This dish features juicy beef short ribs that become super tender in the crockpot. With a savory sauce made from simple ingredients, it’s truly a comfort food champion!
I love how the slow cooking makes the flavors blend wonderfully. Just set it and forget it, then enjoy a hearty meal that feels like a warm hug after a long day!
Key Ingredients & Substitutions
Beef Short Ribs: These are the stars of the dish, providing rich flavor and tenderness. If you’re looking for a lighter cut, beef chuck or brisket can work, but they may not have the same depth of flavor.
Olive Oil: This oil helps with searing and adds a nice flavor. You could substitute with vegetable oil or canola oil if you prefer something lighter or if olive oil isn’t available.
Onion and Garlic: They build the base flavor for the dish. You could swap onions for shallots or green onions if you like. For garlic, garlic powder will work in a pinch, but fresh garlic is best.
Beef Broth: This adds a nice depth to the sauce. If you’re out, chicken broth or even vegetable broth could offer a similar richness. For a gluten-free option, make sure to use gluten-free soy sauce.
Red Wine: While optional, it enhances the flavor. You can skip it or substitute with additional beef broth, or even grape juice for a non-alcoholic version, but it won’t be as rich.
How Do I Achieve Perfectly Tender Beef Short Ribs?
The key to tender short ribs is low and slow cooking! Here’s how to ensure your short ribs come out perfectly:
- Season your ribs well to enhance their flavor.
- Searing them in olive oil develops a beautiful crust, so don’t skip this step!
- Layer the onions and garlic after searing to build on the flavor. Cooking them until soft brings out their sweetness.
- Eyeball the cooking time based on your crockpot’s settings as they can vary. Look for that melt-in-the-mouth texture!
- Resting the meat for a few minutes after cooking, before serving, allows the juices to redistribute nicely.
Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
For the Ribs:
- 4 to 5 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
For the Cooking Mixture:
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, for deeper flavor)
- 1/4 cup soy sauce
- 2 tablespoons brown sugar
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
For the Garnish:
- Fresh parsley, for garnish (optional)
Time Needed:
You’ll need about 15-20 minutes for preparation, plus 7-8 hours to cook on low or 4-5 hours on high in the crockpot. It’s the perfect hands-off recipe for a busy day!
Step-by-Step Instructions:
1. Seasoning the Ribs:
Start by generously seasoning the beef short ribs with salt and freshly ground black pepper on all sides. This will enhance the flavor of your dish!
2. Searing the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them until they are nicely browned on all sides—about 3-4 minutes per side. This step adds wonderful flavor to the meat. Transfer the seared ribs to your crockpot.
3. Sautéing the Aromatics:
In the same skillet, add the sliced onion and minced garlic. Sauté them for about 3 minutes until they are softened and fragrant, which will help build the base flavor for your dish.
4. Preparing the Sauce:
Now, it’s time to make the sauce! Add the beef broth, red wine (if using), soy sauce, brown sugar, tomato paste, thyme, smoked paprika, and bay leaves to the skillet. Stir everything well to combine and bring it to a gentle simmer, allowing the flavors to meld together.
5. Combining Everything:
Pour the sauce mixture over the short ribs in the crockpot, ensuring that the ribs are well covered. This is where the magic happens!
6. Cooking:
Cover the crockpot and cook on low for 7-8 hours or on high for 4-5 hours. You’ll know the ribs are ready when they are tender and falling off the bone—just delicious!
7. Finishing Touches:
Once cooked, carefully remove the short ribs and set them aside. Skim off any excess fat from the cooking liquid in the crockpot to keep it light. If you’d like a richer sauce, you can strain the liquid and thicken it by simmering it in a pan with a cornstarch slurry for a few minutes.
8. Serving:
Serve the tender short ribs topped with the luscious sauce and garnish with fresh parsley if you like. They pair perfectly with mashed potatoes, rice, or some crusty bread to soak up all that delicious sauce!
Enjoy your scrumptious meal!
FAQ
Can I Use Frozen Short Ribs for This Recipe?
It’s best to use thawed short ribs for optimal cooking. If you only have frozen ribs, be sure to thaw them in the refrigerator overnight prior to cooking, or you can thaw them quickly in a sealed plastic bag submerged in cold water.
How Can I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them up in the microwave or on the stovetop, adding a splash of broth or water to keep them moist.
Can I Make This Recipe Ahead of Time?
Absolutely! You can cook the short ribs the day before and let them cool. Once cooled, store in the fridge overnight. Reheat them gently in the crockpot or on the stove, allowing the flavors to meld even more!
What Can I Use Instead of Red Wine?
If you’d prefer to skip the red wine, you can simply use more beef broth for a similar flavor. Alternatively, grape juice or even a splash of balsamic vinegar can add some depth without the alcohol.
