Description

This Crockpot Short Ribs recipe features tender beef slow-cooked in a delicious sauce with red wine, herbs, and vegetables. Ideal for a comforting family meal or special occasion, it’s easy to prep and sure to impress your guests.

Ingredients

Scale

2 yellow onions, thinly sliced
5 pounds bone-in beef short ribs
kosher salt and black pepper
6 shallots, halved
8 garlic cloves, smashed
6 carrots, chopped
1 bottle (750ml) dry red wine, such as pinot noir
2 cups beef broth
1/2 cup cognac or brandy (optional)
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
2 dried bay leaves
4 tablespoons salted butter
2 cups sliced cremini mushrooms
1 tablespoon chopped fresh sage

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Instructions

Place sliced onions in the crockpot bowl and layer short ribs over them. Season with salt and pepper.
Add shallots, garlic, and chopped carrots into the crockpot.
Pour in red wine, beef broth, and cognac (if using). Stir in tomato paste, thyme, and bay leaves.
Cover and cook on low for 6-8 hours or on high for 4-6 hours.
After cooking, increase the setting to high. Remove bones and drain excess grease from the sauce.
Return the ribs to the sauce and cook uncovered for 30 minutes to thicken it slightly.
In a skillet, melt 2 tablespoons of butter over medium heat and add mushrooms. Cook until golden, about 5 minutes.
Stir in the remaining butter, sage, salt, and pepper, cooking for another 5 minutes until caramelized.
Serve ribs topped with sauce and mushrooms, accompanied by potatoes, rice, or crusty bread.

Notes

Feel free to use your favorite dry red wine for this recipe.
Adjust seasoning to your taste; some prefer a bit of extra salt or herbs for more flavor.
This dish can be made a day ahead for even better flavor; just reheat before serving.

Nutrition

Serving Size: 1 serving
Calories: 790
Sugar: 4g
Sodium: 381mg
Fat: 49g
Saturated Fat: 20g
Unsaturated Fat: 22g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 56g
Cholesterol: 180mg