Description
Tender, succulent beef short ribs braised in a flavorful broth until they are fall-off-the-bone delicious. This crockpot recipe is perfect for a comforting and satisfying meal.
Ingredients
Scale
Short Ribs:
- 3 lbs bone-in beef short ribs
- Salt and black pepper to taste
- 2 tablespoons olive oil
Braising Liquid:
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 1/4 cup tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon brown sugar
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 3 sprigs fresh thyme (or 1 teaspoon dried)
- 1 bay leaf
Instructions
- Season the short ribs: Generously season the short ribs with salt and pepper.
- Sear the ribs: In a large skillet, sear the short ribs on all sides until deeply browned, then transfer to the crockpot.
- Sauté onions and garlic: In the same skillet, sauté the sliced onion until softened, then add garlic and cook briefly.
- Add remaining ingredients: Stir in tomato paste, then pour in red wine, beef broth, Worcestershire sauce, and brown sugar. Simmer briefly.
- Cook in crockpot: Pour the mixture over the short ribs in the crockpot, add herbs, and cook on low for 8 hours or high for 4-5 hours.
- Finish and serve: Remove herbs, adjust sauce if desired, and serve over mashed potatoes, polenta, or noodles.
Notes
- Serve over mashed potatoes, creamy polenta, or buttered noodles.
- For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the reduced cooking liquid.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 48 g
- Cholesterol: 155 mg
