Crock Pot Short Ribs and Cabbage Stew
Warm, hearty, and effortlessly delicious, this Crock Pot Short Ribs and Cabbage Stew is the ultimate comfort food for busy days. Slow-cooked to perfection, tender bone-in beef short ribs melt into a flavorful broth enriched with aromatic vegetables like onions, carrots, celery, and garlic. A generous addition of coarsely chopped cabbage adds texture and nutrition, while a savory blend of tomato paste, Worcestershire sauce, and seasonings like dried thyme and paprika create a robust, flavorful base. With a hands-off 7-hour cooking time, this dish transforms simple ingredients into a soul-soothing meal perfect for cozy family dinners or meal prepping. Serve this classic stew piping hot, garnished with fresh parsley for an extra burst of color and freshness.
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Recipe Information
Ingredients
- 2.5 pounds Bone-in beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 medium Carrots, peeled and sliced into rounds
- 2 medium Celery stalks, sliced
- 4 Garlic cloves, minced
- 1 small head Cabbage, coarsely chopped
- 4 cups Beef broth
- 2 tablespoons Tomato paste
- 1 tablespoon Worcestershire sauce
- 1 Bay leaf
- 1 teaspoon Dried thyme
- 1 teaspoon Paprika
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Season the short ribs with salt and pepper on all sides.
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes per side until browned. Transfer the short ribs to the crock pot.
In the same skillet, sauté the diced onion, carrots, and celery for 5 minutes, until slightly softened. Add the minced garlic and cook for another 1 minute. Transfer the vegetables to the crock pot.
Add the chopped cabbage to the crock pot over the short ribs and sautéed vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the ingredients in the crock pot.
Add the bay leaf, dried thyme, and paprika to the crock pot.
Cover the crock pot and cook on low for 7 hours or until the short ribs are tender and fall off the bone.
Once cooked, remove the bay leaf and discard it. Taste the stew and adjust seasoning with additional salt and pepper, if necessary.
Ladle the stew into bowls and garnish with chopped parsley before serving.
Nutrition Facts
Calories |
3930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 298.3 g | 382% | |
| Saturated Fat | 113.5 g | 568% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 7236 mg | 315% | |
| Total Carbohydrate | 69.9 g | 25% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 32.5 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 561 mg | 43% | |
| Iron | 33.6 mg | 187% | |
| Potassium | 5346 mg | 114% | |
*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.
