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amazing beef short ribs recipe made in the crockpot, beef short ribs in slow cooker.
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5 from 5 votes

Easy Slow Cooker Short Ribs Recipe

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 minutes
Cook Time8 hours
Total Time8 hours 15 minutes
Course: Main Course
Cuisine: American
Servings: 6 people
Calories: 80kcal
Author: The Carefree Kitchen

Ingredients

  • 4-5 large Beef Short Ribs bone-in
  • 1 Tablespoon Avocado Oil
  • 1 teaspoon Salt
  • ½ teaspoon Pepper
  • 1 medium Onion minced
  • 5 cloves Garlic minced
  • 3 large Carrots sliced into ½" pieces
  • 8 ounces Mushrooms sliced thin
  • 2 Tablespoons Brown Sugar
  • 3 Tablespoons Tomato Paste
  • 2 Tablespoons Worcheshire Sauce or tomato sauce
  • 1 cup Beef Broth or red wine
  • 3 large Bay Leaves
  • 2-3 sprigs Thyme fresh

Instructions

  • Remove short ribs from the fridge and let them come to room temperature for about 30 minutes.
  • 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 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!

Nutrition

Calories: 80kcal | Carbohydrates: 13g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 653mg | Potassium: 395mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6177IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg