Crockpot Beef Short Ribs are super easy and packed with flavor! Just throw in the ribs, toss in some vegetables, and let the slow cooker do the work for you.
These tender, juicy ribs fall right off the bone. Pair them with mashed potatoes or some good bread, and you’ve got a cozy meal that feels like a warm hug! 😋
Ingredients & Substitutions
Beef Short Ribs: The star of this dish! Look for meaty short ribs that have a good amount of fat and marbling. If short ribs are hard to find, beef chuck or brisket can be a suitable substitute, though they may take slightly longer to cook.
Olive Oil: I recommend using extra virgin olive oil for its rich flavor. However, canola or vegetable oil will also work fine, especially if you prefer a neutral taste.
Red Wine: This ingredient adds depth to the sauce. If you prefer not to use wine, replace it with more beef broth or a splash of balsamic vinegar for a similar effect. When using wine, I like a dry red like Merlot or Cabernet Sauvignon.
Beef Broth: Homemade broth is always the best choice, but store-bought is fine, too. If you’re looking for a lower-sodium option, choose a low-sodium broth to control the salt levels in your dish.
Herbs (Thyme and Rosemary): Fresh herbs always offer great flavor! You can use about three times the amount of fresh herbs if you have them. In a pinch, Italian seasoning can serve as a substitute, but the flavor will be more generalized.
How Can I Achieve Perfectly Searing the Ribs?
Searing the beef short ribs properly locks in flavor and gives a delightful crust. Here’s how to do it right:
- Make sure your skillet is hot before adding the olive oil.
- Dry the ribs with a paper towel; moisture can prevent a good sear.
- Don’t overcrowd the pan; sear in batches if necessary, giving each rib enough space to brown nicely.
- Sear for about 3-4 minutes on each side until you see a beautiful golden brown color.
This technique will help you build that crucial flavor base for the sauce and overall dish. Happy cooking!
How to Make Crockpot Beef Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 3-4 pounds beef short ribs
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Sauce:
- 1 onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
For Garnishing:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious dish takes about 30 minutes of prep time and cooks in the crockpot for 6-8 hours on low or 4-5 hours on high. Just a little bit of work upfront, and then you can let the slow cooker do the magic!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by generously seasoning the beef short ribs with salt and pepper on all sides. This will help enhance the flavors in your dish.
2. Searing the Short Ribs:
In a large skillet, heat up the olive oil over medium-high heat. When the oil is hot, add the short ribs in batches, making sure not to overcrowd the pan. Sear them until they are browned on all sides, which should take about 3-4 minutes per side. Once browned, transfer the ribs to your crockpot.
3. Sautéing Onions and Garlic:
Using the same skillet, add the diced onion and minced garlic. Sauté them for about 2-3 minutes until the onion becomes translucent. This step adds wonderful flavor to your sauce!
4. Making the Sauce:
Now, add the beef broth, red wine (if you’re using it), tomato paste, Worcestershire sauce, thyme, and rosemary to the skillet. Stir everything together and bring it to a gentle simmer while scraping up any delicious browned bits stuck to the bottom of the pan.
5. Combining Everything:
Carefully pour the flavorful mixture over the short ribs in the crockpot. Make sure they are well-coated in that tasty sauce!
6. Cooking the Ribs:
Cover the crockpot and let it work its magic! Cook on low for 6-8 hours or on high for 4-5 hours. The ribs should be tender and falling off the bone when they’re done.
7. Serving:
Once cooked, taste the sauce and adjust the seasoning if needed. Serve the short ribs hot, garnished with fresh parsley. They are fantastic alongside mashed potatoes or crusty bread to soak up that amazing sauce. Enjoy your hearty meal!
Can I Use Bone-In Beef Short Ribs Instead of Boneless?
Absolutely! Bone-in beef short ribs are actually ideal for this recipe as they provide more flavor. Just adjust the cooking time slightly, as bone-in may take a little longer to become tender. Keep the cooking time the same, but check for tenderness after the recommended time.
What Can I Use Instead of Red Wine?
If you prefer not to use red wine, you can substitute it with additional beef broth or grape juice for a non-alcoholic option. Just keep the total liquid measurements the same to maintain the consistency of the sauce. If you use grape juice, consider adding a splash of vinegar to balance the sweetness.
How Should I Store Leftover Short Ribs?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the ribs in the sauce for up to 3 months. When reheating, gently warm on the stove or in the microwave, adding a bit of broth if the sauce has thickened too much.
Can I Add Vegetables to the Crockpot?
Yes! Feel free to add hearty vegetables like carrots, celery, or potatoes to the crockpot along with the short ribs. Just chop them into larger pieces so they don’t become mushy during the long cooking time. Add them to the crockpot in the first step for even flavor integration!
