Description
A recipe for super tender beef short ribs cooked in a crockpot, perfect for a hearty meal.
Ingredients
Scale
- 4 to 5 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
Instructions
- Season the beef short ribs generously with salt and freshly ground black pepper on all sides.
- In a large skillet over medium-high heat, heat the olive oil. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Transfer to the crockpot.
- In the same skillet, add the sliced onion and cook for 3-4 minutes until softened, scraping up the browned bits from the pan.
- Add the minced garlic to the onions and cook for an additional 30 seconds until fragrant.
- Stir in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary. Bring to a simmer.
- Pour the sauce mixture evenly over the short ribs in the crockpot. Add the bay leaves.
- Cover and cook on low for 8 to 10 hours, or on high for 4 to 6 hours, until the ribs are tender.
- Carefully remove the ribs from the crockpot and cover them to keep warm.
- For a thicker sauce, pour the cooking liquid into a saucepan, skim off excess fat, and reduce over medium heat.
- Serve the short ribs with sauce over the top, alongside mashed potatoes or rice.
Notes
- For a richer flavor, let the sauce reduce longer.
- These ribs pair well with a variety of side dishes.
Nutrition
- Serving Size: 1 rib
- Calories: 440
- Sugar: 6g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg