Best way 2 make Super Tender Crockpot Beef Short Ribs Recipe
Craving fall-off-the-bone ribs? Try this Super Tender Crockpot Beef Short Ribs Recipe! An easy, flavorful slow cooker meal. Learn how.
Ingredients
- 3.5 lbs bone-in beef short ribs english cut preferred
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 4 cloves garlic minced
- 1 cup beef broth low sodium
- 0.5 cup dry red wine such as Cabernet Sauvignon or Merlot
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 0.5 tsp dried rosemary crushed
- 1 bay leaf
- 2 tbsp all-purpose flour
- to taste salt
- to taste freshly ground black pepper
Instructions
- Pat the beef short ribs dry with paper towels. Season generously all over with salt and freshly ground black pepper. Lightly dredge the ribs in the all-purpose flour, shaking off any excess.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the short ribs in batches until deeply browned on all sides, about 3-4 minutes per side. Remove the browned ribs from the skillet and set aside.
- Add the chopped onion to the same skillet and cook until softened, about 5-7 minutes, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for another minute until fragrant.
- Pour in the red wine, scraping the bottom of the pan to deglaze and release all the flavorful bits. Let the wine simmer and reduce by about half, approximately 3-5 minutes.
- Stir in the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, and bay leaf. Bring the mixture to a gentle simmer.
- Carefully transfer the browned short ribs to the slow cooker insert. Pour the simmering sauce mixture evenly over the ribs. Ensure the ribs are mostly submerged in the liquid.
- Cover the slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours, until the beef is incredibly tender and fall-off-the-bone. The cooking time may vary slightly depending on your slow cooker.
- Once cooked, carefully remove the short ribs from the slow cooker. Remove and discard the bay leaf. Skim any excess fat from the surface of the sauce if desired. You can serve the ribs whole or shred the meat off the bone and mix it back into the sauce.
- Serve the tender short ribs with the rich sauce over mashed potatoes, polenta, or egg noodles, garnished with fresh parsley if desired.
Notes
For an even richer sauce, you can remove the ribs once cooked, then simmer the sauce on the stovetop for 10-15 minutes to reduce and thicken slightly. The short ribs are excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3-4 days. For a thicker sauce, you can make a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and stir it into the simmering sauce in the slow cooker during the last 30 minutes of cooking.
