These Super Tender Crockpot Beef Short Ribs are a dream come true! With just a few ingredients, the slow cooker does all the work, making the meat fall-off-the-bone tender.
Honestly, I love how easy it is to whip this up, and the house smells amazing while it cooks. Serve it with mashed potatoes, and you’ll have a cozy meal that feels special!
Key Ingredients & Substitutions
Beef Short Ribs: Choose bone-in short ribs for the best flavor and tenderness. If you prefer leaner cuts, you could try chuck roast instead, but the texture will be different.
Red Wine: While I love using red wine for depth, feel free to leave it out or replace it with more beef broth for a non-alcoholic option. Apple cider or grape juice can also add a nice twist!
Brown Sugar: This adds sweetness to balance the savory flavors. You can swap it with honey or agave if that’s what you have on hand, but reduce the amount slightly since they are sweeter.
Fresh Parsley: For garnish, fresh parsley brightens the dish. If it’s not available, chives or green onions can add a nice touch of color and flavor as well.
How Do You Achieve Perfectly Searing Meat?
Searing your beef short ribs is an essential step that enhances the overall flavor of the dish. It creates a rich crust and locks in moisture. Here’s how to do it just right:
- Heat your skillet to medium-high heat before adding the oil – this helps get a great sear.
- Don’t overcrowd the pan. Sear in batches if necessary, so the meat has enough space to get that perfect brown crust.
- Let the meat cook undisturbed for about 3-4 minutes on each side until it’s deeply browned. This patience pays off!
After searing, transfer the ribs directly to your crockpot, and you’re all set for slow cooking!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with additional beef broth)
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then 8 to 9 hours to cook on low (or 4 to 5 hours on high). So, you can set it up in the morning, and by dinner time, you’ll have a delicious meal ready to enjoy!
Step-by-Step Instructions:
1. Seasoning the Short Ribs:
Start by generously sprinkling salt and freshly ground black pepper on all sides of the beef short ribs. This adds flavor right from the start!
2. Searing the Meat:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, add the short ribs and sear them for about 3–4 minutes per side, until they have a lovely brown crust. This not only improves the taste but also seals in the juices. After searing, transfer the ribs to your crockpot.
3. Sautéing the Vegetables:
In the same skillet, add the sliced onion and sauté for about 3–4 minutes, or until they soften. Then, toss in the minced garlic and cook for another minute until it’s fragrant. This step builds so much flavor!
4. Deglazing the Skillet:
Stir in the tomato paste and give it a cook for 1–2 minutes. Now, pour in the red wine, scraping up any brown bits sticking to the bottom of the pan—these add a rich flavor to your dish! Let the wine reduce a bit for about 2–3 minutes.
5. Mixing Everything in the Crockpot:
Transfer the onion and wine mixture over the short ribs in the crockpot. It’s starting to smell amazing, isn’t it?
6. Adding the Flavorful Liquids:
Pour in the beef broth, soy sauce, Worcestershire sauce, and add the brown sugar, thyme, rosemary, and bay leaf. Stir everything together gently (there’s no need to disturb the ribs too much!).
7. Cooking in the Crockpot:
Cover the crockpot and set it to cook on low for 8–9 hours, or high for 4–5 hours. The goal is to have the ribs become super tender and fall-off-the-bone delicious!
8. Preparing to Serve:
Once done, carefully remove the ribs and keep them warm by covering them with foil. Discard the bay leaf and skim off any excessive fat from the sauce. If you’re like me and prefer a thicker sauce, transfer the liquid to a pan and simmer on medium until it reduces to your liking.
9. Serving It Up:
Your short ribs are ready to shine! Serve them hot, spooning the luscious sauce over the top. Sprinkle with fresh parsley for a lovely touch and pair them with mashed potatoes or your favorite side dish. Enjoy every bite!
FAQ for Super Tender Crockpot Beef Short Ribs
Can I Use Different Cuts of Meat?
Yes! While beef short ribs are ideal for this recipe due to their rich flavor and tenderness, you can substitute with chuck roast or pork ribs. Just keep in mind that cooking times may vary, especially with different meats.
How Do I Store Leftovers?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. Remember to refrigerate the sauce separately if you prefer! You can reheat in the microwaves or on the stovetop, adding a splash of broth if the sauce has thickened too much.
Can I Cook This Recipe Without Wine?
Absolutely! If you want to skip the wine, simply use another half cup of beef broth. You can also substitute with apple cider vinegar or grape juice for a different flavor profile without the alcohol.
Can I Make This Ahead of Time?
Yes! You can prepare the short ribs and sauce the night before, then refrigerate them in the crockpot insert. In the morning, start cooking according to the recipe. This can save you time on busy days!
