Crockpot Short Ribs
Crockpot Short Ribs are the perfect slow cooker comfort food. Beef ribs are seared and then braised in a red wine broth until fall-off-the-bone tender.
Servings: 4
Calories: 529kcal
Ingredients
- 2.5-3 pounds bone-in beef short ribs
- coarse salt and freshly cracked black pepper to season
- 2 tablespoons olive oil
- 1 1/2 cups yellow onion diced
- 1 cup carrots diced
- 1 cup celery diced
- 5 cloves garlic minced
- 1 cup dry red wine Cabernet Sauvignon or Merlot
- 1 1/2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 sprigs fresh rosemary
- 1 bay leaf
- 2 tablespoons cornstarch slurry (2 tablespoons cornstarch mixed with water)
- fresh parsley for serving
Instructions
- Season the short ribs generously with salt and pepper on all sides. Heat a large skillet on medium-high and coat with olive oil. Sear the ribs on all sides until a golden crust forms. Place into the slow cooker base. 2.5-3 pounds bone-in beef short ribs, coarse salt and freshly cracked black pepper, 2 tablespoons olive oil
- Add the onions, carrots and celery into the same pan without washing. Allow the vegetables to cook down for 4-5 minutes. Stir in the garlic. 1 1/2 cups yellow onion, 1 cup carrots, 1 cup celery, 5 cloves garlic
- Pour the red wine into the skillet and simmer for 3-4 minutes until the wine reduces a little bit. Pour the mixture over the short ribs. 1 cup dry red wine, 1 1/2 cups beef broth
- Whisk the Dijon mustard and Worcestershire sauce into the beef broth and then pour over the short ribs. Add the rosemary and bay leaf on top and secure the lid. 2 tablespoons Worcestershire sauce, 1 teaspoon Dijon mustard, 2 sprigs fresh rosemary, 1 bay leaf
- Cook on high for 5-6 hours or on low for 7-8 hours. The ribs should be very tender when pierced with a fork.
- Remove the short ribs from the slow cooker. Strain the broth for smoothness and add the cornstarch slurry into it so that it thickens. Serve the short ribs with some chopped fresh parsley and the savory sauce. 2 tablespoons cornstarch slurry, fresh parsley
Notes
If you prefer not to use wine, then just add extra beef broth with a splash of Balsamic vinegar.
Stir in a tablespoon of butter at the end for a glossy finish and some extra richness.
Freeze leftover short ribs in sauce in an airtight container for up to 3 months or refrigerate for up to 5 days. Reheat back in the slow cooker or microwave until heated through.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe serving 4, with 1 serving being 1/4 of the beef and gravy. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 529kcal | Carbohydrates: 14g | Protein: 42g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 122mg | Sodium: 469mg | Potassium: 1260mg | Fiber: 2g | Sugar: 5g | Vitamin A: 5471IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 5mg
