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