Ingredients
Scale
- 4 lbs beef short ribs, bone-in
- 2 tbsp olive oil
- 1 tbsp kosher salt
- 1 tsp black pepper
- 2 tbsp garlic, minced
- 1 tbsp fresh thyme, chopped
- 1 tsp dried rosemary
- 1 cup red wine (e.g., Cabernet Sauvignon)
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp Dijon mustard
- 2 carrots, chopped
- 2 onions, quartered
- 3 parsnips, chopped
- 2 bay leaves
- Fresh parsley, for garnish
Instructions
- Pat short ribs dry and season generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear ribs on all sides until deeply browned (5–6 minutes per side). Transfer to slow cooker.
- In the same skillet, add garlic, thyme, and rosemary; sauté 30 seconds. Add red wine, scraping up browned bits. Stir in beef broth, tomato paste, and Dijon. Pour over ribs in slow cooker.
- Add carrots, onions, parsnips, and bay leaves around the ribs.
- Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until meat is fork-tender.
- Remove ribs and vegetables; keep warm. Strain cooking liquid, skim fat, and reduce sauce by half on stovetop if desired. Return ribs and veggies to sauce to coat.
- Garnish with parsley before serving.
Notes
- For extra-rich flavor, deglaze with 1/4 cup balsamic vinegar along with the red wine.
- Serve over mashed potatoes, polenta, or crusty bread for soaking up the sauce.
- Make ahead: Tastes even better the next day! Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 7 hours 30 minutes
- Method: Slow Cooking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 2 ribs + 1/2 cup veggies + sauce
- Calories: 520 Kcal
- Sugar: 7 g
- Sodium: 890 mg
- Fat: 32 g
- Saturated Fat: 12 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 41 g
- Cholesterol: 145 mg
