We start with meaty ribs and a calm plan. This short ribs recipe leans on a slow cooker, so the kitchen stays tidy and the house smells warm. I like to sear the ribs for a good crust, then let time do the rest. The sauce turns rich and glossy and the meat goes soft and silky. I tested a smoked beef short ribs recipe last fall, and those deep notes inspired this one. I tried a chinese short ribs recipe too, with soy and ginger, and kept the gentle sweetness. Some days I use a flanked short ribs recipe for thin cuts that cook a bit quicker. If I only find boneless short ribs recipe ovens online, I still use the same base and it works. Any short beef ribs recipe that adds onions, garlic, and stock will land close. I read plenty of beef chuck short ribs recipes and kept what tasted best. You can serve the ribs over mashed potatoes, rice, or soft polenta. I spoon extra sauce on top and call it dinner. The leftovers stay tender for days. Warm bowl, quiet table, happy crew.
Table of Contents
- 1) Key Takeaways
- 2) Easy Crockpot Beef Short Ribs Recipe
- 3) Ingredients for Crockpot Beef Short Ribs
- 4) How to Make Crockpot Beef Short Ribs
- 5) Tips for Making Crockpot Beef Short Ribs
- 6) Making Crockpot Beef Short Ribs Ahead of Time
- 7) Storing Leftover Crockpot Beef Short Ribs
- 8) Try these Main Course next
- 9) Crockpot Beef Short Ribs
- 10) Nutrition
1) Key Takeaways
This dish cooks low and steady, so the meat turns tender and the sauce turns glossy. We use a slow cooker and a skillet to build flavor fast and then we rest. Linda at Cook Daily Recipe shares the method on Cook Daily Recipe with clear steps and calm rhythm.
The short ribs recipe suits busy days and cozy nights. A quick sear locks in rich taste, then broth, onions, and thyme carry it home. The pot does the work and you get time back.
Serve with mashed potatoes or rice for a soft base. Save the extra sauce for tomorrow. Warm bowls bring everyone close and the kitchen stays neat.
2) Easy Crockpot Beef Short Ribs Recipe
I lean on a slow cooker when the day runs long and my crew still wants comfort. This short ribs recipe lands with deep flavor and soft texture. This short ribs recipe starts with a brown crust and ends with a silky gravy that clings to every bite.
We begin with bone in ribs for body and taste. I dry the meat, season well, and sear until each face shows color. The kitchen smells like a good promise. I pour off extra fat and keep the tasty bits in the pan.
Wine or broth loosens the fond, then tomato paste adds depth. I pour it over the ribs and add thyme and a bay leaf. A slow cooker keeps the temp steady, which makes a slow cooker short ribs recipe safe for a workday or a Sunday nap.
3) Ingredients for Crockpot Beef Short Ribs
Beef short ribs bone in give body and rich taste that builds a sauce with real weight.
Kosher salt seasons the meat from the start and keeps the flavor bright.
Black pepper adds bite that cuts through the soft beef and the mellow gravy.
Olive oil helps the sear and carries the brown notes into the pot.
Yellow onion diced melts down and sweetens the whole mix.
Garlic minced wakes the sauce and plays well with thyme.
Carrots diced bring gentle sweetness and a bit of color in the pot.
Tomato paste darkens and adds depth once it toasts in the pan.
Dry red wine or beef broth lifts the fond and builds a strong base.
Beef broth rounds out the liquid and keeps the cook gentle and steady.
Worcestershire sauce adds umami that makes the gravy craveable.
Fresh thyme and a bay leaf give calm herbal notes that stay in the background.
Cornstarch slurry thickens the sauce if you want a coat that hugs each bite.
4) How to Make Crockpot Beef Short Ribs
Step one pat ribs dry and season well. Heat a heavy skillet and add oil. Sear each side until brown. Move ribs to the slow cooker and keep the fond in the pan for flavor.
Step two add onion, garlic, and carrots. Cook until soft and golden at the edges. Stir in tomato paste and cook until it turns a shade darker.
Step three pour in wine or broth and scrape the pan clean. Add more broth and Worcestershire. Let it come to a simmer and then pour it over the ribs with thyme and a bay leaf.
Step four cover and cook on low for eight hours until the meat yields with a gentle pull. Lift the ribs out. Skim the fat from the top and thicken with a cornstarch slurry if you like a glossy finish.
Step five taste the sauce and adjust salt and pepper. Spoon over mashed potatoes or rice. This beef short ribs recipe makes a table go quiet in the best way.
5) Tips for Making Crockpot Beef Short Ribs
Dry meat browns faster and tastes better. Use paper towels and get the surface dry before the pan hits heat. A braised short ribs recipe always starts here for good reason.
Toast the tomato paste until the color deepens. That small change adds a round note to the gravy. If wine is not your thing, use broth and you still get depth.
Choose bone in ribs when you can. The bones give body and help the sauce carry flavor. For thin cuts a flanked short ribs recipe timing fits, so check sooner.
6) Making Crockpot Beef Short Ribs Ahead of Time
I often cook the day before and chill the pot. Cold fat lifts off clean and the sauce turns clear. Reheat on low until the ribs feel hot through.
Hold back a bit of broth when you pack leftovers. That splash brings the sauce back to life the next day. A slow reheat keeps fibers soft and the gravy smooth.
For smoky notes add a spoon from a smoked beef short ribs recipe test batch or a drop of liquid smoke. For a change in mood try a chinese short ribs recipe twist with soy and ginger and a touch of honey.
7) Storing Leftover Crockpot Beef Short Ribs
Pack in shallow containers so the meat cools fast. Cover with sauce to prevent dry edges. Label and date to keep the fridge tidy.
In the fridge the ribs keep for four days. Reheat on the stove with a splash of broth. For the freezer wrap tight and store for two months.
Boneless short ribs recipe ovens notes still help here. Warm low and slow and the texture stays soft. Add fresh pepper and a pinch of salt right before serving.
8) Try these Main Course next
9) Crockpot Beef Short Ribs
Slow Cooker Short Ribs Recipe with Garlic Herb Gravy
Ingredients
For the Ribs
- 4 to 5 lb beef short ribs bone in
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 carrots diced
- 2 tbsp tomato paste
- 1 cup dry red wine or beef broth
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme or 1 tsp dried
- 1 sprig rosemary optional
- 1 bay leaf
- 1 tbsp cornstarch mixed with 1 tbsp water optional for thickening
Instructions
For the Ribs
- Pat ribs dry and season with salt and pepper.
- Heat a heavy skillet over medium high and add olive oil. Sear ribs on all sides until brown. Move ribs to the slow cooker.
- Add onion, garlic, and carrots to the skillet. Cook until soft. Stir in tomato paste and cook until it darkens a shade.
- Pour in red wine to deglaze. Scrape up the brown bits. Add the broth and Worcestershire and bring to a simmer.
- Tip the hot mixture over the ribs. Add thyme, rosemary, and bay leaf.
- Cook on low for 8 hours until the meat is tender and pulls from the bone.
- Lift ribs to a plate. Skim fat from the surface of the sauce. For a thicker sauce, stir in the cornstarch slurry and simmer the sauce in a pan until glossy.
- Serve ribs with plenty of sauce over mashed potatoes, rice, or polenta.
10) Nutrition
A serving gives strong protein and steady comfort. Expect around five hundred calories with a good share from beef fat. Balance the plate with greens or a crisp salad for a fresh note.
If you track sodium taste the sauce first and season light. Use low sodium broth when you build the base. The flavor still stands tall.
This beef chuck short ribs recipes style mix keeps macros simple and honest. Warm food, clear steps, happy table, and a plan that fits real life.
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