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Slow Cooker Short Ribs with Red Wine Sauce and Carrots Recipe

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4.2 from 11 reviews

Tender, flavorful slow cooker short ribs cooked low and slow with aromatic herbs, red wine, and savory seasonings. This comforting dish features perfectly seared beef short ribs braised in a rich red wine and beef broth sauce, served with tender carrots and a luscious, slightly thickened sauce that's perfect over mashed potatoes.

Ingredients

Meat and Seasonings

  • 3 ½ - 4 lbs. beef short ribs (bone-in or boneless)
  • Kosher salt (to taste, see notes)
  • ¾ teaspoon garlic powder
  • ¾ teaspoon onion powder
  • ¾ teaspoon paprika
  • ¾ teaspoon brown sugar
  • ½ teaspoon black pepper
  • ½ teaspoon chili powder (optional)

Vegetables and Aromatics

  • 1 yellow onion, sliced
  • 5 whole garlic cloves, peeled
  • 2 lbs. carrots, cut into halves or thirds

Liquids and Sauces

  • 1-2 tablespoons olive oil
  • 1 cup dry red wine
  • 1 beef bouillon cube
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 2 cups beef broth

Herbs

  • 5 sprigs fresh thyme

Thickening

  • 3 tablespoons cornstarch
  • 3 tablespoons cold water

Instructions

  1. Prepare Ingredients: Measure all ingredients before starting to ensure smooth cooking.
  2. Season the Ribs: Pat the short ribs dry and evenly salt all sides. Combine garlic powder, onion powder, paprika, brown sugar, black pepper, and optional chili powder, then sprinkle over the ribs, rubbing seasonings into the meat thoroughly.
  3. Sear the Meat: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches for about 1 minute per side (4-5 minutes per batch), leaving space between pieces. The ribs should remain partially raw inside. Transfer seared ribs to the slow cooker.
  4. Sauté Aromatics and Deglaze: Turn heat off briefly, then add sliced onions, garlic cloves, and red wine to the skillet. Set heat back to medium and use a silicone spatula to scrape browned bits from the skillet bottom and sides to incorporate flavor. Let onions and garlic soften for 5 minutes.
  5. Add Flavor Enhancers: Stir in the beef bouillon cube, Worcestershire sauce, and Dijon mustard into the skillet mixture. Transfer this mixture to the crock pot along with beef broth, fresh thyme sprigs, and carrots.
  6. Slow Cook: Cover crock pot and cook on low heat for 7-8 hours until the meat is tender and falling off the bone.
  7. Remove Carrots and Skim Fat: Carefully remove carrots from the slow cooker and tent with foil to keep warm. Skim excess fat from the surface of the cooking liquid. Increase heat setting on slow cooker to high if needed.
  8. Mix Cornstarch Slurry: In a small container with a lid, combine cornstarch and cold water and shake to thoroughly combine into a slurry.
  9. Thicken Sauce: Stir cornstarch slurry into the cooking liquid. Cover and cook for 3-5 minutes, allowing the sauce to thicken slightly while remaining thin like au jus.
  10. Serve: Spoon the rich red wine sauce over mashed potatoes and plate with short ribs and carrots. Optionally, serve additional sauce in a bowl alongside the dish.

Notes

  • Salt quantity can be adjusted according to dietary preferences; start with about 1 teaspoon and add more as needed.
  • Bone-in short ribs add more flavor but boneless can be used for ease of eating.
  • Dry red wine adds depth of flavor; substitute with non-alcoholic red wine or extra beef broth if desired.
  • Searing the meat before slow cooking helps to lock in flavor and improve texture.
  • Skimming excess fat from the sauce makes for a cleaner, less greasy final dish.
  • This recipe pairs exceptionally well with mashed potatoes or creamy polenta.

Find it online: https://dishcooks.com/slow-cooker-short-ribs-with-red-wine-sauce-and-carrots-recipe/