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- 4 lbs beef short ribs - 1 large onion, chopped - 4 cloves garlic, minced - 2 cups beef broth - 1 cup cherry balsamic vinegar - 2 tablespoons brown sugar - 2 tablespoons soy sauce (or tamari for gluten-free) - 1 teaspoon smoked paprika - 1 teaspoon dried thyme - Salt and pepper to taste - Fresh parsley, chopped (for garnish) The main ingredients create a rich and savory dish. Beef short ribs are the star here. They provide deep flavor and tenderness. The onion and garlic add sweetness and aroma. Cherry balsamic vinegar gives a nice tang. - Carrots, chopped - Celery, chopped - Bay leaves - Fresh herbs like rosemary or thyme Adding carrots and celery can give extra texture. Bay leaves add depth to the sauce. Fresh herbs can make the dish even fresher. - Calories: 450 - Protein: 35g - Fat: 30g - Carbohydrates: 10g - Fiber: 1g - Sugar: 5g This dish is hearty and filling. It provides a good amount of protein. Enjoy it with a side salad or some veggies for balance. {{ingredient_image_1}} First, pat the beef short ribs dry with paper towels. This helps the meat sear better. Next, season the ribs on all sides with salt and pepper. Make sure to coat them well. This step adds flavor to the meat. In a large skillet, heat one tablespoon of olive oil over medium-high heat. Once the oil is hot, add the short ribs in batches. Sear them for about 3-4 minutes on each side. You want a nice brown crust. This step builds flavor, making your dish even better. After browning, transfer the ribs to the crockpot. In the same skillet, add the chopped onion and sauté for 3-4 minutes. Wait until they soften. Then, add the minced garlic and cook for one more minute. This gives a great aroma. In a bowl, mix the beef broth, cherry balsamic vinegar, brown sugar, soy sauce, smoked paprika, and dried thyme. Whisk until the sugar dissolves. Pour the onion and garlic mix over the short ribs in the crockpot. Finally, pour the sauce mixture on top. Your beef short ribs are now ready for slow cooking! Searing adds great flavor. First, pat the ribs dry. This helps them brown better. Use a hot skillet with oil. Brown the ribs on all sides for about 3-4 minutes each. Don't overcrowd the pan. Do it in batches if needed. This step makes your ribs taste richer. Taste is personal. Start with the basic seasoning of salt and pepper. You can add more spices later. For a sweeter taste, increase the brown sugar. If you like heat, add a pinch of cayenne pepper. Always taste before serving. This way, you can adjust to everyone’s liking. Cook low and slow for the best results. Set your crockpot to low for 8 hours. This breaks down tough fibers in the meat. Always check for doneness; the meat should fall off the bone. If it’s not tender, cook a little longer. Letting the ribs rest before serving helps keep them juicy. Pro Tips Resting the Ribs: After cooking, let the ribs rest for about 10 minutes before serving. This allows the juices to redistribute for a more flavorful bite. Thicker Sauce: For a thicker sauce, remove the ribs once cooked and simmer the sauce on the stovetop for 10-15 minutes until it reduces and thickens. Flavor Infusion: For an extra depth of flavor, marinate the ribs in the sauce mixture overnight before cooking. This enhances the taste significantly. Serving Suggestions: Serve the short ribs with creamy polenta or roasted vegetables for a well-rounded meal that complements the rich flavors. {{image_2}} You can cook beef short ribs in many ways. If you want to use the oven, preheat it to 300°F. Place the seared ribs in a Dutch oven. Add the onion and garlic mix, then pour the sauce over. Cover and bake for 3-4 hours. The low heat will make the meat tender. For the Instant Pot, use the sauté function to brown the ribs. After that, add the onion, garlic, and sauce. Seal the lid and cook on high pressure for 45 minutes. Let it release naturally for 10 minutes. Both methods give you tender, flavorful ribs. You can change the flavor of your beef short ribs easily. Try using different sauces. For a sweet twist, add barbecue sauce instead of cherry balsamic vinegar. If you like spicy, mix in some hot sauce or chili powder. You can also swap out spices. Use cumin for a warm, earthy taste. Or add rosemary for a fresh herb flavor. These changes can make your dish unique each time. If you have dietary needs, you can adjust the recipe. For a gluten-free option, use tamari instead of soy sauce. If you're cutting sugar, try using a sugar substitute. You can also swap out beef for other meats. Pork short ribs or chicken thighs can work well too. Each choice will give you a different flavor profile but still keep it delicious. Enjoy experimenting! To store your beef short ribs, let them cool down first. Once cooled, place them in an airtight container. Make sure to cover the ribs well with sauce. This helps keep them moist. Store in the fridge for up to three days. Always label the container with the date to keep track. You can freeze cooked beef short ribs for long-term storage. Wrap them tightly in plastic wrap, then place them in a freezer bag. Use them within three months for the best taste. To reheat, thaw in the fridge overnight. Then, heat them in a pot over low heat. You can also use the microwave, but be careful not to dry them out. Cooked beef short ribs stay fresh in the fridge for about three days. If frozen, they last up to three months. Always check for any off smells or changes in color before eating. If they look or smell strange, it’s best to throw them away. Keeping track of storage times helps you enjoy your meals safely. You should cook beef short ribs on low for eight hours. If you're short on time, you can cook them on high for four hours. Low and slow makes the meat super tender. It will fall right off the bone! Use a meat thermometer to check for doneness if needed. Yes, you can use frozen beef short ribs. However, make sure to thaw them first. Thawing helps them cook evenly. If you cook them from frozen, increase the cooking time. It may take an extra hour or so on low. Crockpot short ribs taste great with many sides. Try creamy mashed potatoes or crusty bread to soak up the sauce. Roasted vegetables also pair well. A fresh salad can add some crunch to your meal. The options are endless! Absolutely! You can make these short ribs ahead of time. Cook them and let them cool. Store them in the fridge for up to three days. Reheat them gently on the stove or in the microwave. Their rich flavor will still be there when you serve them again. You learned how to make tasty crockpot beef short ribs. We covered ingredients, cooking steps, and storage tips. You can customize your dish with sauces and spices. Remember to sear your ribs for extra taste and adjust seasoning as needed. With these tips, you can enjoy a delicious meal that fits your needs. Cooking short ribs is easy and rewarding. Now, gather your ingredients and start cooking!

