A delicious and easy recipe for Crockpot Beef Short Ribs that results in tender, flavorful meat.
Author:Sabrina Hermes
Prep Time:15 minutes
Cook Time:8 hours on low or 4 hours on high
Total Time:8 hours 15 minutes or 4 hours 15 minutes
Yield:6 servings 1x
Category:Dinner
Method:Crockpot
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 pounds beef short ribs
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon black pepper
1 onion, chopped
4 cloves garlic, minced
1 cup beef broth
1 cup red wine (such as Cabernet Sauvignon)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 tablespoon tomato paste
2 teaspoons dried thyme
2 bay leaves
Instructions
Season the beef short ribs with salt and black pepper.
In a large skillet, heat the olive oil over medium-high heat and sear the short ribs on all sides until browned, about 3-4 minutes per side.
Transfer the ribs to the crockpot.
In the same skillet, add the chopped onion and minced garlic, and sauté for 2-3 minutes until the onion is translucent.
Pour in the beef broth, red wine, Worcestershire sauce, brown sugar, tomato paste, dried thyme, and bay leaves. Stir to combine and bring to a simmer.
Pour the sauce mixture over the short ribs in the crockpot.
Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and falling off the bone.
Once cooked, remove the short ribs from the crockpot and let them rest for a few minutes. Discard the bay leaves.
If desired, skim excess fat from the sauce and serve it alongside the ribs.
Notes
For a richer flavor, add a tablespoon of balsamic vinegar to the sauce before cooking.
If you prefer a thicker sauce, remove the ribs once cooked and simmer the sauce on the stovetop for 10-15 minutes until it reduces to your desired consistency.