Slow Cooker Braised Provencal Short Ribs

Transform your dinner table into a rustic French bistro with these Slow Cooker Braised Provencal Short Ribs, a luxurious yet effortless dish packed with deep, savory flavors. Perfectly tender, fall-off-the-bone beef short ribs are slow-cooked for hours in a rich, aromatic sauce of dry red wine, crushed tomatoes, garlic, and a blend of classic Provençal herbs like thyme, rosemary, and herbes de Provence. This hearty, comforting recipe requires just 25 minutes of prep before your slow cooker does all the heavy lifting, simmering the short ribs to perfection. Serve these melt-in-your-mouth ribs over creamy mashed potatoes, buttery polenta, or with a slice of crusty bread to soak up every bit of the luscious sauce. Ideal for a family meal or an impressive dinner party centerpiece, this dish brings the warmth of the French countryside straight to your kitchen.

Nutriscore Rating: 64/100

Prep Time:25 mins

Cook Time:480 mins

Total Time:505 mins

Servings: 6

Ingredients

• 4 pounds bone-in beef short ribs
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons all-purpose flour
• 2 tablespoons olive oil
• 1 large (diced) yellow onion
• 2 large (diced) carrot
• 4 minced garlic cloves
• 1 cup dry red wine
• 1 cup low-sodium beef broth
• 1 14-ounce can crushed tomatoes
• 2 tablespoons tomato paste
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 teaspoon dried herbes de Provence
• 1 whole bay leaf
• 2 tablespoons (chopped) parsley (for garnish)

Directions

Step 1

Season the short ribs generously with salt and black pepper on all sides.

Step 2

Lightly dredge the short ribs in all-purpose flour, shaking off any excess.

Step 3

Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Transfer the seared ribs to the slow cooker.

Step 4

In the same skillet, add the diced onion and carrot. Sauté over medium heat for 5-7 minutes until softened.

Step 5

Add the minced garlic, and cook for an additional 1-2 minutes until fragrant.

Step 6

Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes.

Step 7

Whisk in the beef broth, crushed tomatoes, and tomato paste, and bring the mixture to a simmer.

Step 8

Carefully pour the sauce over the short ribs in the slow cooker.

Step 9

Add the thyme, rosemary, herbes de Provence, and bay leaf into the slow cooker. Stir lightly to combine.

Step 10

Cover the slow cooker with its lid and cook on LOW for 8 hours or until the short ribs are tender and falling off the bone.

Step 11

Discard the bay leaf and herb stems. Taste the sauce and adjust seasoning if needed.

Step 12

Garnish with freshly chopped parsley before serving.

Step 13

Serve the short ribs with sauce over mashed potatoes, polenta, or crusty bread.

Nutrition Facts

Serving size	(3104.1g)

Amount per serving	% Daily Value*
Calories	6100.1

Total Fat 456.8g	0%
Saturated Fat 176.9g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1451.5mg	0%
Sodium 6381.9mg	0%
Total Carbohydrate 83.1g	0%
Dietary Fiber 16.2g	0%
Total Sugars 28.8g
Protein 363.6g	0%

Vitamin D 0IU	0%
Calcium 456.7mg	0%
Iron 48.5mg	0%
Potassium 6442.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.7%

Protein: 24.7%

Carbs: 5.6%