Slow Cooker Short Ribs (Printable Recipe Version)
Short ribs get extra tender as they cook with mushrooms and carrots for a deep, hearty main dish that barely takes any work.
# Ingredients You’ll Need:
→ Beef and Veggies
01 -
200 g mushrooms, sliced
02 -
360 g baby carrots
03 -
1.36 kg bone-in beef short ribs
→ Liquids
04 -
240 ml red wine (skip or swap for broth or water if you want)
05 -
480 ml beef broth
→ Flavor Boosters
06 -
Salt, as much as you like
07 -
Black pepper, as much as you like
08 -
15 g garlic, minced up
09 -
8 sprigs fresh thyme
10 -
1 bay leaf
11 -
42 g unsalted butter
12 -
30 g tomato paste
# Steps to Make It:
01 -
Put the short ribs and veggies on plates. Pour the tasty juices over everything. If you want your sauce to be thicker, check out the tip below.
02 -
When everything is cooked, take out the short ribs and veggies. Set them aside to chill a bit. Toss out the thyme and bay leaf. Save the liquid for pouring.
03 -
Let the slow cooker go for 8 hours on low. The meat should be super soft and falling right off the bone.
04 -
Pile in the browned short ribs first. Throw in carrots, mushrooms, beef broth, red wine (if using), tomato paste, butter, bay leaf, thyme, and garlic. Mix gently to spread everything around.
05 -
Hit all sides of the short ribs with salt and pepper. Toss them in a large skillet over medium heat and brown each side—just about 20 seconds per side.
# Extra Information:
01 -
If you want a thicker sauce, stir 8 g cornstarch into 120 ml water, mix with the cooking juices, and simmer on the stove while whisking for a couple of minutes until a bit thicker.
02 -
Toss leftovers in a container with a lid in the fridge; they'll be good for up to 4 days. Zap in the microwave for 30–60 seconds to reheat.
03 -
Red wine is totally optional. Leave it out or swap for more broth or water if you feel like it.