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Crockpot Short Ribs

Fall-Apart Crockpot Short Ribs Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 4 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 lb bone-in beef short ribs
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 tbsp vegetable oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • ½ cup dry red wine
  • 1 cup low-sodium beef broth
  • 2 tbsp soy sauce
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Season short ribs with salt and pepper. Heat oil in a skillet over medium-high. Sear ribs in batches until deeply browned, 3 to 4 minutes per side, then transfer to a slow cooker.
  2. Discard all but 1 tbsp fat. Sauté onion 3 to 4 minutes, stir in garlic and tomato paste, and cook 1 minute. Add wine, scrape up browned bits, and reduce by half. Stir in broth and soy sauce, bring to a simmer, and pour over ribs. Add thyme and bay leaves.
  3. Cover and cook on low 6 to 8 hours until meat is fork-tender and pulling from the bone.
  4. Transfer ribs to a plate and skim fat from liquid. Whisk cornstarch and cold water, stir into the liquid, and cook on high uncovered 10 to 15 minutes until thickened.
  5. Plate ribs and spoon gravy over the top. Serve hot.

Notes

The ribs need to rest briefly while you finish the gravy, so do not skip tenting them with foil—it keeps the meat warm and gives the juices a chance to settle. For a deeper wine flavor, use a full-bodied red like Cabernet Sauvignon.