Slow Cooker Beef Short Ribs
Slow Cooker Beef Short Ribs prepared with bone-in ribs cooked low and slow until fall-apart-tender, in a delicious sauce of red wine, herbs, and aromatic veggies.
Servings: 8
Ingredients
- 8 bone-in beef short ribs
- 1/2 cup all-purpose flour, for dredging
- Salt and pepper, to taste
- 1 bottle dry red wine, divided
- 1 cup low-sodium beef broth
- 2 celery stalks, sliced
- 2 carrots, cut into 1-inch chunks
- 4 cloves garlic, minced
- 1 yellow onion, sliced
- 4 sprigs fresh thyme
- 2 bay leaves
Instructions
- Pat the beef dry all over with a paper towel. In a large bowl, toss the flour with 2 teaspoons salt and 1 teaspoon pepper. Add the short ribs and toss to coat in a light layer of flour. Tap off any excess flour before searing.
- Heat the oil in a large skillet over medium-high heat. When the oil is hot, sear the ribs until browned on all sides, working in two to three batches to avoid crowding the pan. Transfer the seared meat to the slow cooker.
- Pour one cup of wine into the skillet, stirring to scrape up any browned bits on the bottom. Pour the wine from the skillet into the slow cooker.
- Add the remaining wine, broth, carrots, celery, garlic, onion, thyme, and bay leaf to the slow cooker and stir well. Cover and cook on low for 6 to 8 hours, until the meat is fall-apart tender.
- Remove the thyme sprigs and bay leaf; serve.
Nutrition
Serving: 4ounces | Calories: 552kcal | Carbohydrates: 12g | Protein: 49g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Cholesterol: 147mg | Sodium: 229mg | Potassium: 1035mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2572IU | Vitamin C: 3mg | Calcium: 34mg | Iron: 6mg
