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–+ servings
David Murphy

Crockpot Beef Short Ribs

These Crockpot beef short ribs are seared and slowly braised with red wine, beef broth, onions, carrots, and herbs until fork-tender. A cornstarch slurry transforms the cooking liquid into a rich, savory gravy.v
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Prep Time 20 minutes
Cook Time 8 hours
Servings: 6 Servings
Course: Entree
Cuisine: American
Calories: 161

Ingredients
  

  • 8 bone-in beef short ribs about 4.25 pounds
  • Salt and pepper to taste
  • 2 tablespoons olive oil to sear ribs
  • 1 onion sliced
  • 1 lb bag baby carrots
  • 3 garlic cloves minced
  • 2 cups dry red wine
  • 2 cups beef broth
  • 2 tablespoons tomato paste
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1 bay leaf
  • 1 tablespoon cornstarch

Instructions
 

  1. Season short ribs all over with salt and pepper.
  2. Heat oil in a large skillet over medium-high heat. Place short ribs in hot skillet and sear all sides about 2 minutes until browned. Transfer seared meat into crockpot.
  3. Surround the short ribs with onions, garlic, and baby carrots.
  4. Add the red wine, beef broth, tomato paste, dried herbs, and bay leaf. Cover with lid and cook for 6-8 hours on low.
  5. During the last hour, make the cornstarch slurry. In a small bowl, combine the cornstarch with an equal amount of cold water, mixing until fully dissolved. Add that to the crockpot and stir into the broth. Cover with lid again and continue to cook the remainder of the cooking time or until the gravy reaches desired consistency.
  6. Serve over mashed potatoes and garnish with herbs.

Nutrition

Serving: 1ServingCalories: 161kcalCarbohydrates: 13gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 1mgSodium: 401mgPotassium: 315mgFiber: 3gSugar: 5gVitamin A: 10511IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

Pro Tips for the Best Beef Ribs

  • Season the night before if you can: Rub the ribs, cover them, and let them sit in the fridge overnight. The salt has time to work into the meat and the flavor goes deeper.
  • Don't crowd the crockpot: If the ribs are packed in tight, cut them smaller so the heat and sauce reach every piece evenly.
  • Baste in layers under the broiler: For extra sticky ribs, brush on one coat, broil a minute, then brush on another and finish. Each layer builds more glaze.

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