Slow-Cooked Bliss: Beef Short Ribs

Tender beef short ribs slow-cooked in a flavorful sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 lbs beef short ribs
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup cherry balsamic vinegar
  • 2 tablespoons brown sugar
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • to taste salt and pepper
  • for garnish fresh parsley, chopped

Instructions
 

  • Prep the Ribs: Pat the beef short ribs dry with paper towels. Season generously with salt and pepper on all sides.
  • Sear the Ribs: In a large skillet over medium-high heat, add a tablespoon of olive oil. Once hot, sear the short ribs in batches until browned on all sides (about 3-4 minutes each). Transfer to the crockpot once browned.
  • Sauté Onions and Garlic: In the same skillet, add the chopped onion. Sauté for 3-4 minutes until softened, then add the minced garlic and cook for another minute until fragrant.
  • Mix Sauce Ingredients: In a bowl, combine the beef broth, cherry balsamic vinegar, brown sugar, soy sauce, smoked paprika, and dried thyme. Whisk together until the sugar is dissolved.
  • Combine in Crockpot: Pour the onion and garlic mixture over the short ribs in the crockpot, then pour the sauce mixture on top.
  • Cook Low and Slow: Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily falls off the bone.
  • Finish and Serve: Once done, carefully remove the short ribs with a slotted spoon and place them on a serving platter. Strain the sauce if desired for a smoother consistency and serve alongside the ribs.

Notes

Serve with creamy mashed potatoes or crusty bread to soak up the sauce.
Keyword beef, comfort food, short ribs, slow-cooked