Description

Super tender, fall-off-the-bone beef short ribs slow-cooked in a crockpot with rich flavors from red wine, herbs, and vegetables for a hearty and satisfying meal.

Ingredients

Units Scale

3 lb bone-in beef short ribs
3 cups baby carrots
2 cups sliced mushrooms
2 cups beef broth
1 cup red wine (optional)
2 Tbsp tomato paste
3 Tbsp unsalted butter
1 bay leaf
8 sprigs fresh thyme
1 Tbsp minced garlic
Salt and pepper, to taste

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Instructions

Season short ribs with salt and pepper.
In a skillet, sear the short ribs on all sides over medium-high heat until browned (optional step).
Transfer the ribs to the crockpot.
Add carrots, mushrooms, garlic, bay leaf, thyme, tomato paste, butter, beef broth, and red wine to the crockpot.
Cover and cook on LOW for 8 hours or HIGH for 5-6 hours, until the meat is tender and falls off the bone.
Remove bay leaf and thyme stems before serving. Serve ribs with the vegetables and sauce.

Notes

Skip searing for a quicker prep, though it enhances flavor.
Replace wine with more broth if desired.
Use a cornstarch slurry to thicken sauce if needed.
Great for freezing and meal prepping.

Nutrition

Serving Size: 1 short rib with vegetables
Calories: 739
Sugar: 4g
Sodium: 500mg
Fat: 48g
Saturated Fat: 22g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 57g
Cholesterol: 180mg