Crockpot Beef Short Ribs are tender and full of flavor. Simply toss the ribs into your slow cooker with some tasty seasonings and let them cook slowly until they fall off the bone!
These ribs make dinner easy, and the smell fills your home with warmth. I love pairing them with mashed potatoes to soak up all that yummy sauce. You’ll be left wanting more! 😋
Key Ingredients & Substitutions
Beef Short Ribs: These are the stars of the recipe because they become tender and flavorful when cooked low and slow. If short ribs aren’t available, you could use chuck roast or brisket as alternatives, although the texture will be different.
Red Wine: While the red wine adds depth, you can skip it and use extra beef broth if you prefer a non-alcoholic version. I find that a splash of vinegar can also brighten the flavors in its absence.
Tomato Paste: This ingredient thickens the sauce and adds a touch of sweetness. If you don’t have tomato paste, a little ketchup or crushed tomatoes can work in a pinch, though it may alter the taste slightly.
Dried Thyme: Thyme adds a lovely herbaceous flavor that complements beef well. If you don’t have it, feel free to substitute with dried oregano or Italian seasoning, though the flavor will change somewhat.
How Do I Achieve Perfectly Browned Short Ribs?
Browning the ribs is crucial for building flavor. Here’s how to do it right:
- Start by heating your skillet over medium-high heat and add the olive oil.
- Once hot, carefully place the short ribs in the skillet without overcrowding them to ensure they sear properly.
- Cook for about 2-3 minutes on each side until they are a deep brown color. This caramelization adds rich flavor.
- Don’t skip this step! It makes a huge difference in the final dish.
How to Make Crockpot Beef Short Ribs
Ingredients You’ll Need:
For The Beef:
- 3 lbs beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For The Cooking Mixture:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can use extra beef broth)
- 2 tablespoons soy sauce
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious recipe requires about 20 minutes of prep time and then let your crockpot do the magic for 6-8 hours. Perfect for a cozy evening meal!
Step-by-Step Instructions:
1. Season the Ribs:
Start by seasoning your beef short ribs generously with salt and black pepper. This will enhance the flavor of the meat as it cooks.
2. Sear the Ribs:
In a large skillet over medium-high heat, warm the olive oil. Once hot, add the seasoned short ribs and brown them on all sides for about 2-3 minutes each. This process locks in the juices and adds a lovely color. After browning, transfer the ribs to your crockpot.
3. Sauté the Onion and Garlic:
In the same skillet, add the diced onion. Sauté it for about 5 minutes, or until it’s softened. Then, stir in the minced garlic and cook for an additional minute until fragrant. The combination will smell amazing!
4. Combine the Cooking Sauce:
Next, pour in the beef broth, and if you’re using it, the red wine. Add the soy sauce, tomato paste, Worcestershire sauce, dried thyme, and bay leaves. Bring this mixture to a simmer while scraping the flavorful brown bits from the bottom of the pan.
5. Pour over the Ribs:
Carefully pour this rich sauce over the beef short ribs in the crockpot. It will help them become tender and flavorful as they cook.
6. Slow Cook:
Cover your crockpot and set it to cook on low for 6-8 hours. The longer, the better! You want the beef to be tender and falling off the bone.
7. Serve and Garnish:
Once cooked, remove the bay leaves. Before serving, sprinkle the short ribs with freshly chopped parsley for a touch of color. Now you’re ready to enjoy your tasty meal!
Can I Use Different Cuts of Meat?
Yes, you can substitute beef chuck or brisket for short ribs if preferred. Just remember that cooking times may vary slightly. Chuck may take a bit longer due to its thicker texture, while brisket may cook a little faster. Always check for tenderness!
What Can I Use Instead of Red Wine?
If you prefer to omit red wine, simply use more beef broth as a substitute. You can also add a splash of balsamic vinegar for a hint of acidity that red wine offers, which helps balance the richness of the beef.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm on the stove over low heat or in the microwave. If the sauce is too thick after refrigeration, just add a splash of beef broth to loosen it up.
Can I Make This Dish in Advance?
Absolutely! You can prepare the entire dish a day or two ahead of time. Cook as directed, then let the ribs cool completely before transferring to the fridge. Reheat gently on the stove or in the crockpot until warmed through for a convenient meal!
