Description
These Crockpot Beef Short Ribs are not just a meal; they are a celebration of comfort food at its finest.
Ingredients
Scale
- 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