Dad’s Short Ribs Pronvencale for the Slow-Cooker

adapted from his other recipe


Olive Oil

2 lbs. meaty beef short ribs (but I’ve used up to 6 lbs. with this recipe if you need to serve lots of people)
½ large onion, finely chopped
medium carrot, finely chopped
1 celery stalk, finely chopped
4 whole garlic cloves, peeled
  • 1 T.
  • dried Herbes de Provence
    1 c. red wine
    2 c. beef broth (I use bouillon cubes)
    1 14 oz. can crushed tomatoes, with juices
    ½ c. water, if needed


    1. Preheat the oven to 325.
    2. Heat the oil in a large dutch oven. Sprinkle the ribs with Kosher salt and pepper, add ribs to the pot and brown well, turning often. About 8 minutes per batch. When complete, transfer ribs to a large bowl.
    3. To the slow cooker add the onion, chopped carrot and celery and herbes de Provence. Then add the wine, 2 cups of the beef broth and tomatoes with juices.
    4. Cover pot tightly and turn it to low heat. Bake for 3 hours or until the ribs are tender enough that the meat easily falls off the bone with a form.
    5. Pour sauce over freshly cooked egg noodles, add ribs to each plate and serve.

    Naptime Notes

    Naptime Recipe Serving ideas

    This meal can easily be stretched for several nights!

    Naptime Stopwatch

    This recipe takes about 2 ½ hours or more to prepare. 30 minutes for preparing, the rest of the time is spent ignoring the whole thing!

    Naptime Reviews

    My daughter had been spoiled by a weekend of Mac&Cheese and wanted no part of the meat, sigh, but was happy with chicken and egg noodles.

    More Naptime Recipes

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