Crockpot short ribs are a delicious and comforting dish that is perfect for any occasion. With rich flavors and minimal prep time, this recipe is a must-try for anyone looking for a hearty and satisfying meal.
Why You’ll Love This Recipe?
- The flavors in this dish are robust and savory, making it a crowd-pleaser.
- The slow cooking process allows the meat to become tender and juicy, resulting in a melt-in-your-mouth texture.
- This recipe is great for meal prep as the flavors only get better when reheated.
Ingredient Notes:
- Meaty bone-in short ribs: Provides a rich and meaty flavor, can be substituted with boneless short ribs.
- Dry red wine: Adds depth and complexity to the dish, can be replaced with beef or chicken broth.
- Fresh thyme: Infuses the dish with a subtle herbaceous aroma, dried thyme can be used as a substitute.
Step-by-Step Instructions:
- Season short ribs with salt and pepper.
- Sear the short ribs in a hot pan until browned.
- Add carrots, celery, onion, garlic, and tomato paste to the crockpot.
- Pour in wine, stock, diced tomatoes, Worcestershire sauce, and thyme.
- Cook on low for 8 hours.
- Thicken the sauce with a cornstarch slurry.
- Serve over mashed potatoes, pasta, or polenta.
Helpful Tips:
- For extra flavor, sear the short ribs before adding them to the crockpot.
- Make sure to skim any excess fat from the sauce before serving.
- Leftovers can be stored in the fridge for up to 3 days or frozen for later use.
Expert Tips for the Best Results:
- Use bone-in short ribs for the best flavor and texture.
- Allow the dish to rest for a few minutes before serving to allow the flavors to meld together.
Serving Suggestions:
Pair this dish with creamy polenta or buttery mashed potatoes for a complete meal. A glass of red wine or a dark beer would also complement the rich flavors of the short ribs.
Storage and Reheating Tips:
To store, transfer the short ribs and sauce to an airtight container and refrigerate. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed to prevent drying out.
Frequently Asked Questions:
- Can I use boneless short ribs instead?
- Yes, boneless short ribs can be used, but bone-in ribs provide more flavor.
- Can I make this recipe in the oven instead of a crockpot?
- Yes, you can braise the short ribs in the oven at 325°F for 3-4 hours.
- Can I use a different type of wine?
- Any dry red wine will work well in this recipe.
- Can I skip the cornstarch slurry?
- The slurry helps thicken the sauce, but you can omit it if you prefer a thinner consistency.
Conclusion:
With its rich flavors and tender meat, crockpot short ribs are sure to become a favorite in your recipe rotation. Give this recipe a try and enjoy a comforting and satisfying meal that is perfect for any occasion. Share your feedback and tips with us!
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Crockpot Short Ribs
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 4-6 servings
- Category: Main Dish
- Method: Crockpot
- Cuisine: American
Description
These succulent crockpot short ribs are fall-off-the-bone tender and bursting with flavor. Perfect for a cozy night in or a special dinner party.
Ingredients
– 4 pounds meaty bone-in short ribs (1 1/2 inches or thicker)
– 5 teaspoons kosher salt, divided
– 1 1/2 teaspoons black pepper
– 6 medium carrots, chopped into 1/2-inch pieces (about 3 cups)
– 4 ribs celery, chopped into 1/2-inch pieces (about 3 cups)
– 1 medium onion, chopped into 1/2-inch pieces (about 1 1/2 cups)
– 8 cloves garlic, minced
– 3 tablespoons tomato paste
– 1 bottle (750 ml) dry red wine (such as Chianti, Cabernet Sauvignon, or Cotes de Rhone)
– 3 cups beef stock or chicken stock, plus more as needed
– 1 (14-ounce) can fire-roasted diced tomatoes in their juices
– 1 tablespoon Worcestershire sauce
– 8 to 10 sprigs fresh thyme, tied into a bundle with kitchen string
– 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
– 1/4 cup finely chopped fresh flat-leaf parsley (optional for serving)
Instructions
1. Season the short ribs with 4 teaspoons of salt and black pepper. Place in the crockpot.
2. Add carrots, celery, onion, garlic, tomato paste, red wine, beef/chicken stock, diced tomatoes, Worcestershire sauce, and thyme to the crockpot.
3. Cook on low for 8-10 hours or high for 5-6 hours until the meat is tender.
4. Remove the thyme bundle and skim off excess fat. Stir in the cornstarch slurry to thicken the sauce.
5. Serve the short ribs over mashed potatoes, pasta, roasted potatoes, or creamy polenta. Garnish with parsley if desired.
Notes
– For a richer flavor, sear the short ribs in a hot pan before placing them in the crockpot.
– You can add mushrooms or pearl onions for extra depth of flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 6g
- Sodium: 1400mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 56g
- Cholesterol: 180mg