Crockpot Short Ribs

Name: Crockpot Short Ribs
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Yield: 6 servings
Ingredients: 4 pounds meaty bone-in short ribs; 5 teaspoons kosher salt divided; 1 ½ teaspoons black pepper; 6 medium carrots chopped into ½-inch pieces; 4 ribs celery chopped into ½-inch pieces; 1 medium onion chopped into ½-inch pieces; 8 cloves garlic minced; 3 tablespoons tomato paste; 1 bottle; 3 cups beef stock or chicken stock; 1 (14-ounce) can fire roasted diced tomatoes in their juices; 1 tablespoon Worcestershire sauce; 8 to 10 sprigs fresh thyme; 2 tablespoons cornstarch; ¼ cup finely chopped fresh flat-leaf parsley; Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta

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Prep Time
30 mins
Cook Time
8 hrs
Total Time
8 hrs 30 mins
Servings
6 servings
Calories
477 kcal
Course
Main Course, Dinner
Cuisine
American

Crockpot Short Ribs

Iris Warren

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Fall-off-the-bone tender crockpot short ribs with beef, vegetables, and a rich red wine sauce are easy to make and packed with flavor!

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Ingredients

Servings

4 pounds meaty bone-in short ribs 1 ½ inches or thicker
5 teaspoons kosher salt divided
1 ½ teaspoons black pepper
6 medium carrots chopped into ½-inch pieces about 3 cups
4 ribs celery chopped into ½-inch pieces about 3 cups
1 medium onion chopped into ½-inch pieces about 1 ½ cups
8 cloves garlic minced
3 tablespoons tomato paste
1 bottle 750 ml dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone
3 cups beef stock or chicken stock plus more as needed
1 (14-ounce) can fire roasted diced tomatoes in their juices
1 tablespoon Worcestershire sauce
8 to 10 sprigs fresh thyme tied into a bundle with kitchen string
2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
¼ cup finely chopped fresh flat-leaf parsley optional for serving

For Serving

Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta

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Instructions

Pat the short ribs dry, then season generously all over with 4 teaspoons salt and 1 teaspoon pepper.
Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium-high heat (no need to add oil). Add half of the short ribs in a single layer, arranging them so that they do not touch. Sear all over until they are deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the short ribs to a big baking dish that can catch any juices. Repeat with remaining short ribs.
Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring periodically, until the vegetables are tender and beginning to brown, about 12 minutes.
Move the vegetables over to one side of the pot to create some space. Add the tomato paste and stir continually for 30 seconds to bloom its flavors, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds, just until fragrant.
Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
Carefully transfer the mixture in the Dutch oven to a large slow cooker. Stir in the broth, diced tomatoes, and thyme bundle.
Nestle the short ribs into the pot, along with any cooking liquid that collected in the dish.
Slow cook short ribs in the crockpot on LOW, until they are fall-apart tender, 7 to 8 hours (don't cook on high—you really need that long, gentle cook time to render the fat).
With a slotted spoon, carefully remove the short ribs to a large plate (it's fine if you have some vegetables with the meat too). Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
Carefully transfer the cooking liquid to a large pot on the stove. Stir in the cornstarch slurry. Bring the liquid to a rapid simmer. Let cook until it is reduced, about 15 minutes (it won't be super thick but should reduce somewhat). If desired, skim off some of the fat with a spoon (you won't be able to get it all).
Serve the short ribs hot over mashed potatoes with the cooking juices spooned over the top. Garnish with fresh parsley.

Notes

TO STORE: Refrigerate leftover crockpot short ribs in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
TO STORE: Refrigerate leftover crockpot short ribs in an airtight storage container for up to 3 days.
TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
TO FREEZE: Freeze short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition Information

Show Details

Serving 1(of 6) Calories 477kcal (24%) Carbohydrates 19g (6%) Protein 47g (94%) Fat 23g (35%) Saturated Fat 10g (50%) Polyunsaturated Fat 1g Monounsaturated Fat 10g Cholesterol 130mg (43%) Potassium 1450mg (41%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 10977IU (220%) Vitamin C 16mg (18%) Calcium 108mg (11%) Iron 7mg (39%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 477 kcal

% Daily Value*

Serving	1(of 6)
Calories	477kcal	24%
Carbohydrates	19g	6%
Protein	47g	94%
Fat	23g	35%
Saturated Fat	10g	50%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	10g	50%
Cholesterol	130mg	43%
Potassium	1450mg	31%
Fiber	4g	16%
Sugar	8g	16%
Vitamin A	10977IU	220%
Vitamin C	16mg	18%
Calcium	108mg	11%
Iron	7mg	39%