I reach for this short ribs recipe when I want deep beef flavor without fuss. The slow cooker works while we get to hang out, then dinner lands soft and rich on the plate. You can use this on a calm weeknight or a cozy weekend with friends. The meat turns tender and the sauce tastes layered and clean. I start with seared ribs and a sauce that leans savory. Think soy, tomato, and a touch of brown sugar. That mix hugs the ribs as they cook low and steady. If you love a smoked beef short ribs recipe, you will feel right at home here. If you want a chinese short ribs recipe vibe, add extra ginger and a splash of rice vinegar. Got a flanked short ribs recipe in mind for grill season or you are leaning toward a boneless short ribs recipe ovens setup or even like beef chuck short ribs recipes or a classic short beef ribs recipe this base still fits. I serve the ribs over mashed potatoes or noodles. The gravy clings and the whole bowl warms the room. Leftovers reheat like a dream, so we claim lunch the next day too. Simple steps, steady heat, big payoff.
Table of Contents
- 1 Key Takeaways
- 2 Easy Crockpot Beef Short Ribs Recipe
- 3 Ingredients for Crockpot Beef Short Ribs
- 4 How to Make Crockpot Beef Short Ribs
- 5 Tips for Making Crockpot Beef Short Ribs
- 6 Making Crockpot Beef Short Ribs Ahead of Time
- 7 Storing Leftover Crockpot Beef Short Ribs
- 8 Try these Dinner next
- 9 Crockpot Beef Short Ribs
- 10 Nutrition
1 Key Takeaways
This pot gives comfort with little work. We load the pot then let time give us tender meat and a rich pan sauce. I call it weeknight steady and weekend worthy. The flavor leans savory with a clean finish. The method stays simple. Sear. Mix. Cook low. Eat happy.
I share this from my home kitchen as Camila from Camila Cooks. On Camila Cooks you find food that fits real life. You can read more on https://www.camilacooks.com. We test and taste then write with care. No fluff. Just food that works.
This dish scales for family or guests. It pairs with potatoes or noodles. Leftovers reheat well. The short list of steps helps new cooks and tired cooks. You get a sure path to a cozy bowl.
2 Easy Crockpot Beef Short Ribs Recipe
I reach for this short ribs recipe when I want big flavor and low effort. This short ribs recipe starts with a hot sear and ends with a spoon tender finish. We keep the list tight so the beef stays front and center.
Soy and tomato bring depth. Brown sugar rounds the edges. Garlic and onion give the base a warm start. If you crave the smoke note from a smoked beef short ribs recipe you can add a pinch of smoked paprika and it fits right in.
Friends ask for seconds and then ask for the method. I smile and say the slow cooker did the heavy lift. For a hint of gingery zip from a chinese short ribs recipe try a small knob of grated ginger and a splash of rice vinegar.
3 Ingredients for Crockpot Beef Short Ribs
Beef short ribs bone in I trim the surface fat so the sauce tastes clean and balanced. Bone gives flavor and keeps the meat juicy as it cooks low and steady.
Kosher salt A firm pinch seasons the meat before the sear and helps build a savory crust that boosts the sauce later.
Black pepper Fresh ground pepper wakes up the beef and plays well with the broth and herbs.
Olive oil A thin coat in the pan helps the ribs brown and leaves fond for the sauce base.
Onion diced Sweet and soft onion melts into the sauce and adds body without fuss.
Garlic minced Garlic blooms fast in the warm pan and sets a cozy tone.
Beef broth Warm broth loosens the fond and carries the beef notes through the cook.
Tomato sauce Tomato brings gentle acid and color which keeps the sauce bright not heavy.
Soy sauce A splash adds savor and a touch of salt that balances the sweet edge of brown sugar.
Worcestershire Just enough to add depth and a slight tang that fits beef well.
Brown sugar A small spoon softens sharp edges and helps the ribs glaze as they finish.
Smoked paprika This nods to a smoked beef short ribs recipe and gives a gentle smoke note without a smoker.
Dried thyme and rosemary These herbs sit in the background and support the beef without stealing the scene.
Cornstarch slurry optional This thickens the sauce at the end for that glossy finish we love over mash.
Mashed potatoes or buttered noodles They soak up the gravy and turn the pot into a full meal.
Fresh parsley A quick chop on top brings color and a clean herbal lift.
