Description

Enjoy the rich flavors of Crockpot Short Ribs! This dish combines tender beef, hearty vegetables, and a delicious red wine sauce, making it the perfect comfort food for any occasion.

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 (or 3 cups)
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

In the bowl of the crockpot, arrange the onions and then top with short ribs, seasoning with salt and pepper.
Add the shallots, garlic, and carrots.
Pour in the red wine, beef broth, and cognac (if using).
Add tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
After cooking, switch the crockpot to HIGH, discard bones, and drain excess grease from the sauce.
Return the ribs to the sauce and cook uncovered for 30 minutes to help thicken the sauce.
In a skillet, melt 2 tablespoons of butter and add mushrooms, cooking for 5 minutes until golden.
Add the remaining butter, sage, and a pinch of salt and pepper, cooking for another 5 minutes until mushrooms are caramelized.
Serve the ribs with sauce and spoon mushrooms over the top.

Notes

For extra flavor, sear the ribs in a skillet before adding them to the crockpot.
This dish pairs perfectly with mashed potatoes, rice, or crusty bread.
Storage: Leftovers can be stored in an airtight container for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 650
Sugar: 6g
Sodium: 600mg
Fat: 40g
Saturated Fat: 20g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 4g
Protein: 45g
Cholesterol: 150mg