Tender, Fall-Apart Beef Short Ribs: A Slow Cooker Recipe
Are you craving melt-in-your-mouth beef short ribs but don't want to spend hours in the kitchen? This slow cooker recipe delivers incredibly tender, flavorful short ribs with minimal effort. Perfect for a cozy weeknight dinner or a special occasion, this recipe is sure to become a family favorite.
Ingredients You'll Need:
- 3-4 lbs bone-in beef short ribs: Choose short ribs with a good amount of marbling for maximum tenderness.
- 1 large onion, chopped: Adds sweetness and depth of flavor.
- 2 carrots, chopped: Contributes natural sweetness and color.
- 2 celery stalks, chopped: Adds a subtle earthy flavor and texture.
- 4 cloves garlic, minced: Essential for savory depth.
- 1 cup beef broth: Provides moisture and richness.
- 1/2 cup red wine (optional): Enhances the flavor complexity. You can substitute with more beef broth if you prefer.
- 2 tablespoons tomato paste: Adds richness and umami.
- 1 tablespoon Worcestershire sauce: Adds a savory tang.
- 1 teaspoon dried thyme: Earthy and slightly peppery.
- 1 teaspoon dried rosemary: Adds a piney aroma and flavor.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Adjust to taste.
- Fresh parsley, chopped (for garnish): Adds freshness and visual appeal.
Instructions for Slow Cooker Perfection:
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Sear the Short Ribs (Optional but Recommended): For extra depth of flavor, sear the short ribs in a hot pan with a little oil before adding them to the slow cooker. This step helps to brown the meat and create a delicious crust. Don't worry if you skip this step – the short ribs will still be delicious!
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Layer the Ingredients: In your slow cooker, combine the chopped onion, carrots, and celery. Place the seared (or unseared) short ribs on top of the vegetables.
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Add the Remaining Ingredients: In a bowl, whisk together the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, salt, and pepper. Pour this mixture over the short ribs and vegetables in the slow cooker.
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Slow Cook to Perfection: Cook on low for 8-10 hours, or on high for 4-6 hours, or until the short ribs are fork-tender and easily fall apart.
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Thicken the Sauce (Optional): If you prefer a thicker sauce, remove the short ribs from the slow cooker and set aside. Increase the slow cooker setting to high and let the sauce simmer for 15-20 minutes, or until it has reduced to your desired consistency. You can also remove some of the sauce and reduce it on the stovetop for quicker thickening.
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Serve and Enjoy: Serve the tender short ribs over mashed potatoes, rice, or your favorite side dish. Garnish with fresh parsley.
Tips for Extra Flavor:
- Add a bay leaf: A bay leaf adds a subtle, aromatic complexity to the sauce. Remove it before serving.
- Use bone-in short ribs: Bone-in short ribs are generally more flavorful and tender.
- Don't overcook: Overcooked short ribs can become tough. Check for tenderness after 6 hours on high or 8 hours on low.
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