Picture tender short ribs, slow-cooked until they’re fall-off-the-bone perfect, all nestled in a rich, savory sauce.
With the help of a crockpot, you can achieve that deep, slow-braised flavor without spending hours in the kitchen.
As the meat simmers low and slow, it transforms into a hearty, comforting dish that feels both rustic and special.
Let’s dive into the simple steps to create these mouthwatering Braised Short Ribs right in your crockpot.
Kitchen Tools Required
- 1 Crockpot
- 1 Large skillet
- 1 Tongs
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 3 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots, cut into chunks
- 2 stalks celery, chopped
Cook & Prep Time
To manage your time efficiently while preparing and cooking Braised Short Ribs in a crockpot, follow this timeline:
Total Estimated Time: 8 hours 30 minutes (including reading and resting time)
- Reading and Preparation (10 minutes)
- Read through the entire recipe to understand the steps and gather all necessary ingredients and equipment.
- Ingredient Prep (10 minutes)
- Season the beef short ribs with salt and black pepper.
- Slice the onion and mince the garlic.
- Cut the carrots into chunks and chop the celery.
- Browning the Ribs (10 minutes)
- Heat olive oil in a large skillet over medium-high heat.
- Sear the short ribs on all sides until browned. This step is essential for flavor enhancement.
- Cooking Aromatics and Liquid Preparation (5 minutes)
- Sauté the onion and garlic in the same skillet until softened.
- Stir in the tomato paste, cooking for another minute.
- Add beef broth and red wine, scraping up any browned bits.
- Mix in Worcestershire sauce, thyme, and bay leaves.
- Transfer to Crockpot (5 minutes)
- Transfer the browned short ribs to the crockpot.
- Pour the liquid mixture over the short ribs.
- Add the carrots and celery.
- Cooking Time (8 hours)
- Cover the crockpot and set it to cook on low for 8 hours or until the ribs are tender.
- Resting and Serving (10 minutes)
- Remove the short ribs and vegetables from the crockpot.
- Let them rest for 10 minutes before serving.
Recipe Instructions
Season the beef short ribs with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Sear the short ribs on all sides until browned, then transfer to the crockpot.
In the same skillet, add onion and garlic, sauté until softened.
Stir in tomato paste and cook for another minute.
Pour beef broth and red wine into the skillet, scraping up any browned bits.
Add Worcestershire sauce, thyme, and bay leaves to the liquid.
Transfer the liquid mixture to the crockpot over the short ribs.
Add carrots and celery to the crockpot.
Cover and cook on low for 8 hours or until ribs are tender.
Remove the short ribs and vegetables from the crockpot and let them rest for 10 minutes before serving.
Serving Tips
- Mashed Potatoes: The creamy texture of mashed potatoes complements the rich and savory flavors of the braised short ribs perfectly.
- Polenta: Soft, buttery polenta provides a delightful contrast to the tender meat and robust sauce.
- Crusty Bread: Use crusty bread to soak up the delicious sauce, adding a satisfying crunch to each bite.
- Roasted Vegetables: A side of roasted vegetables adds a healthy, colorful element to the meal and balances the rich flavors of the meat.
- Steamed Green Beans: Fresh, crisp green beans offer a light and invigorating contrast to the hearty short ribs.
Storage
Store leftover braised short ribs in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze them for up to 3 months.
Ensure they’re fully cooled before freezing.
Freezing
To freeze braised short ribs, cool completely.
Remove bones and store in airtight containers.
Label with date and freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat braised short ribs, place them in an oven-safe dish.
Cover with foil, and warm in a 325°F oven for 20-30 minutes.
Confirm even heating and maintain moisture.
Final Thoughts
Braised short ribs are a comforting and flavorful dish that can be easily prepared in a crockpot.
With minimal prep time and the convenience of slow cooking, this recipe is perfect for a cozy family dinner or a special occasion.
The combination of beef broth, red wine, and aromatic herbs creates a rich and savory sauce that complements the tender, fall-off-the-bone short ribs.
Don’t forget to let the ribs rest before serving to allow the flavors to meld beautifully.
For a thicker sauce, consider reducing the liquid in a saucepan after cooking.
This dish is sure to impress with its depth of flavor and hearty ingredients.
Enjoy the deliciousness of braised short ribs with your loved ones!
Frequently Asked Questions
Can I Use a Different Type of Meat Instead of Beef Short Ribs?
You can substitute beef short ribs with lamb shanks or pork shoulder. Adjust cooking times for tenderness. Use precise weights, ensuring meat is well-marbled. Monitor liquid levels to maintain braising technique. Adjust seasonings for ideal flavor.
How Can I Make This Dish Spicy?
You can spice up the dish by adding 1-2 teaspoons of cayenne pepper or red pepper flakes during the sautéing phase. Alternatively, include a chopped jalapeño or serrano pepper for added heat and depth of flavor.
What Type of Red Wine Should I Use?
You should use a dry red wine like Cabernet Sauvignon or Merlot. These wines offer robust flavors that complement the rich taste of the dish. Measure precisely, using one cup to guarantee balance between acidity and sweetness.
Are There Any Vegetarian Alternatives for This Recipe?
For a vegetarian alternative, replace the beef short ribs with 3 pounds of portobello mushrooms, and substitute beef broth with vegetable broth. Add 1 tablespoon soy sauce for umami depth. Follow the same cooking instructions.
Can I Cook This Dish on High for a Shorter Time?
Yes, you can cook on high for about 4 hours. However, low and slow enhances tenderness and flavor. Confirm ribs reach an internal temperature of 190°F. Use a meat thermometer for precision. Adjust seasoning as desired.
Braised Short Ribs Crockpot
Equipment
- 1 Crockpot
- 1 large skillet
- 1 Tongs
- 1 Cutting board
- 1 Knife
- 1 Wooden spoon
Ingredients
- 3 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large onion sliced
- 3 cloves garlic minced
- 2 cups beef broth
- 1 cup red wine
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 teaspoon dried thyme
- 2 bay leaves
- 3 carrots cut into chunks
- 2 stalks celery chopped
Instructions
- Season the beef short ribs with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat.
- Sear the short ribs on all sides until browned, then transfer to the crockpot.
- In the same skillet, add onion and garlic, sauté until softened.
- Stir in tomato paste and cook for another minute.
- Pour beef broth and red wine into the skillet, scraping up any browned bits.
- Add Worcestershire sauce, thyme, and bay leaves to the liquid.
- Transfer the liquid mixture to the crockpot over the short ribs.
- Add carrots and celery to the crockpot.
- Cover and cook on low for 8 hours or until ribs are tender.
- Remove the short ribs and vegetables from the crockpot and let them rest for 10 minutes before serving.
Notes
