Easy Recipe for Short Ribs Crock Pot Dinner
Recipe for short ribs crock pot: Tender, fall-off-the-bone beef, braised in a rich, savory sauce. This slow cooker method ensures maximum flavor and minimal effort.
Equipment
- Slow Cooker (6-quart or larger recommended)
- Large Skillet (for searing, optional)
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Tongs
- Whisk
- Serving Spoon
Ingredients
- 2.5 - 3 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup dry red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 2 tablespoons cold water (optional, for thickening sauce)
Instructions
- Step 1: Sear the Short Ribs (Optional): Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and pepper. Sear on all sides until browned, about 2-3 minutes per side. This step enhances flavor but can be skipped for a simpler recipe.
- Step 2: Prepare the Vegetables: In the slow cooker, combine chopped onion, carrots, and celery. Add minced garlic, dried thyme, and dried rosemary.
- Step 3: Layer Ingredients in Slow Cooker: Place seared short ribs on top of the vegetables in the slow cooker.
- Step 4: Add Braising Liquid: Pour red wine and beef broth over the short ribs and vegetables. Stir in tomato paste. Add bay leaf.
- Step 5: Slow Cook: Cover and cook on low for 7-8 hours or on high for 4-5 hours, or until the short ribs are fork-tender.
- Step 6: Thicken the Sauce (Optional): Remove short ribs from the slow cooker and set aside. If desired, thicken the sauce: Whisk together cornstarch and cold water in a small bowl. Stir the slurry into the slow cooker. Turn the slow cooker to high and cook for 10-15 minutes, or until the sauce has thickened.
- Step 7: Serve: Return the short ribs to the slow cooker to coat with the sauce. Serve hot over mashed potatoes, polenta, or creamy risotto. Garnish with fresh parsley, if desired. Optional Tips:For a richer flavor, use bone-in short ribs. If you don't have red wine, you can substitute with more beef broth or a tablespoon of balsamic vinegar. To add a touch of sweetness, consider adding a tablespoon of brown sugar or honey to the braising liquid. For spicier short ribs, add a pinch of red pepper flakes.
Notes
Variations
The basic “recipe for short ribs crock pot” is a flexible foundation for various adaptations.
- Ingredient Swaps: Balsamic vinegar can substitute red wine for a tangy sweetness. Chicken broth can replace beef broth in a pinch, though it will alter the flavor profile. Root vegetables like parsnips or turnips can be added alongside carrots and celery for added depth.
- Regional Twists: For a Southwestern flavor, incorporate chili powder, cumin, and diced tomatoes. Asian-inspired short ribs can be achieved with soy sauce, ginger, garlic, and a touch of sesame oil. A Mediterranean version might include olives, capers, and oregano.
- Dietary Adjustments: For a gluten-free version, ensure the beef broth and tomato paste are gluten-free. The cornstarch can be replaced with tapioca starch or arrowroot powder for thickening the sauce. To reduce sodium, use low-sodium beef broth and limit added salt.
Serving Suggestions
Slow-cooked short ribs are ideally suited for hearty dinners, especially during colder months. Serve over creamy mashed potatoes, polenta, or risotto to soak up the rich sauce. Crusty bread also makes an excellent accompaniment. Consider serving alongside roasted root vegetables, such as carrots and parsnips, for a complete meal. Short ribs also make a luxurious filling for tacos or sliders. They also pair well with a crisp green salad to balance the richness of the meat.
Storage Tips
Cooked short ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in an airtight container for up to 2-3 months. Thaw frozen short ribs in the refrigerator overnight before reheating. Reheat gently in a saucepan over medium heat, or in the slow cooker on low, until heated through. Add a splash of beef broth or water if the sauce has thickened too much during storage.
Frequently Asked Questions
- Question 1: Can the short ribs be cooked on high the entire time? The recipe recommends cooking on low for optimal tenderness. Cooking on high will significantly reduce cooking time but might compromise tenderness. If using high, monitor closely and reduce cooking time accordingly.
- Question 2: Do the short ribs need to be seared? Searing enhances flavor and adds a richer color to the meat, but it is not strictly necessary. The recipe will still be delicious without searing.
- Question 3: What if the sauce is too thin? If the sauce is too thin after cooking, remove the short ribs and thicken the sauce using a cornstarch slurry (as outlined in the recipe). Alternatively, simmer the sauce on the stovetop over medium heat until it reduces to the desired consistency.
- Question 4: Can this recipe be doubled? This recipe can be doubled, but ensure the slow cooker is large enough to accommodate all the ingredients. Cooking time may need to be slightly increased.