why make this recipe
Crockpot Beef Short Ribs is a fantastic choice for a hearty meal. The slow cooker makes it easy to prepare, and the result is tender, flavorful meat that almost melts in your mouth. This recipe is perfect for busy days when you want a comforting dinner without spending too much time in the kitchen. Plus, the aroma of the cooking beef fills your home with warmth and comfort.
how to make Crockpot Beef Short Ribs
Ingredients:
- 2-3 pounds beef short ribs
- 1 cup beef broth
- 1 cup red wine (optional)
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Directions:
- Season the beef short ribs with salt and pepper.
- In a skillet, sear the ribs on all sides until browned.
- In a slow cooker, combine beef broth, wine (if using), chopped onion, minced garlic, soy sauce, brown sugar, and smoked paprika.
- Place the seared ribs into the slow cooker, ensuring they are submerged in the sauce.
- Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls off the bone.
- Serve warm, garnished with fresh herbs.
how to serve Crockpot Beef Short Ribs
Serve your Crockpot Beef Short Ribs with mashed potatoes, rice, or crusty bread to soak up the delicious sauce. A side of steamed vegetables or a fresh salad complements the meal nicely. Enjoy the tender meat and rich flavors with family and friends!
how to store Crockpot Beef Short Ribs
To store leftovers, let the beef short ribs cool completely. Place them in an airtight container and store them in the refrigerator for up to three days. If you want to keep them longer, you can freeze the ribs in a freezer-safe container. They will last up to three months in the freezer. When ready to eat, thaw and reheat gently.
tips to make Crockpot Beef Short Ribs
- Make sure to sear the ribs properly; this adds flavor and color.
- If you prefer a thicker sauce, you can remove the ribs after cooking and simmer the sauce in a saucepan until it reduces to your desired consistency.
- Adding vegetables like carrots or celery to the slow cooker can enhance the flavor and nutrition of the dish.
MAKE-AHEAD, LEFTOVERS & REHEATING CROCKPOT BEEF SHORT RIBS
CROCKPOT BEEF SHORT RIBS ARE PERFECT FOR MAKING AHEAD BECAUSE THE FLAVORS GET EVEN BETTER AS THEY REST. YOU CAN COOK THE RIBS EARLIER IN THE DAY (OR EVEN THE DAY BEFORE), LET THEM COOL SLIGHTLY IN THEIR COOKING LIQUID, THEN STORE THEM RIGHT IN THE SAUCE. WHEN YOU’RE READY TO SERVE, REHEAT GENTLY ON THE STOVETOP OR IN THE SLOW COOKER UNTIL WARM AND TENDER AGAIN. THIS MAKE-AHEAD OPTION IS GREAT FOR DINNER PARTIES OR BUSY DAYS WHEN YOU DON’T WANT TO COOK FROM SCRATCH.
LEFTOVERS REHEAT BEAUTIFULLY. IF THE SAUCE HAS THICKENED TOO MUCH IN THE FRIDGE, YOU CAN ADD A SPLASH OF BEEF BROTH OR WATER WHEN WARMING IT BACK UP. THESE SHORT RIBS ARE ALSO FANTASTIC REPURPOSED IN OTHER DISHES, LIKE SERVED OVER PASTA, POLENTA, OR EVEN STUFFED INTO SANDWICHES OR TACOS. STORING THE MEAT IN ITS COOKING LIQUID HELPS KEEP IT JUICY AND FLAVORFUL.
variation
You can customize this recipe by adding different herbs or spices, such as thyme or bay leaves. If you want a little heat, consider adding red pepper flakes. You could also swap the red wine for apple cider or a non-alcoholic cooking wine for a different flavor profile.
FAQs
CAN I USE ANOTHER CUT OF BEEF INSTEAD OF SHORT RIBS?
YES, YOU CAN USE OTHER SLOW-COOKING CUTS LIKE CHUCK ROAST OR BRISKET, BUT THE TEXTURE WILL BE A LITTLE DIFFERENT. SHORT RIBS HAVE RICH MARBLING AND CONNECTIVE TISSUE THAT BREAK DOWN BEAUTIFULLY DURING LONG COOKING, GIVING YOU THAT “FALL-OFF-THE-BONE” RESULT. IF YOU USE CHUCK OR BRISKET, MAKE SURE TO CUT IT INTO LARGE CHUNKS AND COOK IT LOW AND SLOW UNTIL IT IS FORK-TENDER. CHECK THE MEAT TOWARDS THE END OF THE COOKING TIME; IF IT STILL FEELS TOUGH, IT USUALLY JUST NEEDS MORE TIME.
CAN I SKIP THE WINE?
ABSOLUTELY! THE RED WINE ADDS DEPTH AND RICHNESS TO THE SAUCE, BUT THE RECIPE STILL WORKS VERY WELL WITHOUT IT. YOU CAN SIMPLY REPLACE THE WINE WITH MORE BEEF BROTH, OR USE APPLE CIDER OR A SPLASH OF BALSAMIC VINEGAR FOR GENTLE SWEETNESS AND ACIDITY. IF YOU PREFER TO COOK WITHOUT ALCOHOL, THIS IS A GREAT WAY TO KEEP THE SAUCE FLAVORFUL WHILE MAKING IT FAMILY-FRIENDLY.
HOW DO I KNOW WHEN THE BEEF IS DONE?
THE BEEF IS DONE WHEN IT IS SO TENDER THAT IT EASILY PULLS AWAY FROM THE BONE WITH A FORK. THIS USUALLY TAKES ABOUT 8 HOURS ON LOW OR 4–5 HOURS ON HIGH, BUT EVERY SLOW COOKER IS A LITTLE DIFFERENT. IF YOU CHECK A PIECE AND IT STILL FEELS CHEWY OR RESISTS WHEN YOU TRY TO PULL IT APART, SIMPLY CONTINUE COOKING AND CHECK AGAIN AFTER 30–60 MINUTES. PERFECTLY COOKED SHORT RIBS SHOULD ALMOST MELT IN YOUR MOUTH.
Crockpot Beef Short Ribs
Ingredients
Main Ingredients
- 2-3 pounds beef short ribs Choose meaty ribs for best flavor.
- 1 cup beef broth
- 1 cup red wine (optional) Can be replaced with apple cider or cooking wine.
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh herbs (like thyme or rosemary) for garnish
Instructions
Preparation
- Season the beef short ribs with salt and pepper.
- In a skillet, sear the ribs on all sides until browned.
- In a slow cooker, combine beef broth, wine (if using), chopped onion, minced garlic, soy sauce, brown sugar, and smoked paprika.
- Place the seared ribs into the slow cooker, ensuring they are submerged in the sauce.
Cooking
- Cover the slow cooker and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falls off the bone.
Serving
- Serve warm, garnished with fresh herbs.
- Pair with mashed potatoes, rice, or crusty bread to soak up the sauce.