Print

Crockpot Short Ribs

Crockpot Short Ribs
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale

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)

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

Find it online: https://cookedbyandy.com/crockpot-short-ribs/