Crock-Pot Short Ribs

A handful of ingredients are needed for this delicious recipe for Crock-Pot Short Ribs. Red wine, brown sugar, olive oil, garlic, salt, pepper & beef ribs.

Slow Cooker Short Ribs

I must admit, I LOVE read meat. Given the choice between a nice steak and some chicken breast I am going to pick the steak every single time. Steak is my #1 choice but short ribs are easily my close second choice.

Recently on a date night dinner with my husband I ordered some delicious short ribs at the Gala Steakhouse & Bistro in Williamstown MA.

Ever since that dinner I have been simply craving some short ribs. So, with my slow cooker standing by I decided to see if I could create a short rib recipe that would satisfy that craving.

This short rib recipe is pretty simple and really can’t compare to those delicious ribs I had at the recipe. But my recipe still came out with some amazing flavor and looked nice too. The perfect dish to serve my family for a nice Sunday dinner.

I served the short ribs over mashed yellow potatoes with some lovely steamed broccoli on the side. It really was a great meal and I plan on making these short ribs over and over again!

Crock-Pot Short Ribs Recipe

Heidi Kennedy

A delicious way to prepare beef short ribs in the slow cooker. Simmered in red wine, olive oil, garlic and a little bit of brown sugar.

3.58 from 95 votes

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Prep Time 5 mins

Cook Time 8 hrs

Total Time 8 hrs 5 mins

Course Entrée

Cuisine American

Servings 6 Servings

Calories 470 kcal

Ingredients

1x2x3x

• 3 pounds Beef Short Ribs
• ½ cup Red Wine
• 1 tablespoon Olive Oil
• 3 cloves Garlic (minced)
• ¼ cup Brown Sugar (light)
• Salt And Pepper (to taste)

Instructions

• Lightly sprinkle ribs with salt and pepper.
• Place ribs into a 5 quart or larger slow cooker.
• In a small bowl whisk together the red wine, olive oil and garlic with a fork until combined and pour over ribs.
• Cover and cook on LOW for 8 hours.
• With a pot holders, carefully lift slow cooker insert from base and pour about half of the cooking liquid into a small saucepan. Place insert back into base and recover to keep ribs warm.
• Place saucepan on stove-top set to medium-high heat and add the brown sugar. Cook, stirring constantly until the sauce comes to a boil. Continue cooking about 3 to 5 minutes until the sauce thickens slightly. Being careful not the let the sauce boil over.
• Serve short ribs with sauce from saucepan spooned over.

Notes

Slow cooking these in the slow cooker allows them to taste like braised short-ribs. Many recipes for short-ribs cooked this way call for browning them first. I rarely brown my meat before adding to the crock but you certainly can do that.

Nutrition

Calories: 470kcal | Carbohydrates: 11g | Protein: 43g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 136mg | Sodium: 174mg | Potassium: 848mg | Fiber: 0.1g | Sugar: 10g | Vitamin C: 0.8mg | Calcium: 10mg | Iron: 4.5mg

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