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5 from 2 votes

Slow Cooker Tender Short Ribs

Course: Main Course
Keyword: english cut short ribs, fall off the bone short ribs, short ribs in red wine sauce, slow cooker tender short ribs
Servings: 4 people
Author: Amanda Cooks & Styles

Ingredients

  • 4 short ribs about 2 pounds, english cut, 1 1/2 - 2 inches thick
  • 1 large onion yellow or red, diced
  • 1 tbsp oil
  • 1 tbsp butter
  • 3 cloves garlic cloves finely chopped
  • 2 cups beef broth about 1 - 15 oz. can
  • 1 cup dry red wine I used Cabernet Sauvignon
  • 2 tbsp brown sugar
  • 3 tbsp tomato paste
  • 2 tbsp worcestershire sauce
  • 1/2 tsp salt + pepper each
  • 1/2 tbsp chopped fresh thyme or 1/2 tsp dried
  • 1 tbsp cornstarch

Instructions

  • Season short ribs with salt and pepper on all sides.
  • Heat skillet over high heat and add butter and oil. Once the skillet is very hot, carefully add short ribs. Sear ribs on all sides for about 30 seconds until you have a nice crust. Transfer seared ribs to your slow cooker.
  • In the same skillet you cooked the short ribs, add remaining ingredients and bring to a simmer. Simmer for about 10-15 minutes.
  • Carefully pour red wine sauce over the short ribs.
  • Cook in your slow cooker on the low setting for 8 hours or on high setting for 4 hours.
  • When done, transfer short ribs to a plate. To thicken the sauce, pour 1 cup of the sauce into a bowl and whisk in a tablespoon of cornstarch. Pour sauce back into the slow cooker and stir to combine.
  • Pour sauce over short ribs and serve.