Slow Cooker Beef Short Ribs
Tender, slow-cooked beef short ribs in a rich and flavorful sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Main Ingredients
- 4 lbs beef short ribs
- 1 tablespoon olive oil For searing
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth Alternative: chicken broth
- 1 cup red wine Use a type you enjoy drinking
- 2 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 teaspoon salt Adjust to taste
- 1 teaspoon black pepper Adjust to taste
- 1 teaspoon smoked paprika
- 1 teaspoon thyme
- 1 bay leaf Discard before serving
Instructions
Preparation
- Heat olive oil in a skillet over medium-high heat.
- Season the short ribs with salt and pepper, then sear in the hot skillet until browned on all sides.
- Transfer the seared ribs to the slow cooker.
Creating the Sauce
- In the same skillet, add the chopped onions and minced garlic; sauté until softened, about 3-5 minutes.
- Pour in the beef broth, scraping up any browned bits from the skillet.
- Add red wine, soy sauce, Worcestershire sauce, brown sugar, smoked paprika, thyme, and bay leaf to the slow cooker and stir to combine.
Cooking
- Cover the slow cooker and cook on low for 8 hours or on high for 4 hours, until the ribs are tender.
- Carefully remove the ribs from the slow cooker, discard the bay leaf, and serve with the sauce.
Notes
Serve with creamy mashed potatoes or garlic bread to soak up the sauce. Leftovers can be stored in an airtight container for up to 4 days or frozen for up to 3 months.