Crockpot Beef Short Ribs Recipe
Crockpot Beef Short Ribs: A Tender and Flavorful Dinner Idea. This easy meal is perfect when you don’t want to spend a lot of time making dinner. You will only spend 10 minutes prepping this dish, then the slow cooker does all of the work.
This comfort food is great for game day, or any day! Short ribs are a delicious and hearty cut of beef that can be made in the Crockpot for a super easy weeknight meal.
Made with flour, boneless beef short ribs, butter, beef broth, red wine vinegar, brown sugar, chili sauce, Worcestershire sauce, ketchup, chili powder, garlic, and onion.
Just add some simple ingredients to your slow cooker, and let them cook low and slow all day long. When you’re ready to eat, they’ll be fall-off-the-bone tender!
Serve with some mashed potatoes or rice and a vegetable for a complete meal.
The great thing about crockpot recipes is that you can just dump all the ingredients in, and let the crockpot do its job.
This beef short ribs recipe is one of my favorites, because it’s so easy to make and the end result is delicious. If you’re looking for an easy Crockpot dinner recipe, then this is the one for you!
If you’d like some Tips and Tricks, I have them below the recipe.
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- If you don’t have a Slow Cooker, we recommend this one:
Crockpot Beef Short Ribs
Ingredients
- ⅓ cup all-purpose flour
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 2½ pounds boneless beef short ribs
- ¼ cup butter
- 1 cup beef broth
- ¾ cup red wine vinegar
- ¾ cup brown sugar or to taste
- ¼ cup chili sauce
- 2 tablespoon Worcestershire sauce
- 2 tablespoon ketchup
- 1 teaspoon chili powder
- 2 tablespoon garlic minced
- 1 cup onion chopped
Instructions
- In a large resealable plastic bag, add all-purpose flour, salt, and ground black pepper.
- Place boneless beef short ribs in the resealable plastic bag. Seal bag, and shake to coat the ribs.
- Place a large skillet over medium/high heat.
- Place butter in the skillet to melt.
- In the skillet, add the coated ribs and brown them on both sides.
- In the slow cooker, place the browned ribs.
- Using the same skillet, add beef broth, red wine vinegar, brown sugar, ketchup, chili sauce, Worcestershire sauce, and chili powder, Stir to mix well.
- In the skillet, stir in onions and garlic.
- Stir constantly, and bring to a boil.
- In the slow cooker, Pour the sauce over the ribs.
- Cover slow cooker, and turn to LOW. Cook for approximately 9 hours.
Nutrition
Tips and Tricks
Brown the Ribs Well: Don’t rush the browning process. Give each rib ample space in the pan and let them develop a nice, rich color on all sides. This not only enhances the flavor through caramelization but also adds a beautiful texture to the final dish.
Deglaze the Skillet: After browning the ribs and before adding the broth and other ingredients to the skillet, pour a little extra red wine or beef broth to scrape up the brown bits stuck at the bottom. These bits are packed with flavor and will enrich your sauce.
Balance the Sweetness: Depending on your taste preference, adjust the amount of brown sugar. Start with a smaller amount and taste the sauce before adding more. Remember, you can always add more sweetness, but it’s hard to take it away once it’s there.
Thicken the Sauce: If you prefer a thicker sauce, you can remove a cup of the cooking liquid in the last hour of cooking and whisk it with a tablespoon of cornstarch. Return the slurry to the slow cooker, stir, and let it cook for the remaining time to thicken up.
Herbs and Spices: Consider adding fresh herbs like thyme or rosemary for an aromatic touch. A bay leaf can also add depth to the cooking liquid.
Slow and Low: Resist the urge to cook on a high setting to speed things up. Cooking the ribs slowly on low heat ensures they will be tender and flavorful.
Rest Before Serving: Let the ribs rest for about 10 minutes after cooking. This allows the juices to redistribute throughout the meat, making it juicier and more flavorful when you cut into it.
Garnishing: Garnish with fresh chopped parsley or green onions before serving to add a pop of color and freshness to the dish.
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