Slow Cooker Boneless Beef Short Ribs

Boneless Beef Short Ribs
Boneless Beef Short Ribs. Photo: Diana Rattray
  • Total: 8 hrs 30 mins
  • Prep: 15 mins
  • Cook: 8 hrs 15 mins
  • Yield: Serves 6
Ratings (18)

These tender, melt-in-your-mouth beef short ribs are served with the delicious gravy for a fabulous meal. Serve with mashed potatoes and your favorite vegetables, or serve them with hot cooked noodles or rice.

Make this dish with boneless or meaty bone-in short ribs. Or make the dish with a lean chuck roast, cut into chunks or cubed. If you use short ribs on the bone, allow about 1 pound per person, depending on how meaty they are.

See Also
14 of Our Favorite Slow Cooker Short Rib Recipes

What You'll Need

  • 3 pounds boneless beef short ribs
  • 3 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/3 cup flour
  • 1 cup chopped onion
  • 8 ounces mushrooms, sliced
  • 1/2 cup red wine, such as Cabernet or Pinot Noir
  • 1 cup beef broth
  • 1/4 cup red wine vinegar
  • 3 tablespoons brown sugar, light or dark
  • 2 cloves garlic, pressed and minced
  • 2 tablespoons cornstarch

How to Make It

  1. Trim excess fat from the short ribs. 
  2. Combine the flour, salt, and freshly ground black pepper in a food storage bag or a wide shallow plate. Mix well.
  3. Shake or dredge the beef pieces with the flour mixture. 
  4. Heat the olive oil in a large skillet over medium-high heat. When the oil is hot, add the floured beef short ribs and cook for about 6 to 8 minutes, turning to brown all sides.
  5. Transfer the ribs to the slow cooker.
  1. Add the onion and mushrooms to the skillet and cook, stirring, for 3 minutes, or until onions are softened. Add the wine and scrape up browned bits. Continue cooking, stirring, for about 2 more minutes, until the wine is reduced by half. Add the beef broth, vinegar, brown sugar, and garlic. Bring to a boil and cook, stirring, for about 1 minute.
  2. Pour the wine and broth mixture over the ribs in the slow cooker.
  3. Cover and cook on LOW for 7 to 9 hours, or until the beef is very tender. 
  4. Remove the beef and vegetables to a platter and keep warm. Put all of the liquids in a gravy separator or skim to remove excess fat.  Put skimmed liquids in a saucepan and bring to a boil. Continue boiling, stirring, for 5 minutes, until reduced by about one-third.
  5. Combine the cornstarch with about 2 tablespoons of cold water. Whisk the cornstarch mixture into the liquids and continue cooking, stirring, until thickened.
  6. Serve the short ribs with the gravy.

 

Nutritional Guidelines (per serving)
997 Calories
69g Fat
32g Carbs
58g Protein
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)