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Crockpot Beef Short Ribs

Tender Crockpot Beef Short Ribs for Ultimate Comfort Cooking

Delicious Crockpot Beef Short Ribs offer tender, fall-off-the-bone goodness perfect for family-friendly dining.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 ribs
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Short Ribs
  • 3 lbs Bone-In Beef Short Ribs Look for well-marbled cuts to ensure juiciness and flavor.
  • to taste Salt Enhances the natural flavors.
  • to taste Pepper Freshly ground is preferable for best results.
For the Vegetables
  • 2 cups Baby Carrots Adds natural sweetness.
  • 8 oz Mushrooms Use portobello or cremini for varied textures.
  • 4 cloves Garlic Infuses the dish with warmth.
For the Sauce
  • 2 cups Beef Broth Opt for low-sodium broth to control salt levels.
  • 1 cup Red Wine Substitute with beef broth and apple cider vinegar if avoiding alcohol.
  • 2 tbsp Tomato Paste Thickens the sauce and adds sweetness.
  • 2 tbsp Unsalted Butter Replace with olive oil to keep it dairy-free.
  • 1 Bay Leaf Contributes subtle aromatic notes.
  • 1 tbsp Fresh Thyme Can be swapped with rosemary or oregano.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions for Crockpot Beef Short Ribs
  1. Generously sprinkle salt and pepper on all sides of the bone-in beef short ribs. Let the ribs rest for a few minutes while you prepare the skillet.
  2. In a large skillet, heat a drizzle of oil over medium heat. Add the seasoned ribs and sear each side for about 20 seconds until they develop a golden-brown crust.
  3. Transfer the seared beef ribs to the bottom of your crockpot and layer the baby carrots, mushrooms, and minced garlic atop the ribs.
  4. In a bowl, combine the beef broth, red wine, and tomato paste. Pour this mixture over the ribs and vegetables in the crockpot.
  5. Cover the crockpot and set it to low, allowing the ribs to simmer for 8 hours without lifting the lid.
  6. After cooking, carefully remove the short ribs and vegetables. Discard the bay leaf and thyme sprigs.
  7. Drizzle the cooking liquid over the ribs and serve with buttery mashed sweet potatoes or creamy polenta. Enjoy!

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSaturated Fat: 12gCholesterol: 115mgSodium: 800mgPotassium: 950mgFiber: 1gSugar: 2gVitamin A: 600IUVitamin C: 4mgCalcium: 50mgIron: 4mg

Notes

Sear the ribs first for added flavor. Adjust ingredients as needed to suit dietary preferences. Store leftovers properly for best results.

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