Description
Slow-cooked beef short ribs made in the Crockpot until fall-off-the-bone tender, simmered with baby carrots, mushrooms, garlic, and herbs in a rich, savory broth.
Ingredients
3 lbs Bone-In Beef Short Ribs
3 cups Baby Carrots
2 cups Mushrooms, sliced
3 cups Beef Broth
2 tablespoons Tomato Paste
3 tablespoons Unsalted Butter
1 Bay Leaf
8 sprigs Fresh Thyme
1 tablespoon Garlic, minced
Salt to taste
Pepper to taste
Instructions
1. Season the short ribs with salt and pepper.
2. Heat a skillet over medium heat. Sear each side of the ribs for about 20 seconds until browned.
3. Place the ribs in the Crockpot and add the baby carrots, sliced mushrooms, garlic, tomato paste, butter, thyme, and bay leaf.
4. Pour in the beef broth.
5. Cook on LOW for 8 hours until ribs are fall-apart tender.
6. Carefully remove ribs and vegetables. Discard herbs.
7. (Optional) To thicken the sauce, mix ½ cup cold water with 1 tablespoon cornstarch. Heat the cooking liquid in a saucepan and stir in the mixture. Whisk until thickened.
8. Serve ribs hot with mashed sweet potatoes or polenta. Spoon sauce on top.
Notes
Add pearl onions or parsnips for a heartier version.
Skim fat off the top of the sauce before serving for a cleaner flavor.
Leftovers can be stored in the fridge for up to 4 days or frozen for 2 months.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 739
- Sugar: 2.1
- Sodium: 353
- Fat: 65.9
- Saturated Fat: 29.5
- Carbohydrates: 4.8
- Fiber: 1.2
- Protein: 27.2
- Cholesterol: 138