Slow Cooker Beef Short Ribs

Slow Cooker Beef Short Ribs

Cooked to tender perfection, these rich and satisfying short ribs are perfect for a hearty Christmas supper.

Slow Cooker Beef Short Ribs
Makes 4 to 6 servings
  • 4½ pounds bone-in beef short ribs
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • ½ cup plus 1 tablespoon all-purpose four, divided
  • 4 slices bacon
  • 6 tablespoons unsalted butter, divided
  • 1 cup chopped yellow onion
  • 1 cup dry red wine
  • ½ cup firmly packed brown sugar
  • ⅓ cup chili sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon beef bouillon*
  • 2 teaspoons chopped fresh rosemary
  • Garnish: fresh rosemary sprigs
  1. Sprinkle beef with salt and pepper. Dredge beef in ½ cup flour.
  2. In a 12-inch cast-iron skillet, cook bacon over medium heat until crisp. Add 4 tablespoons butter, and let melt. Add ribs, and cook until browned on all sides, 3 to 4 minutes per side. Transfer contents of skillet to a 5- to 6-quart slow cooker. Add onion.
  3. In a small bowl, whisk together wine, brown sugar, chili sauce, Worcestershire, beef bouillon, and rosemary; pour over ribs. Cover and cook until tender, about 4 hours on high or 6 hours on low. Remove ribs. Strain cooking liquid from slow cooker.
  4. In a small saucepan, heat remaining 2 tablespoons butter and remaining 1 tablespoon flour over medium heat; cook for 1 minute. Add cooking liquid, and cook, stirring occasionally, until thickened. Serve with ribs. Garnish with rosemary, if desired.
*We used Better than Bouillon.

Find more easy and elegant suppers in our newest issue of Taste of the South magazine.



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