The Ultimate Crockpot Braised Beef Short Ribs FallOffTheBone Bliss

The Ultimate Crockpot Braised Beef Short Ribs Fa

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Preparation time:25 Mins

Cooking time:300 Mins

Servings:4-6 servings

Ingredients:

• lbs Bone-in Beef Short Ribs
• teaspoons Kosher Salt
• teaspoon freshly cracked Black Pepper
• teaspoon Garlic Powder
• teaspoon Smoked Paprika
• tablespoons Olive Oil
• large Yellow Onion, roughly chopped
• Carrots, peeled and thickly sliced
• Celery Stalks, thickly sliced
• cloves Garlic, smashed
• cup Dry Red Wine (e.g., Cabernet Sauvignon or Merlot)
• cups Beef Broth (low sodium preferred)
• tablespoons Tomato Paste
• Tablespoon Worcestershire Sauce
• Sprigs Fresh Rosemary
• Sprigs Fresh Thyme
• Bay Leaves
• Tablespoons Unsalted Butter, cold
• Tablespoon Cornstarch mixed with 2 Tablespoons Cold Water (slurry)

Instructions:

• Pat the short ribs thoroughly dry with paper towels. Combine salt, pepper, garlic powder, and smoked paprika; generously rub the mixture all over the ribs.
• Heat olive oil in a large skillet over medium-high heat until shimmering. Sear the ribs on all sides until deeply browned (about 2–3 minutes per side). Remove ribs and set aside.
• Lower the heat to medium. Add the chopped onion, carrots, and celery to the same skillet. Sauté until softened, about 5–7 minutes. Stir in the smashed garlic and tomato paste; cook for 1 minute until fragrant.
• Pour in the red wine. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom of the pan. Let the wine bubble and reduce by half (about 5 minutes).
• Transfer the sautéed vegetables and wine reduction to the slow cooker insert. Add the beef broth and Worcestershire sauce. Stir gently.
• Nestle the seared short ribs into the liquid. Tuck the rosemary, thyme sprigs, and bay leaves around the meat.
• Cover and cook on LOW for 8–10 hours or HIGH for 4–5 hours, until the meat is incredibly tender and easily pulls away from the bone.
• Carefully remove the ribs to a warm platter and cover loosely with foil. Strain the cooking liquid through a fine-mesh sieve into a saucepan, discarding the solids.
• Bring the strained liquid to a simmer over medium heat. Taste and adjust seasoning. If a thicker gravy is desired, whisk in the cornstarch slurry and simmer until thickened slightly. Remove from heat and whisk in the cold butter until melted and glossy.
• Spoon the rich sauce over the short ribs and serve immediately, preferably over mashed potatoes or polenta.

Nutrition Facts

Calories:600kcal

Protein:45g

Fat:40g

Fiber:3g

Recipe Info

Category:Main Course

Cuisine:American

The Ultimate Crockpot Braised Beef Short Ribs: Fall-Off-The-Bone Bliss

Your New Go-To Comfort Food

Honestly, is there anything better than walking into a house smelling like slow-cooked beef? That rich, deep aroma just screams 'weekend' or 'don't worry about dinner tonight.' If you've been searching for the secret to achieving proper Crockpot Beef Short Ribs that taste like they took all day, you've landed in the right spot. This is the easiest way to get those ridiculously tender, pull-apart ribs every single time.

Solving Your Slow Cooker Puzzles

I get it. People search for these recipes because they have three main worries. First off,, "Will they be tough?" Next,, "How do I make the gravy taste rich, not watery?" And thirdly, "What's the actual Crockpot beef short ribs recipe that works?" This guide sorts all that out. We aren't just listing ingredients; we’re showing you the tricks—like searing—that elevate this from basic to brilliant, easily beating those watery sauces you see elsewhere.

Making It Foolproof

Most guides rush the flavour building, which is a rookie error. They tell you to just dump everything in. While you can skip the searing step, I’m telling you, don't! That extra 15 minutes of browning is what gives you the deep colour and that killer fall off the bone beef ribs texture we’re after. We are focusing on building that proper, savoury base so your easy crockpot braised ribs taste like they came from a fancy French bistro, not just something chucked in a pot.

Let's Get the Ingredients Ready

Right, enough chinwagging about how great these are going to be. Let’s get the bits and bobs sorted. You don’t need anything fancy here, just good quality beef and a few staples. Remember, the slow cooker is brilliant for weekly crockpot meals , but these feel special enough for a Sunday roast without the stress. Make sure you pat those ribs dry before seasoning; moisture is the enemy of a good sear!

