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Crockpot beef short ribs are a culinary delight that not only showcases the rich flavors of tender meat but also highlights the beauty of slow cooking. This dish is revered for its melt-in-your-mouth texture and aromatic depth, making it a favorite for family dinners, holiday celebrations, or any occasion that calls for comfort food. The magic of slow cooking allows the robust flavors to develop over time, resulting in a dish that is both satisfying and deeply flavorful.

Super Tender Crockpot Beef Short Ribs

Indulge in the rich flavors of these Super Tender Crockpot Beef Short Ribs! This easy recipe features succulent short ribs seared to perfection, then slow-cooked with a blend of savory ingredients like red wine, beef broth, and aromatic herbs. Perfect for a hearty family meal, these ribs are tender enough to fall off the bone and will have everyone coming back for seconds. Garnish with fresh parsley and enjoy a delicious, comforting dish that practically cooks itself!
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Ingredients
  

4 pounds beef short ribs

2 tablespoons olive oil

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (preferably Cabernet Sauvignon)

1/4 cup soy sauce

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

2 teaspoons Dijon mustard

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 bay leaf

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Ribs: In a large skillet, heat the olive oil over medium-high heat. Season the short ribs with salt and pepper. Once the oil is hot, add the short ribs and sear them until browned on all sides (about 3-4 minutes per side). Remove the ribs from the skillet and set aside.

    Sauté Aromatics: In the same skillet, add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion is translucent and fragrant, scraping up any browned bits from the bottom of the pan.

      Combine Ingredients: In the crockpot, combine the beef broth, red wine, soy sauce, brown sugar, Worcestershire sauce, Dijon mustard, thyme, rosemary, and bay leaf. Stir well to combine.

        Transfer Ribs: Add the seared short ribs on top of the liquid mixture in the crockpot. Spoon some of the liquid over the ribs to ensure they are nicely coated.

          Cook: Set the crockpot to low and cook for 8-10 hours, or on high for 4-6 hours, until the ribs are fork-tender and the meat is falling off the bone.

            Serve: Once cooked, remove the short ribs from the crockpot and let them rest for a few minutes. If desired, you can strain the remaining sauce and reduce it in a saucepan on the stove for a thicker gravy. Serve the ribs with the sauce drizzled on top and garnish with chopped fresh parsley.

              Prep Time: 20 minutes | Total Time: 8-10 hours | Servings: 6