4 lb. bone-in beef short ribs
Salt and freshly ground pepper, to taste
2 cups all-purpose flour
3 Tbs. olive oil, plus more as needed
2 Large yellow onions, chopped
3 large carrots, peeled and cut into 1-inch chunks
4 garlic cloves, chopped
1 bottle (750mL) full-bodied red wine
1 can (6 oz.) tomato paste
3 fresh thyme sprigs
2 fresh rosemary sprigs 1 bay leaf
l to 2 cups beef stock
Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.
In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Transfer to a slow cooker.
Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to the slow cooker.
Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes.
Add the wine mixture to the slow cooker along with enough beef stock to come halfway up the sides of the ribs. Cover and cook on high for 6 hours, stirring occasionally.
Skim the fat off the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to shallow bowls or plates over egg noodles, and serve immediately. Serves 6
3 replies on “Braised Short Ribs In Slow Cooker”
Cooked this twice in August, once as written and once adjusted for our humidity and a cheap slow cooker, so here is what changed.
Dredging four pounds of ribs in two cups of flour down here is a losing game in summer. The flour goes clammy on the plate and the sear turns to gum. What worked: pat the ribs dry, salt them and let them sit uncovered in the fridge an hour, then dredge in small batches, maybe a pound at a time, and shake hard. Whatever flour is left in the bowl, throw it out, do not dump it in the pot or the sauce goes pasty.
Sear in two or three rounds with the pan actually hot. Crowding is why people say slow-cooker short ribs taste flat. Deglaze with a splash of the wine between batches and scrape everything into the crock.
The full bottle of wine is a lot of liquid for a cooker that runs hot. Mine on low still simmered, and after eight hours the sauce was thin and sour. Second time I reduced the wine by about a third on the stove with the onions and garlic first, then added it. Much better, and the carrots did not turn to mush.
Bone-in is worth it, but pull the ribs out at the end and let the sauce settle ten minutes so you can skim. There will be a real layer of fat. Skimming is the difference between rich and heavy.
Sides that worked: plain mashed potato, nothing fancy, and something sharp like the three bean salad on this site to cut it.
Unrelated small thing since a couple of people asked me at the market: the recipe cards I hand out at potlucks with a little drawing at the top, I make those pictures myself now with an online image generator rather than hunting for clip art, then print them four to a page. Site is in my name link if anyone wants it.
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