Slow Cooker Tuscan Short Ribs require minimal prep and deliver a hearty, winter-warmer meal. These beef short ribs simmer in a base of red wine, beef broth, herbs, and vegetables until the meat is fall-off-the-bone tender. Simply prepare the ingredients and let the slow cooker handle the rest.

Sliced fennel over gravy and beef

This dish is delicious served over polenta, with Gnocchi, or alongside your favorite vegetable. While the slow cooker does most of the work, I have also included stovetop instructions below for those who prefer a traditional braise.

Table of contents

What makes it Tuscan?

This recipe embodies the Tuscan philosophy of simple food made with high-quality ingredients. It features fresh herbs like rosemary and a base of fennel, carrots, and onions. Fresh garlic and a robust red wine from the region act as essential flavor enhancers, staying true to traditional Italian roots.

The Benefits of the Bone

Short ribs yield incredibly tender meat when slow-cooked in a crockpot. Remaining on the bone adds significant depth of flavor to the sauce, ensuring a rich and savory result.

Serving Size

Short ribs shrink considerably during the cooking process. To ensure a satisfying portion, plan for two ribs per person.

Pouring gravy over short ribs

Perfect Built-in Gravy

This recipe creates its own gravy as it cooks. To achieve the right consistency, use cornstarch rather than flour. While flour typically requires sautéing in oil or butter to remove its raw taste, cornstarch can be added directly to thicken the sauce into a smooth, savory finish.

Tuscan Short Ribs on the Stovetop

If you don’t have a slow cooker, you can easily use the same recipe and use a Dutch oven or large saucepan. Details in the recipe.

What is the Best Wine to Use?

A dry, full-bodied red wine works best for this recipe. Since this is a Tuscan-inspired dish, a Chianti or a Sangiovese is the most authentic choice. If those aren’t available, a Cabernet Sauvignon or Merlot will also provide the necessary depth and acidity to cut through the richness of the beef.

Using a fork to cut into beef short ribs on polenta

Making Ribs Ahead of Time

Short ribs are actually better the next day. Preparing them 24 hours in advance allows the flavors to develop and the fats to solidify. To serve, simply remove the hardened fat from the surface and gently reheat the ribs in their sauce on the stovetop or back in the slow cooker until warmed through.

Serving Suggestion

Maintaining the Mediterranean theme, serve these ribs over creamy polenta to soak up the rich gravy. Roasted Potatoes or a classic mashed potato also provide a satisfying, starch-heavy base.

A platter of slow cooked short ribs with carrots
5 from 3 reviews

Slow Cooker Tuscan Short Ribs (with Stovetop Instructions)

Janette
Red wine and aromatics transform these beef short ribs into a fall-off-the-bone masterpiece. This slow-cooked classic delivers a rich, concentrated flavor that anchors any sophisticated dinner menu.
Prep Time: 12 hours
Cook Time: 6 hours
Total Time: 18 hours
Servings: 4
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Ingredients
 

For the marinade:

  • 1 ½ cups (354 ml) Tuscan/Italian red wine
  • 1 ½ cups (354 ml) beef broth/stock, low sodium if possible
  • 2 tablespoons tomato paste
  • 1 teaspoon salt, depending on how salty your broth is
  • ½ teaspoon ground black pepper
  • 1 bay leaves
  • 1 sprig fresh rosemary
  • 8 beef short ribs
  • 3 garlic cloves, peeled
  • 1 cup 150 grams onion, chopped
  • 1 cup (225 grams) celery, chopped
  • 1 cup (90 grams) fresh fennel, chopped

For cooking the ribs and gravy:

  • 8 carrots, peeled and halved
  • 1 tablespoon corn starch

For the polenta:

  • 3 ½ cups (448 grams)  chicken broth/stock or water, low sodium broth if possible
  • 1 teaspoon salt, depending how salty your broth is
  • 1 cup (220 grams) yellow cornmeal, medium or fine grind

Instructions
 

Make the marinade:

  • To a large bowl, whisk together the wine, broth, tomato paste, salt, and pepper until the paste is fully dissolved. Add the bay leaves, fresh rosemary, short ribs, garlic, onion, celery, and fennel. Toss the ribs until well-coated; they do not need to be fully submerged. Cover and refrigerate overnight to allow the flavors to penetrate the meat.

Cooking methods:

  • Slow cooker: Preheat a 6-quart (5.5 liter) slow cooker on low. Transfer the ribs, marinade, and vegetables into the pot. Nestle the carrots around the ribs. Cover and cook on low for 6 hours or high for 3 hours or until the meat is tender.
  • Stovetop (Braising pan or Dutch oven): Transfer the ribs, marinade, and vegetables into a large heavy-bottomed saucepan. Nestle the carrots around the ribs. Cover with a tight-fitting lid and simmer over low heat for approximately 2 hours or until the meat is tender.
  • Transfer the ribs to a Dutch oven or large saucepan and pour over the marinade and all the vegetables. Nestle the carrots around the ribs. Cover and simmer for 2 hours.

Make the gravy:

  • When the meat is tender, remove the ribs and carrots from the slow cooker or pan and keep warm. Remove the bay leaves and pour the liquid into a pan along with the vegetables.
  • Add 1 tablespoon corn starch to a small bowl and add a little water until dissolved. Stir into the liquid and bring to a simmer until thickened. Keep warm.
  • Make the polenta right before serving. Add the stock/broth to a saucepan. Bring to a simmer and add the salt. Whisk in the cornmeal and cook until the liquid has been absorbed and there are no lumps. Serve immediately topped with the ribs, vegetables and gravy.
Serving: 1, Calories: 661kcal, Carbohydrates: 53g, Protein: 54g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 15g, Trans Fat: 2g, Cholesterol: 155mg, Sodium: 889mg
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