Crockpot Beef Short Ribs

ingredients:

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

 

Directions:

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.

Prep Time: 15 minutes | Cooking Time: 8-10 hours | Total Time: 8-10 hours 15 minutes

Kcal: 500 per serving | Servings: 4