Description
Fall-off-the-bone tender short ribs slow-cooked in a rich red wine and herb sauce. An easy, comforting meal perfect for cozy nights and special dinners.
Ingredients
3 lbs beef short ribs, bone-in
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, sliced
4 garlic cloves, minced
1 cup red wine
2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Season short ribs generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear ribs 2–3 minutes per side until browned. Transfer to crockpot.
In the same skillet, sauté onion and garlic for 2–3 minutes. Stir in tomato paste; cook 1 minute.
Add red wine, scraping up browned bits. Simmer 2–3 minutes, then pour into crockpot.
Add beef broth, Worcestershire, thyme, rosemary, and bay leaves. Stir gently.
Cover and cook on low for 8 hours or high for 4–5 hours, until ribs are tender.
(Optional) Remove ribs. Stir cornstarch slurry into sauce. Cook on high for 10–15 minutes until thickened.
Discard bay leaves, return ribs to sauce, and garnish with parsley. Serve hot.
Notes
Use boneless short ribs for a simplified serving option.
Add sliced mushrooms or carrots for built-in vegetables.
Swap red wine with more broth for an alcohol-free version.
Balsamic vinegar or a splash of lemon juice adds brightness to the sauce.
Great over mashed potatoes, polenta, egg noodles, or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Comfort Food
