These Melt-in-Your-Mouth Slow Cooker Short Ribs are a decadent treat, featuring succulent beef ribs braised in a rich, savory sauce. With minimal prep, your Crockpot transforms this dish into tender perfection, infused with garlic, red wine, and herbs. Ideal for cozy dinners, it’s a standout among beef slow cooker recipes.
Recipe Tips and Tricks
For maximum flavor, sear the short ribs before slow cooking—it caramelizes the meat and elevates the sauce. Use a good-quality red wine you’d enjoy drinking, as it deepens the richness. Don’t rush the process; low and slow is key. Skim excess fat from the sauce before serving for a cleaner finish.
Why You’ll Love This Recipe
Imagine coming home to the intoxicating aroma of tender, fall-off-the-bone short ribs that practically dissolve in your mouth—this recipe makes that dream a reality! These Melt-in-Your-Mouth Slow Cooker Short Ribs are the ultimate comfort food, blending robust flavors of beef, garlic, and red wine into a sauce that’s pure heaven. Perfect for impressing guests or treating yourself, this dish requires little effort yet delivers restaurant-quality results. It’s a hearty, soul-warming meal that pairs beautifully with mashed potatoes or crusty bread, and the leftovers (if you have any!) only get better with time.
Melt-in-Your-Mouth Slow Cooker Short Ribs
Tender, flavorful short ribs slow-cooked in a rich wine sauce—pure comfort from your Crockpot.
Ingredients
- 4 lbs bone-in beef short ribs
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup red wine (dry, like Cabernet Sauvignon)
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp olive oil (for searing, optional)
- 2 sprigs fresh rosemary
- Salt and pepper to taste
Instructions
- Start with a Sear for Extra Wow (Optional but Recommended): Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the short ribs dry with paper towels—dry meat browns better! Season them generously with salt and pepper, then sear in batches, about 3-4 minutes per side, until they’re beautifully golden-brown. This step locks in flavor and gives the sauce a rich boost. Set the ribs aside on a plate once done.
- Prep the Slow Cooker Base: Grab your Crockpot and scatter the chopped onion across the bottom. This layer will soak up the beefy drippings and add sweetness as it cooks. Think of it as the flavor foundation for your masterpiece!
- Nestle in the Ribs: Carefully place those gorgeous seared (or raw, if skipping the sear) short ribs on top of the onions. Arrange them snugly, bone-side down if possible, so they cook evenly and soak up all the goodness from below.
- Add the Flavor Powerhouse: Sprinkle the minced garlic over the ribs, then dollop the tomato paste on top. These two will melt into the sauce, giving it depth and a slight tangy richness that complements the beef perfectly.
- Pour in the Liquids: Gently pour the red wine and beef broth over everything in the slow cooker. Watch as the liquids mingle with the garlic and tomato paste, creating a bath that’ll transform your ribs into tender perfection. The wine’s aroma alone will make your mouth water!
- Top with Rosemary Magic: Tuck the fresh rosemary sprigs among the ribs. These little green wonders will infuse the dish with an earthy, woodsy flavor that pairs beautifully with the beef. If they’re long, break them in half to spread the love evenly.
- Set It and Relax: Cover the Crockpot with its lid, then set it to low for 8 hours (ideal for melt-in-your-mouth texture) or high for 4-5 hours if you’re short on time. Now, go enjoy your day while the slow cooker works its magic—your kitchen will smell like a gourmet restaurant!
- Check for Tenderness: After cooking, lift the lid and marvel at the transformation. The ribs should be fork-tender and falling off the bone. If they need a bit more time, let them go another 30 minutes or so, then remove the rosemary sprigs—they’ve done their job.
- Perfect the Sauce: Use tongs to transfer the ribs to a platter, then skim any excess fat from the surface of the sauce in the Crockpot. Taste it—add a pinch of salt or pepper if needed. For a thicker sauce, you can simmer it on the sauté setting (if your slow cooker has one) or transfer it to a pot to reduce on the stove.
- Serve and Savor the Glory: Plate those succulent short ribs with a generous spoonful of the rich, glossy sauce. Pair them with mashed potatoes, polenta, or crusty bread to soak up every drop. Take a moment to admire your work, then dig in—this is comfort food at its finest, and you made it happen!
Notes
- Searing is optional but adds incredible depth—don’t skip it if you have time.
- If the sauce is too thin, reduce it on the stove after cooking for a velvety finish.
- Fresh rosemary is best, but 1 tsp dried rosemary works as a substitute.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 998Total Fat 71gSaturated Fat 31gTrans Fat 4gUnsaturated Fat 40gCholesterol 302mgSodium 564mgCarbohydrates 5gFiber 1gSugar 2gProtein 79g
The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Beef short ribs are the star—choose bone-in for extra flavor and juiciness that shines after slow cooking. The red wine adds a luxurious depth, so opt for a dry variety like Cabernet Sauvignon. Beef broth provides a savory backbone, while garlic and onions build aromatic complexity. Fresh rosemary brings an earthy note, and tomato paste thickens the sauce with a subtle tang.
Variations and Substitutions
Swap red wine for pomegranate juice or extra broth for an alcohol-free version. Add carrots or mushrooms for a veggie boost. For a spicier kick, toss in a pinch of red pepper flakes. Use boneless short ribs if preferred, though bone-in offers more flavor. Substitute fresh rosemary with thyme or dried herbs in a pinch.
Storage Options
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in freezer-safe containers or bags for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of broth to loosen the sauce if needed.
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