These super tender crockpot beef short ribs are a true comfort food! Slow-cooked to perfection, they melt in your mouth with every bite. The rich flavor pairs beautifully with mashed potatoes or rice.
Let’s be real, there’s nothing like the smell of these ribs cooking all day! I love coming home to that delicious aroma. It feels like a warm hug after a busy day. 😄
Key Ingredients & Substitutions
Beef Short Ribs: Choose bone-in for the best flavor and tenderness. If you’re looking for a leaner option, you can use boneless short ribs, though they might not be as flavorful.
Red Wine: I love using red wine for depth of flavor. If you don’t drink wine, feel free to substitute it with another cup of beef broth or even grape juice for a touch of sweetness.
Soy Sauce: This adds a savory, umami flavor. For a gluten-free version, use tamari instead of regular soy sauce.
Brown Sugar: It balances out the savory notes. If you prefer, you can swap it for honey or maple syrup, just use a little less since they’re sweeter.
How Do I Get the Perfect Sear on My Ribs?
Searing is super important for building flavor through caramelization. Here’s how to get that beautiful crust:
- Make sure your skillet is hot before adding the oil. A medium-high heat works great!
- Don’t crowd the pan; sear in batches if needed for even cooking.
- Let the ribs sear without moving them around for a few minutes, then flip once golden brown. Aim for about 3-4 minutes on each side.
Taking the time to sear will make your ribs even more delicious, so don’t skip this step! Enjoy your cooking!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 4 lbs beef short ribs, bone-in
- Salt and black pepper, to taste
- 2 tbsp vegetable oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can substitute with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 20 minutes of preparation time, plus 8 hours of cooking time in the crockpot. The waiting is hard, but trust me, the tender, flavor-packed results are worth it!
Step-by-Step Instructions:
1. Season the Ribs:
Start by seasoning your beef short ribs generously with salt and black pepper. Don’t be shy with the seasoning; it enhances the flavor a lot!
2. Sear the Ribs:
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the short ribs, searing them on each side until they have a nice, deep brown crust—about 3-4 minutes per side. This step adds tons of flavor! When done, transfer the ribs to your crockpot.
3. Sauté Onions and Garlic:
Use the same skillet to save on dishes! Add the sliced onions and cook them for about 3-4 minutes until they begin to soften. Then, add in the minced garlic and sauté for another 30 seconds until fragrant.
4. Make the Sauce:
Now, stir in the beef broth, and if you’re using, red wine, along with the soy sauce, brown sugar, tomato paste, Worcestershire sauce, smoked paprika, and dried thyme. Bring this mixture to a gentle simmer, scraping up any brown bits from the bottom of the pan. Those bits are flavor gold!
5. Combine with Ribs:
Pour this flavorful sauce over the ribs in the crockpot. Don’t forget to toss in the bay leaves for added flavor.
6. Slow Cook:
Cover the crockpot and cook on low for about 8 hours, or until you can easily pull the meat from the bone with a fork. Your kitchen is going to smell amazing!
7. Finish Up:
Once cooked, carefully remove the ribs from the crockpot and set them aside. Discard the bay leaves. If the sauce looks a bit thin, you can pour it into a saucepan and simmer it over medium heat until it thickens up to your liking.
8. Serve and Enjoy:
Serve the tender ribs topped with the thickened sauce and garnish with fresh chopped parsley. These ribs go wonderfully with mashed potatoes, rice, or any of your favorite sides!
Enjoy this comforting dish with family and friends. Happy cooking! 😊
FAQ for Super Tender Crockpot Beef Short Ribs
Can I Use Frozen Short Ribs for This Recipe?
Yes, you can use frozen short ribs, but it’s best to thaw them first for even cooking. Thaw them in the refrigerator overnight or quickly in a sealed plastic bag submerged in cold water before searing.
How Can I Make This Recipe Gluten-Free?
To make this recipe gluten-free, simply replace the soy sauce with tamari, which is wheat-free. You can also ensure that your beef broth is gluten-free. Always check labels for hidden gluten sources!
What Should I Do with Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave. For the best results, adding a splash of beef broth will help revive the flavors when reheating.
Can I Cook This on High in the Crockpot?
Yes, you can cook the ribs on high, but keep an eye on the time. They should be cooked for about 4-5 hours on the high setting, or until the meat is tender. However, low and slow is ideal for maximum tenderness!
