Description
These Crockpot Beef Short Ribs are fall-off-the-bone tender and cooked in a rich, savory sauce made with red wine, soy sauce, and a mix of aromatic herbs. Perfect for a comforting meal that requires minimal prep!
Ingredients
Scale
- 3 lbs beef short ribs
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth)
- 1/4 cup soy sauce
- 1/4 cup brown sugar
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 2 bay leaves
- 1 cup carrots, chopped
- 1 cup celery, chopped
Instructions
- Prep Ribs: Season the beef short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until browned, about 3-4 minutes per side. Transfer to the crockpot.
- Sauté Vegetables: In the same skillet, add onion and garlic. Cook until softened, about 2-3 minutes. Stir in tomato paste and cook for another minute.
- Make Sauce: Add beef broth, red wine, soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves to the skillet. Bring to a simmer and stir until sugar is dissolved.
- Combine: Pour the sauce and vegetable mixture over the short ribs in the crockpot. Add carrots and celery.
- Cook: Cover and cook on low for 8-10 hours, or until the meat is tender and easily falls off the bone.
- Serve: Remove short ribs from the crockpot and discard bay leaves. Serve with your choice of side dishes.
Notes
- You can substitute the red wine with additional beef broth if you prefer a non-alcoholic version.
- Serve the short ribs with mashed potatoes, rice, or a simple green salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: ~450 kcal
- Sugar: 8g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 39g
- Cholesterol: 110mg