Description
Slow Cooker Beef Short Ribs with Rich Gravy – Tender ribs cooked low and slow in a savory sauce. Perfect for a comforting and delicious meal.
Ingredients
Scale
- 3–4 pounds (1.4–1.8 kg) beef short ribs, bone-in
- 2 tablespoons vegetable oil
- 1 large onion, diced (about 1½ cups)
- 3 medium carrots, chopped (about 1 cup)
- 2 celery stalks, chopped (about ½ cup)
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup (240 ml) dry red wine (Cabernet Sauvignon or Merlot)
- 2 cups (480 ml) beef broth, low sodium
- 2 tablespoons Worcestershire sauce
- 2 bay leaves
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Step 1: Prepare the Ribs Pat the beef short ribs dry with paper towels and season generously on all sides with salt and pepper. This ensures proper browning and flavor development. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches to avoid overcrowding, sear the ribs for 2-3 minutes on each side until deeply browned. Transfer the browned ribs to your slow cooker, arranging them in a single layer if possible.
- Step 2: Create the Flavor Base In the same skillet with the remaining fat, add the diced onions, carrots, and celery. Cook for 4-5 minutes until the vegetables begin to soften, stirring occasionally to scrape up those flavorful browned bits from the bottom of the pan. Add the minced garlic and cook for another 30 seconds until fragrant. Stir in the tomato paste and cook for 1-2 minutes, allowing it to darken slightly.
- Step 3: Deglaze and Build the Sauce Pour the red wine into the skillet, stirring vigorously to scrape up any remaining fond. Allow the wine to simmer and reduce by half, about 3-4 minutes. Add the beef broth and Worcestershire sauce, bringing the mixture to a gentle boil. This reduction concentrates flavors that will become the foundation of your rich gravy for the beef short ribs.
- Step 4: Combine Everything in the Slow Cooker Pour the hot liquid mixture over the ribs in the slow cooker. Add the bay leaves, rosemary, and thyme sprigs, nestling them between the ribs. The herbs will infuse gradually during the long cooking process. Cover the slow cooker and set it to cook on low for 6-8 hours or on high for 3-4 hours. The ribs are done when the meat is fork-tender and nearly falling off the bone.
- Step 5: Finish the Rich Gravy Once the ribs are tender, carefully transfer them to a serving platter and tent with foil to keep warm. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing gently on the solids to extract maximum flavor. Skim excess fat from the surface. In a small bowl, whisk the flour with ¼ cup of the cooled cooking liquid to create a smooth slurry. Bring the strained liquid to a simmer and whisk in the slurry. Cook for 5-7 minutes, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Season with salt and pepper to taste.
- Step 6: Serve Return the ribs to the slow cooker with the thickened gravy or pour the gravy over the ribs on a serving platter. Garnish with fresh chopped parsley for a pop of color and fresh flavor. Your Slow Cooker Beef Short Ribs with Rich Gravy are ready to be devoured!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 rib + gravy
- Calories: Approx. 550 calories per serving
- Sugar: Approx. 4 grams of sugar
- Sodium: Approx. 700 mg of sodium
- Fat: Approx. 35 grams of total fat
- Saturated Fat: Approx. 12 grams of saturated fat
- Unsaturated Fat: Approx. 23 grams of unsaturated fat
- Trans Fat: 0 grams of trans fat
- Carbohydrates: Approx. 9 grams of total carbs
- Fiber: Approx. 2 grams of fiber
- Protein: Approx. 43 grams of protein
- Cholesterol: Approx. 130 mg of cholesterol