Best Crockpot Beef Short Ribs Recipes

Crockpot Beef Short Ribs With Rich Gravy image

Provided by Bonnie G 2

Categories Meat

Time 8h20m

Yield 4 Beef Ribs, 4 serving(s)

Number Of Ingredients 15

1 tablespoon oil
4 meaty beef short ribs
1 onion, peeled and chopped
3 garlic cloves, peeled and minced
1 cup red wine
2 3/4 cups beef stock
1 teaspoon dried thyme
1 tablespoon tomato puree
1 teaspoon sugar
2 bay leaves
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon Worcestershire sauce
2 tablespoons cornstarch or 2 tablespoons cornflour
5 tablespoons cold water

Steps:

For Beef:.
Heat the oil on high in a large frying pan Place the short ribs in the pan and brown on all sides. This should take about 10 minutes. Add in the onion and cook for a further 2 minutes, whilst stirring.
Add in the garlic and heat through for a minute, then add in the red wine. Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients. Bring to the boil, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
For Gravy:.
To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan. Heat on a high heat. Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You're looking for a nice gravy of a medium-thick consistency.

Nutrition Facts : Calories 131.5, Fat 3.9, SaturatedFat 0.7, Sodium 806.9, Carbohydrate 11.1, Fiber 0.8, Sugar 3.2, Protein 2.5

Crockpot Barbecue Short Beef Ribs image

Provided by JILL McEachern

Time 8h5m

Number Of Ingredients 4

4 lb short beef ribs
28oz bottle sweet baby rays hickory & brown sugar barbecue sauce
salt
pepper

Steps:

1. Lightly salt and pepper short beef ribs and place in crockpot. Pour half of the sweet baby rays over ribs. Cook ribs for 7 hour on low heat. Drain juice off of ribs and pour other half of sweet baby rays barbecue sauce over ribs and simmer for 1 hour.

Crockpot Beef Short Ribs image

Provided by Melissa Turner

Categories Ribs

Time 8h30m

Number Of Ingredients 16

2 Tbsp vegetable oil
1 large yellow onion (peeled and sliced)
1 bag(s) baby carrots (small bag)
3 stalks of celery (sliced)
3 clove garlic (minced)
3 sprig(s) thyme
1 sprig(s) rosemary
1/3 c flour
8 beef short ribs (about 2 lbs)
2 c red wine
1 3/4 c beef stock
1 can(s) tomato sauce (8 ounce)
1 Tbsp packed brown sugar
2 Tbsp dijon mustard
2 Tbsp worcestershire sauce
3 bay leaves

Steps:

1. Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for 8 to 10 minutes, until just beginning to color. Add the garlic, thyme, and rosemary, and cook for a further couple of minutes. Remove from the pan and place in the bottom of a slow cooker.
2. Season the flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan and brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove the ribs from the pan and place on top of the vegetables in the slow cooker.
3. Add the wine to the pan to deglaze, and reduce it by half, scraping the bottom of the pan to release any sediment. Add the stock, tomato sauce, brown sugar, mustard, Worcestershire sauce, and bay leaves, and stir to combine. Pour the sauce over the ribs and vegetables in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. Serve over mashed potatoes or a creamy polenta.