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Slow Cooker Short Ribs

Recipe courtesy of Jessica Erin of Stuck on Sweet

Yield: 3 servings | Prep Time: 10 minutes | Cook Time: 8 hours | Total Time: 8 hours 10 minutes


  • 4 short ribs, fat trimmed, seasoned with salt and pepper
  • 3 garlic cloves (1 Tbsp.), minced
  • 1 white onion, cut into large chunks
  • 3 large carrots, peeled, cut into 2-inch sticks
  • 3 red potatoes, halved
  • 1 cup Holland House® Red Cooking Wine
  • 2½ cups beef broth
  • 2 bay leaves
  • ¾ tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. dried oregano
  • ½ tsp. dried parsley
  • ½ tsp. dried basil
  • 3 Tbsp. flour
  • 3 Tbsp. olive oil
Shop Ingredients


  1. In a large pot or Dutch oven, add olive oil and place over medium-high heat.
  2. Add short ribs and sear on each side for 2 minutes until golden brown. If they start to burn, turn down heat.
  3. Remove short ribs and place in slow cooker along with the garlic, onion, carrots, and potatoes.
  4. In the same large pot add 3 Tbsp. of flour to the drippings from the short ribs. Whisk for 1 minute until flour has cooked out a bit.
  5. Add Holland House® Red Cooking Wine, beef broth, and all seasonings: bay leaves, salt, pepper, oregano, parsley, and basil.
  6. Continue to cook and whisk until the sauce has thickened and coats the back of a spoon, can take up to 5 minutes.
  7. Once sauce has thickened, pour it into the slow cooker with the meat and vegetables. Cook on low for 8 hours.
  8. Spoon off clear fat at the top of the slow cooker and enjoy.