These super tender crockpot beef short ribs are the ultimate comfort food! Slow-cooked to perfection, they are juicy, flavorful, and practically fall off the bone.
Honestly, who can resist such tender meat? I love serving them with fluffy mashed potatoes or a nice crusty bread to soak up all that yummy sauce. It’s a real crowd-pleaser! 😋
Key Ingredients & Substitutions
Beef Short Ribs: The star of the dish! Look for well-marbled short ribs as they become incredibly tender during cooking. If you can’t find short ribs, you could use chuck roast or even beef shanks as a substitute, though the flavor will vary a bit.
Onion: Yellow onions work best for their sweetness when cooked. If you need a swap, use shallots for a milder flavor or red onions for a bit more bite.
Red Wine: This adds depth to the sauce. If you prefer not to use alcohol, just double the beef broth, or even add a splash of balsamic vinegar for acidity.
Brown Sugar: It balances the flavors nicely. You can use honey or maple syrup if you want a natural sweetener instead.
How Do I Ensure My Short Ribs Are Perfectly Tender?
Getting your short ribs perfectly tender is all about the slow cooking process. Here are a few important steps:
- First, make sure to brown the meat well; this adds great flavor.
- Cook them low and slow! The slow cooker is perfect for this—aim for 7-8 hours on low. You can check around 6 hours, but they often need the longer time.
- Don’t skip the bay leaves! They add a lovely aroma to the dish.
Take your time, and you’ll be rewarded with melt-in-your-mouth beef!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
Main Ingredients:
- 4 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Aromatics:
- 1 large onion, sliced
- 4 cloves garlic, minced
Liquids for Flavor:
- 1 cup beef broth
- 1/2 cup red wine (optional, or additional beef broth)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
Flavor Boosters:
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
For Garnish:
- Fresh parsley, for garnish (optional)
How Much Time Will You Need?
This delicious recipe requires about 15 minutes of prep time and then 7-8 hours of slow cooking on low (or 4-5 hours on high). So, get it going in the morning, and you’ll have a warm, comforting meal ready by dinner!
Step-by-Step Instructions:
1. Prepare the Ribs:
Start by patting the beef short ribs dry with paper towels. This helps them brown better! Season all sides with salt and freshly ground black pepper. Don’t be shy with the seasoning; it adds flavor!
2. Brown the Ribs:
In a large skillet, heat olive oil over medium-high heat. Once hot, add the ribs to the skillet and brown them well, about 3-4 minutes on each side. You want that beautiful caramelized color! Once done, transfer the ribs to the crockpot.
3. Sauté the Onions and Garlic:
In the same skillet, add the sliced onions. Cook them for about 5 minutes until they soften. Then, add the minced garlic and cook for another minute until fragrant. This adds a wonderful aroma!
4. Make the Flavorful Sauce:
Stir in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, dried thyme, smoked paprika, and bay leaves. Allow this mixture to come to a simmer for 2-3 minutes, stirring occasionally. It will smell amazing!
5. Cook it All Together:
Pour the sauce over the ribs in the crockpot. Cover it up and let it cook on low for 7-8 hours or on high for 4-5 hours. You’ll know they’re ready when the meat is super tender and falling off the bone. Yum!
6. Finish the Sauce:
Once done, carefully remove the ribs from the crockpot and set them aside. Discard the bay leaves. If you prefer a thicker sauce, pour the liquid into a saucepan and simmer it over medium heat until reduced to your liking.
7. Serve and Enjoy:
Serve the short ribs with the rich sauce spooned over the top. Garnish with fresh parsley if you like. This dish pairs wonderfully with mashed potatoes or your favorite side. Enjoy your melt-in-your-mouth beef short ribs!
Frequently Asked Questions (FAQ)
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can! Just make sure to thaw them completely in the refrigerator overnight before cooking. If you’re in a hurry, you may thaw them in a sealed plastic bag submerged in cold water for about an hour.
What If I Don’t Have Red Wine?
No worries! You can either skip the wine and use additional beef broth or substitute it with grape juice or balsamic vinegar for a similar flavor profile. Just be sure to adjust your seasonings to taste!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm them on the stove over low heat or in the microwave, stirring occasionally to ensure even heating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare everything, including browning the ribs and making the sauce, the day before. Just store everything separately in the fridge and combine them in the crockpot to cook the next day for a hassle-free meal.
