Tender Crockpot Beef Short Ribs

$Here’s what you need for the best crockpot beef short ribs. Gather these simple items: - 3 lbs beef short ribs - 1 onion, chopped - 4 cloves garlic, minced - 2 cups beef broth - 1 cup crushed tomatoes - 2 tablespoons brown sugar - 2 tablespoons soy sauce - 1 tablespoon Worcestershire sauce (non-alcoholic) - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - 3 carrots, cut into chunks - 2 stalks celery, chopped - Fresh parsley for garnish Each ingredient plays a key role. The beef short ribs are the star, rich and savory. The chopped onion and minced garlic add depth and aroma. Carrots and celery bring sweetness and texture. The beef broth and crushed tomatoes create a flavorful base. Brown sugar balances the savory notes, while soy sauce and Worcestershire add umami. Smoked paprika gives a hint of smokiness, and thyme adds a lovely herbal touch. Finally, fresh parsley brightens up your dish as a garnish. This mix of ingredients makes a comforting meal that warms the soul. Enjoy the journey of cooking and savor the results! {{ingredient_image_1}} First, season the beef short ribs. Use salt and pepper to coat all sides. This simple step enhances the flavor. Let the ribs sit for a few minutes. This allows the seasoning to soak in. Next, you can sear the ribs in a skillet. Heat a bit of oil over medium-high heat. Cook the ribs for 2-3 minutes on each side. Searing adds depth to the flavor, but you can skip this step if you want to save time. Now, it's time to layer the ingredients. Start by adding chopped onion and minced garlic to the bottom of the crockpot. Then, add the carrots and celery. This base will give your dish great flavor. In a separate bowl, mix your sauce ingredients. Combine beef broth, crushed tomatoes, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, and dried thyme. Stir well until everything is blended smoothly. Place the seared ribs on top of the vegetables. Pour the sauce mixture over the ribs. Make sure the ribs are mostly covered. Cover the crockpot and set it to cook. Choose low for 8 hours or high for 4-5 hours. The meat should be tender and fall off the bone. Once the cooking time is up, gently remove the ribs and vegetables from the crockpot. If you want a thicker sauce, leave it on high for 15 minutes with the lid off. This will help concentrate the flavors. Serve the ribs on a platter. Drizzle some sauce over them. Finally, add fresh parsley as a garnish. This will add a nice touch of color and freshness. To get tender beef short ribs, start with good seasoning. Salt and pepper are key. Rub them all over the meat. The right cooking time also matters. Cook on low for 8 hours or high for 4-5 hours. Checking for doneness is simple. The meat should fall off the bone easily. Searing the ribs adds a rich flavor. Heat a skillet and brown the ribs for 2-3 minutes on each side. This step is optional. If you want a faster meal, skip it. You will still get tasty ribs without searing. To thicken the sauce, leave it on high for 15 minutes with the lid off. This method lets steam escape and reduces the sauce. You can also mix in cornstarch if you want a thicker texture. Just blend it with a bit of cold water first. This step gives you a nice, rich sauce to pour over the ribs. Pro Tips Let It Rest: After cooking, allow the short ribs to rest for about 10 minutes before serving. This helps the juices redistribute, making the meat even more tender and flavorful. Use Quality Ingredients: Opt for high-quality beef short ribs for the best flavor and tenderness. Grass-fed options often yield richer taste and better marbling. Enhance the Flavor: Add a splash of red wine to the sauce mixture for an extra depth of flavor. Wine complements the beef beautifully and adds complexity. Serve with Sides: Pair your beef short ribs with creamy mashed potatoes or crusty bread to soak up the delicious sauce. A fresh green salad also balances the richness of the dish. {{image_2}} You can make your beef short ribs even better! Add spices like cumin or rosemary for a different taste. Fresh herbs like thyme or bay leaves boost flavor too. You can also try adding a splash of red wine for richness. Just remember to adjust the salt to keep it balanced. Want to change things up? You can swap the carrots for parsnips or sweet potatoes. They add a sweet touch. If you don't have celery, try adding bell peppers or zucchini. For proteins, you can use beef chuck or pork ribs. Each option gives a unique flavor to the dish. Serve your short ribs with creamy mashed potatoes or fluffy rice. They soak up the sauce well and add heartiness. A fresh salad with greens and a light vinaigrette pairs nicely too. You can also serve them with crusty bread to mop up any extra sauce. These sides make your meal feel complete and satisfying. To store cooked beef short ribs, first let them cool. Place the ribs in an airtight container. Add any leftover sauce for flavor. You can store them in the fridge for up to three days. If you want them to last longer, consider freezing. To reheat your ribs, the best method is to use the oven. Preheat it to 325°F (160°C). Place the ribs in a baking dish and cover them with foil. Heat for about 20-30 minutes. This keeps the meat moist and tasty. You can also use the microwave, but it may dry them out. If you choose this method, use a microwave-safe dish and add a splash of broth. For freezing, wrap the ribs tightly in plastic wrap. Then place them in a freezer bag or container. Label the bag with the date. You can freeze them for up to three months. When ready to eat, thaw them overnight in the fridge. Then follow the reheating instructions above. Enjoy your tasty beef short ribs later! Yes, you can cook frozen beef short ribs in a crockpot. Just add an extra hour to the cooking time. This helps them cook through evenly. Make sure to check the internal temperature. It should reach at least 145°F for safe eating. Beef short ribs are done when they are tender and the meat pulls away from the bone easily. After cooking, use a fork to check. If it falls apart, it’s perfect. The cooking time will vary if you cook on low or high. You can serve beef short ribs with mashed potatoes, rice, or crusty bread. They also pair well with a fresh salad or steamed veggies. Try to add something that balances the rich flavors of the ribs. To store leftover sauce, let it cool first. Then pour it into an airtight container. It can stay in the fridge for up to five days. For longer storage, freeze it in small portions. This way, you can use it later for other dishes. Yes, you can use other cuts of beef. Chuck roast is a great alternative. It has a similar flavor and tenderness. Just remember to adjust cooking times based on the cut. The goal is to achieve that melt-in-your-mouth texture. To summarize, we explored beef short ribs, tasty ingredients, and simple steps to cook them. I shared tips for tender meat and the best ways to store leftovers. You can enhance your dish with variations for flavor and sides. Enjoy these ribs hot, and impress your family or friends! Cooking doesn't have to be hard. With practice, you can make delicious meals every time. Trust the process, and enjoy the journey of cooking!$

