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Tender Braised Beef Short Ribs in Crockpot
📹 Video Tutorial from YouTube
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🛒 Quick Ingredients
📋 Complete Ingredients List
💡 Pro tip: Tap items to check them off as you prep!
- 4 lbs beef short ribs, English-cut
- 2 large onions, roughly chopped
- 4 medium carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 6 garlic cloves, minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 2 tablespoons all-purpose flour (optional for gravy)
- Salt and freshly ground black pepper to taste
🍳 Quick Cooking Steps
Pat short ribs dry with paper towels and season generously with salt and pepper
Heat olive oil in a large skillet over medium-high heat
Brown short ribs on all sides, about 3-4 minutes per side
Transfer browned ribs to the crockpot
In the same skillet, saut onions, carrots, and celery until softened, about 5 minutes
Add garlic and cook for another minute
Add tomato paste and cook for 2 minutes, stirring constantly
Pour in wine and scrape up any brown bits from the bottom of the pan
Transfer vegetable mixture to the crockpot
Add beef broth, bay leaves, rosemary, and thyme to the crockpot
Cover and cook on low for 8 hours or high for 5-6 hours until meat is very tender
Remove ribs and vegetables to a serving platter
Strain cooking liquid and skim off fat if desired
For optional gravy: whisk flour with 1/4 cup cooking liquid, then stir back into remaining liquid and simmer until thickened
Serve ribs with vegetables and gravy
🔧 Kitchen Tools & Equipment
📋 Complete Tools List
- 6-quart crockpot
- Large skillet for browning
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Tongs
- Wooden spoon
- Paper towels
- Gravy separator (optional)
⚡ Quick Cooking Tips
For extra flavor, marinate ribs overnight before cooking
Add mushrooms in the last hour for earthier flavor
Try different wine varieties for subtle flavor changes
Add root vegetables like parsnips or turnips for variety
Use fresh herbs when possible for best flavor
Consider adding a splash of balsamic vinegar at the end
Try Asian-style with soy sauce, ginger, and star anise
📊 Nutrition Facts
🔥 Time to Burn Calories
Walking 90min, Running 45min, Cycling 60min
📦 Storage & Meal Prep
🥶 Storage Instructions
- Store cooled leftovers in airtight containers in refrigerator for up to 4 days Keep meat and sauce together to maintain moisture Remove hardened fat layer before reheating if desired
🔥 Reheating Tips
- Reheat in crockpot on low for 1-2 hours or until heated through Alternatively, reheat in oven at 300F for 20-30 minutes Add extra beef broth if sauce has reduced too much
⏰ Make Ahead Tips
- Brown meat and prep vegetables up to 24 hours in advance Combine all ingredients in crockpot insert and refrigerate overnight Start cooking directly from refrigerator in the morning
❄️ Freezing Guide
- Freeze cooked short ribs and sauce for up to 3 months Store in freezer-safe containers or heavy-duty freezer bags Thaw overnight in refrigerator before reheating
🍽️ Serving Suggestions
- Serve over creamy mashed potatoes to soak up the rich sauce Pair with roasted root vegetables for a hearty meal Accompany with crusty bread for sauce-soaking Garnish with fresh parsley and extra fresh herbs Serve alongside a bright, acidic salad to balance the richness
⚠️ Common Mistakes
- Not browning the meat before slow cooking Adding too much liquid to the crockpot Opening the lid too frequently during cooking Not trimming excess fat from the ribs Skipping the seasoning step before browning
🎨 Recipe Variations
- Beer-braised: Use dark beer instead of wine Asian-style: Use soy sauce, ginger, and Chinese five-spice BBQ style: Add barbecue sauce in the last hour Mediterranean: Use white wine and add olives and herbs Spicy: Add chipotle peppers and Mexican seasonings
❓ Quick Cooking Q&A
While possible, browning adds significant flavor and is highly recommended for best results.
Yes, but reduce cooking time by about 1 hour as boneless cuts cook faster.
Replace with additional beef broth and 1 tablespoon of balsamic vinegar.
Yes, cook on high for 5-6 hours instead of 8 hours on low.
They likely need more cooking time. Continue cooking until fork-tender.
Yes, add large chunks of potatoes in the last 2-3 hours of cooking.
The meat should easily pull away from the bone with a fork.
Yes, it actually tastes better the next day after flavors meld.
A dry red wine like Cabernet Sauvignon or Merlot works best.
Yes, if your crockpot is large enough. Cooking time remains the same.
