Super Tender Crockpot Beef Short Ribs Recipe

Introduction

These super tender crockpot beef short ribs are slow-cooked to perfection, resulting in rich, flavorful meat that falls off the bone. With a savory blend of spices and a luscious sauce, this recipe is perfect for a comforting meal any day.

Ingredients

• 4 to 5 lbs beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions

1. Step 1: Season the beef short ribs generously with salt and freshly ground black pepper on all sides.
2. Step 2: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until nicely browned, about 3-4 minutes per side. Transfer the ribs to the crockpot.
3. Step 3: In the same skillet, add the sliced onion and cook for 3-4 minutes until softened, scraping up any browned bits from the pan.
4. Step 4: Add the minced garlic to the onions and cook for 30 seconds until fragrant.
5. Step 5: Stir in beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary. Bring to a simmer for a couple of minutes.
6. Step 6: Pour the sauce mixture over the short ribs in the crockpot. Add the bay leaves.
7. Step 7: Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until the ribs are tender and falling off the bone.
8. Step 8: Remove the ribs from the crockpot and cover to keep warm.
9. Step 9: (Optional) Pour the cooking liquid into a saucepan, skim off excess fat, and simmer over medium heat until reduced and thickened.
10. Step 10: Serve the ribs with the sauce spooned over the top. Enjoy with mashed potatoes, rice, or your favorite sides.

Tips & Variations

• For deeper flavor, marinate the short ribs in the sauce mixture overnight before cooking.
• Substitute red wine with more beef broth if you prefer to avoid alcohol.
• Add root vegetables like carrots and potatoes to the crockpot for a complete meal.
• Use smoked paprika for a subtle smoky flavor or regular paprika if preferred.

Storage

Store leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop or in the microwave until heated through. The ribs can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

While short ribs are ideal for their marbling and tenderness after slow cooking, you can try beef chuck roast as a substitute, though cooking time and texture may vary.

Do I have to sear the ribs before placing them in the crockpot?

Searing adds flavor and helps develop a rich crust, but if you’re short on time, you can skip this step. Just note the final flavor and appearance might be less robust.

Super Tender Crockpot Beef Short Ribs Recipe

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This Super Tender Crockpot Beef Short Ribs recipe offers melt-in-your-mouth short ribs cooked low and slow in a flavorful sauce made with beef broth, red wine, soy sauce, and aromatic spices. The ribs are first seared to lock in flavor, then slow-cooked in a crockpot until tender and juicy, perfect for a comforting dinner.

• Author: Lily
• Prep Time: 15 minutes
• Cook Time: 8 to 10 hours on low or 4 to 6 hours on high
• Total Time: 8 hours 15 minutes to 10 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Ingredients

Scale 1x2x3x

Beef Short Ribs

• 4 to 5 lbs beef short ribs
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

Sauce and Aromatics

• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1/2 cup red wine (optional)
• 1/4 cup soy sauce
• 1/4 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 2 tablespoons brown sugar
• 2 teaspoons smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves

Instructions

1. Season the Ribs: Start by seasoning the beef short ribs generously with salt and freshly ground black pepper on all sides to enhance their natural flavor.
2. Sear the Ribs: In a large skillet over medium-high heat, heat the olive oil. Once hot, add the short ribs and sear them on all sides until they are nicely browned, about 3-4 minutes per side. Once done, transfer the ribs to the crockpot.
3. Sauté the Onions: In the same skillet, add the sliced onion and cook for about 3-4 minutes until softened. Be sure to scrape up any browned bits from the bottom of the pan to incorporate their rich flavor into your dish.
4. Add Garlic: Add the minced garlic to the skillet with the onions and cook for an additional 30 seconds until fragrant, filling your kitchen with lovely aromas.
5. Make the Sauce: Stir in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary. Bring the mixture to a simmer for a few minutes to combine the flavors.
6. Combine and Add Bay Leaves: Pour the simmered sauce evenly over the short ribs in the crockpot and add the bay leaves for added depth of flavor.
7. Cook in the Crockpot: Cover and cook the ribs on low for 8 to 10 hours, or on high for 4 to 6 hours, until the meat is super tender and falling off the bone.
8. Rest the Ribs: Carefully remove the cooked ribs from the crockpot and cover them to keep warm while you prepare the sauce.
9. Make the Sauce (Optional): For a more concentrated sauce, pour the cooking liquid into a saucepan. Skim off any excess fat, then simmer over medium heat until thickened to your desired consistency.
10. Serve and Enjoy: Serve the short ribs with the rich sauce spooned over the top. They pair beautifully with mashed potatoes, rice, or your favorite side dishes. Enjoy your meal!

Notes

• For best results, brown the ribs well to develop deep flavor before slow cooking.
• Red wine adds richness but can be omitted to keep the recipe alcohol-free.
• Leftover ribs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
• You can thicken the sauce with a cornstarch slurry if desired.
• Adjust seasoning at the end before serving to your taste.

Keywords: beef short ribs, crockpot ribs, slow cooker beef, tender beef ribs, easy dinner recipe, comfort food