Crock Pot Beef Short Ribs
Soft, succulent, and dripping with rich, savory flavor, Crock Pot Beef Short Ribs are the ultimate comfort food for slow-cooking enthusiasts. This recipe combines tender, fall-off-the-bone beef short ribs with a medley of sautéed onions, carrots, celery, and garlic, all simmered in a deeply flavorful sauce made from beef broth, tomato paste, and a touch of balsamic vinegar. Enhanced with aromatic herbs like bay leaves and optional fresh rosemary, this dish achieves an unbeatable depth of flavor with minimal effort. Perfect for cozy family dinners or entertaining guests, these slow-cooked short ribs pair beautifully with creamy mashed potatoes, fluffy rice, or buttery egg noodles, making them a hearty and satisfying meal that will have everyone asking for seconds. Indulge in this easy, hands-off recipe and let the crock pot work its magic while you savor the irresistible aroma all day long.
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Recipe Information
Ingredients
- 4 pounds beef short ribs
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.25 cups all-purpose flour
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 medium carrots, chopped
- 2 stalks celery, chopped
- 3 cloves garlic cloves, minced
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons balsamic vinegar
- 2 leaves bay leaves
- 2 sprigs fresh rosemary, optional
Instructions
Season the beef short ribs generously with salt and black pepper on all sides. Lightly dredge the ribs in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes on each side, until golden brown. Transfer the ribs to the crock pot.
In the same skillet, add the diced onion, chopped carrots, and chopped celery. Sauté the vegetables for 5-6 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 additional minute, until fragrant.
Pour in the beef broth, tomato paste, and balsamic vinegar. Stir well, scraping up any browned bits from the bottom of the skillet. Bring the mixture to a gentle simmer.
Carefully pour the liquid and vegetable mixture over the seared short ribs in the crock pot. Add the bay leaves and, if desired, fresh rosemary sprigs.
Cover the crock pot with its lid and set it to cook on LOW for 8 hours or HIGH for 4-5 hours, until the short ribs are tender and falling off the bone.
Once cooked, discard the bay leaves and rosemary. Optional: Skim off any excess fat from the surface of the sauce.
Serve the short ribs over mashed potatoes, rice, or egg noodles, spooning the rich sauce and vegetables over the top.
Nutrition Facts
Calories |
5227 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 286.2 g | 367% | |
| Saturated Fat | 105.0 g | 525% | |
| Polyunsaturated Fat | 12.8 g | ||
| Cholesterol | 1216 mg | 405% | |
| Sodium | 18549 mg | 806% | |
| Total Carbohydrate | 297.1 g | 108% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 206.3 g | ||
| Protein | 345.5 g | 691% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 650 mg | 50% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 7212 mg | 153% | |
*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.
