Description
Succulent crockpot beef short ribs melt with rich, slow-cooked comfort from hearty Italian herbs and red wine. Savory meat falls apart effortlessly, promising a luxurious dinner that wraps you in warm, rustic flavors.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) bone-in beef short ribs
Vegetables:
- 3 cups baby carrots
- 2 cups mushrooms, sliced
- 1 tablespoon garlic, minced
Liquids and Seasonings:
- 2 cups beef broth
- 2 tablespoons tomato paste
- 3 tablespoons unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- Salt, to taste
- Pepper, to taste
Instructions
- Liberally coat the beef short ribs with salt and pepper, ensuring complete coverage on all exterior surfaces.
- Warm a heavy-bottomed skillet over medium heat and quickly sear each side of the ribs for approximately 20 seconds, developing a rich caramelized exterior.
- Carefully transfer the beautifully browned ribs into the crockpot, creating a flavorful foundation for the dish.
- Gently layer baby carrots, sliced mushrooms, minced garlic, and aromatic herbs like bay leaf and thyme sprigs around the meat.
- Pour beef broth and tomato paste over the ingredients, allowing the liquid to settle between the ribs and vegetables.
- Add a pat of butter to enhance the richness and depth of the emerging sauce.
- Secure the crockpot lid and slow cook on low temperature for 8 hours, allowing the meat to become incredibly tender and infused with complex flavors.
- Once cooking completes, delicately remove the short ribs and vegetables from the liquid, discarding herb stems.
- Strain the remaining cooking liquid to create a luxurious sauce for drizzling.
- Plate the succulent short ribs alongside creamy mashed sweet potatoes, generously spooning the reserved cooking liquid over the top for an extra burst of flavor.
Notes
- Searing the short ribs before slow cooking creates a delicious caramelized exterior that locks in deep, rich flavors and helps develop a stunning golden-brown crust.
- Cooking on low heat for 8 hours transforms tough beef short ribs into melt-in-your-mouth tender meat that literally falls off the bone with minimal effort.
- Using baby carrots and mushrooms adds subtle earthy sweetness and extra nutritional depth to the dish, while creating a complete one-pot meal.
- The combination of beef broth, tomato paste, and butter forms a luxurious, silky sauce that intensifies the meat’s natural umami characteristics.
- Fresh herbs like thyme and bay leaf infuse the dish with aromatic complexity, elevating the overall taste profile without overwhelming the beef’s primary flavor.
- Drizzling the reserved cooking liquid over the plated short ribs ensures maximum flavor intensity and provides a restaurant-quality finishing touch.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 520
- Sugar: 5g
- Sodium: 800mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 1g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 110mg