Crockpot Beef Short Ribs
Enjoy tender, fall-off-the-bone beef short ribs with minimal effort using this slow-cooker recipe. Perfect for busy weeknights or special occasions.
Equipment
- Slow cooker
- Large skillet
- Tongs
Ingredients
- 4 lbs beef short ribs bone-in, trimmed of excess fat
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1 onion large, chopped
- 3 cloves garlic minced
- 1 cup beef broth low-sodium
- 1/2 cup red wine optional, can substitute with more beef broth
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Instructions
- Season the beef short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Brown the ribs on all sides, about 3-4 minutes per side. Transfer to the slow cooker.
- In the same skillet, sauté the chopped onion until softened, about 5 minutes. Add the minced garlic and cook for another minute. Transfer the onion and garlic to the slow cooker.
- Pour beef broth and red wine (if using) into the skillet, scraping up any browned bits. Stir in tomato paste and Worcestershire sauce until well combined. Pour this mixture over the ribs in the slow cooker.
- Add thyme and rosemary sprigs to the slow cooker. Cover and cook on low for 8 hours, or until the meat is tender and falling off the bone.
- Once cooked, remove the ribs from the slow cooker and skim off any excess fat from the sauce. Serve the ribs with the sauce spooned over the top.
Notes
Chef's Tips:
• For a thicker sauce, remove the ribs and simmer the sauce on the stove until reduced.
• Avoid overcooking; ribs should be tender but not mushy.
• Serve with mashed potatoes or polenta to soak up the delicious sauce.
Food Safety:
• Ensure the internal temperature of the ribs reaches 145°F (63°C) for safety.
• Refrigerate leftovers within 2 hours of cooking and consume within 3-4 days.