Description
A delicious and easy recipe for Crockpot Beef Short Ribs that results in tender, flavorful meat cooked to perfection.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons water (optional, for thickening)
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them in the skillet for 3-4 minutes on each side until browned. Remove the ribs and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
- In a crockpot, combine the beef broth, red wine, Worcestershire sauce, brown sugar, thyme, and rosemary. Stir well.
- Add the seared short ribs and sautéed onion and garlic to the crockpot. Ensure the ribs are submerged in the liquid.
- Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the meat is tender and falling off the bone.
- If you prefer a thicker sauce, mix the cornstarch and water in a small bowl until smooth. Stir this mixture into the crockpot about 30 minutes before serving, and cook on high until thickened.
- Serve the short ribs with the sauce over mashed potatoes or polenta.
Notes
- For a richer flavor, try adding a tablespoon of tomato paste to the sauce before cooking.
- You can also substitute the red wine with additional beef broth for a non-alcoholic version.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours on low or 4-5 hours on high
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Fat: 30g
- Carbohydrates: 8g
- Protein: 35g