(Transitioning now to the detailed list...)

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Right then, let's get these gorgeous beef short ribs sorted out! There’s nothing quite like the smell of slow-cooked beef wafting through the house—it’s proper comfort food, isn’t it? Using the trusty Crockpot (or slow cooker, as some folks call it) makes this an absolute doddle, turning what seems like a tough cut into something melt-in-your-mouth tender. This recipe is heading straight into your Weekly Crockpot Meals rotation, mark my words.

Here is the blueprint for what I expect will become your go-to recipe for unbelievably succulent Crockpot Beef Short Ribs .

Core Shopping List

When you’re grabbing your meat, look for bone-in ribs if you can—they bring way more flavour. If you're after that true slow cooker short ribs fall off the bone beef ribs i crockpot experience, you need decent marbling. Aim for ribs where the fat layer looks creamy white, not yellowed.

For the meat, you’ll need about 3 lbs (1.4 kg) of bone-in beef short ribs. Don’t sweat the brand too much, but good butcher quality is always best. For the liquid, use low-sodium beef broth; we want to control the salt ourselves. Economically, swapping the red wine for extra broth plus vinegar is fine, but honestly, that wine really builds the backbone of the sauce for this Easy crockpot braised ribs .

Flavour Architecture

This is where we build the taste, brick by flavourful brick. The spices—salt, pepper, garlic powder, and smoked paprika—are your base layer. They create that wonderful crust when you sear, which is crucial for the final deep flavour in this Shorts Ribs Recipe . The red wine and tomato paste act as our umami boosters. The wine gives depth, and the tomato paste adds a tangy richness.

If you’re out of red wine (or just can’t face opening a bottle for a cupful), my first swap is using 1 cup of strong black coffee mixed with a splash of balsamic vinegar. It sounds mad, but trust me, it adds a lovely, dark, almost bitter complexity that works wonders with beef. My second swap, if you’re trying to avoid wine, is just using 1 cup of extra beef broth with 1 tablespoon of Marmite stirred in. Yes, Marmite! It’s pure, concentrated savoury goodness, perfect for how to cook short ribs i slow cooker when you need a massive flavour hit without the booze.

Equipment & Mise en Place

You need a slow cooker that can handle at least 5 quarts for this amount of meat. Don’t fret if you don’t have a massive Dutch oven for searing; just use your heaviest frying pan. The key to success for any Crockpot beef short ribs recipe is getting that sear done first.

My top mise en place tip for this is prepping your veg the night before. Chop your onions, carrots, and celery, bag them up, and stick them in the fridge. Then, in the morning, you just grab, sear the meat, sauté the veg for five minutes, and you are ready to load up the best crockpot short ribs . It cuts the active time right down, meaning less fuss when you’re trying to get dinner sorted. Trust me, being organised makes this a brilliant make ahead beef short ribs option because the actual cooking is zero effort. Serving these short ribs with mashed potatoes gravy is non-negotiable, by the way!

Right then, let's get these gorgeous beef short ribs sorted out! There’s nothing quite like the smell of slow-cooked beef wafting through the house—it’s proper comfort food, isn’t it? Using the trusty Crockpot (or slow cooker, as some folks call it) makes this an absolute doddle, turning what seems like a tough cut into something melt-in-your-mouth tender.

If you’re hunting for the best Crockpot beef short ribs recipe that delivers that famous "fall-off-the-bone" texture, you've landed in the right spot. Forget fiddly oven racks; we are making Easy crockpot braised ribs today, perfect for those Weekly Crockpot Meals .

The Ultimate Crockpot Braised Beef Short Ribs: Fall-Off-The-Bone Bliss

Before You Cook

Listen up, this bit is crucial if you want to nail the flavour. My mate, Brenda, used to chuck everything in cold and wondered why hers tasted a bit... meh. The secret weapon? Browning the meat . Get a good, dark sear on those ribs. Rivals often boast about their 30-minute prep, but honestly, taking 15 minutes extra to sear stops your dish from tasting bland, which is a texture and flavour pitfall we are avoiding completely. Also, make sure your ribs are bone dry before seasoning; moisture stops the meat from developing that gorgeous crust.

Guided Cooking Sequence

Follow these steps for the Shorts Ribs Recipe you won't forget. Once they are in the pot, the smell that starts building is just intoxicating—it’s the smell of slow cooker short ribs fall off the bo der beef ribs i n crockpot magic.

