Introduction:
Experience the ultimate in comfort food with these Slow Cooker Beef Short Ribs! This recipe features tender, succulent beef short ribs slow-cooked in a rich, flavorful sauce that practically melts in your mouth. Ideal for a cozy family dinner or a hearty meal for guests, this dish offers minimal prep and maximum flavor with the convenience of a slow cooker.
Why You’ll Love This Recipe:
- Effortless Cooking: Let the slow cooker do the work while you go about your day.
- Fall-Off-The-Bone Tender: Beef short ribs cooked low and slow become incredibly tender and flavorful.
- Rich and Savory: A savory sauce made with ingredients like beef broth, red wine, and aromatic vegetables.
- Perfect for Entertaining: Impressive enough for guests but easy enough for a casual family dinner.
Ingredients:
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions:
- Prepare the Beef:
- Season the beef short ribs generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the ribs to the slow cooker.
- Cook the Vegetables:
- In the same skillet, add diced onion, carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Prepare the Sauce:
- Pour the red wine (if using) into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer.
- Combine and Cook:
- Pour the sauce and vegetables over the short ribs in the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and easily falls off the bone.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix cornstarch with water to create a slurry. Stir the slurry into the sauce in the slow cooker about 30 minutes before the cooking time is up. Continue cooking until the sauce has thickened.
- Serve:
- Remove the short ribs from the slow cooker and serve with the sauce spooned over the top. Enjoy with mashed potatoes, polenta, or a side of crusty bread.
Tips for Success:
- Browning the Meat: Browning the short ribs before adding them to the slow cooker adds depth of flavor to the dish.
- Vegetables: Feel free to add other vegetables such as potatoes or parsnips to the slow cooker for a complete meal.
- Wine Substitution: If you prefer not to use wine, additional beef broth works perfectly.
Recipe Variations:
- Spicy Version: Add a splash of hot sauce or a pinch of red pepper flakes to the sauce for a spicy kick.
- Herb Variations: Substitute fresh rosemary or oregano for thyme if preferred.
- Smoky Flavor: Add a teaspoon of smoked paprika for a subtle smoky flavor.
Serving Suggestions:
- Serve with creamy mashed potatoes, buttery polenta, or over egg noodles to soak up the delicious sauce.
- A side of steamed green beans or a simple salad complements the richness of the short ribs.
Freezing and Storage:
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze the short ribs and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat in the slow cooker, on the stove over low heat, or in the microwave until warmed through.
Special Equipment:
- Slow Cooker: For the long, slow cooking process.
- Skillet: For browning the short ribs and cooking the vegetables.
FAQ:
- Can I use bone-in or boneless short ribs?
Both bone-in and boneless short ribs work well in this recipe. Adjust the cooking time slightly if using boneless. - Can I cook this recipe on the stovetop?
Yes, you can transfer the ingredients to a large pot and simmer on low heat for 3-4 hours until the meat is tender. - Can I use a different cut of meat?
While short ribs are ideal for this recipe, you can use other cuts like chuck roast. Adjust the cooking time as needed.
Preparation Time:
- 15 minutes for prepping and searing the meat and vegetables.
Cook Time:
- 7-8 hours on low or 4-5 hours on high in the slow cooker.
Total Time:
- 7.5-8.5 hours (including prep and cook time).
Nutrition Information (per serving, assuming 6 servings):
- Calories: 450
- Protein: 36g
- Carbohydrates: 10g
- Fat: 30g
- Saturated Fat: 12g
- Cholesterol: 120mg
- Sodium: 900mg
- Fiber: 2g
- Sugar: 4g
Slow Cooker Beef Short Ribs
- Total Time: 7.5-8.5 hours
Ingredients
Scale
- 4 lbs beef short ribs
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 1 cup red wine (optional, can substitute with additional beef broth)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
- 1 bay leaf
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons water (for cornstarch slurry)
Instructions
- Prepare the Beef:
- Season the beef short ribs generously with salt and pepper.
- In a large skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Transfer the ribs to the slow cooker.
- Cook the Vegetables:
- In the same skillet, add diced onion, carrots, and celery. Cook for 5 minutes until softened. Add minced garlic and cook for an additional minute.
- Prepare the Sauce:
- Pour the red wine (if using) into the skillet, scraping up any browned bits from the bottom of the pan. Simmer for 2 minutes.
- Stir in beef broth, diced tomatoes, tomato paste, Worcestershire sauce, soy sauce, thyme, and bay leaf. Bring to a simmer.
- Combine and Cook:
- Pour the sauce and vegetables over the short ribs in the slow cooker. Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and easily falls off the bone.
- Thicken the Sauce (Optional):
- If you prefer a thicker sauce, mix cornstarch with water to create a slurry. Stir the slurry into the sauce in the slow cooker about 30 minutes before the cooking time is up. Continue cooking until the sauce has thickened.
- Serve:
- Remove the short ribs from the slow cooker and serve with the sauce spooned over the top. Enjoy with mashed potatoes, polenta, or a side of crusty bread.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours on low or 4-5 hours on high
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal
- Fat: 30g
- Carbohydrates: 10g
- Protein: 36g
Closing Notes:
Have you tried these Slow Cooker Beef Short Ribs? Share your experience in the comments below! Don’t forget to tag us on social media with your slow-cooked masterpieces and check back for more comforting recipes.
