Slow Cooker Beef Short Ribs

Grand View Beef
Servings

4

Prep Time

30 minutes

Cook Time

8 hours

Cuisine

European

Category

Dinner

This dish is one of our all-time favorites—effortless to make yet delivers restaurant-quality results. Perfect for hosting, it’s the ultimate comfort food, with rich flavors and fall-off-the-bone tenderness that will have everyone coming back for more.

Ingredients

  • 3 Packages (~ 4 lbs) Grand View Grass Fed Short Ribs
  • 3 Tbsp Grand View Grass Fed Beef Tallow, divided
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 cup red wine (can substitute with beef broth)
  • 3 cups beef broth
  • salt/pepper
  • Optional garnish: fresh parsley, chopped

Directions

  1. Pat short ribs dry and salt/pepper each side.
  2. In a cast iron pan over medium high heat, melt 2 Tbsp tallow.
  3. Sear the short ribs on each side until a brown crust develops (2-3 minutes each side). You may have to work in batches to fit all the ribs.
  4. Transfer seared short ribs to slow cooker.
  5. In the same pan, add remaining 1 Tbsp tallow.
  6. When melted, sauté carrots, celery, and onion until vegetables are softened but not mushy (~ 8 minutes).
  7. Add garlic and sauté until fragrant (~ 1 minute).
  8. Add red wine into the pan and reduce for ~ 3 minutes.
  9. Pour red wine and vegetable mixture over short ribs in slow cooker.
  10. Add beef broth to slow cooker.
  11. Optional: You can add any desired herbs to the slow cooker like rosemary, thyme, bay leaves, etc.
  12. Cook on low for 8 hours.
  13. Remove short ribs from the slow cooker and set aside. Strain the broth through a mesh strainer, discarding the vegetables, as they have released their flavor. Reserve the strained broth for use.
  14. Optional: You can reduce the liquid into more of a glaze by bringing the liquid to a boil in a sauce pan and then reducing to a simmer until the desired consistency is reached. You can speed up the process by using corn starch. *see note below.
  15. 13. Serve short ribs and broth (or glaze) over polenta or grits with fresh parsley sprinkled over the top.