I’ve got a make-at-home version of one of my favorite restaurant dishes for you today. I guarantee if short ribs are on the menu, I am eyeing it! It’s hard to beat that falling-off-the-bone tender meat combined with delicious, cooked veggies and flavorful, rich gravy. The ultimate comfort food! If you’ve never made braised short ribs at home before, this is a perfect first-timer’s way to try it. Hard to go wrong when you’re using your slow cooker! Plus, come the end of the day, it’s such a treat to have all the dinner prep behind you.
Slow Cooker Braised Short Ribs
- 2 tablespoons olive oil divided
- 5 pounds beef short ribs
- 1 onion diced
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 2 cups broth chicken, beef or veggie will do (can also use stock)
- 6 sprigs thyme stems removed and discarded
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds carrots peeled, trimmed, and cut in half both longways and crossways
- Turn the skillet down to medium heat and add another tablespoon of olive oil to the pan. Cook the onions while stirring until they begin to soften, 2 to 3 minutes. Add the garlic and tomato paste to the pan. Stir while mashing down the tomato paste for another minute (do not allow the garlic to burn).
- Carefully pour the red wine into the skillet and let it boil down for 4 to 5 minutes. Scrape into the slow cooker.
- Pour the broth/stock on top of the short ribs and sprinkle in the seasonings. Lay the carrots on top, cover and cook on high for 5 to 6 hours, until the meat is tender enough to fall off the bone.
- It's highly recommended to make a gravy out of the finished cooking juices (you can find my tried and true gravy recipe below). Serve over a quick and easy polenta, if desired, or mashed potatoes.
Here’s my gravy recipe mentioned above, and a video to go along with it.
- Separate the cooking fat from the pan juices - a gravy/fat separator makes this job easy.
- Heat the cooking fat (or butter) over medium-low heat until melted. Carefully whisk in the flour to help avoid clumps. Cook until the mixture darkens in color, about 1 to 2 minutes. This step is called making a roux.
- Whisk in the pan juices (or broth) and bring to a light boil. Cook while whisking occasionally until the gravy reduces and thickens. Season with salt and pepper and serve warm over meat or potatoes.