Slow Cooker Short Ribs
This slow cooker short ribs recipe is the best way to make the most tender and juicy short ribs. The meat falls right off the bone after it slowly cooks in the best sauce that may be served as a gravy.
Ingredients
- 8 whole beef short ribs English cut
- 1 Tbsp salt or to taste, divided
- ½ tsp black pepper or to taste, divided
- 1/4 cup all-purpose flour divided
- 2 Tbsp olive oil
- 4 Tbsp unsalted butter cold
- 1 yellow onion cut into thick pieces
- 1 large carrot cut into thick pieces
- 2 stalks celery cut into thick pieces
- 6 cloves garlic
- 2 Tbsp tomato paste
- 1 1/2 cups red wine
- 32 oz beef stock
Instructions
- Pat the short ribs dry with a paper towel.
- Season the beef on all sides with 2 tsp of salt and ¼ tsp of pepper.
- Add the flour to a bowl and coat the ribs with it on all sides; keep the leftover flour.
- Add the oil to a Dutch oven and heat over medium-high heat. Sear the meat on all sides until browned, about 3–4 minutes, then remove it from the Dutch oven and add to a slow cooker.
- To the dutch oven with all the browned bits, add butter, onion, carrots, celery, and garlic. Cook down for a few minutes.
- Add tomato paste, wine, and beef stock to the pot, then scrape up all the browned bits at the bottom of the pan.
- Transfer the vegetable and liquid mixture to the slow cooker.
- Stir in leftover flour.
- Cook on low for 7-8 hours or on high for 4-5 hours.
- Remove the vegetables from the stew.
- Serve, and enjoy friends.
Notes
- Don’t skip the sear. Browning the meat on all sides is essential for creating a rich, flavorful crust.
- Go low and slow. Simmering the beef over low heat is what makes it rich and tender.
- Master the deglaze. The wine helps break up the browned bits at the bottom, allowing you to create a rich sauce.
- Top with gravy. Serve the meat with a generous spoonful of the savory sauce.
- Store leftovers properly. Place any extras in an airtight container and refrigerate for up to 5 days. Reheat in a skillet with plenty of that sauce before serving.