These super tender beef short ribs are a cozy meal made easy in a crockpot. With juicy meat that falls off the bone and a rich sauce, everyone will love it!
Honestly, it’s hard to mess this one up. Just throw everything in the pot, set it, and forget it! I always serve it with mashed potatoes for extra yum.
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in short ribs provide the best flavor and tenderness. If you can’t find them, you can use boneless short ribs, but they may not have the same rich taste.
Olive Oil: This is perfect for searing the meat, but you can substitute with vegetable oil or canola oil if you prefer. Use what you have on hand!
Red Wine: This adds depth to the sauce, but if you’re avoiding alcohol, replace it with extra beef broth or grape juice for a similar taste.
Soy Sauce: For a gluten-free option, use tamari instead. If you’re looking for a low-sodium choice, go for low-sodium soy sauce.
Seasonings: Smoked paprika gives a nice smokiness, but if you don’t have it, regular paprika works too. Fresh herbs can replace dried thyme and rosemary if they’re available.
How Do I Get Perfectly Searing on the Ribs?
Searing the ribs is vital for locking in flavors. Here’s how to get that perfect crust:
- Make sure your skillet is hot before adding the olive oil. This helps prevent sticking.
- Don’t overcrowd the pan; sear in batches if needed. This ensures even browning.
- When the ribs are in the pan, let them cook without moving them for about 3 minutes before flipping. You want that nice golden crust!
Taking the time to sear can make a big difference in the final dish, so don’t skip it!
Super Tender Crockpot Beef Short Ribs
Ingredients:
- 3 to 4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional for richer flavor)
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 2 bay leaves
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and then you’ll let the crockpot do its magic! Cooking on LOW takes about 8 to 9 hours, while HIGH takes about 4 to 5 hours. Perfect for when you want to set it and forget it!
Step-by-Step Instructions:
1. Season and Sear the Ribs:
First, pat the short ribs dry with paper towels so they sear nicely. Season them generously with salt and pepper on all sides. In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ribs and brown them for about 3 minutes on each side until they have a nice golden color. This adds wonderful flavor! Then, transfer the ribs to the crockpot.
2. Sauté the Aromatics:
In the same skillet, add the sliced onion and cook until soft and golden, which takes about 5 minutes. Then, stir in the minced garlic and cook for another minute until you can smell the lovely aroma!
3. Create the Sauce:
Now it’s time to add your tasty liquids! Pour in the beef broth, red wine (if you’re using it), soy sauce, tomato paste, Worcestershire sauce, brown sugar, smoked paprika, thyme, and rosemary. Stir everything together well and bring it to a low simmer for a few minutes.
4. Combine and Cook:
Pour the sauce mixture evenly over the short ribs in the crockpot. Don’t forget to add the bay leaves for extra flavor. Cover the crockpot, and set it to cook on LOW for 8 to 9 hours, or HIGH for 4 to 5 hours. The longer, the better for tender meat!
5. Finishing Touches:
After the cooking time is up, carefully remove the ribs from the crockpot and set them aside on a platter. Discard the bay leaves. If you’d like, you can pour the remaining sauce into a saucepan and simmer it over medium heat for a few minutes to reduce and thicken it. Taste and adjust seasoning with a little more salt and pepper if needed.
6. Serve:
Finally, serve those delicious short ribs with the sauce ladled over the top. They pair wonderfully with mashed potatoes, rice, or your favorite veggies. Enjoy your melt-in-your-mouth super tender beef short ribs!
FAQ
Can I Use Frozen Short Ribs?
Yes, you can use frozen short ribs, but it’s best to thaw them completely before cooking. You can leave them in the fridge overnight or thaw them quickly in a sealed plastic bag submerged in cold water. This helps ensure even cooking and tender meat!
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can easily replace it with additional beef broth or a little grape juice mixed with vinegar for acidity. This will keep the flavor rich while maintaining the dish’s integrity.
How Do I Store Leftovers?
Store any 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 beef broth to keep the meat moist.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the short ribs and sauce a day in advance and store them in the fridge. Just reheat in the crockpot on low for a couple of hours before serving, ensuring everything is warm and delicious!
