Description

This Melt-in-Your-Mouth Tender Crockpot Beef Short Ribs recipe offers a rich, flavorful, and incredibly tender dish that’s perfect for comforting family dinners. Slow-cooked for hours in a blend of red wine, beef broth, and aromatic spices, these ribs become succulent and packed with deep savory flavors. The recipe includes a simple searing step to lock in the juices before slow cooking, resulting in fall-off-the-bone tender meat that’s ideal served with mashed potatoes or rice.

Ingredients

Scale

Beef Short Ribs

3 pounds Beef Short Ribs (Look for well-marbled ribs)

Cooking Sauce and Seasoning

2 tablespoons Olive Oil (Can substitute with avocado or canola oil)
1 cup Red Wine (Can substitute with beef broth or grape juice)
2 tablespoons Tomato Paste (Crushed tomatoes can be a substitute)
1 tablespoon Brown Sugar (Honey or maple syrup can be used)
2 cups Beef Broth (Use low sodium)
1 tablespoon Soy Sauce (Check for gluten-free options)
1 tablespoon Worcestershire Sauce (Check for gluten-free options)
1 large Onion (Yellow or sweet onions work best)
4 cloves Garlic (Use fresh minced garlic)
2 teaspoons Smoked Paprika
1 teaspoon Dried Thyme
1 teaspoon Dried Rosemary
2 leaves Bay Leaves (Remove before serving)
Salt and freshly ground black pepper (to taste)

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Instructions

Season the Ribs: Generously season the beef short ribs on all sides with salt and freshly ground black pepper to enhance the meat’s flavor before cooking.
Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Once hot, sear the ribs on all sides until they develop a deep brown crust, about 3-4 minutes per side. This searing locks in the juices. Transfer the browned ribs to the crockpot.
Sauté Onions: In the same skillet, add the sliced onion and cook over medium heat for 3-4 minutes until softened and aromatic.
Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance without burning.
Prepare the Sauce: Pour in the beef broth, red wine, soy sauce, Worcestershire sauce, tomato paste, and brown sugar. Add smoked paprika, dried thyme, and rosemary. Stir well and simmer for a few minutes until the sauce ingredients meld together.
Combine in Crockpot: Pour this prepared sauce over the seared ribs in the crockpot. Add the bay leaves for extra aroma.
Slow Cook: Cover and set the crockpot on low to cook for 8 to 10 hours or on high for 4 to 6 hours. The low and slow cooking process ensures the meat is tender enough to fall off the bone.
Optional Sauce Thickening: After cooking, you may skim excess fat from the cooking liquid. To thicken the sauce, transfer it back to the skillet and simmer until reduced to your desired consistency.
Serve: Serve the tender ribs generously topped with the rich sauce. Pair with mashed potatoes or rice for a complete hearty meal.

Notes

For a gluten-free version, ensure soy sauce and Worcestershire sauce are gluten-free.
If you can’t use red wine, substitute with beef broth or grape juice for depth of flavor.
Skimming fat after slow cooking helps to make the sauce lighter and less greasy.
You can prepare this dish a day ahead; flavors improve as it rests overnight.
Use well-marbled short ribs for a juicier, more flavorful result.

Prep Time: 20 minutes
Cook Time: 8 to 10 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American