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beef short ribs recipe slow cooker

Fall-Off-The-Bone Red Wine Beef Short Ribs

These tender, fall-off-the-bone beef short ribs are braised in a rich red wine sauce with caramelized vegetables for a comforting, restaurant-quality dish.
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Prep Time 30 minutes
Cook Time 2 hours 30 minutes
Total Time 3 hours
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds beef short ribs cut into 2-inch pieces
  • 3 tablespoons olive oil
  • 1 large onion chopped
  • 4 carrots cut into chunks
  • 3 stalks celery cut into chunks
  • 2 heads garlic chopped
  • 3 cups red wine
  • 1/4 cup tomato paste
  • 1 can beef stock 10-ounce
  • 3 bay leaves
  • 3 sprigs fresh thyme
  • salt and pepper to taste

Equipment

  • large pot
  • plate

Method
 

  1. Heat 3 tablespoons olive oil in a large pot over medium-high heat.
  2. Season 2 pounds beef short ribs with salt and pepper, then add to the hot oil and brown evenly on all sides. Remove and set aside.
  3. In the same pot, add 1 large chopped onion, 4 carrots cut into chunks, and 3 stalks celery chunks. Sauté until caramelized, scraping up browned bits from the bottom.
  4. Add 2 heads chopped garlic, 3 cups red wine, and 1/4 cup tomato paste, stirring to combine.
  5. Return the short ribs to the pot. Add 1 can (10 ounces) beef stock, 3 bay leaves, and 3 sprigs fresh thyme.
  6. Bring to a gentle simmer, cover, and cook for 2-3 hours until meat is tender and falls off the bone.
  7. Serve over mashed potatoes.

Notes

For best results, use well-marbled short ribs and a drinkable red wine; the dish improves overnight as flavors meld.