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Super Tender Crockpot Beef Short Ribs

Super tender, fall-off-the-bone beef short ribs slow-cooked in a flavorful red wine and beef broth sauce with carrots and mushrooms.

Ingredients

Units Scale
  • 3 lbs bone‑in beef short ribs
  • 3 cups baby carrots
  • 2 cups sliced mushrooms
  • 2 cups beef broth
  • 1 cup red wine (optional)
  • 2 tbsp tomato paste
  • 3 tbsp unsalted butter
  • 1 bay leaf
  • 8 sprigs fresh thyme
  • 1 tbsp minced garlic
  • Salt, to taste
  • Pepper, to taste

Instructions

  1. Season short ribs all over with salt and pepper.
  2. Heat a skillet over medium heat and brown short ribs on all sides, about 20 sec per side.
  3. Transfer ribs to a crockpot. Add carrots, mushrooms, red wine (if using), beef broth, tomato paste, butter, bay leaf, thyme, and garlic.
  4. Cover and cook on LOW for 8 hours (or HIGH for 5–6 hours) until meat falls off the bone.
  5. Remove ribs and vegetables; discard bay leaf and thyme stems.
  6. Serve ribs whole, sliced, or shredded, drizzled with cooking liquid (or thicken it into gravy as desired).

Notes

  • For thicker gravy, whisk together ½ cup water and 1 tbsp cornstarch, then stir into the liquid in a saucepan and heat until slightly thickened.
  • Leftovers store in an airtight container in the fridge for up to 4 days.
  • Freeze leftovers (in cooking liquid) in bags for up to 2 months; thaw overnight before reheating.
  • Skipping browning saves time but results in slightly less depth of flavor.
  • You can substitute additional broth or water for the red wine.

Nutrition