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Slow Cooker Beef Short Ribs

Melt-in-Your-Mouth Slow Cooker Beef Short Ribs for Two

Experience melt-in-your-mouth perfection with these Slow Cooker Beef Short Ribs, perfect for intimate dinners.
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Prep Time 20 minutes
Cook Time 8 hours
Resting Time 20 minutes
Total Time 8 hours 40 minutes
Servings: 2 ribs
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Bone-in Short Ribs Boneless can be used if preferred.
  • 1 tablespoon Kosher Salt For optimal results, use Diamond brand.
  • 1 teaspoon Cracked Black Pepper Adjust according to taste.
For the Aromatic Mixture
  • 1 tablespoon Olive Oil Can substitute with vegetable oil.
  • 1 medium Yellow Onion Finely chopped.
  • 1 large Carrot Grated.
  • 4 cloves Garlic Freshly minced.
For the Flavor Boosters
  • 1 teaspoon Celery Salt Regular salt can be an alternative.
  • 1 tablespoon Brown Sugar Honey works in a pinch.
  • 2 tablespoons White Miso Paste Soy sauce can serve as a substitute.
  • 1 tablespoon Ancho Chili Powder Cayenne works for more heat.
For the Cooking Liquid
  • 1 cup Dry Red Wine Can use non-alcoholic red wine or beef broth.
  • 2 cups Beef Broth Homemade or premium store-bought.
  • 2 tablespoons Apple Cider Vinegar Lemon juice makes a great substitute.
  • 1 leaf Bay Leaf Omit if not available.
  • 2 sprigs Fresh Thyme Dried thyme can be swapped.

Equipment

  • Slow Cooker
  • Large Skillet

Method
 

Step-by-Step Instructions
  1. Season the Ribs: Generously season the short ribs with kosher salt and cracked black pepper. Let rest for 20 minutes.
  2. Brown the Ribs: Heat olive oil in a skillet, brown the ribs for 2-3 minutes per side, then transfer to slow cooker.
  3. Sauté the Vegetables: In the same skillet, sauté onion and carrots for 4-5 minutes, then add garlic for 1 minute.
  4. Build the Flavor Base: Add brown sugar, miso paste, and chili powder to the skillet, cook for 2 minutes.
  5. Deglaze with Wine: Pour in red wine, scrape the skillet, simmer for 5 minutes.
  6. Add Broth and Vinegar: Stir in beef broth and vinegar, heat for another 5 minutes.
  7. Combine and Cook: Pour mixture over ribs in slow cooker, add bay leaf and thyme, cover and cook on low for 8 hours.
  8. Serve and Enjoy: Remove ribs, thicken sauce if desired, serve over risotto or mashed potatoes.

Nutrition

Serving: 1ribCalories: 450kcalCarbohydrates: 15gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 3mgCalcium: 40mgIron: 3mg

Notes

For leftovers, cool completely before storing in an airtight container. Reheat gently to maintain moisture.

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