Crockpot Beef Short Ribs

Sinking a fork into slow-cooked beef short ribs is pure comfort—especially on a chilly day. This crockpot recipe turns humble ingredients into a meal that tastes like a Sunday dinner without all the effort. Just a few steps and some patience get you impossibly tender meat nestled with sweet carrots and earthy mushrooms in a deep savory gravy my family always asks for seconds

Every time I make this the aroma alone gets everyone circling the kitchen I once served it at a holiday—it disappeared before I could get a second helping

Ingredients

• Beef short ribs bone-in: choose well marbled pieces for the most flavor and melting tenderness
• Baby carrots: bring a touch of sweetness and stand up well during long cooking
• Mushrooms sliced: add depth earthiness and soak up the rich broth
• Beef broth: use low sodium for more control over seasoning
• Red wine: optional but adds richness and a gourmet edge I go for a dry cabernet
• Tomato paste: brings savory body and concentration to the braising liquid
• Unsalted butter: enriches the sauce without over salting
• Bay leaf: gives fragrant undertones to the slow-simmered broth
• Fresh thyme sprigs: for a bright herbal note
• Minced garlic: boosts the savory complexity and rounds out the aromatics
• Salt: choose kosher for even seasoning
• Black pepper: freshly cracked wakes up all the flavors

Step-by-Step Instructions

Season the Beef:

Pat the short ribs dry and sprinkle all sides generously with salt and pepper—this is key for building flavor right from the start

Brown the Short Ribs:

Heat a large skillet over medium heat Add a touch of oil and brown all sides of the short ribs about 20 seconds per side until a deep crust forms Browning makes a huge impact on taste and color so do not rush this step

Load the Crockpot:

Transfer browned short ribs to your crockpot Scatter in baby carrots and sliced mushrooms Add beef broth tomato paste butter bay leaf thyme and minced garlic on top

Cooking Time:

Set the crockpot to low Cover and cook for 8 hours until the meat is fork tender and nearly falling off the bone The long slow heat does the work for you

Finish and Serve:

Gently move short ribs and vegetables to a platter Discard herb stems Skim any fat from the liquid and use it as a sauce over the ribs Pair with creamy mashed sweet potatoes for a cozy complete plate

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My favorite part is lifting the lid after hours and seeing the broth transformed into a flavorful gravy My sister always sneaks the first carrot straight from the pot we all tease her but I cannot blame her

Storage Tips

Let leftovers cool to room temperature before moving to an airtight container Store in the fridge for up to four days The flavors get even better with time This dish is perfect for meal prep since you can easily reheat small portions in a saucepan or microwave When freezing wrap portions well to avoid freezer burn and thaw overnight before warming

Ingredient Substitutions

You can use boneless beef short ribs if you prefer or if your store does not carry bone-in If fresh thyme is unavailable dried thyme works in a pinch just use about a third as much White mushrooms are easy to find but cremini or portobello will bring a heartier flavor Red wine is optional but a splash of balsamic vinegar or extra broth adds an extra layer

Serving Suggestions

This beef and gravy are dreamy over a bed of creamy mashed sweet potatoes but mashed regular potatoes polenta or even buttered noodles work You can pile leftovers into toasted bread rolls for an irresistible sandwich or serve over rice for a simple lunch Try garnishing with fresh parsley for a burst of color and freshness

Crockpot Short Ribs in Tradition

Slow braising beef short ribs has roots in many world cuisines From French pot-au-feu to Korean galbi jjim low and slow turns tougher cuts into absolute delicacies This recipe borrows from classic home cooking traditions and is designed to fit the modern busy home cook’s life I always think about how these old techniques make the most of simple ingredients

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Each time this crockpot beef short rib recipe hits our table it feels like a celebration Whether you are busy on a weeknight or hosting family for Sunday dinner it is a dish that always draws happy faces and plenty of compliments

Frequently Asked Questions

→ How long should beef short ribs cook in the crockpot?

Cook on low for about 8 hours until the beef becomes extremely tender and easily falls off the bone.

→ Is it necessary to sear the short ribs before slow cooking?

Searing the meat adds a rich depth of flavor, so it's highly recommended, though not strictly required.

→ Can I omit the red wine?

Red wine is optional and can be left out. The broth and tomato paste will still provide ample flavor.

→ What are good side dishes for serving?

Mashed sweet potatoes, creamy polenta, or crusty bread pair well with these savory short ribs.

→ Should I use bone-in or boneless short ribs?

Bone-in short ribs add extra flavor and richness to the dish, but boneless can also be used.