Get ready for super tender beef short ribs that practically melt in your mouth! Cooked low and slow in a crockpot, these ribs are packed with rich flavors that everyone will love.
Honestly, you might want to keep some extra napkins handy for all the yummy sauce! I always serve mine with mashed potatoes because they soak up all that goodness perfectly.
Key Ingredients & Substitutions
Beef Short Ribs: Choose bone-in short ribs for the best flavor. Boneless ribs can work if that’s what you have. While beef is the traditional choice, you could try lamb short ribs for a different twist.
Red Wine: Red wine boosts flavor but you can just add more beef broth if you prefer. If you’re concerned about alcohol, grape juice or balsamic vinegar (cut with water) can be good substitutes.
Soy Sauce: If you’re looking to cut back on sodium, low-sodium soy sauce is a great option. Tamari works well for gluten-free cooking, and coconut aminos is another good substitute for a lighter flavor.
Beef Broth: Homemade broth is always better but store-bought works fine. If you like, mix in some mushroom broth for a deeper flavor.
How Do You Achieve Perfectly Sautéed Onions and Garlic?
Sautéing the onions and garlic correctly is key to building wonderful flavors in your dish. Here’s how to do it right:
- Heat your skillet over medium-high heat before adding olive oil. It should shimmer but not smoke.
- Add sliced onions first, cooking for about 3-4 minutes until they’re soft and translucent.
- Then add minced garlic and sauté for just 1 minute. Watch it closely, so it doesn’t burn, since garlic cooks quickly!
This step is crucial because it adds depth to your short ribs and coats them in aromatic goodness! Cooking in layers like this really enhances the flavors in the dish.
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
- 3 to 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 garlic cloves, minced
- 1 cup beef broth
- 1/2 cup red wine (optional, can replace with more beef broth)
- 1/4 cup soy sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 2 bay leaves
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe needs about 15 minutes for prep work and then cooks in the crockpot for 8 to 9 hours on low (or 4 to 5 hours on high). You’ll spend less time in the kitchen and more time enjoying the delicious aroma filling your home!
Step-by-Step Instructions:
1. Season the Ribs:
Start by generously seasoning the beef short ribs with salt and black pepper. This will enhance the flavor of the meat as it cooks.
2. Sear the Ribs:
Heat the olive oil in a large skillet over medium-high heat. Carefully add the short ribs, searing them on all sides until they’re nicely browned, about 3-4 minutes per side. Once done, transfer the ribs to your crockpot.
3. Sauté the Onions and Garlic:
In the same skillet, add the sliced onions and cook for 3-4 minutes until they soften. Then, add the minced garlic and sauté for another minute until aromatic. This step builds a wonderful flavor base!
4. Mix in the Flavors:
Stir in the tomato paste, brown sugar, smoked paprika, and dried thyme, continuing to cook for another minute. This mixture will add depth to your sauce.
5. Deglaze the Skillet:
Pour in the red wine (or beef broth if you skipped the wine) to deglaze the pan. Scrape up any browned bits stuck to the bottom. These bits are packed with flavor!
6. Combine All Ingredients:
Add the beef broth, soy sauce, and Worcestershire sauce to the skillet, stirring well to combine everything. This will be the rich sauce that bathes the ribs.
7. Transfer to the Crockpot:
Carefully pour the entire mixture over the short ribs in the crockpot. Toss in the bay leaves for added flavor.
8. Slow Cook the Ribs:
Cover the crockpot and cook on low for 8 to 9 hours, or on high for 4 to 5 hours. You want the meat to be very tender and nearly falling off the bone.
9. Finish Up:
Once done, remove the ribs from the crockpot and place them on a platter. Discard the bay leaves. If you like a thicker sauce, strain the cooking liquid into a saucepan and simmer over medium heat until it reduces to your desired thickness.
10. Serve and Enjoy:
Serve the short ribs topped with the sauce and a sprinkle of fresh chopped parsley. They pair wonderfully with mashed potatoes, rice, or steamed vegetables!
This slow-cooked method yields incredibly tender and flavorful beef short ribs that everyone will love. Enjoy your hearty meal!
FAQ for Super Tender Crockpot Beef Short Ribs
Can I Use Frozen Short Ribs?
Yes, but it’s best to thaw them first for even cooking. Thaw short ribs in the fridge overnight for the safest results, or use the cold water method by sealing them in a bag and submerging in cold water for a faster thaw.
What Can I Substitute for Red Wine?
If you prefer not to use red wine, you can simply replace it with more beef broth or try mixing in some balsamic vinegar or grape juice for a touch of sweetness. Both will still add flavor without the alcohol!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, consider freezing the short ribs. Just make sure to cool them completely before placing them in the freezer!
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare all the ingredients and sear the ribs a day in advance, then store everything in the fridge. On cooking day, just transfer to the crockpot and let it cook as directed!
