Description
This Slow Cooker Short Ribs recipe delivers tender, fall-off-the-bone beef infused with rich flavors from caramelized vegetables, red wine, and beef broth. Ideal for a comforting meal, these ribs are slowly cooked to perfection using a slow cooker, making the preparation simple and hands-off.
Ingredients
Scale
For the Short Ribs:
- 2 lbs bone-in short ribs (about 4 pieces)
- 2 tbsp ghee (or other high-heat cooking fat)
- 2 cups sliced yellow onion (about 1/2 a softball-sized onion)
- 1 cup sliced carrot (1 medium carrot)
- 3/4 cup sliced celery (1 celery rib)
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 cup red wine (French Bordeaux recommended)
- 1 cup beef stock or beef bone broth
- 1 tbsp honey
- Kosher salt
- Black pepper
Recommended Side Dishes:
- Rice Pilaf
- Potato Gratin
- Roasted Parsnips
Instructions
- Prepare the Short Ribs: Pat the short ribs dry with a paper towel to remove excess moisture. Season all sides of the meat with 1 teaspoon kosher salt and 1/4 teaspoon black pepper evenly to enhance flavor.
- Sear the Meat: Heat a large skillet over medium-high heat and add 2 tablespoons of ghee. Once hot, sear the short ribs on all sides until deeply browned and caramelized, approximately 5 minutes total. This step builds rich flavor and should not be rushed.
- Sauté Vegetables: Remove the seared ribs to a plate. Add sliced onions, carrots, and celery to the same skillet. Season with 1/4 teaspoon salt, add dried thyme and a bay leaf, then cook and stir for 1 minute. This deglazes the pan and incorporates the caramelized bits into the vegetables.
- Add Liquids: Pour in 1 cup red wine, 1 cup beef stock or broth, and 1 tablespoon honey. Bring the mixture to a boil over medium heat, allowing the flavors to meld for a few minutes.
- Transfer to Slow Cooker: Pour the skillet contents including vegetables and liquid into the slow cooker crock. Nestle the seared short ribs into the liquid as much as possible, even if not fully submerged.
- Slow Cook: Cook on high for 5 to 6 hours until the meat is tender and falls off the bone easily. Test doneness by shredding with a fork; if not tender, cook an additional hour and test again.
- Serve: Serve the short ribs hot with the cooking juices and vegetables over your choice of recommended side dishes such as rice pilaf, potato gratin, or roasted parsnips. Enjoy your hearty meal!
Notes
- Storing leftovers: Keep in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheating: Remove bones before reheating in a microwave at 70% power in 30-second increments. Alternatively, reheat gently on the stovetop over medium heat until warmed through.
- Wine Choice: Use a quality red wine that is not too sweet. French Bordeaux, Pinot Noir, Cabernet Sauvignon, or Merlot are excellent options.
- Beef Type: Conventional beef is preferred for juicier, more tender results compared to grass-fed beef, but any beef type will work.
- Servings: This recipe yields approximately 4 servings.
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: 550 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 130 mg
