Now here's a healthy beef short ribs slow-cooker recipe you can serve to company--even on a holiday. Serve with mashed celeriac or mashed potatoes, steamed green beans and a bold Italian red wine that has a touch of sweetness (think amarone or brunello).

Carolyn Malcoun
Source: EatingWell Magazine, November/December 2018


Recipe Summary

30 mins
4 hrs 30 mins


Ingredient Checklist


Instructions Checklist
  • Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart or larger slow cooker.

  • Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.

  • Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.


Equipment: 6-qt. or larger slow cooker

Nutrition Facts

281 calories; protein 20.3g 41% DV; carbohydrates 13g 4% DV; exchange other carbs 1; dietary fiber 0.6g 3% DV; sugars 7.9g; fat 15.1g 23% DV; saturated fat 5.1g 25% DV; cholesterol 59.4mg 20% DV; vitamin a iu 89.2IU 2% DV; vitamin c 3mg 5% DV; folate 10.3mcg 3% DV; calcium 30.2mg 3% DV; iron 2.8mg 16% DV; magnesium 32.5mg 12% DV; potassium 513.1mg 14% DV; sodium 415.6mg 17% DV.

Reviews (3)

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3 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Made this recipe last night and it was delicious! We cooked on HIGH at 4 hours and while the meat was very tender I think next time I'll try cooking on LOW for 8 and see if that makes it even better. Read More
Rating: 5 stars
Absolutely delicious! I don't own a slow cooker so made them in a covered dutch oven and baked in a 325 oven for 3 hours. I've made these several times and they never fail to please! Read More
Rating: 5 stars
Unbelievably delicious. What a great recipe and this one we'll make over and over. The taste was out of this world especially the sauce with a beautiful presentation. Make sure you trim the short ribs if they're too fatty I'm sure this wouldn't have tasted as great. We also put the sauce in a fat separator to get out the extra fat before thickening in the sauce pan. We used the slow cooker for the 8 hour method. Read More