Get ready for some super tender beef short ribs that practically melt in your mouth! Cooked low and slow in a crockpot, these delicious ribs are packed with flavor and super easy to make.
I love how they fill the house with a yummy smell while they cook. Serve them with mashed potatoes or rice to soak up all that tasty sauce—trust me, no one will leave the table hungry!
Key Ingredients & Substitutions
Beef Short Ribs: Choose well-marbled short ribs for tenderness. If unavailable, you could also use chuck roast cut into chunks. It won’t be exactly the same, but it will still taste delicious!
Red Wine: Using red wine adds depth, but you can skip it if you’re not a fan. Instead, just use more beef broth or try grape juice for sweetness without the alcohol.
Spices and Herbs: Fresh rosemary and thyme make the dish aromatic, but dried versions work in a pinch. If you’re out of these herbs, Italian seasoning can be a good substitute.
Brown Sugar: This adds a hint of sweetness. If you prefer, maple syrup or honey can serve as alternatives, giving a slightly different flavor twist!
What’s the Key to Perfectly Searing the Short Ribs?
Searing the short ribs is crucial for building flavor. Here’s how to do it right:
- Heat your skillet to medium-high before adding olive oil. This ensures a good sear.
- Don’t overcrowd the pan; give ribs space to cook evenly. If they’re too close together, they’ll steam instead of sear.
- Let them cook undisturbed for 3-4 minutes before turning. This allows a nice brown crust to form.
After searing, transfer them directly to the crockpot for that tender slow-cooked goodness!
How to Make Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional; can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp tomato paste
- 2 tsp Worcestershire sauce
- 2 sprigs fresh rosemary (or 1 tsp dried)
- 2 sprigs fresh thyme (or 1 tsp dried)
- 1 bay leaf
How Much Time Will You Need?
This recipe requires around 15-20 minutes of prep time. After that, you’ll let your crockpot do all the work, cooking on low for about 8-9 hours or high for 4-5 hours. The longer they cook, the more tender and flavorful they’ll be!
Step-by-Step Instructions:
1. Season the Ribs:
Start by seasoning the beef short ribs generously with salt and freshly cracked black pepper on all sides. This will enhance the flavors as they cook.
2. Sear the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the short ribs. Sear them on all sides until well browned, about 3-4 minutes per side. Searing locks in the juices and gives the ribs a rich flavor.
3. Transfer to Crockpot:
After searing, transfer the beef short ribs to your crockpot, arranging them in a single layer if possible.
4. Sauté Onions and Garlic:
In the same skillet, lower the heat slightly and add the sliced onion and minced garlic. Sauté for 2-3 minutes until the onions are softened and fragrant. This step adds extra flavor to your dish!
5. Prepare the Sauce:
Add the tomato paste to the skillet, stirring it into the onions and garlic. Then pour in the red wine (if using) to deglaze the pan, scraping up any yummy browned bits. Let this mixture simmer for about 2 minutes to reduce a little.
6. Combine Sauce Ingredients:
Next, stir in the beef broth, soy sauce, brown sugar, and Worcestershire sauce. Mix everything together and bring it to a gentle simmer.
7. Pour Over Ribs:
Pour this flavorful sauce over the short ribs in the crockpot. Then, add the rosemary, thyme, and bay leaf for added aroma and taste.
8. Cook the Ribs:
Cover the crockpot and set it to cook on low for 8-9 hours or high for 4-5 hours. The meat should be incredibly tender and ready to fall off the bone.
9. Finish the Sauce:
Once cooked, carefully remove the ribs from the crockpot, along with the herbs. If you’d like a thicker sauce, strain the remaining liquid and reduce it in a saucepan over medium heat until it reaches your desired consistency.
10. Serve and Enjoy:
Serve the rib pieces hot, spooning the rich sauce generously over the top. These short ribs pair wonderfully with mashed potatoes, polenta, or your preferred side dish. Enjoy your delicious meal!
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs, but it’s important to thaw them completely before cooking. For best results, thaw in the refrigerator overnight or use a cold water method. Just be sure to adjust the cooking time slightly if they are still a bit chilled!
Can I Make This Recipe Without Wine?
Absolutely! If you prefer not to use wine, you can simply substitute with an additional cup of beef broth or use grape juice for a hint of sweetness. It will still be delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the microwave or on the stove over low heat. If the sauce thickens too much upon reheating, just add a splash of beef broth or water to loosen it.
Can I Cook This Recipe on the Stove Instead of a Crockpot?
Yes, you can! To adapt this recipe for the stove, simply follow the same steps to sear the ribs and prepare the sauce, then transfer everything to a heavy pot. Cover and simmer on low heat for about 2-3 hours until the meat is tender, checking occasionally and adding more broth if needed. Enjoy your stove-top delight!
