Slow Cooker Beef Short Ribs

This weekend we enjoyed a few days cozied up at home and playing in the snow. If you follow me on Instagram, you will know about all the fun we had during Brooks’ first real snow day – since last winter he wasn’t really walking yet. This time when the snow came, it was a whole new ballgame – and oh so much fun for mom + dad!

Aside from spending way too much time dressing + undressing the babes to go out in the cold, I did spend some quality time in the kitchen, slow cooking up some yummy eats to enjoy after a day spent outside. Before all the snow came to town I did a rather large Wegman’s haul – like everyone else in the world – and I randomly picked up some beef short ribs. I figured I would do something magical with them, and that turned out to be very true.

Have I told you lately that I love my slow cooker?

I knew that after a day in the snow, the hubs would want some dude food – and short ribs are a favorite of mine as well, so I thought it would be the perfect thing to have cooking away all day, making the house smell amazing and have an easy + delicious meal ready for us at the end of the day!

Here’s how it all went down:

slow cooker short ribs

How To:

  1. Heat oil in a skillet over high heat. When hot, add the 2 lb. short ribs and brown, cooking about 3-4 minutes per side.
  2. After the ribs have browned, set them at the bottom of your slow cooker. Cool the pan down briefly then return to medium heat and add 2 minced shallots, 4 stalks of celery cut-up and 2 sliced carrots. Sauté for about five minutes until tender.
  3. Next add 4 tbsp. tomato paste. Mash the tomato paste into the veggies and sauté on medium heat for another four minutes.
  4. Pour 2 cups of dry red wine and the 1 cup beef broth into the skillet and stir.
  5. Whisk in 2 tbsp. flour, breaking up any clumps and adding in 2 tbsp. brown sugar.
  6. Add a sprinkling of dried bay leaves, 1 tbsp. thyme and season with salt & pepper.
  7. Bring sauce to a boil, then to a simmer. Pour sauce right over ribs in the slow cooker. Place lid on slow cooker and cook on HIGH for seven to eight hours or on LOW for 11-12 hours. When done, the meat should literally be falling off the bone. Taste and season with additional salt & pepper, if needed.

short ribs

This was such a tasty and delicious meal, it was crazy yummy. I want it again right now, for breakfast – or anytime of the day actually. I paired it with a Trader Joe’s asparagus risotto – which was made in less than 5 minutes and it was the perfect creamy pairing {not to mention quick!} for the meat. Charles loved it too! Can’t wait to pick up some more short ribs and make this meal again soon! Yum!


What’s the best thing you’ve made in a slow cooker lately?

Please share!


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1 Comment

  • Reply Patty O January 26, 2016 at 7:58 pm

    Your dinner looked amazing!

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