Melt-in-Your-Mouth Crockpot Beef Short Ribs for Cozy Nights

This Crockpot Beef Short Ribs recipe is a game-changer for anyone yearning for comfort food that requires minimal effort.

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Prep Time 20

Cook Time 8

Total Time 8 20

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Ribs

3 lbs Bone-In Beef Short Ribs Look for well-marbled ribs for maximum flavor and tenderness.

For the Seasoning

Kosher Salt Use kosher salt for better distribution and enhanced natural flavors.
Freshly ground black pepper Preferred for a depth of aroma and mild heat.

For the Vegetables

3 cups Baby Carrots Adds sweetness; regular carrots can substitute.
2 cups Mushrooms Any mixed mushrooms work well.
1 tablespoon Garlic Minced garlic or garlic powder can be used.

For the Sauce

2 cups Beef Broth Homemade broth is best for flavor.
1 cup Red Wine Replace with extra broth and a splash of apple cider vinegar for non-alcoholic option.
2 tablespoons Tomato Paste Can be omitted for a lighter sauce.
3 tablespoons Unsalted Butter Substitute with olive oil for a lighter version.
1 Bay Leaf Adds a subtle aromatic note.
8 sprigs Fresh Thyme Rosemary or oregano can be used instead.

Equipment

Crockpot
large skillet

Method

Step-by-Step Instructions

Generously season the 3 lbs of bone-in beef short ribs with kosher salt and freshly ground black pepper on all sides.
In a large skillet, heat a splash of oil over medium heat. Sear the seasoned short ribs for about 20 seconds on each side until they develop a rich, golden-brown crust.
Wash and prepare 3 cups of baby carrots and 2 cups of mushrooms. Layer the carrots and mushrooms at the bottom of your crockpot.
Add the seared ribs to the crockpot, pour in 2 cups of beef broth, 1 cup of red wine, 2 tablespoons of tomato paste, 1 bay leaf, and 8 sprigs of fresh thyme.
Set your crockpot to low and let it slow cook for 8 hours.
Once cooking is complete, carefully remove the short ribs and vegetables from the crockpot, discard bay leaf and thyme, and drizzle the cooking liquid over the ribs.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 10gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 200IUVitamin C: 4mgCalcium: 50mgIron: 3mg

Notes

Serve with buttery mashed sweet potatoes or creamy polenta for the ultimate comfort food experience.

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