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Slow Cooker Short Ribs

By: Jill McOwen from
Slow Cooker Short Ribs
Slow Cooker Short Ribs

"These slow cooker short ribs are fork tender and perfect for serving over fluffy mashed potatoes. The short ribs are flavored with a classic mirepoix, chopped apple, red wine, a little orange juice, tomato paste salt and pepper. Your slow cooker does all the work to break down the short ribs into meat that just falls off the bone. Rich and savory these slow cooker short ribs are a classic, home-cooked dinner for fall and winter."

Serves4 People

Preparation Time30 min

Slow Cooker Time LOW8 hr


  • 8 Beef Short Ribs
  • 2 tablespoons Vegetable Oil
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 stalk Celery, chopped
  • 1 Apple, chopped
  • 1 cup Red Wine
  • 1 cup Orange Juice
  • 2 tablespoons Tomato Paste
  • 3 cups Chicken Broth
  1. Heat oil in large, non-stick pan over medium-high heat.

  2. Season the short ribs liberally with salt and pepper. Add the short ribs to the pan and brown on both sides. Cook in two batches so as not to crowd the pan.

  3. Transfer the browned short ribs to a slow cooker set to low heat.

  4. Drain the oil but do not wipe the pan clean. You want the browned bits left in for flavor.

  5. Return the pan to medium high heat and add the chopped onion, carrot and celery and cook for a couple of minutes.

  6. Add the apple and cook for one minute more.

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It is so refreshing to see a ribs recipe that isn't smothered in a bottle of barbeque sauce! It is well worth the extra steps of browning the meat and creating the wine sauce due to the great rich flavor that is built up. This is a very classic preparation, with the slow cooker doing the braising. This is a bit healthier than BBQ ribs too, since you aren't adding a bunch of extra sugar and salt to the meat.

Thank you so much - I really appreciate the positive comment )


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