Ingredients
For the Ribs
- Bone-In Beef Short Ribs (4–6 pieces): Bone-in ribs offer maximum flavor and the marrow adds richness to the sauce.
- Salt and Pepper: For seasoning the meat before browning.
For the Vegetables
- Carrots (2–3 large, chopped into 1-inch pieces): Adds natural sweetness and complements the savory flavors.
- Mushrooms (1 cup, sliced): Adds an earthy depth to the dish, with a meaty texture that holds up well to slow cooking.
Herbs and Spices
- Thyme (2–3 sprigs): Provides a warm, woodsy note.
- Bay Leaf (1 leaf): Enhances the savory flavor of the dish.
- Garlic (4–5 cloves, minced): Adds aromatic intensity and depth.
Flavor Boosters
- Tomato Paste (2 tbsp): Adds richness and a slight tang, helping to thicken the sauce.
- Butter (2 tbsp): Gives a silky mouthfeel to the sauce.
Liquids
- Red Wine (1 cup): Deepens the flavor profile and adds acidity. Substitute with more beef broth or water if you prefer not to use wine.
- Beef Broth (2 cups): The base of the sauce, enhancing the beefy flavor.
Kitchen Tools
- Crockpot (Slow Cooker): A 6-quart slow cooker or larger is recommended.
- Skillet: For browning the short ribs.
- Tongs or Slotted Spoon: For handling the short ribs and vegetables.
Instructions
Step 1: Season and Brown the Beef Short Ribs
- Generously season each beef short rib with salt and pepper on all sides.
- Heat a skillet over medium heat and add a tablespoon of butter or oil. When the skillet is hot, place the short ribs in the pan, browning each side for about 1–2 minutes until a golden crust forms. This step locks in flavor and adds depth to the dish.
- Once browned, transfer the short ribs to the crockpot.
Step 2: Prepare the Crockpot Ingredients
- Arrange the carrots and mushrooms around the browned short ribs in the crockpot.
- Add minced garlic, thyme sprigs, and the bay leaf to the pot, dispersing them among the short ribs.
- In a small bowl, mix the tomato paste into the beef broth until dissolved, then pour this mixture over the ribs and vegetables. Add the red wine for an extra depth of flavor.
Step 3: Slow Cook the Beef Short Ribs
- Set your crockpot to low and cook for 6–8 hours. Cooking low and slow is ideal for this dish, allowing the meat to tenderize fully and absorb all the wonderful flavors.
- Alternatively, if you’re pressed for time, set the crockpot to high and cook for about 4–5 hours, but note that the low setting yields the most tender results.
Step 4: Finishing Touches and Serving
- Once the short ribs are falling off the bone, remove them and the vegetables from the crockpot using tongs or a slotted spoon, and set them aside.
- For a thicker sauce, remove the herbs and bay leaf, then pour the cooking liquid into a saucepan over medium heat. Add 1–2 tablespoons of butter, and simmer for 5–10 minutes until slightly reduced to a gravy-like consistency.
- Serve the short ribs over mashed potatoes, polenta, or alongside crusty bread, and drizzle the sauce over the meat and vegetables.
Notes
- Gravy Tips: If you want a thicker gravy, you can stir in a cornstarch slurry (1 tbsp cornstarch mixed with 1 tbsp water) into the sauce in the final 10 minutes of cooking. This will give the sauce a smoother, richer texture.
- Cooking Low and Slow: Cooking on low heat for a long duration (6–8 hours) ensures the meat becomes tender and absorbs the flavors of the wine, broth, and herbs.
- Wine Substitution: For those who prefer not to cook with wine, substitute the red wine with additional beef broth. This maintains the richness without the slight acidity and complexity the wine adds.
- Leftovers: Crockpot beef short ribs make for excellent leftovers. Store them in an airtight container with some of the cooking liquid to keep the meat moist, and refrigerate for up to 3 days. Reheat on the stovetop for the best results.
- Prep Time: 10 minutes
- Cook Time: 6–8 hours on low (or 4–5 hours on high)
- Category: Main Dish
- Method: Slow Cooker / Crockpot