Description
These Super Tender Crockpot Beef Short Ribs are slow-cooked to perfection in a rich, savory sauce made with beef broth, red wine, and aromatic herbs. The meat falls off the bone, making it the ultimate comfort food. Perfect for a cozy dinner or special occasion, this easy slow cooker recipe is packed with flavor. Serve with mashed potatoes, rice, or polenta for a complete meal.
Ingredients
Scale
- 3 lbs bone-in beef short ribs (English-cut)
- 1 1/2 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 1 1/2 cups beef broth
- 1/2 cup red wine (or extra beef broth)
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 1 tsp dried thyme (or 2 sprigs fresh)
- 1 tsp dried rosemary (or 2 sprigs fresh)
- 1 bay leaf
- 1 tbsp cornstarch (optional, for thickening)
Instructions
- Sear the ribs: Pat the short ribs dry and season with salt and black pepper. Heat olive oil in a skillet over medium-high heat and sear the ribs for 2-3 minutes per side until browned. Transfer to the slow cooker.
- Sauté the aromatics: In the same skillet, add the chopped onion and carrots. Cook for 3-4 minutes until softened. Stir in the minced garlic and cook for another 30 seconds. Transfer to the slow cooker.
- Prepare the sauce: In a bowl, mix together beef broth, red wine, tomato paste, Worcestershire sauce, soy sauce, and brown sugar. Pour over the short ribs and vegetables in the slow cooker. Add thyme, rosemary, and bay leaf.
- Slow cook: Cover and cook on low for 7-8 hours or high for 4-5 hours, until the ribs are tender and fall off the bone.
- Thicken the sauce (optional): Remove the short ribs and strain the sauce. If a thicker sauce is desired, mix 1 tbsp cornstarch with 2 tbsp water and stir it into the sauce, simmering until thickened.
- Serve: Spoon the sauce over the ribs and serve with mashed potatoes, rice, or polenta. Enjoy!