Slow Cooker Short Ribs


So…I love beef. This is the pivotal first step is admitting you have a problem, right? . Its comforting & delicious & usually reminds me of home. I grew up in Oklahoma and I remember that most Sundays in my childhood involved a meal after church at my grandparents house. ‘Dinner’ actually happened around the noon hour and the main menu attraction: grilled steaks.

Just like everyone else on this planet, we are busy people and when we come home from work, we aren’t always in the mood to cook.  I love cooking most of the time, but sometimes a gal just wants to pour a glass of wine and take a load off.

This is a great slow cooker recipe that requires some prep so its not completely without effort, but tastes as if you did MUCH more work. You could serve this to a dinner party and everyone would be wowed. I combined this evenings short ribs with mashed potatoes, gravy, & spicy roasted green beans.

Onto the RECIPE….

Ingredients for short ribs:

  • 2-3 lbs boneless beef short ribs (or 4-5 lbs if bones are left in).
    • We used boneless lean short ribs that had a bit of marbling…but not much. If you choose a fattier cut or bone-in, you may have to trim off the fat AFTER cooking.
  • 2 1/4 cups beef broth
  • 2 cups dry red wine
  • 2 tbsp cooking oil – choose one with a higher Smoke Point
  • 1 large yellow onion roughly chopped
  • 2 carrots diced into 1/2 inch pieces
  • 3 celery ribs diced into 1/2 inch pieces
  • 1 package french onion soup mix
  • 3 tbsp deli mustard
  • 2 bay leaves
  • 1/2 tbsp dried rosemary

I will also comment that I cook with pretty cheap red wine, like $5 bottles. If I didn’t, I would drink more than I put into the recipe by putting a straw right in the measuring cup. It might look something like this (and please don’t mind the no makeup, right out of bed, no shower look I have going on):

Directions for short ribs:

  1. Pat ribs dry and sprinkle w/ salt & pepper
  2. In a mixing bowl or measuring cup, combine mustard, french onion soup mix, and 2 cups of the beef broth
  3. Heat cooking oil in large skillet over medium-high heat
  4. Sear the short ribs in the hot oil, turning on all sides to ensure there is a slight crust formed all over the meat. Once meat is seared on all sides, place in bottom of slow cooker
  5. Keep pan on med/high heat and add 1/4 cup of the beef broth
  6. To the beef broth immediately add the carrots, celery and onions. Cook until onions are starting to turn golden brown.
  7. Once cooked through and getting soft, pour celery/onion/carrot mixture over meat already in the slow cooker.
  8. Toss 2 bay leaves and rosemary on top of vegetables
  9. Take the mustard/soup mix/broth mixture and pour into pan. Pour red wine into pan. Cook for approximately 10 minutes on a simmer. May need to turn heat to medium.
  10. Pour wine/broth mixture from pan over the top of the ingredients in the slow cooker
  11. Place slow cooker on low setting. “SET IT AND FORGET IT”…well until the timer reaches 7 hours
  12. At 7 hours check to see if the beef is tender enough that when you lift it with tongs it shreds apart. If beef is not done, leave for another hour until it falls spar. If beef is done, turn to ‘keep warm’ setting and get moving on your side dishes.
  13. Once ready, remove the ribs from the slow cooker. Using a fork, tear off larger chunks of the beef and plate. (I don’t eat the vegetables from the slow cooker, I just use them for flavor and often they will be mushy.)

Step 1 – drying, and salt/pepper the meat

Step 4 – sear da’ beef

Step 6 – Sauté onion, carrots & celery in beef broth

Step 7 – Pouring vegetable mix on top of meat

Step 8 – Simmering the red wine & beef broth mixture

Ingredients for mashed potatoes:

  • 3 baking potatoes
  • 3 tbsp butter
  • 1/2 cup skim milk
  • 1/3 cup shredded Parmesan/reggiano cheese
  • S&P to taste
  • 1/3 cup plain low fat Greek yogurt

Directions for mashed potatoes:

  1. Peel and roughly chop raw potatoes into 2 inch pieces
  2. Boil in salted water until you can easily skewer the potatoes with a fork and then fall apart
  3. Use mixer, electric beaters, or hand masher to mash potatoes
  4. Add in butter, cheese, yogurt and half of milk – continue to mix
  5. Once creamy and well blended, stop to taste. Add S&P as you like.
  6. Mix one last time

Ingredients for green beans:

  • Two handfuls of trimmed and rinsed green beans
  • 1/2 tbsp olive oil
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 1/2 tsp ground pepper

Directions for green beans:

  1. Heat oven to 350 degrees
  2. Toss green beans, olive oil, S&P and red pepper flakes in a mixing boil
  3. Onto cooking sheet lined w/ parchment paper – spread out green beans
  4. Cook for 7-10 minutes and if you like them crispy, broil on low for approx 3 minutes before pulling from oven


Ingredients for gravy:

  • Drippings from slow cooker
  • 2 tbsp butter
  • 1/2 cup sifted flour
  • S&P
  • 1 tsp ground sage

Directions for gravy:

  1. Strain drippings from slow cooker into a small sauce pan – turn heat to medium
  2. In a 1 cup measuring cup, scoop out about 1/2 cup of drippings and add flour to make a slurry
  3. Add slurry to pan and continue step until gravy is at your desired thickness
  4. One thick enough, add butter, sage and S&P to taste
  5. Keep on low until ready to serve

Step 3 – Making slurry (thanks husband!)



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