Tender Slow Cooker Valentines Dinner Short Ribs (Print Version)

Create a memorable Slow Cooker Valentines Dinner with tender short ribs. Effortless romance, rich flavors, and minimal kitchen stress.

# Recipe Info:

Prep Time: 25 Minutes minutes
Cook Time: 6 Hours minutes
Total Time: 31 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Meat

# Ingredients:

→ Main Ingredients

01 - 3-4 lbs bone-in beef short ribs
02 - 2 medium carrots, chopped
03 - 2 celery stalks, chopped
04 - 1 large yellow onion, chopped

→ Flavor Boosters

05 - 1 cup dry red wine (Cabernet Sauvignon or Merlot)
06 - 3 cups beef broth, low sodium
07 - 2 tbsp tomato paste
08 - 4 cloves garlic, minced
09 - 3 sprigs fresh thyme
10 - 2 sprigs fresh rosemary

→ Seasonings & Thickener

11 - 2 tbsp all-purpose flour
12 - 1 tsp salt, or to taste
13 - 1/2 tsp black pepper, or to taste
14 - 2 tbsp olive oil (for searing)

→ Finishing Touches

15 - 1/4 cup fresh parsley, chopped (for garnish)

# Instructions:

01 - First, pat those short ribs dry with paper towels; this is crucial for a good sear! Dust them lightly with flour, salt, and pepper. Heat a large skillet over medium-high heat with a bit of oil. Sear the ribs on all sides until they're beautifully browned. This step, honestly, makes such a difference in the depth of flavor; I always forget how important it is until I see that gorgeous crust form.
02 - Next, in the same skillet (don't clean it, those browned bits are flavor!), add your chopped onions, carrots, and celery. Sauté them until they start to soften, about 5-7 minutes. Then, stir in the minced garlic and tomato paste for another minute until fragrant. Oh, the smell at this point is just incredible, filling the kitchen with promises of deliciousness!
03 - Pour in the red wine, scraping up all those lovely browned bits from the bottom of the pan – that's called deglazing, and it's where so much flavor comes from! Let it simmer for a couple of minutes to reduce slightly. Now, carefully transfer the seared ribs and all the sautéed veggies and wine mixture into your slow cooker.
04 - Pour in the beef broth, making sure the ribs are mostly submerged. Tuck in your fresh sprigs of thyme and rosemary. I usually give everything a gentle stir to combine. This is where I sometimes get a little messy, splashing broth everywhere, but it's all part of the process, right?
05 - Cover your slow cooker and set it to low for 6-8 hours, or high for 3-4 hours, until the short ribs are fall-off-the-bone tender. Honestly, the waiting is the hardest part! The aroma that starts to waft through the house after a few hours? Pure bliss.
06 - Once the ribs are tender, carefully remove them and the herb sprigs. If you want a thicker sauce, you can remove some of the liquid, skim the fat, and reduce it on the stovetop, or whisk in a cornstarch slurry. Spoon the rich sauce over the ribs. A sprinkle of fresh parsley for garnish adds a pop of color and freshness. Enjoy your romantic Slow Cooker Valentines Dinner!

# Notes:

01 - Always pat the short ribs dry before searing; it helps them brown beautifully and locks in flavor.
02 - Leftover short ribs and sauce store beautifully in the fridge for 3-4 days.
03 - If you don't have red wine, use extra beef broth; it works, just a slightly different flavor profile.
04 - Serving with creamy mashed potatoes makes this dish feel extra special and comforting.

# Equipment Needed:

01 - Slow cooker (6-quart or larger)
02 - Large skillet
03 - Tongs
04 - Whisk

# Nutrition (Per Serving):

Calories: 550
Total Fat: 35g
Total Carbohydrate: 15g
Protein: 40g

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