Rich, compact CrockPot Brusque Ribs cooked all day long get super tender and melt in your oral fissure. Suitable for entertaining even the pickiest dinner guests, this is  comfort food taken to a higher level. Y'all will never cook short ribs any other mode over again.  It's easier than you remember!

Short Ribs in a blue dutch oven.

Sometimes, it'due south all nearly technique, friends.  If you have your fourth dimension you lot tin can make something so simple genu-bucklingly sinful.  I kid you not.  I've learned a lot in my many years of cooking merely the ane thing that has go permanently etched in my brain is y'all tin't rush flavor.  You take to build it….sometimes slowly, patiently, methodically….merely epic season takes some fourth dimension.

The rewards are HUGE if you just sit down back and let things happen in their ain time.  I didn't always have this patience.  It was built…over time.  Like my Carmine Wine Braised Short Ribs in the irksome cooker.

Crockpot Short Ribs

One of my families favorite comfort foods, Braised Beef Brusk Ribs are a kind of similar a wintery love affair. It's one of those recipes I make whenever information technology snows considering information technology's cozy and makes the whole house smell astonishing.

Beefiness Short Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cattle. They often contain a minor part of the rib bone with a big, beefy piece of meat on meridian.

Because short ribs come up from a tougher cut of beefiness, braising them in liquid similar wine or beefiness stock is necessary to make them tender and melt-in-your-mouth amazing. They soak upward flavor like a sponge, likewise, so it's fun to play effectually with the ingredients to amplify the flavor.

Short ribs on a blue and white plaid plate with a fork.

How To Brand Them

Dull Cooker Short Ribs is non a recipe you tin dump in the tedious cooker earlier you leave for piece of work.  You need a Lord's day afternoon with a great bottle of wine to pull this together.  It's unproblematic, anyone that has the power to read can make these short ribs but, over again, a lesson in patience comes forth with this dish.

Flavour the flour with salt and pepper.

Dredge the short ribs in the flour to coat on all sides.

Heat the oil in a large skillet.

Brownish the short ribs, working in batches, in the skillet until gilded brown and crusty on all sides. Transfer to a plate and keep warm.

Add together the onions and carrots to the pot cooking until softened.

Stir in the garlic and melt for 1 minute.

Add together the lycopersicon esculentum paste and cook until it turns a deep mahogany color, approximately 2-3 minutes.

Stir in the red vino, scraping upward the brown $.25 on the bottom of the pan.

Place the short ribs in the slow cooker and meridian with the vegetables.

Cascade the diced tomatoes and beef broth in the stock pot.

Stir in the bay leaves, rosemary and thyme.

Encompass with the lid and cook on high for iv hours or depression for half-dozen-7 hours.

If you don't have a tedious cooker, you can make Red Wine Braised Short Ribs in the oven. Just transfer all the ingredients to a large dutch oven and melt at 350˚F for 2-3 hours.

Before serving, use a ladle to skim the fatty from the surface and serve the brusk ribs with the remaining sauce.

Short ribs in a blue dutch oven on a white background with a pink striped napkin.

Pro Tips

  • Browning is essential here…brownish the brusk ribs. Don't skip this stride because it really is the foundation for deep, rich flavour without actually adding besides many ingredients.
  • Wine is important here. Use a dry reddish wine such as a Chianti and cull a wine you would drink on it's own. The vino flavor will become concentrated and so be certain to option one that's great straight from a drinking glass.
  • Modifications can be made here, if you desire to add more than vegetables to the mix you tin can pretty much add together whatsoever business firm vegetable that will agree up to braising like mushrooms, potatoes or parsnips.
Braised short ribs on a blue and white plaid plate.

How To Serve information technology

I served the Slow Cooker Braised Beef Brusque Ribs on Herbed Spaetzle.  Spaetzle is a rustic noodle, so simple to brand. If y'all're not really into the spaetzel you can serve the short ribs over egg noodles or creamy mashed potatoes. I beloved them both ways.

Buttered noodles in a blue and white bowl with tongs scooping out some noodles.

More Comfort Food Recipes

If you similar these Braised Short Ribs, you lot should also to these Beloved Chipotle Short Ribs. They're a little sweet, a little spicy and perfect for game 24-hour interval.

Or give this piece of cake Pot Roast and vegetables a try. Information technology'south elementary to make and totally retro classic, make y'all feel at home comfort food.

close up of mississippi pot roast on a pile of mashed potatoes with gravy and green beans.

FOR More than EASY FAMILY FAVORITE RECIPES, FOLLOW U.s. ON INSTAGRAM AND FACEBOOK!

Short Ribs in a blue dutch oven.

Get the Recipe: CrockPot Short Ribs Recipe

Yield: 8

Prep Time: 15 mins

Cook Time: four hrs

Full Time: 4 hrs fifteen mins

Easy Red Wine Braised Brusk Ribs are made in the CrockPot for a simple dinner that's rustic and cozy. And then simple to brand.

  • 2 tablespoons flour
  • vi pounds beef brusk ribs, english cut
  • three tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup baby carrots
  • iii cloves garlic, minced
  • ii tbsp tomato paste
  • 1 cup dry red vino
  • 1 15 ounce can diced tomatoes
  • 1 loving cup beefiness stock, or beef goop
  • 2 bay leaves
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped fresh thyme
  • common salt and pepper, to gustatory modality

  • boring cooker

  • Season the flour with one/2 teaspoon kosher salt and pepper.

  • Estrus the oil in a large skillet.

  • Dredge the short ribs in the flour to coat on all sides.

  • Working in batches, brown the short ribs in the skillet until golden brownish and crusty on all sides. Transfer to a platter and keep warm.

  • Drain off all but 2 tablespoons of fatty and return the skillet to the rut.

  • Add the onions and carrots to the pan cooking until softened, approximately 5-7 minutes.

  • Stir in the garlic and cook for an additional minute.

  • Add the lycopersicon esculentum paste and stir to glaze. Cook for 2-3 minutes or until a deep mahogany color.

  • Stir in the cherry wine to deglaze the pan and scrape upwards the brown bits on the bottom with a wooden spoon. (The brown $.25 are called "fond" and add rich flavor to the sauce.)

  • Transfer the short ribs to a tiresome cooker and pour the vegetable mixture over the curt ribs.

  • Stir in the diced tomatoes, beef stock, bay leaves, rosemary and thyme.

  • Embrace the slow cooker with the lid and cook on high for iv hours or low for half dozen-7 hours.

  • Before serving, skim the fat off the elevation using a ladle and discard the fat. Season with salt and pepper, to sense of taste. Serve the brusk ribs with the sauce.

Short ribs can be fabricated up to 48 hours in advance. Store in the refrigerator in an airtight container and reheat before serving.

Alternatively, chill the short ribs before skimming the fat and then remove the fatty layer (which will harden when chilled) by lifting information technology off so discarding.

Calories: 542 kcal , Carbohydrates: 10 g , Protein: 49 g , Fatty: 31 g , Saturated Fat: 12 grand , Cholesterol: 147 mg , Sodium: 267 mg , Potassium: 1099 mg , Fiber: 2 g , Sugar: three g , Vitamin A: 2366 IU , Vitamin C: 8 mg , Calcium: 54 mg , Iron: 6 mg

Course: Dinner

Cuisine: American, Italian