Crockpot Beef Short Ribs (Print-Friendly Version)
Beef short ribs simmered with carrots and mushrooms for a rich, comforting main dish with effortless prep.
# What You’ll Need to Make This:
→ Beef and Vegetables
01 -
1.36 kg bone-in beef short ribs
02 -
360 g baby carrots
03 -
200 g mushrooms, sliced
→ Liquids
04 -
480 ml beef broth
05 -
240 ml red wine (optional; substitute with additional broth or water if preferred)
→ Aromatics and Seasoning
06 -
30 g tomato paste
07 -
42 g unsalted butter
08 -
1 bay leaf
09 -
8 sprigs fresh thyme
10 -
15 g garlic, minced
11 -
Salt, to taste
12 -
Black pepper, to taste
# How to Prepare:
01 -
Generously season all sides of the short ribs with salt and black pepper. In a large skillet over medium heat, sear the short ribs on each side until browned, about 20 seconds per side.
02 -
Transfer browned short ribs to a large slow cooker. Add baby carrots, sliced mushrooms, beef broth, optional red wine, tomato paste, unsalted butter, bay leaf, thyme sprigs, and minced garlic. Stir gently to distribute.
03 -
Set slow cooker to low and cook for 8 hours, or until the meat is tender and falling off the bone.
04 -
Once finished, carefully remove the short ribs and vegetables and set aside. Discard bay leaf and thyme sprigs. Reserve the cooking liquid for serving.
05 -
Plate short ribs with vegetables. Drizzle with reserved cooking liquid. For a thicker sauce, refer to tip in notes section.
# Extra Tips:
01 -
For a gravy-like sauce, whisk together 120 ml water with 8 g cornstarch, add to saucepan with cooking liquid, and heat over medium, whisking until slightly thickened (2-4 minutes).
02 -
Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in the microwave on high for 30-60 seconds.
03 -
Red wine can be omitted or replaced with additional broth or water if preferred.