These Crockpot Beef Short Ribs are a tender and juicy treat! Slow-cooked with yummy seasonings, they practically fall off the bone. Perfect for a cozy meal!
The smell while they cook is enough to make anyone hungry! I always serve mine with mashed potatoes to soak up that delicious sauce. It’s a comforting winner!
Key Ingredients & Substitutions
Beef Short Ribs: The star of this dish! Look for well-marbled short ribs as they become juicy and tender during cooking. If you can’t find short ribs, chuck roast can be a good substitute, though the flavor and texture will vary.
Olive Oil: This adds richness to the searing process. If you prefer, you can use canola oil or avocado oil for higher smoke points. Both work well for browning the meat.
Red Wine: Optional but enhances the depth of flavor. If you’re not using wine, feel free to replace it with additional beef broth or a splash of vinegar for tang.
Worcestershire & Soy Sauce: Both add umami to the dish. If you need a gluten-free option, look for gluten-free soy sauce or tamari instead.
Fresh Herbs: Dried thyme and rosemary work great, but if you have fresh versions, use those for a more vibrant flavor. Just remember to use three times the amount of fresh herbs as dried!
How Do I Perfectly Sear Short Ribs?
Searing your short ribs before adding them to the crockpot is a key step for flavor. It creates a delicious crust that seals in juices. Here’s how to do it right:
- Start with a hot skillet. Med-high heat is ideal.
- Add olive oil and let it heat up before adding the short ribs.
- Place the short ribs in the skillet without crowding. Cook for about 3-4 minutes on each side until a nice brown crust forms.
- Don’t rush this step! A great sear enhances the dish’s overall flavor.
After searing, transfer the ribs to the crockpot carefully. You’ll love the difference in flavor it makes!
How to Make Crockpot Beef Short Ribs
Ingredients You’ll Need:
For The Beef Short Ribs:
- 3-4 pounds beef short ribs
- 1 tablespoon olive oil
- Salt and black pepper to taste
For The Sauce:
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (optional)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 teaspoons dried thyme
- 2 teaspoons dried rosemary
- 1 bay leaf
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This delicious crockpot beef short ribs recipe requires about 15 minutes of prep time and cooking takes 8-10 hours on low or 4-5 hours on high in the crockpot. It’s a set-it-and-forget-it meal that you can enjoy after a busy day!
Step-by-Step Instructions:
1. Seasoning the Short Ribs:
Start by generously seasoning the beef short ribs with salt and black pepper all over. This helps to enhance the flavor of the meat while it cooks.
2. Searing the Ribs:
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the short ribs and sear them on all sides until they are nicely browned, about 3-4 minutes per side. This extra step adds great flavor and a lovely color to the meat!
3. Setting Up the Crockpot:
Once browned, carefully remove the short ribs from the skillet and place them in the crockpot. Set it aside for now—we’ll come back to it shortly!
4. Sautéing the Aromatics:
In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes or until the onion becomes translucent and fragrant. This will add a nice depth of flavor to your dish.
5. Making the Sauce:
Pour in the beef broth, red wine (if you’re using it), Worcestershire sauce, soy sauce, and brown sugar. Stir everything together and bring the mixture to a gentle simmer. Let those flavors marry for a minute!
6. Adding Herbs:
Add the dried thyme, dried rosemary, and the bay leaf to the sauce. Stir it all together and then pour this flavorful mixture over the short ribs in the crockpot.
7. Letting It Cook:
Cover the crockpot and cook on low for 8-10 hours or on high for 4-5 hours. The goal is for the meat to become tender and easily pull apart with a fork. It will be worth the wait!
8. Finishing Touches:
Once cooked, gently remove the short ribs from the crockpot and set them aside on a plate. Be careful with this step—they can be very tender! Discard the bay leaf as it won’t be needed anymore.
9. Optional Sauce Thicker:
If you’d like to thicken the sauce, pour it into a saucepan. Bring it to a boil and let it reduce until it reaches your desired consistency. This is optional but can make your dish even more delicious!
10. Serving:
Serve the tender short ribs with the sauce drizzled over them, and don’t forget to garnish with fresh chopped parsley for a pop of color and freshness. Enjoy your meal!
Can I Use Frozen Short Ribs in This Recipe?
Yes, you can use frozen short ribs! However, make sure to thaw them completely before cooking. The best way to do this is by placing them in the fridge overnight. If you’re short on time, you can use the cold water method: seal the ribs in a plastic bag and submerge them in cold water, changing the water every 30 minutes until thawed.
Can I Skip the Red Wine?
Absolutely! If you prefer not to use red wine or don’t have any on hand, just replace it with an additional cup of beef broth or a splash of apple cider vinegar for acidity. This will still provide great flavor without altering the dish significantly.
How to Store Leftovers
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the short ribs and sauce in a freezer-safe container for up to 3 months. To reheat, simply thaw overnight in the fridge and warm gently on the stove or in the microwave.
Can I Cook This on a Stovetop Instead?
Definitely! If you prefer to use a stovetop, after searing the ribs and sautéing the onion and garlic, add all the ingredients to a large pot. Bring to a gentle boil, then reduce the heat to low, cover, and simmer for about 2-3 hours, or until the meat is tender. Just make sure to stir occasionally to prevent sticking!
