🎉 Introduction
Few dishes say comfort food like a hearty serving of slow-cooked beef short ribs. Imagine tender, fall-off-the-bone beef simmered for hours in a flavorful broth with garlic, mushrooms, carrots, and herbs. This recipe transforms simple ingredients into a gourmet-style dinner, thanks to the magic of slow cooking.
Traditionally, beef short ribs are braised with red wine for richness. In this version, we use beef broth and balsamic vinegar for that same deep, savory flavor—making it a family-friendly recipe with all the indulgence, but none of the alcohol.
Serve these crockpot beef short ribs with creamy mashed potatoes, rice, or buttered noodles to soak up the flavorful sauce. It’s an effortless dish that looks impressive enough for guests but is simple enough for a cozy Sunday dinner.
🧰 Equipment Needed
- Large skillet (for searing ribs)
- 6–7 quart slow cooker
- Wooden spoon or tongs
- Cutting board & sharp knife
- Measuring cups & spoons
- Ladle (for serving sauce)
🛒 Ingredients
- 3 lbs bone-in beef short ribs
- 3 cups baby carrots
- 2 cups mushrooms, sliced
- 1 tbsp garlic, minced
- 8 sprigs fresh thyme
- 1 bay leaf
- 2 cups beef broth
- 2 tbsp tomato paste
- 2 tbsp balsamic vinegar (alcohol-free substitute for wine)
- 3 tbsp unsalted butter
- Salt and black pepper, to taste
👩🍳 Directions
Step 1: Season and Sear the Ribs
Pat the short ribs dry with paper towels. Season generously with salt and black pepper. Heat butter in a large skillet over medium-high heat. Sear the ribs on all sides until browned (about 2–3 minutes per side). Transfer to the slow cooker.
Step 2: Sauté Garlic and Vegetables
In the same skillet, add garlic, mushrooms, and carrots. Sauté for 3–4 minutes until slightly softened and fragrant. Transfer to the slow cooker.
Step 3: Make the Braising Sauce
Whisk together beef broth, tomato paste, and balsamic vinegar. Pour over the ribs and vegetables in the slow cooker.
Step 4: Add Herbs
Place thyme sprigs and the bay leaf on top. Stir gently to combine.
Step 5: Slow Cook
Cover and cook on low for 7–8 hours or high for 4–5 hours, until the ribs are tender and easily pull away from the bone.
Step 6: Finish and Serve
Remove thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with extra salt and pepper if needed. Serve ribs hot with mashed potatoes, rice, or crusty bread.
🍽️ Servings & Timing
- Servings: 6
- Prep Time: 20 minutes
- Cooking Time: 7–8 hours (low) / 4–5 hours (high)
- Total Time: About 8 hours
🧊 Storage & Reheating
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently on the stovetop over medium heat or in the microwave for 2–3 minutes. Add a splash of broth if needed.
🥄 Variations
- Vegetable Upgrade: Add parsnips, pearl onions, or celery for more depth.
- Spicy Kick: Add ½ teaspoon red pepper flakes when sautéing the garlic.
- Herb Swap: Use rosemary instead of thyme for a different flavor profile.
- Glazed Finish: Stir in 1 tablespoon of honey or brown sugar at the end for a subtle sweetness.
- Gravy-Style Sauce: Remove ribs, strain liquid, and reduce on the stovetop until thickened.
❓ 10 FAQs
- Do I need to sear the ribs first?
It’s not required, but searing adds incredible flavor and richness. - Can I use boneless short ribs?
Yes, but bone-in gives better flavor and tenderness. - Can I make this recipe ahead of time?
Absolutely—flavors develop even more if made a day ahead. - What’s the best side dish for short ribs?
Mashed potatoes, polenta, or buttered noodles soak up the sauce beautifully. - Can I use chicken broth instead of beef broth?
You can, but beef broth gives the deepest flavor. - How do I make the sauce thicker?
Remove ribs, simmer sauce on the stove, or whisk in a cornstarch slurry. - What type of mushrooms are best?
Baby bella or cremini mushrooms hold up well in slow cooking. - Can I skip the balsamic vinegar?
Yes, but it adds a tangy depth that balances the richness. - Can I double the recipe?
Yes, if your slow cooker is large enough. Add an extra 30 minutes to cooking time. - How do I know the ribs are done?
They should be fork-tender and pull away from the bone easily.
🏁 Conclusion
These Crockpot Beef Short Ribs are a true definition of comfort food. With minimal prep and hours of slow cooking, you’ll be rewarded with fall-apart tender ribs, hearty vegetables, and a rich sauce bursting with flavor. By replacing wine with balsamic vinegar and broth, the recipe stays family-friendly while keeping that gourmet feel.
Serve this dish for a cozy family dinner, a special weekend meal, or when you simply want to impress without stress. It’s rustic, satisfying, and guaranteed to become one of your go-to slow cooker favorites.
Crockpot Beef Short Ribs with Vegetables
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Ingredients
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Equipment
Method
- Pat the short ribs dry with paper towels. Season generously with salt and black pepper. Heat butter in a large skillet over medium-high heat. Sear the ribs on all sides until browned (about 2–3 minutes per side). Transfer to the slow cooker.
- In the same skillet, add garlic, mushrooms, and carrots. Sauté for 3–4 minutes until slightly softened and fragrant. Transfer to the slow cooker.
- Whisk together beef broth, tomato paste, and balsamic vinegar. Pour over the ribs and vegetables in the slow cooker.
- Place thyme sprigs and the bay leaf on top. Stir gently to combine.
- Cover and cook on low for 7–8 hours or high for 4–5 hours, until the ribs are tender and easily pull away from the bone.
- Remove thyme sprigs and bay leaf. Taste the sauce and adjust seasoning with extra salt and pepper if needed. Serve ribs hot with mashed potatoes, rice, or crusty bread.
Notes
It’s not required, but searing adds incredible flavor and richness. Can I use boneless short ribs?
Yes, but bone-in gives better flavor and tenderness. Can I make this recipe ahead of time?
Absolutely—flavors develop even more if made a day ahead. What’s the best side dish for short ribs?
Mashed potatoes, polenta, or buttered noodles soak up the sauce beautifully. Can I use chicken broth instead of beef broth?
You can, but beef broth gives the deepest flavor. How do I make the sauce thicker?
Remove ribs, simmer sauce on the stove, or whisk in a cornstarch slurry. What type of mushrooms are best?
Baby bella or cremini mushrooms hold up well in slow cooking. Can I skip the balsamic vinegar?
Yes, but it adds a tangy depth that balances the richness. Can I double the recipe?
Yes, if your slow cooker is large enough. Add an extra 30 minutes to cooking time. How do I know the ribs are done?
They should be fork-tender and pull away from the bone easily. 🏁 Conclusion
These Crockpot Beef Short Ribs are a true definition of comfort food. With minimal prep and hours of slow cooking, you’ll be rewarded with fall-apart tender ribs, hearty vegetables, and a rich sauce bursting with flavor. By replacing wine with balsamic vinegar and broth, the recipe stays family-friendly while keeping that gourmet feel. Serve this dish for a cozy family dinner, a special weekend meal, or when you simply want to impress without stress. It’s rustic, satisfying, and guaranteed to become one of your go-to slow cooker favorites.
