Description
Tender and flavorful Crockpot Beef Short Ribs slow-cooked in a rich red wine and beef broth sauce with aromatic herbs and baby carrots, served perfectly over creamy mashed potatoes for a comforting meal.
Ingredients
Meat and Seasoning
- 8 bone-in beef short ribs
- Salt (to taste)
- Pepper (to taste)
Cooking Ingredients
- 2 tbsp olive oil
- 1 onion, sliced
- 3 cloves garlic, minced
- 1 lb baby carrots, washed
- 2 cups dry red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- 1/2 tsp dried thyme
- 1/2 tsp dried parsley
- 1 bay leaf
- 1 tbsp cornstarch
- 1 tbsp cold water
Serving
- Mashed potatoes (for serving)
Instructions
- Season the Short Ribs: Generously season the bone-in beef short ribs with salt and pepper on all sides to enhance the flavor before searing.
- Sear the Meat: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Add the short ribs and sear each side for about 1 minute until browned to lock in juices.
- Transfer to Crockpot: Place the seared short ribs into your Crockpot or slow cooker. Add the sliced onions, minced garlic, and baby carrots arranged around the meat.
- Add Liquids and Herbs: Pour in 2 cups of dry red wine and 2 cups of beef broth. Stir in 2 tablespoons of tomato paste, 1/2 teaspoon of dried thyme, 1/2 teaspoon of dried parsley, and add 1 bay leaf for depth of flavor. Cover the Crockpot.
- Slow Cook: Cook on low for 6 to 8 hours, or until the meat is tender and falling off the bone.
- Prepare Cornstarch Slurry: About 1 hour before the cooking time ends, whisk together 1 tablespoon of cornstarch with 1 tablespoon of cold water until smooth and lump-free.
- Thicken the Sauce: Slowly stir the cornstarch slurry into the Crockpot broth. Cover and continue cooking for the last hour to allow the gravy to thicken to a rich, silky consistency.
- Serve: Remove the bay leaf, then spoon the tender short ribs and sauce over creamy mashed potatoes. Garnish with fresh herbs if desired and enjoy your comforting meal.
Notes
- For more intense flavor, sear the short ribs in batches to avoid overcrowding the pan.
- You can substitute dry red wine with grape juice or additional beef broth for a non-alcoholic version.
- If you prefer thicker gravy, mix an additional tablespoon of cornstarch with cold water and add during the last 30 minutes of cooking.
- Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop or microwave.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
