Slow Cooker Tender Short Ribs: A Cozy Pressure Cooker Recipe
Succulent English cut short ribs seared to a crisp crust, then slow cooked in a red wine and beef broth sauce until they melt off the bone. Comfort food at its finest.
Equipment
- 1 Skillet Cast iron or heavy-bottomed for searing
- 1 Slow cooker or Pressure cooker
- 1 Tongs For flipping ribs
- 1 Measuring cups and spoons
Ingredients
Main Ingredients
- 4 English cut short ribs 1 ½ to 2 inches thick
- 1 Large onion diced, yellow or red
- 1 tablespoon Oil
- 1 tablespoon Butter
- 3 cloves Garlic finely chopped
- 2 cups Beef broth about 1 - 15 oz. can
- 1 cup Dry red wine Cabernet Sauvignon preferred
- 2 tablespoons Brown sugar
- 3 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- ½ tablespoon Fresh thyme or ½ teaspoon dried
- 1 tablespoon Cornstarch for thickening at end
Instructions
Instructions
- Season short ribs generously with salt and pepper on all sides.
- Heat oil and butter in a skillet over medium-high heat.
- Sear ribs on all sides for about 3–4 minutes each until browned; transfer to slow cooker.
- In same skillet, add diced onion and cook for 3–4 minutes until softened.
- Add garlic and cook 1 more minute until fragrant.
- Stir in tomato paste and cook for another 1–2 minutes until caramelized.
- Pour in red wine and scrape skillet to deglaze; add beef broth, brown sugar, Worcestershire sauce, and thyme.
- Bring mixture to a light simmer for 5–10 minutes, then pour over ribs in cooker.
- Seal lid and set slow cooker to low for 8 hours or pressure cook for 1 hour.
- Let pressure release naturally for best tenderness.
- Mix cornstarch with cold water; stir into sauce if you prefer it thicker and let it simmer to thicken.
- Serve ribs hot with spooned-over sauce and your favorite sides.
Notes
To save prep time, prep and sear ribs the night before and store refrigerated. Ribs reheat beautifully and may taste even better next day.