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Crockpot Beef Short Ribs: Discover the Ultimate Recipe!

A delicious and easy recipe for Crockpot Beef Short Ribs that results in tender, flavorful meat cooked to perfection.
Print Recipe
Prep Time 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. In the same skillet, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion is translucent.
  3. In a crockpot, combine the beef broth, red wine, Worcestershire sauce, brown sugar, thyme, and rosemary. Stir well.
  4. Add the seared short ribs and sautéed onion and garlic to the crockpot. Ensure the ribs are submerged in the liquid.
  5. 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.
  6. 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.
  7. Serve the short ribs with the sauce over mashed potatoes or polenta.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 8gProtein: 35gFat: 30gSugar: 8g

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.

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