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Slow-Cooker Short Rib Dinner
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Prep Time:
35 minutes
Total Time:
10 hours 35 minutes
Savor tender short ribs with veggies slow-cooked in herbs and red wine for a delectable meal any night.
Ingredients:
  • 2 lb. beef short ribs, cut into individual rib sections
  • 1/2 large onion, cut into 4 wedges
  • 2 sun-dried tomato halves (not oil-packed), cut into thin strips
  • 4 medium carrots, cut in half lengthwise and crosswise
  • 8 small red potatoes (1 lb.)
  • 1 garlic clove, minced
  • 1/2 cup dry red wine or water
  • 1 cup water
  • 1 teaspoon beef-flavor instant bouillon
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried basil leaves
  • 2 tablespoons all-purpose flour
Instructions:
  • Sear beef ribs in a large nonstick skillet over medium-high heat until deeply browned, turning regularly.
  • In a 4 to 6-quart slow cooker, arrange onion, tomato, carrots, potatoes, and garlic in layers.
  • Transfer the browned beef into the slow cooker. In the skillet, discard any excess fat, then combine wine, 1/2 cup water, and bouillon. Bring the mixture to a boil over medium heat, stirring occasionally. Season the beef with salt, thyme, basil, and pepper. Finally, pour the hot wine mixture over the beef in the slow cooker.
  • Cover and slow-cook for 8 to 10 hours on low setting.
  • About 15 minutes before serving, use a slotted spoon to transfer the beef and vegetables from the slow cooker to a serving bowl. Then, carefully skim off any fat from the cooking juices in the slow cooker.
  • In a 4-cup glass measuring cup or medium bowl, whisk together the remaining 1/2 cup water and flour until a smooth paste forms. Gradually pour the juices from the slow cooker into the flour mixture, stirring well to combine. Microwave on HIGH for 3 to 4 minutes until the mixture boils, pausing to stir halfway through cooking. Drizzle the resulting sauce over the beef and vegetables.

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