Description
These Super Tender Crockpot Beef Short Ribs are fall-off-the-bone delicious and full of deep, savory flavor. Slow-cooked with hearty vegetables, herbs, and a rich broth (plus optional red wine), this set-it-and-forget-it recipe turns simple ingredients into a comforting, restaurant-quality meal with minimal effort.
Ingredients
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3 pounds bone-in beef short ribs
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Salt and pepper, to taste
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3 cups baby carrots
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2 cups sliced mushrooms
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2 cups beef broth
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1 cup red wine (optional – can substitute with more broth or water)
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2 tablespoons tomato paste
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3 tablespoons unsalted butter
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1 bay leaf
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8 sprigs fresh thyme
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1 tablespoon minced garlic
Instructions
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Season and Sear:
Season the beef short ribs generously with salt and pepper. In a skillet over medium heat, sear each side for about 20 seconds until browned. This step adds flavor but can be skipped if you’re short on time. -
Add to Crockpot:
Place the seared short ribs into a large crockpot. Add baby carrots, mushrooms, beef broth, red wine (or substitute), tomato paste, butter, bay leaf, thyme, and garlic. -
Slow Cook:
Cover and cook on low for 8 hours or high for 5 hours, until the meat is tender and falling off the bone. -
Finish and Serve:
Remove thyme sprigs and bay leaf. Spoon out the vegetables and set aside. Serve the ribs whole or shredded, and drizzle with the flavorful cooking juices.
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Optional Gravy:
If you’d like a thicker sauce, whisk together ½ cup water and 1 tablespoon cornstarch. Stir into the crockpot juices and simmer over medium heat for 2–4 minutes until thickened.
Notes
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For extra richness, use a dry red wine like Cabernet or Merlot.
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You can add potatoes or parsnips to make it a full one-pot meal.
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Store leftovers in the fridge for up to 3 days or freeze for future meals.
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Excellent served over mashed potatoes, creamy polenta, or crusty bread.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American