Description

These Super Tender Crockpot Beef Short Ribs are melt-in-your-mouth delicious. Slow-cooked with savory herbs and a rich sauce, they’re the perfect comforting meal for a cozy dinner with minimal effort.

Ingredients

4 lbs beef short ribs
1 tbsp olive oil
1 large onion, sliced
4 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional, can sub extra broth)
1/4 cup Worcestershire sauce
2 tbsp tomato paste
2 tbsp brown sugar
1 tsp dried thyme
1 tsp dried rosemary
Salt and black pepper, to taste
2 tbsp cornstarch + 2 tbsp water (optional, for thickening)

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Instructions

Season short ribs generously with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear short ribs on all sides until browned, about 2-3 minutes per side.
Place sliced onions and minced garlic in the bottom of the crockpot. Arrange short ribs on top.
In a bowl, whisk together beef broth, red wine (if using), Worcestershire sauce, tomato paste, brown sugar, thyme, and rosemary. Pour mixture over the short ribs.
Cover and cook on low for 8 hours or until meat is fall-off-the-bone tender.
Optional: For a thicker sauce, remove ribs and whisk together cornstarch and water. Stir into sauce and cook on high for 15 minutes until thickened.
Serve ribs with mashed potatoes, rice, or crusty bread, spooning sauce over the top.

Notes

Trim excess fat from the ribs if needed before cooking.
Searing adds extra flavor but can be skipped if in a hurry.
Store leftovers in an airtight container for up to 3 days.