Super Tender Crockpot Beef Short Ribs

Deliciously succulent beef short ribs simmered in a rich blend of spices, making them melt-in-your-mouth tender and perfect for any family gathering.

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Prep Time 15

Cook Time 7 30

Total Time 7 45

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Notes

Ingredients

Main Ingredients

4-5 pounds beef short ribs Select well-marbled for maximum tenderness.
2 cups beef broth May need added for reheating.
1 medium onion, chopped To be placed in the bottom of the crockpot.
4 cloves garlic, minced For mixing into the sauce.
2 tablespoons soy sauce Use tamari for gluten-free.
1 tablespoon Worcestershire sauce Check for non-alcoholic options.
2 tablespoons brown sugar Adds sweetness to the sauce.
2 teaspoons paprika For flavor enhancement.
1 teaspoon black pepper Used to season the ribs.
1 teaspoon salt Used to season the ribs.
1 teaspoon dried thyme Adds herbal flavor.
2 tablespoons olive oil For searing the ribs.
Fresh parsley for garnish Optional, to enhance presentation.

Method

Preparation

Season the beef short ribs with salt and black pepper.
In a skillet over medium heat, add olive oil. Once hot, sear the ribs on all sides until browned (about 3-4 minutes per side).
In a bowl, whisk together the beef broth, soy sauce, Worcestershire sauce, brown sugar, garlic, paprika, and thyme.

Cooking

Place the chopped onion at the bottom of the crockpot. Arrange the seared short ribs on top, then pour the sauce mixture evenly over them.
Cover and cook on low for 7-8 hours or high for about 4-5 hours, or until the meat is tender and separating from the bone.
Once cooked, remove the ribs, garnish with fresh parsley if desired, and pour some of the cooking liquid over the ribs before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It’s freezer-friendly, lasting up to 3 months. Thaw overnight and reheat gently.