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Beef short ribs are the epitome of comfort food; they are hearty, rich, and exude a warmth that makes them perfect for gatherings or family dinners. These succulent pieces of meat offer a depth of flavor and tenderness that can transform any meal into a memorable dining experience. However, achieving the perfect short rib can be a challenge in the kitchen. Enter the crockpot, your trusty slow cooker, which takes the guesswork out of cooking by allowing the beef to simmer slowly, tenderizing the meat and infusing it with flavor.

Super Tender Crockpot Beef Short Ribs

Indulge in the ultimate comfort food with these Super Tender Crockpot Beef Short Ribs! This easy recipe features savory beef short ribs seared to perfection, then slow-cooked with onions, garlic, and a rich sauce made from red wine and beef broth. With aromatic herbs and hearty veggies like carrots and celery, this dish is a guaranteed crowd-pleaser. Perfect for special occasions or cozy family dinners, serve with fresh parsley for that extra touch!
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Ingredients
  

4 lbs beef short ribs, bone-in

2 tablespoons olive oil

Salt and pepper, to taste

1 large onion, chopped

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (like Cabernet Sauvignon)

1 tablespoon Worcestershire sauce

2 tablespoons tomato paste

2 teaspoons dried thyme

1 teaspoon smoked paprika

2 bay leaves

3 carrots, cut into large chunks

2 celery stalks, cut into large chunks

Fresh parsley, for garnish (optional)

Instructions
 

Sear the Ribs: Heat the olive oil in a large skillet over medium-high heat. Season the short ribs generously with salt and pepper. Sear the ribs in batches until they are browned on all sides, about 3-4 minutes per side. Transfer them to the crockpot as you go.

    Sauté Aromatics: In the same skillet, add the chopped onions and sauté for about 5 minutes until they are softened. Add the minced garlic and cook for an additional minute until fragrant.

      Create the Sauce: Pour in the red wine, scraping the bottom of the pan to release any browned bits. Let it reduce for about 2-3 minutes. Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, smoked paprika, and bay leaves. Bring to a simmer.

        Layer in the Ingredients: In the crockpot, add the seared short ribs first, followed by the carrots and celery. Pour the sauce over the ribs and vegetables, ensuring everything is well coated.

          Cook: Cover the crockpot and set to low. Cook for 8 hours or on high for 4-5 hours, until the beef is fork-tender and falling off the bone.

            Serve: Once done, remove the bay leaves and skim any excess fat from the top of the sauce. Serve the short ribs warm, garnished with fresh parsley, alongside the vegetables and sauce.

              Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6