These beef short ribs are super tender and cooked low and slow in a crockpot. With a rich sauce that’s full of flavor, they practically fall off the bone!
Who doesn’t love a meal that cooks itself? Just pop everything in the crockpot and relax! I serve mine with mashed potatoes for a cozy dinner. Yum!
Key Ingredients & Substitutions
Beef Short Ribs: This is the star of the dish, giving you that melt-in-your-mouth texture. If you can’t find short ribs, you can use chuck roast. Just cut it into large chunks. It’s also a great option for flavor!
Onions: A large yellow onion works best for sweetness. If you want a milder taste, try using green onions instead. They add a fresh touch at the end instead of in the cooking process.
Red Wine: Adds depth to the sauce. If you prefer not to use alcohol, simply replace it with more beef broth or even grape juice mixed with a bit of vinegar for acidity.
Fresh Herbs: Fresh thyme and rosemary are fantastic here. If you’re out of fresh herbs, dried ones work too! Just remember, they are more potent, so use less (about 1/3 the amount).
How Do I Get the Short Ribs Nice and Tender?
The secret to tender short ribs is cooking them low and slow. Using a crockpot really helps with this process. Here’s how to ensure they turn out perfectly:
- First, generously season your ribs before browning. This builds a lot of flavor.
- When searing in the skillet, make sure each side gets a nice caramelized color. This adds richness to the dish.
- Once everything is in the crockpot, resist the urge to lift the lid while they cook. This keeps the heat in and helps them become tender.
Finally, after cooking, let them rest for a few minutes before serving. Enjoy the delicious flavors!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 3 to 4 pounds 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
- 1/2 cup red wine (optional, can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 1 sprig fresh rosemary (or 1/2 teaspoon dried rosemary)
- 2 bay leaves
How Much Time Will You Need?
This recipe will take approximately 15 minutes of prep time, and then you’ll need to let it cook for about 7 to 8 hours on low or 4 to 5 hours on high in the crockpot. Perfect for a day at home or a busy schedule where you can set it and forget it!
Step-by-Step Instructions:
1. Season the Ribs:
Start by seasoning the beef short ribs generously with salt and freshly ground black pepper. This step is essential for building flavor right from the beginning!
2. Brown the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs and brown them on all sides until they’re nicely caramelized. This usually takes about 3-4 minutes per side. Once browned, transfer the ribs to your crockpot.
3. Cook the Aromatics:
In the same skillet, add the sliced onion and cook until it softens, which should take about 4 minutes. Add the minced garlic and cook for an additional 30 seconds until fragrant. This will create a lovely base for your sauce!
4. Make the Sauce:
Now, stir in the beef broth, red wine (if you’re using it), soy sauce, brown sugar, and tomato paste. Mix everything well to combine and bring it to a gentle simmer, allowing the flavors to meld.
5. Combine Everything:
Pour the sauce mixture over the browned ribs in the crockpot. It’s okay if the ribs aren’t fully submerged; they’ll cook down and become tender!
6. Add the Herbs:
Add the fresh thyme, rosemary, and bay leaves into the crockpot. These herbs will infuse your dish with incredible flavor as they cook.
7. Cook the Ribs:
Cover the crockpot and cook on low for 7 to 8 hours or on high for 4 to 5 hours. You’ll know they’re done when the meat is tender and practically falling off the bone!
8. Finish Up:
Once they’re cooked, remove the ribs from the crockpot and keep them warm. Discard the bay leaves and any herb stems from the sauce.
9. Thicken the Sauce (Optional):
If you’d like a thicker sauce, transfer it to a saucepan and simmer uncovered for a few minutes or add a cornstarch slurry (cornstarch mixed with a little cold water) to thicken it up.
10. Serve and Enjoy:
Serve the tender ribs with the rich sauce spooned over the top. They pair wonderfully with mashed potatoes or your choice of sides. Enjoy every bite of your super tender Crockpot beef short ribs!
FAQ About Super Tender Crockpot Beef Short Ribs
Can I use frozen beef short ribs in this recipe?
Yes, you can! Just be sure to thaw them completely before cooking. You can thaw frozen short ribs in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water. Pat them dry before browning for the best results.
What can I substitute for red wine?
If you prefer not to use red wine, simply replace it with more beef broth. You can also use grape juice mixed with a splash of vinegar for added acidity, which will help replicate the depth of flavor that wine provides.
How do I store leftovers?
Store any leftover short ribs in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 3 months. Just make sure to reheat them gently on the stovetop or in the microwave, adding a splash of broth to keep them moist.
Can I make this recipe ahead of time?
Absolutely! You can prepare the short ribs and sauce a day in advance. Just refrigerate everything separately and then reheat gently before serving. This allows the flavors to deepen, making it even tastier!
