This is the ultimate paleo & gluten-free comfort food. Seared beef short ribs simmer in a 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 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.
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?
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. 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.
What will you need to make Slow Cooker Braised Short Ribs?
- coconut oil
- bone-in beef short ribs
- carrots, celery, and onion
- garlic
- gluten-free coconut flour
- organic tomato paste
- red wine
- gluten free beef stock
- thyme, rosemary, salt,and a bay leaf
How To Make Slow Cooker Braised Short Ribs
*Free printable recipe card is available at the end of the post.
To prepare the dish, I first season the ribs with salt and pepper and sear them in coconut oil over a medium heat for four minutes on each side. Then I remove the ribs and use the skillet to cook the vegetables: chopped carrots, celery, onion, and minced garlic. Next, I add coconut flour and 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, I stir in the red wine and bring to a boil. Then I lower the heat and simmer for eight minutes to reduce the liquid. Finally, I toss in the rosemary, thyme, salt and a bay leaf, and stir in the beef stock. I pour the sauce over the short ribs in the slow cooker, turn on the machine, and wait for the magic to happen.
Recipe Tips And Notes
- 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.
- And I’ve also used gluten free all purpose flour instead of coconut flour.
- 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 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, friends!
P.S. If you make these slow cooker braised short ribs, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.
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Slow Cooker Braised Short Ribs
Ingredients
- 1 tablespoon coconut oil
- 3-4 pounds bone-in beef short ribs You can find quality grass-fed meat at US Wellness Meat
- 2 carrots chopped
- 1 stalk celery sliced
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons gluten-free coconut flour
- 1 1/2 tablespoons organic tomato paste
- 1 cup of red wine
- 1 teaspoon of thyme
- 1/2 teaspoon rosemary
- 1 1/2 teaspoons salt
- 1 bay leaf
- 1 1/2 cups gluten free beef stock
Instructions
- Rinse meat under cold water and dry with paper towels. Season short ribs with salt and pepper.
- Heat coconut oil in large skillet. Braise short ribs over a medium heat for 4 minutes on each side. Do this in batches so as not to crowd the pan.
- Transfer meat to your slow cooker.
- Add vegetables to the skillet, stir and cook for 8 minutes. Add flour and tomato paste and stir. Cook for another minute. Now stir in your wine, and bring to a boil. Lower heat to medium and simmer to reduce for 8 minutes. Add the rosemary, thyme, salt and bay leaf, stir in the beef stock and stir.
- Remove from stove and pour sauce over the short ribs in the slow cooker. Turn on slow cooker and cook on low for 7 to 8 hours.
Notes
- 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.
- Gluten free all purpose flour can be used instead of coconut flour.
- 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 the fat solidifies allowing you to scoop it off before reheating.
Nutrition
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Francene Stanley says
This meal looks delicious and the recipe sounds really good for beef-eaters. I choose chicken instead, but it would need a shorter cooking time.
Barbara says
Thank you! It’s always nice to see you here, Francene. Have a great week.
Diane says
Great recipe for those beef eaters among us! Our family is vegetarian, but I might use your ideas for our next big seitan meal. Thanks for sharing!
Barbara says
That’s a great idea. I’d love to hear how everyone likes the flavors.
Julia @ Swirls and Spice says
We are able to order beef that is grass fed from a local ranch, but we get a quarter with all kinds of cuts that I don’t normally buy, like ribs! I need to try this recipe. The meat looks so succulent and delicious!
Barbara says
Excellent, Julia. That sounds terrific. I think you’re going to love this recipe.
Mary says
I’m a pescetarian but I enjoy showing my boyfriend that I still know my way around beef. I think this recipe will do the trick. Thanks for sharing
Barbara says
There you go, Mary. I hope he loves them.
Michelle @ A Dish of Daily Life says
Your short ribs look delicious! I’ve made them several times in the crockpot and my family enjoys them, so I’ll have to try your recipe too! Thanks for sharing it with us at Foodie Fridays! Sharing on my Facebook page now, and sending some other foodie love your way!
Barbara says
Thanks, Michelle. I appreciate your sharing.
Ashley | The Recipe Rebel says
These look SO super moist! Short ribs is something I’ve never done a very good job of cooking, but theses look amazing!
Barbara says
Thanks, Ashley, They need to cook slowly. That’s why the slow cooker is ideal.
Raia says
Wow! That looks delicious! I’ve never tried ribs in the slow-cooker before, I might have to give this a try. 😉
Thanks so much for sharing it at Savoring Saturdays!
Barbara says
Oh yes, Raia. The ribs come out so juicy in the slow cooker. You’re going to love them.
Tami says
Delicious! Not only is this recipe easy and yummy, it gives you
very tasty leftover beef broth, great for mashed potatoes or future soup.
Thank you, Barbara!
Barbara says
Hi Tami! It’s so good to see you here and I’m glad that you enjoyed this short ribs recipe. That’s a wonderful idea to save the broth to make soup. I’ll try it. 🙂
Jennifer says
OH MY GOSH!!! ABSOLUTELY DELICIOUS! Deep, rich umami flavors that has me eating this for breakfast! Made it essentially according to recipe, but I doubled veggie amounts, and therefore a little more wine, beef broth & coconut flour. This recipe is going in the VIP binder of recipes, thank you!
Barbara says
For breakfast!! I’m so delighted that you enjoyed this recipe. 🙂 And thanks for taking the time to come back and tell me, Jennifer.
Speed Reading says
Will I be able to use my conventional oven to slow cook ribs?
Barbara says
The key is cooking your short ribs slowly on a low temperature.
Speed Reading says
Do you also have any more slow cooking recipes for other cuts of beef? Would greatly appreciate it if you could share them with us!
Barbara says
I’m so glad that you are enjoying the recipes. 🙂
Susan Evans says
These ribs look moist and delicious!
Barbara says
Thanks for your sweet comment, Susan. They do turn out so moist in the slow cooker. 🙂
jasmine says
Can’t wait to try this…
Barbara says
I really think you’re going to love them. (I have some in the slow cooker right now; we’ll be feasting tonight!) I can’t wait. 🙂
Taylor Mobley says
Reading this post actually made my mouth water! LOL! Looks amazing!
Barbara says
Thanks so much, Taylor.
Danielle says
Barbara, this almost made me lick my computer screen. And I say almost only because I’m at work and people would have looked at me funny. This looks absolutely delicious and I love that you shared it!!!
Danielle | http://www.FollowMyGut.com <3
Barbara says
Ha ha Maybe one day we’ll be able to reach into our screens and taste the food. Ha ha
BB Free says
This is on my list to make. Hope they come out as good as these look,
Barbara says
You’ve picked one of my favorites. Hope you love them, Bobbie.
Shay says
Can I substitute the coconut oil and flour with something else because I don’t like coconut?
Barbara says
Hi, Yes, I have used extra virgin olive oil (EVOO) or avocado oil for this recipe. Heat oil over medium-high heat, being careful not to let the oil smoke. And I’ve also used gluten free all purpose flour. Enjoy and Happy New Year. 🙂
Shannon says
I made this it was very yummy! I did not have any rosemary though :(. My hubby even liked it and he does not like short ribs usually. Thank you.
Barbara says
Woo hoo! I’m so glad to hear this, Shannon. You made my day. 🙂 Thanks so much for coming back and telling me. And thanks for the stars. 💕