Simple Short Ribs Crock Pot
Transform your dinner table with these melt-in-your-mouth **Simple Short Ribs Crock Pot**, a comforting and hearty recipe that's as easy as it is delicious! This dish features tender, fall-off-the-bone bone-in beef short ribs slow-cooked to perfection with a rich medley of carrots, celery, onions, and aromatic rosemary. A deeply flavorful sauce made from beef broth, tomato paste, and Worcestershire sauce infuses every bite with savory goodness. The secret to the irresistible taste? A quick sear to achieve that perfect caramelization before letting the crock pot work its magic. Ideal for a stress-free family meal or an impressive dinner party centerpiece, serve these savory short ribs over creamy mashed potatoes, fluffy rice, or thick slices of crusty bread for the ultimate comfort food experience. With minimal prep and all-day slow cooking, this recipe is designed for busy schedules and big flavors!
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Recipe Information
Ingredients
- 4 pounds Bone-in beef short ribs
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 4 cloves Garlic cloves, minced
- 3 medium Carrots, peeled and chopped
- 2 stalks Celery stalks, chopped
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 2 Bay leaves
- 2 sprigs Fresh rosemary
Instructions
Season the short ribs generously with salt and black pepper on all sides.
In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Transfer to a plate.
In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 2-3 minutes until softened. Add the minced garlic and cook for another 1 minute. Remove from heat.
In a crock pot, add the chopped carrots and celery as the base layer. Place the seared short ribs on top of the vegetables.
In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce until well combined. Pour the mixture over the short ribs.
Add the sautéed onions and garlic from the skillet to the crock pot. Nestle the bay leaves and rosemary sprigs into the liquid.
Cover the crock pot with its lid and cook on low heat for 8 hours or until the short ribs are fork-tender and the meat easily pulls away from the bone.
Once cooked, remove the bay leaves and rosemary sprigs. Serve the short ribs with their sauce and vegetables spooned over mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
5799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 456.4 g | 585% | |
| Saturated Fat | 177.5 g | 888% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1452 mg | 484% | |
| Sodium | 8479 mg | 369% | |
| Total Carbohydrate | 50.1 g | 18% | |
| Dietary Fiber | 10.8 g | 39% | |
| Total Sugars | 22.1 g | ||
| Protein | 361.7 g | 723% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 431 mg | 33% | |
| Iron | 45.7 mg | 254% | |
| Potassium | 6025 mg | 128% | |
*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.
