Description
These Super Tender Crockpot Beef Short Ribs are cooked low and slow in a flavorful broth until they are fall-off-the-bone tender. The combination of baby carrots, mushrooms, and herbs creates a rich and savory dish that is perfect for a comforting meal.
Ingredients
Units
Scale
Main Ingredients:
- 3 Ibs Bone-In Beef Short Ribs
- 3 cups Baby Carrots
- 2 cups Mushrooms Sliced
- 2 cups Beef Broth
- 1 cup Red Wine (Optional)
- 2 tablespoon Tomato Paste
- 3 tablespoon Unsalted Butter
- 1 Bay Leaf
- 8 Sprigs Fresh Thyme
- 1 tablespoon Garlic Minced
- Salt To Taste
- Pepper To Taste
Instructions
- Season the short ribs: Season the beef short ribs with salt and pepper.
- Sear the short ribs: In a skillet, sear the short ribs on all sides until browned.
- Prepare the crockpot: Place the short ribs in the crockpot and add in the carrots, mushrooms, beef broth, red wine, tomato paste, butter, bay leaf, thyme, garlic, salt, and pepper.
- Cook: Cover and cook on low for 8 hours or until the short ribs are tender.
- Serve: Remove the bay leaf and thyme sprigs before serving.
Notes
- You can use a dry red wine like Merlot or Cabernet Sauvignon for added depth of flavor.
- For a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the crockpot during the last hour of cooking.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg