These beef short ribs cooked in a crockpot are so tender and rich in flavor! All you need to do is season the meat, toss it in the pot with some veggies, and let it cook low and slow.
Seriously, it’s like a hug in a bowl! I love serving these with mashed potatoes to soak up all the delicious sauce. You won’t even need to chew—just let it melt in your mouth! 😋
Key Ingredients & Substitutions
Beef Short Ribs: A must for this dish! Look for bone-in, as they offer the best flavor. If you can’t find short ribs, you might try chuck roast cut into pieces but note that this might change cooking time slightly.
Red Wine: I love using red wine for depth. If you prefer not to use alcohol, just add more beef broth or even a splash of balsamic vinegar for acidity and flavor.
Fresh Herbs: Fresh thyme and rosemary really enhance the dish. Dried herbs work just fine too—just use 1/3 the amount since dried are more concentrated.
Carrots & Celery: These vegetables add richness. Feel free to replace them with parsnips or potatoes if you want something heartier!
How Can I Ensure My Short Ribs Are Perfectly Tender?
The secret is slow cooking! Cooking the ribs low and slow allows the tough meat to break down and become tender. Here’s how to get the best results:
- For the best flavor, always sear the ribs first. This caramelizes the meat and adds depth.
- Make sure your crockpot is covered tightly to keep steam in.
- Cooking on low for 7-8 hours is preferred, but high for 4-5 hours will still yield great results.
- Patience is key! Don’t rush the process.
Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 lbs beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
For the Sauce:
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
For the Vegetables:
- 3 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
For Thickening (optional):
- 1 tbsp cornstarch
- 2 tbsp water
How Much Time Will You Need?
This incredibly flavorful recipe will take about 15 minutes to prepare and around 7-8 hours to cook on low (or 4-5 hours on high) in the crockpot. Just a little patience, and you’ll have melt-in-your-mouth beef ribs at the end!
Step-by-Step Instructions:
1. Season the Meat:
Take your beef short ribs and season them generously with salt and freshly ground black pepper. This helps to enhance the flavor right from the start!
2. Sear the Short Ribs:
In a large skillet, heat the olive oil over medium-high heat. Add the short ribs and sear them on all sides until browned, which should take about 3-4 minutes for each side. This step adds a delicious caramelized flavor—yummy! Once browned, transfer the ribs to your crockpot.
3. Sauté the Veggies:
In the same skillet, toss in the sliced onions and sauté for about 3-4 minutes until they’re soft. Then, add your minced garlic and cook for another 30 seconds until it becomes fragrant.
4. Create the Flavor Base:
Stir in the tomato paste and cook it for about 1 minute to meld the flavors. Next, pour in the red wine if using—this helps deglaze the pan. Scrape up any tasty browned bits from the bottom and let it simmer for about 2-3 minutes to reduce slightly.
5. Combine Everything:
Add the beef broth and Worcestershire sauce into the skillet, stirring well. Then pour this flavorful mixture over the short ribs in the crockpot.
6. Add Herbs and Veggies:
Now, add the thyme, rosemary, and bay leaves for aromatic goodness, followed by the carrots and celery for extra flavor and nutrition.
7. Slow Cook:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. You want the meat to be super tender and ready to fall off the bone. The wait will be so worth it!
8. Final Touches:
When the cooking time is up, carefully remove the short ribs and vegetables from the crockpot. Pour the cooking liquid into a saucepan.
9. Thicken the Sauce (Optional):
If you prefer a thicker sauce, mix the cornstarch with water to create a slurry, then stir this into the simmering liquid in the saucepan. Cook until it thickens to your desired consistency.
10. Serve and Enjoy:
Plate the short ribs along with the vegetables, and generously spoon the rich sauce over them. This dish is fantastic served with creamy mashed potatoes or crusty bread to soak up the delicious sauce!
Enjoy your melt-in-your-mouth beef short ribs, packed with rich and savory flavors. Your family and friends will be asking for seconds!
FAQ for Tender Crockpot Beef Short Ribs
Can I Use Boneless Beef Ribs Instead?
While bone-in beef short ribs are recommended for maximum flavor, you can use boneless beef ribs. Just adjust the cooking time slightly since they may cook faster than bone-in ribs. Check for tenderness to determine doneness.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, feel free to substitute with more beef broth or grape juice for a non-alcoholic option. Adding a splash of vinegar (like balsamic or red wine vinegar) can also provide a similar depth of flavor.
How Do I Store Leftover Short Ribs?
Store any leftover ribs in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water to keep them moist.
Can I Freeze This Dish?
Absolutely! These short ribs freeze well. Just cool them completely before transferring to a freezer-safe container. They should keep well for up to 3 months. Thaw in the fridge overnight before reheating.
