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Crockpot Beef Short Ribs

Fall-off-the-bone tender beef short ribs slow-cooked with vegetables in rich braising liquid, perfect for comfort food dinners.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Short Ribs
  • 4 lbs beef short ribs cut into individual pieces
  • 2 tbsp olive oil
  • 1 large onion diced
  • 3 carrots cut into 2-inch pieces
  • 3 celery stalks cut into 2-inch pieces
  • 4 garlic cloves minced
  • 2 tbsp tomato paste
  • 1 cup red wine optional
  • 2 cups beef broth
  • 2 bay leaves
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • salt and black pepper to taste
  • 2 tbsp all-purpose flour for dusting

Equipment

  • Crockpot or slow cooker
  • Large skillet
  • Cutting board
  • Sharp knife

Method
 

  1. Season short ribs with salt and pepper, then dust lightly with flour.
  2. Heat olive oil in large skillet over medium-high heat. Brown short ribs on all sides, 3-4 minutes per side. Transfer to crockpot.
  3. In same skillet, cook onions, carrots, and celery for 5-6 minutes until softened.
  4. Add garlic and tomato paste, cook 1 minute until fragrant.
  5. Add red wine to deglaze pan, scraping up browned bits. Simmer 2-3 minutes.
  6. Transfer vegetable mixture to crockpot with short ribs.
  7. Pour beef broth over ribs, ensuring liquid covers two-thirds of meat. Add herbs.
  8. Cover and cook on LOW 8-10 hours or HIGH 4-5 hours until fork-tender.
  9. Remove herb sprigs and bay leaves. Adjust seasoning and serve over mashed potatoes.

Notes

For best results, brown the ribs first for deep flavor. This dish improves in flavor after a day and reheats beautifully. Can be frozen for up to 3 months.