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Tender Slow Cooked Short Ribs

Tender Slow Cooked Short Ribs Bursting with Flavor and Comfort

Experience the rich and comforting flavors of Tender Slow Cooked Short Ribs, perfect for family gatherings.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Bone-in Beef Short Ribs Choose bone-in for maximum depth of flavor.
  • 1 teaspoon Salt Essential seasoning.
  • 1 teaspoon Black Pepper Essential seasoning.
  • 2 tablespoons Olive Oil For searing.
For the Aromatics
  • 1 medium Onion Chopped.
  • 2 medium Carrots Chopped; substitute with other root veggies if desired.
  • 4 cloves Garlic Minced.
For the Braising Liquid
  • 2 cups Beef Broth Opt for low-sodium.
  • 1 cup Red Wine Optional but recommended; substitute with broth or pomegranate juice.
  • 2 tablespoons Tomato Paste Enhances flavor.
  • 1 tablespoon Worcestershire Sauce Adds umami.
  • 1 tablespoon Soy Sauce Leave out for gluten-free.
  • 1 tablespoon Brown Sugar Balances richness.
For the Herbs & Seasoning
  • 2 sprigs Fresh Thyme Feel free to swap in your favorite herbs.
  • 2 sprigs Fresh Rosemary Feel free to swap in your favorite herbs.
  • 1 leaf Bay Leaf Infuses sauce.

Equipment

  • slow cooker
  • Large Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Begin by patting the beef short ribs dry with paper towels and generously season all sides with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat and sear each side of the short ribs for 2–3 minutes until browned. Transfer ribs to slow cooker.
  3. In the same skillet, add chopped onions and carrots, sauté for 3–4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
  4. In a mixing bowl, whisk together beef broth, red wine, tomato paste, Worcestershire sauce, soy sauce, and brown sugar.
  5. Pour the braising liquid over the short ribs in the slow cooker. Add thyme, rosemary, and bay leaf. Cover and cook on low for 7–8 hours or high for 4–5 hours.
  6. For a thicker sauce, strain the cooking liquid, mix cornstarch with water to create a slurry, and whisk it into the simmering sauce to thicken.

Nutrition

Serving: 1ribCalories: 350kcalCarbohydrates: 6gProtein: 30gFat: 24gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 100IUVitamin C: 4mgCalcium: 40mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 4 days. For longer storage, freeze the ribs separately from bones for up to 3 months. Reheat gently with some beef broth.

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