Ingredients
Scale
- 4 lbs bone-in short ribs
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp tomato paste
- 1 cup dry red wine (e.g., Cabernet Sauvignon)
- 1 cup beef broth
- 2 tbsp balsamic vinegar
- 3 cloves garlic, minced
- 2 bay leaves
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 large carrots, chopped (optional)
- 2 celery stalks, chopped (optional)
Instructions
- Pat short ribs dry andSeason generously with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat. Sear ribs on all sides until deeply browned—about 3–4 minutes per side.
- Transfer seared ribs to the slow cooker.
- In the same skillet, add tomato paste and cook 1 minute. Stir in red wine, scraping up browned bits. Add beef broth, balsamic vinegar, garlic, bay leaves, rosemary, and thyme. Bring to a simmer, then pour over ribs.
- Add carrots and celery if using. Cover and cook on Low 8–9 hours or High 5–6 hours, until meat is fork-tender.
- Remove ribs and vegetables, strain braising liquid, and return liquid to stove. Simmer 10–15 minutes to reduce and thicken slightly, then spoon over ribs before serving.
Notes
- For extra depth, sear ribs the day before, refrigerate, and finish cooking next day.
- Remove bay leaves, rosemary, and thyme sprigs before serving.
- Serve over creamy mashed potatoes, polenta, or egg noodles.
- Prep Time: 25 minutes
- Cook Time: 8 hours 30 minutes
- Method: Slow Cooker
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 ribs with 1/3 cup sauce
- Calories: 485 Kcal
- Sugar: 6g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 44g
- Cholesterol: 115mg
