Crockpot Beef Short Ribs (Print Version)

# Ingredients:

→ Main Ingredients

01 - 1.36 kg bone-in beef short ribs

02 - 360 g baby carrots

03 - 200 g mushrooms, sliced

04 - 480 ml beef broth

05 - 240 ml red wine (optional)

06 - 30 g tomato paste

07 - 42 g unsalted butter

08 - 1 bay leaf

09 - 8 sprigs fresh thyme

10 - 15 g garlic, minced

11 - Salt, to taste

12 - Pepper, to taste

# Instructions:

01 - Generously season all sides of the beef short ribs with salt and pepper. In a large skillet set over medium heat, brown each piece on all sides, approximately 20 seconds per side, to develop deep flavor.

02 - Transfer the browned short ribs to a large crockpot. Add baby carrots, sliced mushrooms, beef broth, red wine (if using), tomato paste, unsalted butter, bay leaf, fresh thyme sprigs, and minced garlic to the pot.

03 - Cover and cook on low heat for 8 hours, or until the meat is exceptionally tender and falling off the bone. Once done, carefully remove the short ribs and vegetables from the crockpot. Discard the bay leaf and thyme sprigs, reserving the braising liquid.

04 - Plate the short ribs and vegetables. Drizzle generously with the reserved cooking liquid. Serve immediately, ideally accompanied by mashed sweet potatoes.

# Notes:

01 - Omit red wine for a non-alcoholic version; substitute with an equal volume of beef broth if desired.

02 - For a thicker sauce, reduce the reserved liquid in a saucepan over medium heat before serving.

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