These beef short ribs made in a crockpot are super tender and packed with flavor! Slow cooking makes the meat juicy and falls right off the bone. Yum!
Seriously, put these on your dinner list! They’re easy to make, and the smell while they cook is amazing. I love serving them with some mashed potatoes to soak up all that tasty sauce!
Key Ingredients & Substitutions
Beef Short Ribs: Look for well-marbled ribs for the best flavor and tenderness. If short ribs aren’t available, you can use beef chuck roast cut into large chunks. It will still be delicious.
Red Wine: If you prefer not to use wine, just replace it with more beef broth. Apple cider vinegar or balsamic vinegar can add a nice acid if you’re looking to enhance the flavor!
Fresh Herbs: Fresh thyme and rosemary are my go-to for depth of flavor, but dried herbs will work fine too. I often keep dried herbs on hand for convenience, just remember to use less, around a teaspoon for dried herbs instead of fresh.
Soy Sauce: If you need a gluten-free option, look for tamari. Coconut aminos can also be a great substitute if you’re avoiding soy altogether.
How Do I Get the Perfectly Browned Short Ribs?
Browning the short ribs is essential to boost the flavors. Here’s how you can do it right:
- Heat your skillet on medium-high until hot, then add oil so it shimmers.
- Pat the short ribs dry with paper towels to help them brown better. Sprinkle them liberally with salt and pepper.
- Place the ribs in the hot oil without overcrowding. Cook for 3-4 minutes per side until they’re dark brown on all sides. This gives you that rich, deep flavor!
- Don’t rush this step; it’s worth it for that depth of flavor!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 4 to 5 pounds beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, or extra beef broth)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons brown sugar
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 2 bay leaves
How Much Time Will You Need?
This recipe requires about 20 minutes of prep time and 7 to 8 hours of cooking time in the crockpot. So, you can start it in the morning and have a delicious dinner waiting for you in the evening with little effort!
Step-by-Step Instructions:
1. Season and Brown the Ribs:
Begin by seasoning the beef short ribs generously with salt and black pepper on all sides. In a large skillet, heat the vegetable oil over medium-high heat. Add the short ribs to the hot oil and brown them on all sides for about 3-4 minutes per side, until they are rich and dark in color. This browning process enhances the flavor tremendously!
2. Transfer to the Crockpot:
Once browned, carefully remove the ribs from the skillet and transfer them to the crockpot. Don’t worry about overcrowding; they’ll cook down nicely!
3. Sauté the Aromatics:
In the same skillet, add the sliced onion. Sauté for about 3 to 4 minutes until the onions are softened and slightly caramelized. Then, add the minced garlic and cook for another minute, just until fragrant. The combination of onion and garlic will make your kitchen smell amazing!
4. Create the Sauce:
Pour in the beef broth, red wine (if using), soy sauce, Worcestershire sauce, and brown sugar. Stir everything together, making sure to scrape up any delicious browned bits from the bottom of the pan.
5. Assemble in the Crockpot:
Pour this flavorful sauce mixture over the short ribs in the crockpot. Then, add the fresh thyme, rosemary, and bay leaves to the pot.
6. Cook on Low:
Cover the crockpot and set it to cook on low for 7 to 8 hours. The meat should be incredibly tender and fall off the bone once ready. The slow cooking really brings out those wonderful flavors!
7. Serve and Enjoy:
When the cooking time is up, carefully remove the ribs and herbs from the crockpot. You can skim any excess fat from the sauce if desired. Serve the hot short ribs with the sauce poured over them. These ribs are fantastic with creamy mashed potatoes or your favorite sides!
Enjoy your super tender crockpot beef short ribs!
FAQ for Super Tender Crockpot Beef Short Ribs
Can I Use Frozen Short Ribs?
Yes, you can! Just make sure you fully thaw them in the refrigerator overnight before browning and cooking. This will ensure even cooking and prevent any unwanted texture changes.
What Should I Do If I Don’t Have Red Wine?
No problem! If you prefer not to use red wine, simply substitute it with additional beef broth or a splash of apple cider vinegar for a little acidity. It will still turn out delicious!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stove over low heat, adding a splash of broth if needed to prevent drying out.
Can I Cook This on High Instead?
Yes, you can cook the short ribs on high for about 4 to 5 hours if you’re short on time. Just make sure to check for tenderness before serving; it should still be fork-tender!
