Slow-Braised Short Ribs with Carrots

Slow-Braised Short Ribs with Carrots is a rich, tender dish with melt-in-your-mouth beef and sweet carrots in a savory red wine sauce. Perfect for cozy dinners or special occasions, it’s hearty, flavorful, and effortlessly comforting.

Why You’ll Love This Recipe

Slow-Braised Short Ribs with Carrots is the ultimate comfort food, delivering fall-off-the-bone beef infused with deep, savory flavors from a rich red wine and herb-infused broth. The tender, sweet carrots soak up the luscious sauce, creating a hearty, soul-warming dish that’s perfect for chilly evenings, family gatherings, or impressing guests. The slow cooker does all the heavy lifting, transforming tough short ribs into melt-in-your-mouth perfection with minimal effort. This dish is naturally gluten-free (with careful broth selection), pairs beautifully with mashed potatoes or polenta, and yields leftovers that taste even better the next day. It’s a crowd-pleaser that combines rustic charm with gourmet appeal, making every bite an indulgent treat.

Recipe Tips and Tricks

• Sear Ribs Well: Brown thoroughly for rich flavor and appetizing color.
• Deglaze Pan: Scrape up browned bits with wine for extra depth.
• Trim Excess Fat: Prevents greasy sauce; leave some for flavor.
• Layer Veggies: Place carrots at bottom for even cooking in broth.
• Low and Slow: Use LOW setting for tender, juicy ribs.
• Skim Fat: Remove excess fat from sauce before serving for cleaner taste.
• Check Doneness: Ribs should be fork-tender but not falling apart.
• Rest Before Serving: Allows flavors to meld and juices to settle.

Yield: 6 Servings

Slow-Braised Short Ribs with Carrots

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Tender short ribs braised with sweet carrots in a savory red wine sauce.

Prep Time 20 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 30 minutes

Ingredients

• 1 bay leaf
• 1 cup dry red wine
• 1 lb carrots, peeled and cut into 2-inch chunks
• 1 medium onion, finely chopped
• 1 tsp fresh thyme (or ½ tsp dried)
• 2 cups low-sodium beef broth
• 2 lbs bone-in beef short ribs
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season Ribs: Pat short ribs dry; season generously with salt and pepper for maximum flavor.
2. Sear Ribs: Heat olive oil in a large skillet over medium-high; brown ribs 2-3 minutes per side, then set aside.
3. Sauté Aromatics: In same skillet, cook onion and garlic 3-4 minutes until soft and fragrant.
4. Add Tomato Paste: Stir in tomato paste; cook 1 minute to deepen flavor and richness.
5. Deglaze Pan: Pour in red wine; scrape up browned bits and simmer 2 minutes.
6. Layer Slow Cooker: Place carrots and bay leaf in a 6-quart slow cooker; top with ribs.
7. Add Liquids: Pour wine mixture and beef broth over ribs; sprinkle with thyme.
8. Cook Low: Cover and cook on LOW for 8 hours until ribs are fork-tender.
9. Skim Fat: Remove ribs and carrots; skim excess fat from sauce and discard bay leaf.
10. Serve: Plate ribs and carrots; spoon sauce over top and enjoy with mashed potatoes or polenta.

Notes

• Use a 6-quart slow cooker for ample space and even cooking.
• Sear ribs in batches if skillet is small to ensure browning.
• Leftovers make great tacos or sandwiches with shredded meat.
• Sauce can be thickened with a cornstarch slurry if desired.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 759Total Fat 47gSaturated Fat 18gUnsaturated Fat 29gCholesterol 206mgSodium 227mgCarbohydrates 10gFiber 3gSugar 3gProtein 63g

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 (2 lbs): Bone-in for rich flavor; choose well-marbled cuts.
• Carrots (1 lb): Medium-sized, peeled, cut into 2-inch chunks for sweetness.
• Red Wine (1 cup): Dry like Cabernet; enhances depth; non-alcoholic wine or broth as substitute.
• Beef Broth (2 cups): Low-sodium for control; gluten-free if needed.
• Onion (1 medium): Yellow for sweetness; finely chopped for even cooking.
• Garlic (4 cloves): Fresh, minced for bold aroma; powder as backup.
• Tomato Paste (2 tbsp): Adds umami and richness; concentrated for impact.
• Thyme (1 tsp, fresh): Earthy herb; dried (½ tsp) or rosemary as alternatives.
• Olive Oil (2 tbsp): For searing; extra virgin for flavor.
• Bay Leaf (1): Subtle depth; remove before serving.

Variations and Substitutions

• Gluten-Free: Ensure broth and wine are GF; use cornstarch slurry to thicken.
• Alcohol-Free: Swap wine for grape juice or extra broth with a splash of vinegar.
• Veggie Swap: Add parsnips, potatoes, or celery with carrots.
• Protein Swap: Use chuck roast or oxtail for similar tenderness.
• Spicy Kick: Add ½ tsp red pepper flakes or a dash of hot sauce.
• Herb Twist: Try rosemary, oregano, or sage instead of thyme.
• Low-Sodium: Use low-sodium broth and adjust salt to taste.
• Vegetarian: Not ideal, but portobello mushrooms can mimic meaty texture.

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm in oven at 325°F or on stove with splash of broth.

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