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rockpot Beef Short Ribs

Crockpot Beef Short Ribs: Tender Comfort Food Bliss

These Crockpot Beef Short Ribs offer tender, fall-off-the-bone goodness with rich flavors, perfect for a comforting dinner.
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Prep Time 15 minutes
Cook Time 8 hours
Resting Time 10 minutes
Total Time 8 hours 25 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 3 pounds Beef Short Ribs Look for well-marbled ribs.
  • 1 tablespoon Olive Oil Can substitute with avocado oil or canola oil.
For the Sauce
  • 1 cup Red Wine Can substitute with beef broth or grape juice.
  • 2 tablespoons Tomato Paste Crushed tomatoes can be used.
  • 2 tablespoons Brown Sugar Honey or maple syrup can be used as alternatives.
Aromatics & Seasonings
  • 1 medium Onion Yellow or white onions work well.
  • 4 cloves Garlic Use fresh minced garlic for best flavor.
  • 2 cups Beef Broth Low-sodium recommended.
  • 1/4 cup Soy Sauce Tamari is a gluten-free substitute.
  • 1 tablespoon Worcestershire Sauce Optional.
  • 1 teaspoon Smoked Paprika Regular paprika works if needed.
  • 1 teaspoon Dried Thyme Fresh thyme can be swapped.
  • 1 teaspoon Dried Rosemary Crush slightly to enhance flavor.
  • 2 leaves Bay Leaves Remove before serving.

Equipment

  • Crockpot
  • Skillet

Method
 

Step-by-Step Instructions for Super Tender Crockpot Beef Short Ribs
  1. Generously season the beef short ribs with salt and pepper on all sides. Let them rest while preparing your skillet.
  2. In a large skillet, heat olive oil and sear the ribs for 3-4 minutes on each side until browned. Transfer to the crockpot.
  3. In the same skillet, sauté sliced onions for 3-4 minutes until soft. Scrape up browned bits for flavor.
  4. Add minced garlic and sauté for 30 seconds until fragrant. Then stir in beef broth, red wine, soy sauce, Worcestershire sauce, tomato paste, and brown sugar.
  5. Pour the sauce over the ribs in the crockpot, add smoked paprika, thyme, rosemary, and tuck in bay leaves.
  6. Cook on low for 8-10 hours or high for 4-6 hours until fork-tender. The meat should be deeply caramelized.
  7. Remove ribs and cover with foil. For a thicker sauce, simmer the cooking liquid over medium heat until reduced.
  8. Serve the ribs with the thickened sauce, alongside sides like creamy mashed potatoes, rice, or steamed vegetables.

Nutrition

Serving: 1portionCalories: 450kcalCarbohydrates: 12gProtein: 46gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 120mgSodium: 700mgPotassium: 800mgFiber: 1gSugar: 5gVitamin C: 5mgCalcium: 4mgIron: 15mg

Notes

Look for quality, well-marbled beef short ribs for the most tender results. Searing enhances flavor. Monitor cooking times for tenderness.

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