Braised Short Ribs Crock Pot
Slow-cooked to perfection, these Braised Short Ribs in the crock pot promise a melt-in-your-mouth dining experience with bold, savory flavors. Featuring tender, fall-off-the-bone bone-in beef short ribs seared for a caramelized crust, this hearty recipe is enriched with a medley of onions, carrots, celery, and garlic. A rich tomato paste and red wine mixture deglaze the pan, creating the base for an irresistibly luscious sauce, complemented by beef broth, Worcestershire sauce, and fragrant thyme, rosemary, and bay leaves. This one-pot comfort food masterpiece is ideal for cozy dinners, and it pairs beautifully with creamy mashed potatoes, polenta, or rice. With just 20 minutes of prep and 8 hours of slow cooking, this easy crock pot recipe is perfect for busy days yet elegant enough for entertaining. Your family will savor every bite of this comforting classic!
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Recipe Information
Ingredients
- 4 pounds bone-in beef short ribs
- 0.25 cup all-purpose flour
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 tablespoons Worcestershire sauce
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 2 bay leaves
Instructions
Pat the short ribs dry with paper towels and season them evenly with 1 teaspoon of salt and 1 teaspoon of pepper.
Dredge the short ribs in flour, shaking off any excess.
In a large skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Work in batches if necessary. Transfer the browned ribs to the crock pot.
In the same skillet, add the diced onion, carrots, and celery. Sauté for 3-4 minutes until softened.
Add the minced garlic and tomato paste to the skillet, stirring for 1 minute until fragrant.
Deglaze the skillet with red wine, scraping up any browned bits from the bottom, and let it simmer for 2-3 minutes.
Pour the wine mixture into the crock pot over the ribs.
Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the crock pot.
Cover the crock pot and cook on low for 8 hours or until the ribs are tender and falling off the bone.
Remove the thyme sprigs, rosemary, and bay leaves. Skim off any excess fat from the surface of the sauce.
Serve the short ribs with the sauce over mashed potatoes, polenta, or rice for a hearty meal.
Nutrition Facts
Calories |
5988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 455.7 g | 584% | |
| Saturated Fat | 177.1 g | 886% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 5717 mg | 249% | |
| Total Carbohydrate | 60.0 g | 22% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 26.4 g | ||
| Protein | 357.0 g | 714% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 46.4 mg | 258% | |
| Potassium | 6636 mg | 141% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
