Crockpot Beef Short Ribs (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 lbs bone-in beef short ribs
02 -
3 cups baby carrots
03 -
2 cups mushrooms, sliced
04 -
2 cups beef broth
05 -
1 cup red wine (optional, see notes)
06 -
2 tbsp tomato paste
07 -
3 tbsp unsalted butter
08 -
1 bay leaf
09 -
8 sprigs fresh thyme
10 -
1 tbsp garlic, minced
11 -
Salt to taste
12 -
Pepper to taste
# Instructions:
01 -
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 for about 20 seconds per side.
02 -
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!
03 -
Serve immediately with a side of mashed sweet potatoes and drizzle with the liquid from the crockpot.
# Notes:
01 -
Tip: If you want your liquid to be thicker like gravy, combine ½ cup water and 1 tbsp 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.
02 -
Leftover Storage: Store leftovers in an airtight container in the fridge for up to 4 days. To re-warm, microwave on high for 30-60 seconds.
03 -
Recipe Alterations: You can swap the wine out for additional beef broth or even use water.