4 How to Make Crockpot Beef Short Ribs
Step one Pat the ribs dry then season with salt and pepper. Heat oil in a wide pan. Sear the ribs on each side until browned. Move them to the slow cooker.
Step two In the same pan cook onion and garlic until soft. Pour in broth and tomato sauce. Stir in soy and Worcestershire. Add brown sugar paprika thyme and rosemary. Let it bubble for a minute.
Step three Pour the hot sauce over the ribs. Cover the cooker. Set to low and let the pot work for eight hours. The meat will give when you press with a fork.
Step four Lift the ribs to a plate. Skim the fat from the liquid. If you want a thicker gravy, whisk the cornstarch with water then simmer the sauce until it turns glossy.
Step five Spoon the ribs over mash or noodles. Shower with parsley. Sit down and enjoy a calm bowl.
5 Tips for Making Crockpot Beef Short Ribs
Brown the meat well. Color in the pan builds flavor in the pot. Do not rush the sear. Give space in the pan so steam does not crowd the ribs.
Keep liquid modest. You want the ribs tucked not swimming. This keeps flavor full and the sauce thick later. For a nod to beef short ribs use a richer broth and it will taste round.
Let the pot rest for ten minutes before you plate. The meat settles and the sauce sets. This small pause makes serving neat and the bowl stays hot.
6 Making Crockpot Beef Short Ribs Ahead of Time
I often cook the day before and chill the pot. Cold sauce lets fat lift off clean. Reheat on low heat until the ribs loosen again and the sauce starts to simmer.
If you plan a dinner with guests, finish the cook two hours early and hold on warm. Stir once or twice so the ribs stay coated. This helps with timing and keeps stress low.
For a line toward the slow cooker short ribs recipe angle, add the slurry during reheat which gives a silky glaze that clings to mash.
7 Storing Leftover Crockpot Beef Short Ribs
Pack leftovers in shallow containers so they cool fast. Keep in the fridge for three days. Warm on the stove with a splash of broth.
Freeze for two months if you want a ready bowl later. Thaw in the fridge and reheat until the sauce bubbles. Taste and add salt if needed.
Fold in a handful of peas or spinach during reheat for a fresh touch. Serve over rice or noodles. This recipe for short ribs stays friendly to many sides.
8 Try these Dinner next
9 Crockpot Beef Short Ribs
Crockpot Beef Short Ribs short ribs recipe
Ingredients
For the Ribs
- 4 pounds beef short ribs bone in trimmed
- 1 and 1 half teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
For the Sauce
- 1 large onion diced
- 4 cloves garlic minced
- 1 and 1 half cups beef broth
- 1 cup tomato sauce
- 3 tablespoons soy sauce
- 1 tablespoon Worcestershire sauce
- 2 tablespoons brown sugar packed
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 tablespoons cornstarch mixed with 2 tablespoons water optional for thickening
To Serve
- Mashed potatoes or buttered noodles
- Fresh parsley chopped
Instructions
Prep
- Pat ribs dry and season with salt and pepper on all sides.
- Heat olive oil in a large skillet over medium high heat then sear ribs in batches until browned on all sides. Transfer to slow cooker.
Build the Sauce
- In the same skillet add onion and garlic. Cook until soft and fragrant.
- Stir in beef broth tomato sauce soy sauce Worcestershire brown sugar smoked paprika thyme and rosemary. Bring to a gentle simmer then pour over the ribs.
Slow Cook
- Cover and cook on low for 8 hours until the meat yields to a fork.
- Transfer ribs to a platter. Skim fat from the cooking liquid.
Thicken and Serve
- If you want a thicker gravy whisk cornstarch with water then stir into the liquid in a saucepan. Simmer until glossy.
- Return ribs to the sauce or spoon sauce over portions. Finish with parsley and serve over potatoes or noodles.
10 Nutrition
One bowl gives hearty protein and steady comfort. Beef brings iron and B vitamins. The sauce carries tomato and onion which add flavor and some fiber.
Serve with a green side to balance the plate. A crisp salad or steamed beans fit well. Keep portions steady and the meal feels light yet complete.
This beef short ribs recipe plays well with a simple mash which fills you up without fuss. You get joy in each bite and a warm table to end the day.
Notes from Camila on Camila Cooks at https://www.camilacooks.com This story and method were tested in our kitchen and shared with care.
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