Indulging in a hearty, flavorful dish is one of life’s simple pleasures, and nothing beats the charm of Crockpot Beef Short Ribs. These tender, juicy ribs practically melt in your mouth, and the rich aroma that fills your kitchen while they cook is sure to tease your taste buds. What makes this dish even more appealing is how straightforward it is to prepare. With just a handful of ingredients, a little bit of cooking prep, and your trusty slow cooker, you can create an impressive meal that looks and tastes gourmet without spending hours slaving over a hot stove.
This recipe for crockpot beef short ribs is perfect for special occasions like Christmas or Thanksgiving, or whenever you want to treat your family or guests to a delightful culinary experience. Imagine serving these luscious short ribs over creamy mashed sweet potatoes or alongside perfectly roasted vegetables—they’re bound to be a hit! Additionally, the convenience of using a slow cooker not only frees up your time but also allows the flavors to develop beautifully, resulting in a dish that tastes like it took all day to make.
Why You’ll Love This Crockpot Beef Short Ribs
- Effortless Flavor: Browning the ribs initially adds an extra dimension of flavor, while the crockpot ensures a perfectly cooked dish every time.
- Minimal Prep: With just 10 minutes of prep time, you can set it and forget it while the slow cooker does the heavy lifting for you.
- Fancy Yet Simple: These beef short ribs deliver restaurant-quality taste without the culinary complexity.
- Family & Guest-Friendly: This dish delights both adults and children, making it the ideal choice for gatherings.
Preparation Phase & Tools to Use
To kick off this delicious journey, it’s essential to ensure your kitchen is ready. Start by gathering the necessary tools, including a large skillet for browning the meat, a slow cooker, and measuring utensils for your ingredients. Having all your ingredients prepped and ready will make the process seamless. Ensure to have a cutting board and knives ready for chopping vegetables, and consider using a ladle when serving. It’s also good to have some airtight containers on hand for storing leftovers.
Ingredients
- 3 lbs bone-in beef short ribs
- 3 cups baby carrots
- 2 cups sliced mushrooms
- 2 cups beef broth
- 1 cup red wine (optional; can substitute with more broth)
- 2 tbsp tomato paste
- 3 tbsp unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 tbsp garlic, minced
- Salt and pepper, to taste
Instructions
Step 1: Brown the Short Ribs
Start by seasoning each side of the beef short ribs generously with salt and pepper. In a large skillet, heat a splash of oil over medium heat. Once the skillet is hot, add the ribs and sear each side for approximately 20 seconds. This step is optional, but it enhances the flavor and results in a more satisfying texture. Browning the meat allows the natural juices to caramelize, leading to a rich and savory taste.
Step 2: Add to Crockpot
Once the short ribs are browned, carefully transfer them to a large slow cooker. Then, layer in the baby carrots, sliced mushrooms, and the beef broth. If you are using red wine for an extra depth of flavor, pour that in too. Add the tomato paste and chunks of unsalted butter, then toss in the bay leaf, fresh thyme, and minced garlic. This combination of ingredients will meld into a deliciously rich sauce as it cooks.
Step 3: Cook Low and Slow
Cover the slow cooker with its lid and set the temperature to low. Allow the beef short ribs to cook for about 8 hours, or until you find the meat tender and easily falling off the bone. The low-and-slow method allows the flavors to infuse, rendering the short ribs incredibly succulent. Remember to avoid lifting the lid too often, as maintaining a steady temperature is crucial for optimal results.
Step 4: Finish & Serve
Once the cooking time is complete, carefully remove the short ribs and vegetables from the slow cooker. Discard the bay leaf and thyme sprigs, but don’t discard the flavorful cooking liquid; it will serve as a beautifully rich gravy! Plate the short ribs and vegetables, then spoon over some of that luscious sauce. These ribs pair wonderfully with mashed sweet potatoes or your favorite sides, creating a meal that’s both comforting and indulgent.
Variations
- Protein: Substitute beef short ribs with lamb shanks for a different flavor profile, or opt for pork ribs if preferred.
- Vegetables: Feel free to add potatoes, parsnips, or even sweet potatoes to the mix, enhancing the dish further with hearty flavors.
- Spices: Experiment with herbs like rosemary or add a pinch of smoked paprika for a smoky undertone.
Cooking Notes
- For a thicker gravy, consider simmering the cooking liquid in a saucepan with a cornstarch slurry until it reaches the desired consistency.
- If using red wine, choose a full-bodied variety, as this will infuse the dish with richer flavor.
Serving Suggestions
- Pair the beef short ribs with creamy mashed sweet potatoes for a delightful sweetness that complements the savory meat.
- Serve alongside fluffy dinner rolls to soak up the remaining sauce, providing the perfect accompaniment.
Tips
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for future meals up to 2 months.
- If making ahead of time, allow the dish to cool completely before refrigerating to maintain integrity and flavor.
Prep Time, Cook Time, Total Time
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
Nutritional Information
- Calories: 440 per serving
- Protein: 30g
- Sodium: 860mg
FAQs
Can I make this recipe without a slow cooker?
Yes! You can prepare these beef short ribs in the oven by using a Dutch oven at 325°F (165°C) for about 3 hours.
How do I store leftovers?
Once cooled, store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze them for up to 2 months.
What can I serve with beef short ribs?
This dish pairs beautifully with mashed potatoes, roasted root vegetables, or even a fresh side salad.
Is red wine necessary for this recipe?
Red wine is optional. If you prefer not to use it, you can substitute with additional beef broth or water.
Conclusion
These Crockpot Beef Short Ribs are not just a meal; they are a celebration of comfort food at its finest. With their tender texture and rich flavors, they invite everyone to the table to savor an extraordinary culinary creation. Perfect for both family dinners and special gatherings, this recipe strikes a balance between elegance and simplicity. So why not add this delightful dish to your cooking repertoire? Try it out, share your experience in the comments, and don’t hesitate to experiment with your own variations. Happy cooking!
Print
Crockpot Beef Short Ribs
- Total Time: 8 hours 10 minutes
- Yield: 6 servings 1x
Description
These Crockpot Beef Short Ribs are not just a meal; they are a celebration of comfort food at its finest.
Ingredients
- 3 lbs bone-in beef short ribs
- 3 cups baby carrots
- 2 cups sliced mushrooms
- 2 cups beef broth
- 1 cup red wine (optional; can substitute with more broth)
- 2 tbsp tomato paste
- 3 tbsp unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 tbsp garlic, minced
- Salt and pepper, to taste
Instructions
- Start by seasoning each side of the beef short ribs generously with salt and pepper. In a large skillet, heat a splash of oil over medium heat. Once the skillet is hot, add the ribs and sear each side for approximately 20 seconds.
- Once the short ribs are browned, carefully transfer them to a large slow cooker. Then, layer in the baby carrots, sliced mushrooms, and the beef broth. If you are using red wine for an extra depth of flavor, pour that in too. Add the tomato paste and chunks of unsalted butter, then toss in the bay leaf, fresh thyme, and minced garlic.
- Cover the slow cooker with its lid and set the temperature to low. Allow the beef short ribs to cook for about 8 hours.
- Once the cooking time is complete, carefully remove the short ribs and vegetables from the slow cooker. Discard the bay leaf and thyme sprigs, but don’t discard the flavorful cooking liquid; it will serve as a beautifully rich gravy!
Notes
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for future meals up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Dinner
Nutrition
- Calories: 440 per serving
- Sodium: 860 mg
- Protein: 30 g