Crockpot Short Ribs

Indulge in the rich and savory flavors of crockpot short ribs with this easy-to-follow recipe. Perfect for cozy dinners or special occasions, this dish is sure to impress your guests with minimal effort.

Why You’ll Love This Recipe?

1. The melt-in-your-mouth tenderness of the short ribs.
2. The rich and flavorful sauce that complements the meat perfectly.
3. Easy preparation and hands-off cooking in the crockpot.

Ingredient Notes:

• Meaty bone-in short ribs: Adds richness and flavor to the dish.
• Carrots, celery, onion: Provide aromatic and flavorful base for the sauce.
• Garlic, tomato paste, Worcestershire sauce: Enhance the depth of flavor.
• Dry red wine: Adds complexity and richness to the sauce.
• Beef or chicken stock: Provides a savory base for the sauce.
• Fire-roasted diced tomatoes: Adds a hint of smokiness to the dish.
• Fresh thyme: Infuses the sauce with earthy aromatics.
• Cornstarch: Thickens the sauce to perfection.
• Flat-leaf parsley: Optional for garnish.

Step-by-Step Instructions:

1. Season the short ribs with salt and pepper.
2. Sear the ribs in a skillet until browned.
3. Place the ribs in a crockpot with vegetables, garlic, tomato paste, wine, stock, tomatoes, Worcestershire sauce, and thyme.
4. Cook on low for 8 hours.
5. Thicken the sauce with a cornstarch slurry.
6. Serve over mashed potatoes, pasta, or polenta.

Helpful Tips:

• Searing the short ribs before slow cooking enhances the flavor.
• Make sure to skim off any excess fat from the sauce before serving.
• For a deeper flavor, refrigerate the dish overnight and reheat the next day.

Expert Tips for the Best Results:

1. Use bone-in short ribs for the best flavor and texture.
2. Opt for a bold red wine like Cabernet Sauvignon for a richer sauce.
3. Adjust the seasoning to taste before serving.

Serving Suggestions:

Pair this dish with creamy mashed potatoes, crusty bread, and a glass of red wine for a complete meal.

Storage and Reheating Tips:

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of stock to revive the sauce.

Frequently Asked Questions:

1. Can I use boneless short ribs instead?

• While bone-in short ribs offer more flavor, boneless ribs can be used as a substitute.

1. Can I make this recipe in the oven instead of a crockpot?

• Yes, you can braise the short ribs in a Dutch oven in the oven at 325°F for 3-4 hours.

1. Can I freeze the leftovers?

• Yes, the dish freezes well for up to 3 months. Thaw overnight in the refrigerator before reheating.

1. What can I serve with crockpot short ribs?

• This dish pairs well with creamy polenta, roasted potatoes, or a simple green salad.

Conclusion:

Impress your friends and family with this delectable crockpot short ribs recipe. With minimal prep and maximum flavor, this dish is a winner for any occasion. Try it out and let us know how it turned out!

Crockpot Short Ribs

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Tender and flavorful Crockpot Short Ribs cooked in a rich red wine sauce with vegetables and herbs. Perfectly pairs with mashed potatoes or pasta for a satisfying meal.

• Author: Touria Elkoudssi
• Prep Time: 20 mins
• Cook Time: 8 hrs
• Total Time: 8 hrs 20 mins
• Yield: 6 servings 1x
• Category: Main-course
• Method: Slow Cooking
• Cuisine: American

Ingredients

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Main Ingredients:

• 4 pounds meaty bone-in short ribs, 1 ½ inches or thicker
• 5 teaspoons kosher salt, divided
• 1 ½ teaspoons black pepper

Vegetables and Aromatics:

• 6 medium carrots, chopped into ½-inch pieces
• 4 ribs celery, chopped into ½-inch pieces
• 1 medium onion, chopped into ½-inch pieces
• 8 cloves garlic, minced

Additional Ingredients:

• 3 tablespoons tomato paste
• 1 bottle 750 ml dry red wine
• 3 cups beef stock or chicken stock
• 1 (14-ounce) can fire roasted diced tomatoes
• 1 tablespoon Worcestershire sauce
• 8–10 sprigs fresh thyme
• 2 tablespoons cornstarch mixed with water
• ¼ cup finely chopped fresh parsley (optional)

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Instructions

1. Season the Ribs: Rub short ribs with 4 teaspoons of salt and black pepper.
2. Sear the Ribs: Brown the ribs in a skillet over high heat.
3. Prepare the Vegetables: Place carrots, celery, onion, and garlic in the slow cooker.
4. Add Ingredients: Add tomato paste, wine, stock, diced tomatoes, Worcestershire sauce, thyme, and remaining salt to the slow cooker.
5. Cook: Cook on low for 8 hours until ribs are tender.
6. Thicken the Sauce: Stir in cornstarch slurry and cook until thickened.
7. Serve: Discard thyme bundle, garnish with parsley, and serve with desired sides.

Notes

• For a deeper flavor, sear the ribs before adding to the slow cooker.
• Adjust salt and pepper levels to taste.
• Feel free to add more vegetables like potatoes or mushrooms.

Nutrition

• Serving Size: 1 serving
• Calories: 720
• Sugar: 6g
• Sodium: 900mg
• Fat: 46g
• Saturated Fat: 18g
• Unsaturated Fat: 18g
• Trans Fat: 2g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 42g
• Cholesterol: 160mg