Crockpot Braised Short Ribs

This crockpot braised short ribs recipe transforms tough beef into a melt-in-your-mouth delicacy with minimal hands-on time. The slow cooking process allows the meat to become incredibly tender while developing rich, complex flavors from the beef broth and vegetable mixture.

I started making these short ribs when my family needed comfort food during a particularly cold winter. Now, whenever someone visits and I want to show off my cooking without actually spending hours in the kitchen, this is my secret weapon.

Ingredients

• Beef short ribs: the star of the dish. Look for well-marbled pieces with a good amount of meat attached to the bone for the best flavor and texture
• Olive oil: used for searing the meat. A good quality oil makes a difference in the initial flavor development
• Kosher salt: coarser than table salt, it adheres better to the meat and enhances natural flavors without making it too salty
• Black pepper: freshly ground provides the best aromatic quality and subtle heat
• Sweet onion: adds natural sweetness as it breaks down during cooking. Vidalia onions work wonderfully here
• Baby Bella mushrooms: contribute earthy umami flavor and meaty texture. Choose firm ones with tight caps
• Tomato paste: concentrated flavor that adds depth and slight acidity to balance the richness
• Garlic: minced fresh provides aromatic complexity that dried simply cannot match
• Beef broth: forms the cooking liquid. Use low sodium so you can control the salt level

Step-by-Step Instructions

Season the Ribs:

Generously coat all sides of your short ribs with kosher salt and freshly ground black pepper. This seasoning forms a flavorful crust when seared and seasons the meat throughout the slow cooking process.

Sear to Perfection:

Heat olive oil in a large skillet until it shimmers. Place the ribs bone side up first and sear each side for 1-2 minutes until deeply browned. This crucial step creates the Maillard reaction that develops rich flavor compounds that will infuse the entire dish.

Prepare the Crockpot:

Transfer those beautifully seared ribs to your crockpot, arranging them in a single layer if possible to ensure even cooking. The bone side can face any direction at this point.

Create the Flavor Base:

In the same skillet with all those wonderful browned bits, add your sliced onions, mushrooms, and tomato paste. The vegetables will release moisture, helping you scrape up the flavorful fond from the bottom of the pan. Cook until the onions are translucent and beginning to caramelize at the edges.

Add Aromatic Depth:

Add the minced garlic to the vegetable mixture and cook for just one minute. Garlic burns easily, so this brief cooking time allows it to release its flavor without becoming bitter.

Deglaze and Simmer:

Increase the heat to high and pour in all of the beef broth. Use a wooden spoon to scrape every bit of flavor from the bottom and sides of the pan. Let the mixture come to a boil, then reduce to medium heat and simmer for 5 minutes to concentrate the flavors.

Combine and Slow Cook:

Pour the entire hot mixture over the ribs in the crockpot, covering them completely. Put the lid on and set to low for 7-8 hours or high for 3-5 hours depending on your schedule.

Test for Doneness:

The ribs are perfectly cooked when the meat easily pulls away from the bone with minimal resistance. If you can twist the bone and it slides out cleanly, you've reached short rib perfection.

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I absolutely love the moment when I lift the crockpot lid after several hours and the rich aroma fills my kitchen. My grandmother used to make something similar, though she would cook hers in the oven for hours. This crockpot version brings me back to Sunday dinners at her house, but with much less monitoring.

Make-Ahead Magic

These short ribs actually benefit from being made a day ahead. Cook them completely, then refrigerate overnight in their cooking liquid. The next day, skim the solidified fat from the top, gently reheat, and serve. The flavors will have deepened beautifully, and removing the fat makes the dish less greasy.

Perfect Pairings

These braised short ribs shine when served over creamy mashed potatoes that soak up the rich gravy. Other excellent accompaniments include creamy polenta, buttered egg noodles, or even soft dinner rolls for sopping up sauce. For vegetables, consider roasted carrots, sautéed green beans, or a simple green salad with a light vinaigrette to cut through the richness.

Troubleshooting Tough Ribs

If your ribs aren't tender after the recommended cooking time, they likely need more time regardless of what your recipe states. Every crockpot heats differently, and the size and thickness of your ribs will affect cooking time. Simply continue cooking for additional 30-60 minute intervals until the meat easily pulls from the bone. The beauty of slow cooking is that it's very forgiving and difficult to overcook these cuts.

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Frequently Asked Questions

→ Can I use a different cut of meat for this dish?

Yes, you can use other cuts like beef chuck or oxtails, but the cooking time may vary slightly depending on the cut.

→ Do I need to sear the ribs before adding them to the crockpot?

Searing the ribs helps develop a deeper flavor, but if you're short on time, you can skip this step and still achieve delicious results.

→ Can I make this dish ahead of time?

Absolutely! These short ribs taste even better the next day as the flavors deepen. Store in an airtight container and reheat gently before serving.

→ What side dishes pair well with these short ribs?

Mashed potatoes, roasted vegetables, or a fresh side salad are great complementary sides to serve with the rich and tender beef.

→ Can I freeze leftovers?

Yes, you can freeze the cooked ribs and sauce in an airtight container for up to three months. Thaw in the refrigerator and reheat before serving.