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Instructions
- Prepare the Short Ribs
- Pat the short ribs dry with a paper towel and season generously with salt and black pepper.
- Sear the Meat
- Heat olive oil in a skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2–3 minutes per side. This step locks in the flavor.
- Assemble in the Crockpot
- Transfer the seared ribs to the crockpot. Add the chopped onion, garlic, beef broth, red wine (if using), tomato paste, Worcestershire sauce, smoked paprika, thyme, and bay leaf. Stir to combine the ingredients.
- Cook Low and Slow
- Set your crockpot to low and cook for 6–8 hours (or on high for 4–5 hours). The ribs are done when the meat is fork-tender and falling off the bone.
- Finish and Serve
- Remove the bay leaf and skim off any excess fat from the surface of the sauce. Serve the short ribs with mashed potatoes, rice, or crusty bread to soak up the delicious gravy.
Tips for Success
- Choose the Right Cut: Bone-in beef short ribs yield the best flavor and texture.
- Don’t Skip the Sear: Browning the ribs before slow cooking adds a rich, caramelized flavor to the dish.
- Flavor Boost: For added depth, toss in fresh herbs like rosemary or thyme during cooking.
Perfect Pairings
- Mashed potatoes or creamy polenta make an ideal base for these short ribs.
- A crisp green salad or roasted vegetables balance the richness of the dish.
- Pair with a bold red wine like Cabernet Sauvignon or a dark, malty beer.
Crockpot Beef Short Ribs are the definition of effortless elegance. With minimal prep and maximum flavor, this dish is perfect for cozy family dinners or entertaining guests. Try it once, and it’ll quickly become a staple in your recipe collection!
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