Best Beef Recipes is an Amazon Associate. We receive compensation for purchases made through affiliate links. My Slow Cooker Beef Ribs recipe will quickly become a favorite for your family dinner! They are melt-in-your-mouth, tender, and so flavorful, cooked low and slow in a rich red wine sauce with carrots and onions. Only 15 minutes of prep and they're
keto-friendly, too! Slow-cooked beef is so delicious and tender! By far, these are the most delicious beef short ribs we have ever made. They take just 15 minutes of prep and completely hands-off cook time with just two pots to clean. It doesn't get any better than that! One of the best things
about this crockpot beef short ribs recipe is that you have very little to clean up after! The ingredients are very simple, but the combination of flavors is incredible. Everything is intensified by cooking in red wine and beef broth for a truly delicious slow cooker dinner! This came out so great! This was full of delicious flavor floating on a cloud of mash potatoes! Oh my!!!😋 What are Short Ribs?
Beef chuck short ribs are a cut of beef from the front section of the backbone area. They generally have beautiful marbling, making them a perfect choice for braising. There are two primary cuts of ribs: flanken and English-style. Should I use boneless or bone-in short ribs?
Whether you make this a bone-in beef short ribs slow cooker recipe or boneless is up to preference, but we use bone-in. Try both and see which you prefer! Either way, you are guaranteed a delicious meal. Deglazing a pan is a cooking technique that refers to adding a liquid to a pan to loosen up browned bits from searing. This will give you so much flavor and create a perfect sauce! The sauce
created from deglazing the pan can be used as gravy. We add the sauce to the ribs to make beef short ribs with gravy in the slow cooker. Cooking it in the pan first after searing means more flavor!Beef Ribs Recipe
Beef Chuck Short Ribs Recipe Ingredients
How to Cook Short Ribs
Slow Cooker Beef Ribs Recipe Tips
Short Rib Recipe FAQS
How to Deglaze a Pan
Save the drippings from your crockpot beef short ribs to make into a sauce or gravy.
Short Rib Sauce
- Remove the crockpot beef ribs from the slow cooker, then pour the juices into a pan.
- Bring to a boil, then reduce the heat.
- Simmer until the sauce reduces, about 15 minutes.
How to Make Gravy from Drippings
- Melt 2 Tablespoons of butter in a skillet. Add 2 Tablespoons of flour, and quickly stir into a paste.
- Pour the drippings from the slow cooker into the pan with the roux while stirring. Heat over medium-high heat until it thickens.
This easy beef sauce or beef gravy is perfect for serving over the ribs and any side dishes you make with it, like Creamy Mashed Potatoes.
- Skillet
- Slow Cooker Crockpot
- Knife
Best Slow Cooker Beef Recipes
- Slow Cooker Roast Beef
- Slow Cooker Beef Ragu
- Slow Cooker Lasagna
- Slow Cooker Beef Tips
- Slow Cooker Carne Picada
Short Ribs Recipes
- Short Ribs on the Grill
- Dry Rub for Ribs
- Smoked Beef Short Ribs
- Korean Short Ribs
- Instant Pot Short Ribs
Try more of the best beef cuts according to your needs and budget by following my guide on the Best Cuts of Beef and our Popular Beef Dishes!
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📋 Recipe
Slow cooker beef ribs will be your new favorite slow cooker recipe for dinner! These beef short ribs are cooked low and slow in a red wine sauce with carrots, onions, celery, and herbs for intense flavor.
Prep Time15 mins
Cook Time6 hrs
Total Time6 hrs 15 mins
Course: Slow Cooker Beef Recipes
Cuisine: American
Keyword: beef chuck short ribs recipe, beef ribs recipe, korean short rib recipe, slow cooker beef ribs
Servings: 4
Calories: 972kcal
Skillet
- 2½ pounds beef chuck short ribs
- ¼ teaspoon each salt and pepper approx., or more to taste
- 1 onion
- 8 ribs of celery or 1 stalk
- 3 medium carrots
- 1½ Tablespoons vegetable oil or other flavorless oil, divided
- 1 clove garlic crushed (or 1 teaspoon minced garlic)
- ½ cup red wine
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons tomato paste
- ¾ cup beef broth
- ½ teaspoon dried rosemary
- 3 bay leaves
Pat 2½ pounds beef chuck short ribs dry, then sprinkle them all over with salt and pepper. Coat them well with seasoning to intensify the flavor. Finely chop 1 onion, 8 ribs of celery (or 1 stalk), and 3 medium-size carrots.
Warm ¾ Tablespoon vegetable oil (half of your 1½ Tbsp.) in a skillet over medium-high heat. Sear the short ribs on all sides in two batches – don’t overcrowd the skillet.
Sear just until you have a nice mahogany crust on all sides. After browning, add the short ribs to the slow cooker in one layer with the bones facing up.
Add the diced onion, celery, and carrots to the skillet with the remaining ¾ Tablespoon vegetable oil. Reduce the heat just slightly as needed, so the vegetables do not burn.
Cook for 2 minutes, then add 1 clove of crushed garlic (or 1 tsp. minced garlic) and cook for 1 minute more. Add ½ cup red wine to deglaze the pan. Scrape up any brown bits from the bottom of the skillet – that’s flavor!
As the skillet starts to simmer, add in 2 Tablespoons balsamic vinegar, 2 Tablespoons tomato paste, ¾ cup beef broth, ½ teaspoon dried rosemary, and 3 bay leaves. Allow it to come to a simmer again, then pour the mixture over the short ribs in the slow cooker.
Turn the slow cooker to low and cook for 6 to 8 hours. Remove the bay leaves when the ribs are done cooking and discard them.
Serve and enjoy!
Marbling refers to the white lines of fat running through a cut of
beef.
Serving: 1g | Calories: 972kcal | Carbohydrates: 10g | Protein: 114g | Fat: 51g | Saturated Fat: 17g | Polyunsaturated Fat: 28g | Trans Fat: 2g | Cholesterol: 375mg | Sodium: 547mg | Fiber: 2g | Sugar: 5g
About Isabel Laessig
Isabel Laessig, better known as Family Foodie and the founder of the Sunday Supper Movement, is passionate about food and family! She is the author of the Boujee Steak Cookbook, and hosts Family Foodie Friday on WTSP's Great Day Tampa Bay along with other television appearances to spread her mission of bringing Sunday Supper back around the family table in every home.