Description
This Crock Pot Short Ribs recipe features tender, flavorful beef slow-cooked to perfection with aromatic herbs and a rich, savory gravy. Perfect for an effortless yet impressive meal, these short ribs are seared for extra flavor then slow-cooked in a savory broth until fall-off-the-bone tender. Served best over creamy mashed potatoes.
Ingredients
Meat and Seasoning
- 4 pounds beef short ribs
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
Vegetables and Herbs
- 1 medium yellow onion, sliced
- 3 teaspoons garlic, minced
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 bay leaves
Liquids and Sauces
- 3 cups beef broth
- 1 tablespoon Worcestershire sauce
- 1 tablespoon yellow mustard
- 2 teaspoons tomato paste
Thickener
- 3 tablespoons cornstarch
Instructions
- Season the short ribs: Generously season the beef short ribs on all sides with salt and black pepper to enhance their natural flavor.
- Sear the short ribs: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, place the short ribs in the skillet and sear them for 1-2 minutes on each side until they develop a beautiful brown crust, which adds depth of flavor.
- Prepare the crock pot base: Lay the sliced yellow onions evenly at the bottom of the crock pot. Then, place the seared short ribs on top of the onions to create a flavorful foundation.
- Mix and add the cooking liquid: In a bowl, combine minced garlic, dried rosemary, dried thyme, beef broth, Worcestershire sauce, yellow mustard, and tomato paste; stir well until fully blended. Pour this mixture over the short ribs in the crock pot.
- Add bay leaves and slow cook: Place the 2 bay leaves on top of the meat. Cover the crock pot and cook on low heat for 6 to 8 hours, or until the ribs are tender and easily pull apart with a fork.
- Thicken the gravy: Carefully remove the meat from the crock pot and keep warm. In a small bowl, mix 3 tablespoons cornstarch with ¼ cup of the cooking liquid from the crock pot until smooth. Slowly whisk this mixture back into the crock pot and return the meat. Continue cooking until the gravy thickens to a rich, silky consistency.
- Serve: Plate the short ribs and generously spoon the thickened gravy over them. Serve best over creamy mashed potatoes for a comforting and hearty meal. Enjoy!
Notes
- Searing the meat before slow cooking adds extra flavor and helps seal in juices.
- For a thicker gravy, adjust the amount of cornstarch accordingly.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for longer storage.
- Make sure to remove the bay leaves before serving as they are not edible.
- This meal pairs wonderfully with roasted vegetables or buttered noodles as alternatives to mashed potatoes.
