Description
Tender, flavorful beef short ribs cooked to perfection in a crockpot, served with a savory gravy and paired with mashed sweet potatoes. This hearty dish is a comforting meal for any occasion.
Ingredients
Units
Scale
Beef Short Ribs:
- 3 lbs Bone-In Beef Short Ribs
Vegetables:
- 3 cups Baby Carrots
- 2 cups Mushrooms, Sliced
Broth and Flavorings:
- 2 cups Beef Broth
- 1 cup Red Wine (Optional)
- 2 tbsp Tomato Paste
- 3 tbsp Unsalted Butter
- 1 Bay Leaf
- 8 Sprigs Fresh Thyme
- 1 tbsp Garlic, Minced
- Salt and Pepper, To Taste
Instructions
- Prepare Short Ribs: Season short ribs with salt and pepper. Brown all sides in a skillet over medium heat.
- Crockpot Assembly: Place browned short ribs, vegetables, broth, wine, tomato paste, butter, herbs, and garlic in a crockpot. Cook on low for 8 hours.
- Finishing Touches: Remove ribs and vegetables. Thicken liquid for gravy if desired. Serve ribs with vegetables and gravy.
Notes
- To thicken liquid for gravy: Mix ½ cup water with 1 tbsp cornstarch, then heat and whisk into the crockpot liquid until thickened.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the microwave.
- Wine can be substituted with more beef broth or water.
Nutrition
- Serving Size: 1 Serving
- Calories: 739 kcal
- Sugar: 2.1g
- Sodium: 353mg
- Fat: 65.9g
- Saturated Fat: 29.5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 4.8g
- Fiber: 1.2g
- Protein: 27.2g
- Cholesterol: 138mg
