These Super Tender Crockpot Beef Short Ribs are a dream come true for meat lovers! Cooked low and slow, they become melt-in-your-mouth delicious, with rich flavors that make your taste buds dance.
Honestly, who can resist tender meat that just falls off the bone? I like to serve mine over mashed potatoes for extra comfort—talk about cozy! 😊
Key Ingredients & Substitutions
Beef Short Ribs: Bone-in beef short ribs are ideal for this recipe due to their rich flavor and tenderness. If you can’t find them, you can use boneless short ribs or even chuck roast as a substitute for a different cut of beef.
Olive Oil: Olive oil is great for searing, but feel free to use vegetable oil or canola oil instead. They also handle heat well and won’t impart a strong flavor.
Red Wine: Red wine adds depth to the sauce. If you want to skip the wine, just use additional beef broth. Apple cider vinegar could also be an interesting substitute for a bit of tang!
Brown Sugar: This helps balance out the savory flavors. If you don’t have it, honey or maple syrup can work well. Just adjust based on your taste preference for sweetness.
How Can I Ensure My Short Ribs Are Extra Tender?
Getting those beef short ribs super tender requires patience and the right technique. The magic happens in the slow cooker!
- First, sear the short ribs well to create a flavorful crust. Don’t rush this step!
- Cooking on low heat for 8 hours is key. It allows the meat to break down while absorbing all the sauce flavors.
- When it’s done, let it rest for a few minutes before serving. This makes a big difference in texture!
Super Tender Crockpot Beef Short Ribs
Ingredients You’ll Need:
For the Short Ribs:
- 4 pounds beef short ribs, bone-in
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Flavorful Sauce:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (optional; can substitute with more beef broth)
- 1/4 cup soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons brown sugar or honey
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 2 bay leaves
For Serving:
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation and 8 hours for cooking on low in the crockpot. It’s a perfect set-it-and-forget-it dish that results in tender, flavorful meat! Just a little patience, and you’ll have a meal that feels like a special occasion.
Step-by-Step Instructions:
1. Season the Ribs:
Start by generously seasoning the beef short ribs with salt and freshly ground black pepper. This will enhance the flavor of the meat.
2. Sear the Meat:
In a large skillet, heat the olive oil over medium-high heat. Once hot, sear the short ribs on all sides until they are nicely browned (about 3-4 minutes each side). This step is important for flavor, so make sure to get a good crust! After they’re browned, transfer the short ribs to the crockpot.
3. Sauté the Aromatics:
In the same skillet, add the chopped onion and sauté until it softens, about 5 minutes. Then add the minced garlic and cook for another minute until it’s fragrant. This will build the base of flavor for your ribs.
4. Add Flavor Ingredients:
Stir in the tomato paste, brown sugar (or honey), smoked paprika, and dried thyme. Allow this mixture to cook for about 2 minutes to meld the flavors together before moving on.
5. Deglaze the Skillet:
Pour in the red wine (if using), scraping up any browned bits from the bottom of the skillet. Let it simmer for about 3-5 minutes to reduce slightly, concentrating the flavors.
6. Combine Everything in the Crockpot:
Now, pour the wine mixture and beef broth into the crockpot over the short ribs. Add the soy sauce and bay leaves for added depth of flavor.
7. Cook:
Cover the crockpot and cook on low for 8 hours, or until the short ribs are super tender and falling off the bone. You’ll be amazed at how delicious the house smells as they cook!
8. Final Touches:
Once done, carefully remove the ribs and bay leaves from the crockpot. If you’d like, skim off any excess fat from the sauce and thicken it by simmering on the stovetop for a few minutes.
9. Serve and Enjoy:
Serve the hot short ribs, spooning some of the sauce over the top. Garnish with freshly chopped parsley for a pop of color. Enjoy your melt-in-your-mouth Super Tender Crockpot Beef Short Ribs!
Frequently Asked Questions (FAQ)
Can I Use Boneless Short Ribs Instead?
Absolutely! Boneless short ribs will work just fine. Just keep an eye on the cooking time, as they may cook a bit faster than bone-in. Aim for the same tenderness, and you’ll be golden!
How Can I Thicken the Sauce?
If you want a thicker sauce, remove the ribs once they’re done and simmer the sauce on the stovetop. You can mix a tablespoon of cornstarch with a little water to create a slurry, then stir it into the simmering sauce until it thickens.
What Should I Serve with Short Ribs?
These short ribs are delightful served over creamy mashed potatoes, rice, or even with crusty bread to soak up all that delicious sauce. A simple green salad or roasted vegetables also make a nice pairing!
Can I Make This Recipe Ahead of Time?
Yes, you can! Cook the ribs as directed, allow them to cool, and then store them in an airtight container in the fridge for up to 3 days. You can quickly reheat them on the stove or in the microwave before serving.
