Easy Slow Cooker Short Ribs Recipe

amazing beef short ribs recipe made in the crockpot, beef short ribs in slow cooker.

5 from 5 votes

This beef short ribs crock pot recipe is fall off the bone, melt in your mouth tender and only take about 15 minutes of prep. Serve over mashed potatoes, polenta or roasted veggies for an easy dinner that is pure comfort food.

Prep Time15

Cook Time8

Total Time8 15

Course: Main Course

Cuisine: American

Servings: people

Calories: 80kcal

Author: The Carefree Kitchen

Ingredients

2 pounds beef short ribs bone-in (about 4-5 large short ribs)
1 tablespoon avocado oil
1 teaspoon salt
1/2 teaspoon black pepper
1 medium onion minced
5 cloves garlic minced
8 ounces mushrooms sliced thin
3 large carrots sliced into 1/2" pieces
2 tablespoons brown sugar
3 tablespoons tomato paste
2 tablespoons Worcheshire sauce (or tomato sauce)
1 cup beef broth (or red wine)
2 sprigs thyme fresh
3 large bay leaves

US Customary - Metric

Instructions

Remove short ribs from the fridge and let them come to room temperature for about 30 minutes. Season both sides with salt and pepper.
In a large cast iron skillet over medium heat, add the avocado oil. When the oil starts to smoke, add the short ribs to the pan, fat side down. Be sure to leave room between the short ribs so they sear quickly. Cook for 2-3 minutes, or until golden brown. Flip with thongs and sear on the other side until golden brown.
Remove from the skillet and place in the bottom of the slow cooker.
In the same skillet, add the minced onion and cook for about 3 minutes until translucent. Add the minced garlic, carrots, and sliced mushrooms and continue to cook until the mushrooms are golden brown, or about 3-5 more minutes.
Add the brown sugar, tomato paste, Worcheshire sauce, and beef broth to the cast-iron skillet and use a wooden spoon to scrape the bits of beef and onion from the bottom of the skillet. Stir until combined, then pour the onion mixture over the top of the short ribs in the slow cooker. Top with the thyme sprigs and bay leaves.
Cover and cook on low for 8-10 hours or on high for 4-6 hours. Once the meat is cooked and tender, remove the bay leaves and thyme.
Serve with mashed potatoes or your favorite veggies with extra drippings. Enjoy!

Notes

Storing Instructions: store leftover short ribs in an airtight container in the fridge for up to 4 days.

Freezing: freeze short ribs along with some of the sauce in freezer bags for up to 2 months.

To reheat on the stove: pull your beef ribs out of the fridge about 30 minutes - 1 hour before you plan to serve and spoon any hardened fat off of the top. Place in a pot or skillet and simmer on low until warmed through.

To reheat in the oven: transfer short ribs to a dutch oven, cover and warm in a preheated 350-degree oven for about 30 minutes - 1 hour, or until warmed through.

Nutrition