Easy Slow Cooker Beef Short Ribs
Pat beef short ribs dry. Finely dice your onion, celery, and carrots.
Season all over with salt and pepper. Pat the seasoning into the meat.
Warm 1/2 of your oil in a skillet over medium-high heat and sear the ribs in two batches to not overcrowd. Sear until you have a nice mahogany crust.
Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.
Cook the vegetables for a couple minutes, then add garlic. Cook a minute more, then add red wine. Scrape up brown bits from the bottom of skillet.
Once simmering, add balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves. Add ribs to slow cooker. Pour the mixture over ribs.
Turn slow cooker on low, and cook for 6 – 8 hours. Remove bay leaves when done and discard them.
Serve over mashed potatoes, rice, or thick pasta and enjoy!
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