Description
Tender, fall-off-the-bone Crockpot Beef Short Ribs simmered in a rich, savory sauce with carrots, onions, and herbs. Perfect for cozy dinners or special occasions.
Ingredients
4–6 bone-in beef short ribs (English-cut)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth (plus 1 extra cup if you like extra sauce)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Instructions
Pat short ribs dry and season with salt and pepper.
Sear ribs in olive oil 2–3 minutes per side. Transfer to crockpot.
In the same pan, sauté onions and carrots 3–4 minutes, add garlic for 30 seconds.
Deglaze pan with ½ cup beef broth, scraping up browned bits.
Combine remaining broth, tomato paste, Worcestershire, soy sauce, and brown sugar in a bowl.
Add ribs, veggies, herbs, and sauce to crockpot.
Cook on LOW 7–8 hrs or HIGH 4–5 hrs until fork-tender.
Remove herbs and bay leaf, serve with mashed potatoes or polenta.
Notes
For thicker sauce, simmer liquid on stovetop for 5–10 minutes before serving.
Dried thyme and rosemary can replace fresh (use 1 tsp each).
Ribs taste even better the next day—great for make-ahead meals.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 rib
- Calories: 520 kcal
- Sugar: 7 g
- Sodium: 720 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 125 mg