When it comes to indulgent comfort food, few dishes can compare to the rich, savory goodness of slow-cooked short ribs. Imagine succulent beef simmering in a medley of aromatic herbs, spices, and robust sauces, transforming into a dish that’s as comforting as a warm hug. This Slow Cooker Short Ribs recipe takes the classic cut of meat and elevates it to new heights, allowing the flavors to meld beautifully over hours of gentle cooking. Perfect for cozy family dinners or gatherings with friends, these fall-off-the-bone ribs are sure to impress and satisfy. As they cook, your home will fill with an enticing aroma that sets the stage for a delightful mealtime experience, making it hard to resist sneaking a taste before they’re even served.

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The beauty of this recipe lies in its simplicity. Just toss the ingredients into your slow cooker, set it, and let the magic happen. The result is a mouthwatering dish that’s full of flavor and perfect for any occasion. Serve it over creamy polenta, buttery mashed potatoes, or a bed of fluffy rice to soak up the delicious sauce, and watch as everyone at the table savors each tender bite.

Slow Cooker Short Ribs

Ingredients:

3-4 lbs beef short ribs  

Salt and pepper, to taste  

2 tablespoons olive oil  

1 onion, chopped  

4 cloves garlic, minced  

1 cup beef broth  

1 cup red wine (optional; replace with more broth if desired)  

1/4 cup soy sauce  

2 tablespoons brown sugar  

2 tablespoons tomato paste  

2 sprigs fresh thyme  

2 bay leaves  

2-3 carrots, peeled and cut into chunks  

2 sprigs fresh rosemary  

Instructions:

1. Season the Ribs: Generously season the short ribs with salt and pepper on all sides.

2. Sear the Ribs: In a large skillet over medium-high heat, add olive oil. Once hot, sear the short ribs in batches until browned on all sides. This step adds depth of flavor.

3. Prepare the Slow Cooker: In the slow cooker, combine the chopped onion, minced garlic, and carrot chunks. Arrange the seared short ribs on top.

4. Mix the Sauce: In a bowl, whisk together the beef broth, red wine, soy sauce, brown sugar, and tomato paste. Pour this mixture over the short ribs. Add the thyme, bay leaves, and rosemary.

5. Cook: Cover and cook on low for 6-8 hours or high for 4-5 hours, until the ribs are tender and the meat easily pulls away from the bone.

6. Serve: Remove the ribs from the slow cooker and let them rest for a few minutes. Strain the sauce if desired, then serve the ribs with the sauce drizzled on top, along with the tender carrots.

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Storage Information:

Allow any leftovers to cool completely before storing. Keep the short ribs in an airtight container in the refrigerator for up to 3-4 days. For longer storage, they can be frozen for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions:

These Slow Cooker Short Ribs are a delightful centerpiece for any meal. Pair them with creamy mashed potatoes or polenta to soak up the luscious sauce. A side of roasted vegetables or a fresh salad adds balance and freshness to the plate. Whether it’s a family gathering or a cozy night in, this dish will surely be a hit, bringing warmth and joy to your table!