Super Tender Crockpot Beef Short Ribs
A comforting and flavorful dish featuring beef short ribs simmered in a rich sauce, effortlessly cooked in a crockpot for ultimate tenderness.
Ingredients
Main Ingredients
- 4 to 5 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional)
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 pieces bay leaves
Instructions
Preparation
- Start by gathering and preparing all the ingredients. Season the beef short ribs generously with salt and freshly ground black pepper on all sides.
Searing
- In a large skillet over medium-high heat, heat the olive oil. Add the seasoned short ribs and sear them on all sides until browned, about 3-4 minutes per side.
- Transfer the seared ribs to the crockpot.
Cooking the Base
- In the same skillet, add the sliced onion. Cook for about 3-4 minutes until softened, scraping up any browned bits for added flavor.
- Add the minced garlic and cook for an additional 30 seconds until fragrant.
Creating Sauce
- Stir in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary. Let the mixture simmer for a couple of minutes.
Combine and Cook
- Pour the sauce mixture evenly over the short ribs in the crockpot and add the bay leaves.
- Cover and cook on low for 8-10 hours or on high for 4-6 hours until the meat is fork-tender.
Finishing Touch
- Carefully remove the ribs from the crockpot and keep warm on a platter while preparing the sauce.
- Pour the cooking liquid into a saucepan, skim off excess fat, and simmer until reduced and thickened.
Serving
- Serve the short ribs with the sauce spooned over the top.
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for 2-3 months. To reheat, use low heat on the stove or in a microwave, adding a splash of beef broth if needed.