Ingredients
Scale
- 4 lbs (1.8 kg) beef short ribs
- 1 tablespoon olive oil
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups (480 ml) beef broth
- 1 cup (240 ml) red wine
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Season the beef short ribs with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat and brown the short ribs on all sides. Transfer to the slow cooker.
- Add chopped onion and minced garlic to the skillet, cooking until softened. Stir in beef broth, red wine, tomato paste, brown sugar, and Worcestershire sauce, then pour over the ribs in the slow cooker.
- Cover and cook on low for 6 to 8 hours, or until the meat is tender and easily pulled apart with a fork.
- Remove ribs and skim any fat from the sauce. Serve ribs with the sauce drizzled over and garnish with fresh parsley.
Notes
- For added flavor, marinate the ribs overnight in the seasoning and red wine.
- Serve with mashed potatoes or crusty bread to soak up the sauce.
- Prep Time: 10 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 90 mg
Keywords: beef short ribs, slow cooker, easy dinner