Super Tender Crockpot Beef Short Ribs Recipe
This Super Tender Crockpot Beef Short Ribs recipe delivers melt-in-your-mouth ribs infused with rich, savory flavors from a slow-cooked blend of spices, wine, and aromatic herbs. Perfect for an effortless, hearty meal, these ribs require minimal prep and cook low and slow for an unbeatable tenderness.
- Prep Time: 15 minutes
- Cook Time: 8 to 10 hours (low) or 4 to 6 hours (high)
- Total Time: 8 hours 15 minutes to 10 hours 15 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Cooker (Crockpot), Searing
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Meat
- 4 to 5 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables & Aromatics
- 1 large onion, sliced
- 4 cloves garlic, minced
Liquids & Sauces
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
Sweeteners & Spices
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Season the Ribs: Generously season the beef short ribs on all sides with salt and freshly ground black pepper to enhance their natural flavor.
- Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until nicely browned, about 3-4 minutes per side. Transfer the seared ribs to the crockpot.
- Sauté the Onions: In the same skillet, add the sliced onion and cook for 3-4 minutes until softened, scraping up any browned bits from the pan for added flavor.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, filling your kitchen with an inviting aroma.
- Make the Sauce: Pour in beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, and brown sugar. Add smoked paprika, dried thyme, and dried rosemary. Bring to a simmer and cook for a couple of minutes to meld the flavors.
- Combine and Add Bay Leaves: Pour this sauce mixture evenly over the short ribs in the crockpot. Add the bay leaves for extra depth of flavor.
- Cook in the Crockpot: Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until the ribs are very tender and falling off the bone.
- Rest the Ribs: Carefully remove the ribs from the crockpot, cover them to keep warm, and prepare the sauce.
- Make the Sauce (Optional): Pour the crockpot cooking liquid into a saucepan, skim off excess fat, and simmer over medium heat until reduced and thickened to your desired consistency.
- Serve and Enjoy: Serve the short ribs with the rich sauce spooned over the top. They pair wonderfully with mashed potatoes, rice, or your favorite side dishes. Enjoy your meal!
Notes
- Optional red wine adds depth but can be omitted for a non-alcoholic version.
- For extra flavor, searing the ribs is recommended but can be skipped for convenience.
- Skim excess fat from the sauce for a leaner dish.
- Bay leaves must be removed before serving.
- Adjust cooking time if using different crockpot sizes or models.
Nutrition
- Serving Size: 1 serving (approx. 4 to 5 oz meat portion)
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 130 mg
Keywords: beef short ribs, crockpot recipe, slow cooker, tender beef, easy dinner, comfort food
