Slow-Cooked Beef Short Ribs with Red Wine and Carrots

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Tender beef short ribs slow-cooked in a rich red wine sauce with carrots for a comforting dinner. This american-inspired slow cooker ready in about 500 minutes pairs pounds beef short ribs, tablespoons all-purpose flour, tablespoons olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 pounds beef short ribs
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 cups beef broth
• 1 cup red wine
• 4, peeled and sliced into 1-inch pieces carrots
• 2 bay leaves
• 1 teaspoon dried thyme
• 1.5 teaspoons salt
• 0.75 teaspoons black pepper

Instructions

1. Step 1: Pat the short ribs dry with paper towels, then season with 1 teaspoon salt and 0.5 teaspoon black pepper. Dredge in 3 tablespoons flour until evenly coated.
2. Step 2: Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Sear the short ribs in batches until browned on all sides, about 4-5 minutes per side; transfer to a slow cooker.
3. Step 3: Add the diced onion to the Dutch oven and cook for 3 minutes until softened, then add 3 cloves minced garlic and cook for 1 minute until fragrant.
4. Step 4: Pour in 2 cups beef broth and 1 cup red wine, scraping the bottom of the pot to deglaze. Bring to a simmer and cook for 2 minutes.
5. Step 5: Pour the broth mixture over the short ribs in the slow cooker. Add 4 carrots peeled and sliced into 1-inch pieces, 2 bay leaves, and 1 teaspoon dried thyme. Season with an additional 0.5 teaspoon salt and 0.25 teaspoon black pepper.
6. Step 6: Cover and cook on low for 8 hours or until the meat is fork-tender.
7. Step 7: Remove the short ribs and carrots from the slow cooker. Skim any excess fat from the sauce. Return the short ribs and carrots to the sauce and serve.