Slow cooker braised short ribs are the ultimate paleo, low-carb, and gluten-free comfort food. They’ll simmer in your slow cooker in a beautiful red wine sauce until the meat is so tender and juicy it literally falls right off the bone.

These mouthwatering slow cooker braised short ribs are one of my go-to recipes when I know I’m going to have a busy day, but I want to enjoy a savory dish for dinner.

They take just twenty minutes to prepare in the morning, and then I leave them in the slow cooker and let them cook all day until my family sits down to eat in the evening.

And don’t toss those bones! Take a look at my step-by-step guide for How To Make Beef Bone Broth and why it’s so good for you.

Check out all my slow cooker recipes. They’re super tasty, from classic favorites to creative dishes that you will love.

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What kind of meat is short ribs?

There are three ways to butcher short ribs: English, flanken, and boneless.

It’s cheaper to buy the cut with the bone still attached, and that’s certainly nothing to complain about as the bones give the sauce added flavor.

In the flanken style, the ribs are thinly cut across the bone. Each slice ends up having a few pieces of bone.

Ribs butchered English style are cut parallel to the bone. The English style works best for this dish (flanken style ribs need to be cooked quickly over high heat).

As always, I recommend grass-fed beef as it’s healthier and contains more nutrients than its grain-fed counterpart. However, it sometimes can be difficult to find grass-fed beef in supermarkets (and often I’ve seen supermarkets overpricing these meats).

That’s why I was delighted to discover US Wellness Meats. Their grass-fed beef is recognized for its exceptional taste, quality and health benefits, and you can order directly online from their website to have it delivered to your door. How easy is that?

What is braising?

Braising is one of the most popular ways to cook short ribs. It turns the toughest and most inexpensive cuts into the most succulent meats you’ve ever tasted.

First, the ribs are seared in a pan until they’re browned on either side. Searing the ribs extracts the collagen and breaks down the connective tissue, browning the outside and giving the meat an incredible depth of flavor.

Then, the pot is covered, and the meat cooks in a sauce for several hours on the stove at a very low simmer, until it is soft and gently falls away from the bone when cut with a fork.

The braising process can be quite time-consuming so I decided to use a slow cooker for the second step as it can be left unattended. (If you’re looking to invest in a high-quality slow cooker, I recommend this one by Hamilton Beach). The ribs simmer slowly all day while I tackle the other things on my to-do list.

When I return at the end of the day, the most delicious beef awaits me.

I do have a confession to make though. I had planned to start these ribs this morning, but before I knew it, it was already the afternoon and I only had five hours until dinner time.

So I decided to try cooking them on high in the slow cooker for only four hours, and the short ribs still came out wonderfully. 😊 However, this dish really turns out best if the ribs are slow cooked on low for seven to eight hours.

Ready to make short ribs? Let’s get started.

Instructions

*Free printable recipe card is available at the end of the post.

To prepare the dish, first season the ribs with salt and pepper and sear them in oil over a medium heat for four minutes on each side.

Then remove the ribs and use the skillet to cook the vegetables: chopped carrots, celery, onion, and minced garlic. Next, add tomato paste.

For the tomato paste, I like to use this one by Bionaturae. Not only is this product gluten free and made in a dedicated facility, but it also comes in a jar which means I don’t have to worry about BPAs from the lining of a can.

After a minute, stir in red wine and bring to a boil. Then lower the heat and simmer for eight minutes to reduce the liquid.

Finally, toss in rosemary, thyme, salt and a bay leaf, and stir in the beef stock. Pour the sauce over the short ribs in the slow cooker, turn on the machine, and wait for the magic to happen.

Serving suggestions

I served my short ribs with Bacon Brussels sprouts. They also go well with Macho Peas and Roasted Potatoes. If you’re a low carber like me, you might like Creamy Mashed Cauliflower topped with your luscious wine sauce.

Pro tips and recipe notes

Today I used coconut oil. If you prefer, you can use extra-virgin olive oil (EVOO) or avocado oil to sear your meat. Heat oil over medium-high heat, being careful not to let the oil smoke.
Prefer not to cook with wine? No problem. Just substitute another cup of beef stock.

Cooked short ribs can be refrigerated and easily reheated the next day on the stove. They actually taste even better the day after as they’ve had even more time to marinate in the delectable sauce. And then the fat solidifies allowing you to scoop it off before reheating.

Most of the time, though, my family devours these short ribs in minutes as soon as the slow cooker signals that they are ready. Enjoy!

More ribs recipes

Country style pork ribs in the oven – This recipe uses an inexpensive cut of meat. Your butcher slices these ribs from the pork butt which is not actually from the rear of the pig. It’s from the pork shoulder, high on the foreleg, and much meatier than regular ribs. Follow my tips for perfectly tender juicy meat.

Easy baby back ribs – This recipe includes lots of tips to make the best tender meaty baby back ribs.

Beef provencal (Beef Daube) with root vegetables In this classic French stew I use a combination of beef short ribs and cross-cut beef shank. So good.

More delicious recipes

Slow Cooker Pork Osso Buco – This is super easy to make in a slow cooker, and the meat is so tender and juicy, that it literally falls right off the bone.

Amazing Slow Cooker Pot Roast You’ve Got To Try – Simmering spice-rubbed meat with sweet carrots and potatoes low and slow all day in the natural juices tenderizes the meat and is such a nutritious way to cook. And the clean up is so fast and easy too.

Chicken And Peppers: Olive Oil And Garlic Style – You just won’t believe how these simple ingredients (chicken, extra-virgin olive oil, garlic, onions, and peppers) combine for a mouthwatering dish. This is a flavor party in your mouth.

Super Low Carb Cottage Pie With Cauliflower Mash – This is a low-carb version of cottage pie, replacing the usual mashed potato topping with cauliflower. The result? Absolutely mouthwatering.

Gluten Free Chicken Pot Pie With Cauliflower Crust – This just might be the best chicken pot pie you’ve ever eaten!

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