These beef short ribs are cooked slowly in a crockpot, making them super tender and full of flavor. The meat just falls right off the bone, and it’s a comforting dish for any day!
Honestly, I can’t get enough of the delicious sauce that comes with it. It’s perfect for spooning over rice or mashed potatoes. Who can resist that? 😋
Making this dish is so easy! I just season the ribs, throw them in the crockpot with some veggies and sauce, and let it do its thing. Simple and so satisfying!
Key Ingredients & Substitutions
Beef Short Ribs: These are the stars of the dish, bringing rich flavor. You can use bone-in short ribs for more depth. If you can’t find them, consider using beef chuck or brisket, though the texture may differ slightly.
Red Wine: It adds depth to the sauce. If you prefer not to use wine, beef broth is a great substitute. A splash of apple cider vinegar can also brighten the flavor if you want some acidity.
Soy Sauce: This gives the dish a nice umami kick. For a gluten-free option, use tamari instead. Or use coconut aminos for a different flavor profile that’s also soy-free.
Brown Sugar: This balances the savory elements. You can replace it with honey or maple syrup if you like, but keep in mind this might change the flavor slightly.
How Do I Get the Ribs Perfectly Tender?
Getting those ribs tender relies heavily on slow cooking. The low-heat environment allows collagen in the meat to break down, making it melt-in-your-mouth tender. Here’s how to do it:
- First, make sure to brown the ribs. This adds a rich flavor that slow cooking alone can’t achieve.
- Use the low setting on your crockpot and cook for 7-8 hours. The longer, the better, but not every crockpot cooks at the same speed!
- When it’s done, let the ribs rest for a few minutes. This helps retain juices when you cut into them.
Enjoy the process and the amazing aroma filling your kitchen!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1/4 cup soy sauce
- 3 tablespoons brown sugar
- 2 tablespoons tomato paste
- 2 teaspoons Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 2 bay leaves
- 2 large carrots, cut into chunks
- 2 stalks celery, cut into chunks
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time, followed by 7-8 hours of cooking in the crockpot. This means you can set it up in the morning and come home to a delicious meal that’s ready to serve!
Step-by-Step Instructions:
1. Prepare the Short Ribs:
Start by patting the beef short ribs dry with paper towels. This is important because it helps the seasoning stick and allows for better browning. Season the ribs generously with salt and pepper on all sides.
2. Sear the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, carefully add the short ribs and sear them for about 3-4 minutes on each side until nicely browned. This browning process enhances the flavor. Once browned, transfer the ribs to your crockpot.
3. Sauté the Onions and Garlic:
In the same skillet, add the sliced onion and minced garlic. Sauté for about 3-4 minutes, stirring occasionally, until the onion is translucent and fragrant. Don’t rush this step; the smell will be amazing!
4. Make the Sauce:
Now, stir in the beef broth, red wine (if using), soy sauce, brown sugar, tomato paste, Worcestershire sauce, thyme, and smoked paprika. Mix everything well and bring it to a simmer. This sauce is going to be packed with flavor!
5. Combine in the Crockpot:
Pour the sauce mixture over the short ribs in the crockpot. Make sure the ribs are well coated. Add the bay leaves, carrots, and celery around the ribs for some extra goodness.
6. Cook it Low and Slow:
Cover the crockpot and set it to cook on low for 7-8 hours. You’ll know it’s ready when the meat is fork-tender and falls off the bone easily. The longer, the better!
7. Finishing Touches:
Once the cooking time is up, carefully remove the ribs and vegetables from the crockpot. Discard the bay leaves. If you’d like a thicker sauce, pour the remaining liquid into a saucepan and simmer it on the stove until it reaches your desired consistency.
8. Serve and Enjoy:
Serve the tender ribs topped with the delicious sauce alongside mashed potatoes, rice, or crusty bread. Enjoy every flavorful bite of your super tender beef short ribs!
Bon appétit! 🥄
FAQ – Super Tender Crockpot Beef Short Ribs
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs! Just be sure to thaw them in the fridge overnight before cooking or use the defrost setting on your microwave if you’re short on time. Ensure the ribs are fully thawed for even cooking.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can substitute it with additional beef broth, grape juice, or a splash of balsamic vinegar for a bit of acidity. Each option will add its own flavor, so choose based on your preference!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. If you want to keep them longer, consider freezing them. They can last in the freezer for up to 3 months. Just thaw in the fridge before reheating.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the dish a day in advance. Cook as directed, let it cool completely, then store it in the fridge. When you’re ready to serve, simply reheat in the crockpot on low until warmed through.
