These beef short ribs, cooked slowly in a crockpot, are super tender and packed with flavor! The low and slow method makes them melt in your mouth—yum!
I love how easy it is to just set it and forget it. It feels like magic when you come back to a warm, hearty meal after a long day. Perfect for cozy evenings!
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in beef short ribs provide the best flavor and tenderness. If you’re looking for a leaner option, you could use boneless short ribs, but they may not be quite as flavorful.
Red Wine: The red wine adds depth to the dish. If you prefer to skip it, you can substitute it with extra beef broth for a non-alcoholic version. Alternatively, grape juice mixed with a bit of vinegar can replicate the acidity.
Fresh Herbs: Fresh thyme and rosemary give a lovely flavor. If you only have dried herbs, use about a third of the amount since dried herbs are more concentrated. I often keep dried herbs on hand for convenience!
Vegetables: Carrots and celery bring flavor and texture. You can easily swap them for parsnips or even add potatoes for a heartier dish. Just adjust the cooking time if you make any changes.
How Do I Achieve Perfectly Browned Short Ribs?
Getting a good sear on the short ribs is key to locking in flavor. Here’s how to do it:
- Start with a hot skillet. Allow the olive oil to heat up until shimmering but not smoking.
- Carefully add the seasoned short ribs, spacing them out so they’re not crowded. Crowding can steam the meat instead of searing it.
- Sear for 3-4 minutes on each side until browned. This may require flipping a few times to get nice color all around.
- Transfer the ribs to the crockpot before continuing with the sauce to keep the cooking process flowing.
Don’t rush this step; it makes a world of difference in flavor!
Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
For the Beef Short Ribs:
- 4 pounds beef short ribs (bone-in)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Flavorful Sauce:
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more broth)
- 1/4 cup soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
For the Herbs and Vegetables:
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
- 2 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
Time Estimate:
This delicious recipe will take about 15-20 minutes to prep, and then you can set your crockpot to cook the short ribs on low for 7-8 hours or on high for 4-5 hours. It’s an easy way to get a hearty meal without spending much time in the kitchen!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by seasoning the beef short ribs all over with salt and freshly ground black pepper. This helps to build flavor right from the beginning!
2. Browning the Short Ribs:
Heat the olive oil in a large skillet over medium-high heat. Once hot, carefully add the seasoned short ribs and brown them on all sides, about 3-4 minutes for each side. This step creates a delicious crust. After they’re nicely browned, transfer them to your crockpot.
3. Sautéing the Aromatics:
In the same skillet, add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onion is softened and fragrant. This builds even more flavor in your dish!
4. Preparing the Sauce:
Add the tomato paste to the skillet and stir it in for about a minute. Then, pour in the red wine (if using) and scrape up any delicious browned bits from the bottom of the pan. Let it reduce for 2-3 minutes—it adds a rich depth to the sauce.
5. Mixing in Liquids:
Next, stir in the beef broth, soy sauce, Worcestershire sauce, and brown sugar. Mix all of this well and bring it to a gentle simmer—a few bubbles will do!
6. Combining Everything in the Crockpot:
Pour the sauce mixture over the short ribs in the crockpot. Then, add the fresh thyme, rosemary, bay leaves, carrots, and celery. It’s looking good already!
7. Cooking Time:
Cover the crockpot and cook on low for 7-8 hours or high for 4-5 hours. The meat should be fork-tender and will fall right off the bone when done. Perfect for a comforting dinner!
8. Finishing Up:
Once the ribs are cooked, carefully remove them and the vegetables from the crockpot. Discard the herb sprigs and bay leaves. If you want to make the sauce even better, skim off any excess fat from the surface.
9. Serving Suggestions:
You can also choose to thicken the sauce by simmering it on the stove with a cornstarch slurry (just a mix of cornstarch and cold water). Serve the tender short ribs hot with the sauce poured over them. They go wonderfully with mashed potatoes, rice, or some crusty bread for dipping!
Enjoy your tender, flavorful Crockpot beef short ribs! Perfect for family dinners or a special occasion.
FAQ for Tender Crockpot Beef Short Ribs
Can I Use Beef Short Ribs That Are Not Bone-in?
Yes, you can use boneless beef short ribs, but be aware that they may not be as flavorful or tender as bone-in ribs. Just adjust the cooking time slightly if needed.
Can I Make This Recipe Without Red Wine?
Absolutely! If you prefer not to use wine, simply substitute it with an equal amount of beef broth. This will maintain the dish’s flavor without the alcohol.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze them for up to 3 months. To reheat, thaw overnight in the fridge and gently reheat on the stove or microwave.
What Can I Serve with Crockpot Beef Short Ribs?
This dish pairs wonderfully with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. Roasted vegetables or a fresh salad also make great sides!