Tender Crockpot Beef Short Ribs

Delicious and tender beef short ribs cooked slowly in a flavorful sauce.

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Prep Time 15

Cook Time 8

Total Time 8 15

Course Main Course

Cuisine American

Servings 4

Calories 400 kcal

Ingredients

3 lbs beef short ribs
1 onion, chopped
4 cloves garlic, minced
2 cups beef broth
1 cup crushed tomatoes
2 tablespoons brown sugar
2 tablespoons soy sauce
1 tablespoon Worcestershire sauce (non-alcoholic)
1 teaspoon smoked paprika
1 teaspoon dried thyme
Salt and pepper to taste
3 carrots, cut into chunks
2 stalks celery, chopped
Fresh parsley for garnish

Instructions

Season the beef short ribs generously with salt and pepper on all sides.
In a large skillet over medium-high heat, sear the ribs for 2-3 minutes on each side until browned. This step adds depth to the flavor but can be skipped if you prefer a quicker method.
In the bottom of the crockpot, add the chopped onion, minced garlic, carrots, and celery.
In a separate bowl, mix the beef broth, crushed tomatoes, brown sugar, soy sauce, Worcestershire sauce, smoked paprika, and dried thyme. Stir well until combined.
Place the seared short ribs on top of the vegetable layer in the crockpot and pour the sauce mixture over everything. Ensure the ribs are mostly submerged.
Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is tender and falling off the bone.
Once cooked, gently remove the ribs and vegetables from the crockpot. You can thicken the sauce by leaving it on high for an additional 15 minutes with the lid off.
Serve the ribs on a platter with a drizzle of the sauce and garnish with fresh parsley.

Notes

Searing the ribs is optional but enhances the flavor.

Keyword beef, crockpot, short ribs, slow cooker