This recipe is originally from the Williams-Sonoma book “The Essentials of Slow Cooking”

but I have modified it a lot to remove a bunch of fat, and to add many more carots

I have used many different broths, but the Pacific foods bone broth one is the best!

Short ribs in crock pot before cooking

add all ingredients to the slow cooker


Box of Pomi Chopped Tomatoes

Beef Short Ribs in Slow Cooker after it has cooked and before you skim the fat

after it has cooked and before you skim the fat

Pacific foods organic bone beef broth



Use the Pacific foods beef bone broth

I found it at whole foods, but you can get it anywhere

Beef Short Ribs in Slow Cooker

Beef short ribs slow cooked with onions and carrots. Easy to make, and the guest will love!
Prep Time2 hours
Cook Time6 hours
Total Time8 hours
Course: Main Dish
Cuisine: American
Keyword: slow cooker
Servings: 4 people


  • 6 lbs beef short ribs (english cut) approx .75- 1 lb per person
  • 2 yellow onions try 1 sweet and 1 regular yellow onion (or just 2 yellow onions)
  • 4 cloves garlic minced
  • 3 tablespoons flour I use gluten free flour
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1 teaspoon olive oil
  • 1 teaspoon red pepper flakes
  • 1 lb Carrots approx 7-10 carrots
  • 2 tablespoons tomatoe paste
  • 1 tablespoon sugar
  • 1 cup red wine Merlot or Chianiti or any table red wine
  • 1 box Chopped Pomi Tomatoes (or a can of roma tomatoes if you don't have Pomi)
  • 1 cup beef broth Use Pacific Foods Beef Bone Broth
  • 1/2 cup balsamic vinegar
  • 2 bay leaves
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 tablespoon dried oregano


  • When buying the short ribs, have butcher cut to 4 in lengths. I typically calculate 2-3 short ribs per person
  • Do this the night before to make easier the morning of: dice the onions and put in container in fridge. Mince the garlic and put in another container in the fridge
  • On a plate stir together the flour, 1 teaspoon of salt, and 1/2 teaspoon (about 20 twists) of black pepper. Turn the ribs in the flour mixture shaking off any excess and place ribs on a platter
  • Working in batches, sear the beef in a dutch oven, turning over every 1 min 30 seconds on each side. So approx 9 min per batch. I normally can fit 4 ribs in the pan, and I normally have about 12 ribs, so factor on this step taking about 30 min. Set aside on a platter after a batch is done
  • While the beef is searing, use that time to prepare the other ingredients.
  • After the beef is seared, save the fat in a bowl and wipe out the burnt drippings. Then use the same dutch oven, and cook the onions. Saute until golden brown. And then cook the garlic once the onions are almost done. Note: You can cook the onions while the beef is searing if you want to save time, or cook in the same pan if you want to save on washing.
  • Sim the fat before serving

Christina Hills

Christina Hills

This is the personal recipe website of Christina Hills. Here she posts her own recipes plus family recipes. It also demonstrates how to create a foodie website with WordPress

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