Description
These Super Tender Crockpot Beef Short Ribs are the perfect hearty meal for a cozy dinner. The slow-cooked beef becomes incredibly tender, falling off the bone, while the vegetables absorb all the savory juices from the broth and herbs. This dish is rich and flavorful, with a perfect balance of textures from the tender beef and soft vegetables.
Ingredients
3 lbs bone-in beef short ribs
3 cups baby carrots
2 cups mushrooms, sliced
2 cups beef broth
2 tbsp tomato paste
3 tbsp unsalted butter
1 bay leaf
8 sprigs fresh thyme
1 tbsp garlic, minced
Salt, to taste
Pepper, to taste
Instructions
Season the beef short ribs generously with salt and pepper on all sides.
Heat a large skillet over medium heat and sear the short ribs on each side for about 20 seconds, until browned.
Transfer the browned short ribs to a large crockpot. Add the baby carrots, sliced mushrooms, beef broth, tomato paste, butter, bay leaf, thyme sprigs, and minced garlic.
Cover and cook on low for 8 hours, or until the meat is tender and falling off the bone.
Once cooked, carefully remove the short ribs and vegetables from the crockpot. Discard the thyme sprigs and bay leaf but retain the flavorful liquid.
Serve the short ribs immediately with mashed sweet potatoes, drizzling the reserved liquid from the crockpot over the top for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 8 hours
Nutrition
- Calories: 475