Description
Hearty Crockpot Beef Short Ribs promise a melt-in-your-mouth culinary journey through rich, tender meat slow-cooked to perfection. Comfort meets elegance in this simple yet sophisticated dish that promises to delight with minimal effort and maximum flavor.
Ingredients
Scale
Meat:
- 3–4 pounds (1.4–1.8 kilograms) beef short ribs
Aromatics and Vegetables:
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
Seasonings and Liquids:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 cup (240 milliliters) red wine (or beef broth)
- 2 cups (480 milliliters) beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme (or 2 sprigs fresh thyme)
- 1 teaspoon dried rosemary (or 1 sprig fresh rosemary)
- 1 bay leaf
Instructions
- Elevate the short ribs with a robust seasoning of salt and pepper, ensuring even coverage across all surfaces.
- Ignite a large skillet over medium-high heat with a drizzle of olive oil, creating a sizzling environment for caramelization.
- Meticulously sear the ribs for 3-4 minutes on each side, developing a deep golden-brown crust that locks in rich flavors.
- Relocate the beautifully browned ribs to the waiting crockpot.
- In the same skillet, gently sauté a medley of onions, garlic, carrots, and celery until they become translucent and fragrant, approximately 5 minutes.
- Introduce tomato paste to the vegetable mixture, stirring continuously for 1 minute to intensify the underlying flavors.
- Deglaze the pan with red wine, vigorously scraping up the concentrated browned bits that promise exceptional depth.
- Allow the wine to simmer and reduce slightly for 2 minutes, concentrating its essence.
- Pour the aromatic wine mixture over the waiting ribs in the crockpot.
- Complement the ribs with beef broth, Worcestershire sauce, and a harmonious blend of thyme, rosemary, and bay leaf.
- Secure the lid and slow cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the meat surrenders and becomes meltingly tender.
- Optional: Extract the ribs and strain the cooking liquid, then reduce the sauce in a separate pan for 5-10 minutes to create a more concentrated glaze.
- Present the succulent ribs with a lavish spoonful of sauce, accompanied by creamy mashed potatoes or smooth polenta.
Notes
- Select bone-in short ribs for maximum flavor and tenderness, ensuring they have good marbling.
- Pat ribs dry before searing to achieve a beautiful golden-brown crust and prevent steaming.
- Brown the meat thoroughly to develop deep, rich flavor through the Maillard reaction.
- Use a robust red wine like Cabernet Sauvignon or Merlot to enhance the meat’s depth and complexity.
- Skim excess fat from the cooking liquid before reducing to prevent a greasy sauce.
- Swap red wine with beef broth for an alcohol-free version that still delivers incredible taste.
- Freeze leftover short ribs in their sauce for up to 3 months, maintaining incredible moisture and tenderness.
- For a low-carb option, serve with cauliflower mash instead of traditional potato sides.
- Prep Time: 20 minutes
- Cook Time: 9 hours (on Low) or 5 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 500 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 35 g
- Saturated Fat: 12 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 1.5 g
- Protein: 40 g
- Cholesterol: 110 mg