Description
Best Ever Crockpot Short Ribs – Rich, Tender & Juicy, perfect for a flavor explosion!
Ingredients
Scale
- 2 ½ pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons tomato paste
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Season the short ribs with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. 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 garlic. Sauté for 2-3 minutes until softened. Pour in the beef broth, red wine, Worcestershire sauce, and tomato paste, stirring to combine. Bring to a simmer, then pour the mixture over the short ribs in the crockpot.
- Add the dried thyme, dried rosemary, bay leaf, carrots, and celery to the crockpot. Stir gently to combine.
- Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and falling off the bone.
- If you prefer a thicker sauce, mix the cornstarch with water in a small bowl until smooth. Stir into the crockpot during the last 30 minutes of cooking and let it thicken.
- Once done, remove the bay leaf and serve the short ribs with the vegetables and sauce spooned over the top.
Notes
- For a sweeter flavor, add 1 tablespoon of brown sugar to the sauce mixture.
- Serve the short ribs over mashed potatoes or polenta for a hearty meal.
- Prep Time: 15 minutes
- Cook Time: 8 hours on low or 4-5 hours on high
- Category: Main Course
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 8g
- Protein: 35g