Super Tender Crockpot Beef Short Ribs Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Rest the Ribs: Carefully remove the cooked ribs from the crockpot and cover them to keep warm while you prepare the sauce.
- 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.
- 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
