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Slow Cooker Short Ribs with Red Wine and Carrots Recipe

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4.2 from 81 reviews

These Slow Cooker Short Ribs are tender, flavorful, and cooked low and slow to develop rich flavors. The ribs are seasoned with a blend of spices, seared to lock in juices, and then slow-cooked with onions, garlic, red wine, thyme, and carrots to create an irresistible meal perfect for a cozy dinner.

Ingredients

Seasoning

  • Kosher salt (to taste)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon paprika
  • ¾ teaspoon brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder (optional)

Main Ingredients

  • 3 ½ – 4 lbs. beef short ribs (bone-in or boneless)
  • 1-2 tablespoons olive oil
  • 1 yellow onion (sliced)
  • 5 whole garlic cloves (peeled)
  • 1 cup dry red wine
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 cups beef broth
  • 5 sprigs fresh thyme
  • 2 lbs. carrots (cut into halves or thirds)
  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Preparation: Measure all ingredients before beginning to ensure a smooth cooking process. This helps with timing and prevents last-minute scrambling.
  2. Season the Ribs: Pat the short ribs dry with paper towels. Sprinkle kosher salt evenly on all sides, then combine garlic powder, onion powder, paprika, brown sugar, black pepper, and optional chili powder. Rub this seasoning blend over the ribs to coat all surfaces thoroughly.
  3. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches, allowing about 1 minute per side and around 4-5 minutes per batch. Make sure to leave space around each rib during searing. The ribs should be browned but still raw in the center. Transfer seared ribs to the slow cooker.
  4. Cook Aromatics: Without cleaning the pan, turn off the heat momentarily then add the sliced onions, garlic cloves, and red wine to the skillet. Turn heat back to medium and use a silicone spatula to deglaze the pan by scraping up all browned bits from the bottom and sides. Let the onions and garlic soften for about 5 minutes.
  5. Add Flavorings to Slow Cooker: Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet mixture. Pour this along with the beef broth, fresh thyme sprigs, and carrots into the slow cooker over the ribs.
  6. Slow Cook: Cover the slow cooker and cook the ribs on low heat for 7 to 8 hours until meat is very tender.
  7. Prepare Carrots and Reduce Fat: Remove the cooked carrots from the slow cooker and tent with foil to keep warm. Skim excess fat from the surface of the cooking liquid and turn heat to high if it’s not already set.
  8. Make Thickening Mixture: In a small container with a lid, combine cornstarch and cold water, shake well to mix thoroughly into a slurry.
  9. Thicken Sauce: Stir the cornstarch slurry into the hot liquid in the slow cooker. Cover and let it cook for 3 to 5 minutes until slightly thickened. The sauce will still be thin and similar to an au jus but with added body.
  10. Serve: Spoon the rich red wine sauce over mashed potatoes. Serve alongside the tender short ribs and carrots. Use a bowl for extra sauce if preferred to fully enjoy the flavorful jus.

Notes

  • For best results, use bone-in short ribs as they tend to be more flavorful, though boneless works as well.
  • Adjust kosher salt amount according to taste and dietary requirements; start with about 1 teaspoon for seasoning.
  • Dry red wine adds a depth of flavor; choose a good quality bottle you would drink.
  • Skimming fat after cooking helps lighten the dish and improves sauce clarity.
  • This recipe is ideal for preparing ahead and reheats beautifully.

Find it online: https://justsosavory.com/slow-cooker-short-ribs-with-red-wine-and-carrots-recipe/