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Slow Cooker Short Ribs

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Tender, fall-off-the-bone beef short ribs slow-cooked with aromatic herbs and vegetables in a rich, savory broth — a comforting classic perfect for cozy nights.

Ingredients

Scale
  • 3 to 4 pounds beef short ribs, bone-in
  • 1 large yellow onion, sliced
  • 4 garlic cloves, minced
  • 3 large carrots, chopped
  • 2 celery stalks, chopped
  • 2 tablespoons tomato paste
  • 2 cups beef broth
  • 2 tablespoons balsamic vinegar
  • 4–5 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Set your slow cooker to low and heat a skillet over medium-high heat.
  2. Season the short ribs with salt and pepper, then sear in olive oil until browned on all sides. Set aside.
  3. Sauté onions, garlic, carrots, and celery in the same skillet for 3–4 minutes.
  4. Add tomato paste, balsamic vinegar, and beef broth. Stir and scrape the bottom of the pan to deglaze.
  5. Transfer short ribs to the slow cooker and pour the broth mixture over them. Add thyme and bay leaves.
  6. Cover and cook on low for 8 hours or until ribs are fork-tender.
  7. Skim off excess fat, taste, and adjust seasoning as needed.
  8. Serve hot over mashed potatoes, polenta, or noodles.

Notes

  • Let ribs come to room temperature before searing for better browning.
  • Use a fat separator or chill the sauce to easily skim fat.
  • For a thicker sauce, simmer it uncovered on the stovetop after cooking.
  • This dish gets even better the next day, so make ahead if desired.

Find it online: https://dishmio.com/slow-cooker-short-ribs/