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CPA: Certified Pastry Aficionado

Slow Cooker Short Ribs

beef entrees· Holiday Favorites· Valentine's Day
March 29, 2018

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Slow Cooker Short Ribs – Beef short ribs are cooked in a slow cooker to help break down the meat and make it ultra-tender and juicy. Served with a rich red-wine gravy.

Slow Cooker Short Ribs on top of mashed potatoes

I can’t believe I haven’t shared a slow cooker recipe with you guys yet! Granted, I don’t use my slow cooker regularly, but still…I use it enough to have some great recipes to share with you guys!

Today’s recipe is actually the first thing I ever made in my slow cooker. It was such a slam dunk that I’ve kept it in my repertoire ever since. It’s quite unfortunate, however, because it’s the recipe I measure all my other slow cooker recipes to so it’s limited me a little. Most of the things I end up making in the slow cooker are meats that benefit from the slow cooking process like turkey breasts, pulled pork, and – today’s feature- short ribs!

But these aren’t just any slow cooker short ribs…they are cooked in a rich red wine gravy. Ohhh yes!

Plate of Slow Cooker Short Ribs and mashed potatoes Pulling apart the Slow Cooker Short Rib to show the juiciness of the meat Closeup on the rib after pulling it apart

Ahh red wine gravy. It’s truly magnificent. It’s the same kind of gravy featured in these drunken spaghetti & meatballs. So if you love those, these short ribs are right up your alley!

If you haven’t had red wine gravy before, oh man. Prepare to be amazed! Red wine and beef compliment each other so well and take the flavor profile to a whole other level. Imagine a rich, decadent burst of flavors and you’ll have red wine gravy. It’ll change your life.

Aside from the incredible flavor, this red wine gravy has a very important purpose – it helps break down those short ribs and deliver the most tender piece of beef you’ve ever had. Yes, I am so serious. It’s more tender than any smoked brisket I’ve had. The bone will fall straight out after cooking and you won’t need a knife to cut through it –  they’re fork-tender, baby!

Forkful of Slow Cooker Short Ribs Slow Cooker Short Ribs on a plate with mashed potatoes

These short ribs may look like they take tons of knowledge and work to make, but I promise – they are so super simple! You do have to sear the meat a little before cooking in the crock pot. It helps give the meat the gorgeous crust that you see in the pictures. If you don’t sear the meat, it will look all bland and dull. Not good.

Here’s how the short ribs look right after we sear them. Look at that crust!

Crockpot of short ribs

In case you need a little more advice before making these, here are some key tips to remember when making these short ribs in your slow cooker:

  1. When searing the short ribs, the pan has to be super hot and the ribs need to be patted dry. Water repels the heat and creates steam around the surface of the searing meat so it won’t brown properly if there’s excess moisture.
  2. Once the short ribs are seared, arrange them in one even layer in your large slow cooker. I had to play a little Tetris to get this to happen but eventually they cooperated. This is important because it makes it easier for the red wine gravy to completely cover them during the cooking process. And, as a reminder, having the short ribs completely submerged in the gravy makes them ultra-tender.
  3. These short ribs take at least 7 hours to make (when on HIGH) so you’ll have to start these early in the morning if you want to eat them at a normal hour for dinner. Make sure you give yourself enough time!

There you have it – my first slow cooker recipe for you guys! Do you like slow cooker recipes? Should I share more with you guys? Let me know in the comments below!

Print Recipe

Slow Cooker Short Ribs

Beef short ribs are cooked in a slow cooker to help break down the meat and make it ultra-tender and juicy. Served with a rich red-wine gravy.
Prep Time30 mins
Cook Time8 hrs
Total Time8 hrs 30 mins
Servings: 4 servings

Ingredients

  • 2 tablespoons vegetable oil
  • 3 1/2 pounds beef short ribs bone-in
  • 3 stalks celery diced
  • 2 shallots minced
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • 3 cups dry red wine (I used Cabernet Sauvignon)
  • 2 tablespoons all-purpose flour
  • 2 bay leaves
  • 1 tablespoon fresh thyme
  • salt and pepper (to taste)

Instructions

  • Place a deep skillet or braising dish on stove. Add oil and then set heat to high. While it heats up, pat dry your short ribs and season with salt and pepper.
  • Once the oil is hot, add short ribs and begin to sear until a deep brown crust forms, about 2-3 minutes. Do not crowd the pan. I could only fit 3 ribs in my pan at once so I did this in batches. Flip 90 degrees and continue browning all the sides. Turn off heat. Place short ribs in the bottom of a slow cooker, rib-side down. Do not turn on slow cooker yet.
  • Pour any juice out of the skillet/braising dish. Place back on heat and set to medium. Add minced shallots and diced celery. Cook until tender, about 5 minutes. Add tomato paste and push into the veggies using the back of the wooden spoon. Cook for another 3-4 minutes.
  • Slowly pour the beef broth into the pan. Carefully, it may sizzle violently at first. Add red wine and stir together. Whisk in the flour, making sure to remove most of the lumps, Add bay leaves, fresh thyme, salt, and pepper. When adding salt and pepper, taste first and then gradually add so you don't over-season. I start with 1/4 teaspoon at a time.
  • Bring sauce to a boil and then reduce to a simmer. It will probably be steaming. Turn off heat and pour sauce over the short ribs. Try your hardest to get the short ribs as submerged in the liquid as you can. Cook for 7-8 hours on HIGH or 11-12 hours on LOW. You'll know it's ready when it begins fall apart with only your fork. All the bones fell out of my short ribs, too.
  • Serve with chunky mashed potatoes or hearty noodles, like pappardelle.

