering. Add half of the short ribs and sear on 3 sides, 3 to 4 minutes per side.
Transfer with tongs to a 6-quart or larger slow cooker. If needed, add the remaining 1 tablespoon vegetable oil and repeat with the remaining short ribs. Transfer with tongs to the slow cooker. The short ribs will not be cooked through. Add 1 cup low-sodium beef broth, 4 fresh sprigs thyme, and 2 bay leaves to the slow cooker.
Add the onion, carrot, and celery, to the pot, season with the remaining 1 teaspoon kosher salt, and cook, stirring occasionally until softened, about 5 minutes. Add 1/4 cup all-purpose flour and 2 tablespoons tomato paste, stir to coat the vegetables and cook until darkened in color, about 2 minutes. Pour in 3 cups dry red wine and stir to combine, scraping up any browned bits. Bring to a boil. Reduce the heat and simmer until slightly thickened, about 5 minutes.
Pour the hot liquid and vegetables into the slow cooker. Cover and cook on the LOW setting until the meat is tender and pulls away from the bone, 8 to 10 hours.
Transfer the short ribs to a large plate with tongs. Some of the short ribs may separate from the bone. Strain the liquid through a fine-mesh strainer into a large glass measuring cup or bowl and discard the cooked vegetables, bay leaves, thyme sprigs, and any loose bones. Serve the short ribs with sauce spooned over top.
Recipe Notes
Make ahead: The short ribs can be cooked up to 1 day in advance and stored in an airtight container in the refrigerator with the sauce. Scrape off the fat and reheat on the stovetop to serve.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.