Slow Cooker Short Ribs

Be the first to rate this recipe!

My molasses and red wine slow cooker short ribs pull double duty: easy enough for Sunday supper, stunning enough for the holiday table with simple prep and big flavor.

The short ribs braise all day in red wine and stock, creating meat that practically melts off the bone. Right before serving, the sauce is finished like a rustic beurre rouge with butter and balsamic into a glossy, restaurant-worthy finish that’s rich, hearty, and perfect for your Christmas dinner.

Prep Time25

Cook Time8 15

Total Time8 40

Course: Main Dish

Cuisine: French

Servings: servings

Calories: 667kcal

Author: Eden Westbrook

Ingredients

5 pounds beef short ribs bone-in, English-cut
olive oil for searing
2 carrots roughly chopped
2 celery stalks roughly chopped
1 large onion sliced
5 garlic cloves minced
2 tablespoons tomato paste
3 sprigs fresh rosemary removed from stem and chopped
3 sprigs fresh thyme removed from stem and chopped
2 cups dry red wine divided (save ¼ cup for the sauce)
2 tablespoons molasses not blackstrap, it's too bitter
2 cups beef stock
1 tablespoon balsamic vinegar
4 tablespoons unsalted butter cold, cut into cubes
Kosher salt and freshly ground black pepper to taste

Instructions

Pat the short ribs dry with paper towels, then season all sides generously with kosher salt and pepper.
5 pounds beef short ribs
Heat about 2 tablespoon of oil in a heavy bottom skillet or Dutch oven over medium-high heat. Sear the seasoned ribs on each side until golden brown, around 2-3 minutes per side. Transfer the ribs carefully to the slow cooker using tongs.
olive oil
In that same skillet, add the carrots, celery and onion. Sauté until they are softened and turning golden brown for 3-5 minutes. Stir in the garlic, tomato paste, and herbs. Let it cook for another 2 minutes.
2 carrots, 2 celery stalks, 1 large onion, 5 garlic cloves, 2 tablespoons tomato paste, 3 sprigs fresh rosemary, 3 sprigs fresh thyme
Pour ½ cup of the red wine into the skillet, scraping up any browned bits from the bottom of the pan. Let reduce for another minute or two, then carefully pour everything into the slow cooker.
2 cups dry red wine
Whisk together the remaining red wine (except for the ¼ cup reserved for the sauce), beef stock, and molasses and pour the mixture over the ribs and vegetables in the slow cooker.
2 tablespoons molasses, 2 cups beef stock
Cover the slow cooker with its lid and cook on LOW for 6-8 hours or HIGH for 4-6 hours until the meat is shreddable and fork tender.

Make the Beurre Rouge Sauce

Strain the ribs and vegetables from the braising liquid (keep the ribs and veg on a platter) with a sieve and pour the liquid into a saucepan. Add the reserved ¼ cup of red wine and simmer over medium heat until the liquid is reduced by half.
Once reduced, turn off the heat. Whisk in the butter, one cube at a time, until the sauce is glossy. Stir in the balsamic vinegar, if using. Taste and season with salt and pepper as needed.
1 tablespoon balsamic vinegar, 4 tablespoons unsalted butter, Kosher salt and freshly ground black pepper
Pour sauce into a serving container and serve the short ribs, vegetables, and sauce with mashed potatoes, creamy polenta or grits, or buttered noodled. And, of course, some good bread.

Nutrition