Notes

Recipe adapted from The Corner Kitchen

Pin for later:

Slow Cooker Short Ribs photo collage

More entrees you’ll love:

Blackberry & Rosemary Pork Tenderloin

Blackberry & Rosemary Pork Tenderloin on a tray with rosemary and blackberries

Drunken Spaghetti & Meatballs

Plate of Drunken Spaghetti & Meatballs

Cajun Chicken Pasta

Bowl of Cajun Chicken Pasta topped with tomatoes and cheese

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25 Comments

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Comments

  1. Emma says

    May 13, 2021 at 12:56 pm

    Beef ribs are a very tasty dish. Looks very tasty. I will definitely try to cook it.

    Reply
  2. Pauletta Ayyad says

    April 25, 2021 at 7:17 pm

    The Best Kids Kitchen Set Brand for you will depend on the style that your child wants and on their own personality.

    Reply
  3. Cat says

    March 31, 2018 at 3:43 pm

    Can’t wait to try these ribs for Easter tomorrow! Thanks!

    Reply
  4. Denay DeGuzman says

    March 30, 2018 at 7:07 pm

    Mmmm….I can almost smell and taste this fabulous savory dish! Now I’m craving your scrumptious slow cooker short ribs over chunky mashed potatoes. Yum!

    Reply
  5. Madeline Hall says

    March 30, 2018 at 10:39 am

    My mouth is actually watering looking at these photos! This would be so perfect for Easter this year!

    Reply
  6. Joanie @ One Dish Kitchen says

    March 30, 2018 at 8:36 am

    These look fall-apart tender and so delicious! Adding this recipe to my meal plan next week.

    Reply
    • Sharon says

      March 30, 2018 at 8:44 am

      They really are! Thanks!

      Reply
  7. Brittany Poulson says

    March 29, 2018 at 5:31 pm

    These ribs look so good! I need to share this recipe with my husband – he would love these!

    Reply
    • Sharon says

      March 30, 2018 at 8:49 am

      Thanks!! Mine was obsessed with them!

      Reply
  8. Bree says

    March 29, 2018 at 5:18 pm

    These look amazing! I love how simple cooking in the crockpot makes my life!

    Reply
    • Sharon says

      March 30, 2018 at 8:50 am

      SO true!

      Reply
  9. Jennifer Penas says

    March 29, 2018 at 4:19 pm

    Those look so tender and juicy! Fantastic!!

    Reply
    • Sharon says

      March 30, 2018 at 8:50 am

      Thanks so much!

      Reply
  10. Jordan | Read. Eat. Repeat. says

    March 29, 2018 at 4:07 pm

    First of all, these short ribs look so tender and amazing. Second, I love that you served them on a heap of fluffy mashed potatoes!

    Reply
    • Sharon says

      March 30, 2018 at 8:51 am

      Mashed potatoes are a MUST with these short ribs!

      Reply
  11. Jenni LeBaron says

    March 29, 2018 at 3:42 pm

    It’s been too long since I’ve made short ribs and yours look amazing! Can’t wait to try the recipe.

    Reply
    • Sharon says

      March 30, 2018 at 9:10 am

      Thanks so much!

      Reply
  12. Emily says

    March 29, 2018 at 2:20 pm

    These look SO GOOD. Since I’m gluten free, I would sub the flour for gluten free flour or cornstarch. I love recipes that are easily adaptable — especially those I can throw in the crockpot and let it do the work for me.

    Reply
    • Sharon says

      March 30, 2018 at 9:10 am

      Oh I am so glad it’s so easy to adapt! Hope you enjoy it!

      Reply
  13. Emma Burns-Di Lauro says

    March 29, 2018 at 1:55 pm

    Yes, yes and yes! I just emailed this to my husband. What a fantastic recipe and it also looks like I can try this at home as it’s gluten free 🙂 xx

    Reply
    • Sharon says

      March 30, 2018 at 9:11 am

      Yup! Just make sure to sub the flour for a gluten-free alternative!

      Reply
  14. TaraTeaspoon says

    March 29, 2018 at 1:31 pm

    Everything about this entree is giving me a hungry stomach, it’s simply beautiful ! This is a good recipe if you want to wow your guests, it’s going into my recipe box !

    Reply
    • Sharon says

      March 30, 2018 at 9:11 am

      Thanks so much!

      Reply
  15. Mimi says

    March 29, 2018 at 9:27 am

    Beautiful. Short ribs are one of my top ten beef cuts. So velvety ! I actually just made them recently and turned them into a sauce for pasta. That was a first for me. Turned out wonderful.

    Reply
    • Sharon says

      March 30, 2018 at 9:13 am

      Ooo sauce for pasta? How genius! I gotta try that!

      Reply

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Hi, my name is Sharon. I’m an accountant by day, risk-taking baker and food enthusiast by night. Come join me as I share my favorite recipes and test out new ones along the way!

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