1. Seasoning Check: After patting them dry, make sure you’ve been generous with that salt and pepper rub. Don't be shy!
2. Searing & Flavour Building: Get that skillet screaming hot. You want to hear a definite sizzle when the meat hits the oil. Aim for 2– 3 minutes per side until they look like they've spent a lovely afternoon tanning.
3. Deglaze Properly: When you splash in that Red wi ne short ribs slow cooker liquid, listen for that aggressive bubble and hiss. That noise means you’re lifting up all the tasty caramelised bits stuck to the pan. That’s the good stuff!
4. The Slow Cook: Pop everything into the machine. If you’re in a rush, HIGH will work, but for the ultimate tenderness, you absolutely must commit to LOW for 8– 10 hours . Trust me on this one; I learned the hard way when I tried to rush these things for a Sunday dinner. They were good, but the 10-hour batch? Heavenly. This is How to cook short ribs i n slow cooker perfection.

Save-It Section

The best part of this Short Ribs Crock Pot Easy method? It's a dream for planning ahead. This is genuinely one of the Make ahead beef short ribs champions.

Storage Tip: Once cooled, store the ribs and the sauce separately in the fridge for up to four days. The flavour gets deeper overnight, I promise! If you’re making these on a Sunday, they are even better on Monday.

Emergency Fixes:

• Too Salty? If your sauce tastes like the Dead Sea, add a peeled, raw potato and simmer it in the liquid for 30 minutes; it will absorb some of the excess salt. Fish it out before serving!
• Sauce too Thin? Use that cornstarch slurry—about one tablespoon mixed with cold water, whisked in slowly while simmering. It thickens fast, so watch it closely!

These Crockpot beef short ribs are perfect served over creamy mash with plenty of gravy. Seriously, get these on your menu.

Right then, let's get these gorgeous beef short ribs sorted out! There’s nothing quite like the smell of slow-cooked beef wafting through the house—it’s proper comfort food, isn’t it? Using the trusty Crockpot (or slow cooker, as some folks call it) makes this an absolute doddle, turning what seems like a tough cut into something melt-in-your-mouth tender.

Here is the blueprint for what I expect will become your go-to recipe for unbelievably succulent Crockpot Beef Short Ribs .

Taste & Texture Upgrades

If you want to make these look proper posh on the plate, forget just dumping them in a bowl. After straining that luxurious sauce, I often swirl in a knob of cold butter right at the end—it makes the gravy super glossy, honestly. For a garnish, a sprinkle of fresh parsley brightens things up, or maybe some finely chopped chives if you’re feeling fancy. I’ve seen some recipes just chuck everything in, liquid and all, but honestly, searing the meat first and then deglazing with the red wine short ribs slow cooker liquid? That’s the difference between good and "Blimey, who cooked this?" We nail that deep flavour base that other quicker versions just miss out on.

Nutrition & Dietary Paths

Now, I’m no nutritionist, but generally speaking, these easy crockpot braised ribs are protein heroes. Per serving (assuming about 5 servings), you’re looking at around 600 calories, packed with easily 45g of protein. The fat content is higher because, well, they’re short ribs! If you're trying to keep it lighter, make sure you trim off as much visible fat from the meat before searing. For gluten-free folks, this recipe is naturally GF unless you add flour to thicken—just use that cornstarch slurry or skip thickening altogether. Dairy-free is easy; just ensure your optional finishing butter is swapped for a vegan block if needed.

Serving & Pairing Ideas

Honestly, the number one way to enjoy these is piled high over some fluffy mash. That deep gravy needs something substantial to soak it up, so think short ribs with mashed potatoes gravy . It’s the quintessential weekend treat. If you've made a big batch (which you should—this is prime make ahead beef short ribs material), they store brilliantly in the fridge for up to four days. When reheating, don't blast them in the microwave; gently warm the ribs submerged in some extra sauce on the stove or back on low in the Crockpot. It keeps them moist. Seriously, try this recipe this week for your weekly crockpot meals rotation; you won’t regret bringing these best crockpot short ribs to the table.

If you're craving more ideas, explore The Ultimate Cozy Crockpot Chicken Tortilla Soup SlowCooked Comfort , The Ultimate Crockpot Pizza Casserole Cheesy Saucy DeepDish Slow Cooker Magic and Easy Crockpot Chicken Mole A Flavour Fiesta in Your Slow Cooker .

For deeper guidance, visit Beef Cut Guide: Short Ribs .