Crockpot Beef Short Ribs
Delicious Crockpot Beef Short Ribs that are tender and flavorful.
Equipment
- Crockpot
- large skillet
Ingredients
- 3 lbs Bone-In Beef Short Ribs
- 3 cups Baby Carrots
- 2 cups Mushrooms Sliced
- 2 cups Beef Broth See notes for optional alternatives.
- 1 cup Red Wine Optional- See Notes
- 2 tablespoon Tomato Paste
- 3 tablespoon Unsalted Butter
- 1 Bay Leaf
- 8 sprigs Fresh Thyme
- 1 tablespoon Garlic Minced
- Salt To Taste
- Pepper To Taste
Instructions
- Add salt and pepper to all sides of the short ribs. In a large skillet over medium heat brown all the sides of each piece of short rib. About 20 seconds per side.
- Add all ingredients to a large crockpot and cook on low for 8 hours, or until meat is falling off the bone. Once finished, remove short ribs and vegetables, set aside. Discard herbs. Don't dispose of the liquid!
- Serve immediately with a side of mashed sweet potatoes and drizzle with the liquid from the crockpot.
Notes
Tip: If you want your liquid to be thicker like gravy combine ½ cup water and 1 tablespoon of cornstarch and stir till combined. Add the liquid to a sauce pan over medium heat and whisk in water-cornstarch mixture. Whisk continuously until slightly thickened, about 2-4 minutes. Leftover Storage: Store leftover in an airtight container in the fridge for up to 4 days. To re-warm microwave on high for 30-60 seconds. Recipe Alterations: You can swap the wine out for additional beef broth or even use water.
Nutrition
Serving: 1ribsCalories: 739kcalCarbohydrates: 4.8gProtein: 27.2gFat: 65.9gSaturated Fat: 29.5gCholesterol: 138mgSodium: 353mgPotassium: 253mgFiber: 1.2gSugar: 2.1gCalcium: 50mgIron: 5.6mg
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