Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

CrockPot Beef Short Ribs With Rich Gravy Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 49 reviews

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich, savory gravy—perfect for a hearty and comforting meal that brings warmth to your table.

  • Total Time: 6 hours 15 minutes to 8 hours 15 minutes
  • Yield: 4 servings

Ingredients

Beef Short Ribs

  • 1 kg beef short ribs
  • Salt and pepper to taste
  • 1 tbsp olive oil

Sauce and Gravy

  • 1 onion, sliced
  • 3 cloves garlic, minced
  • 2 cups beef broth
  • 1/2 cup red wine (optional)
  • 2 tbsp tomato paste
  • 2 tbsp flour
  • 1 tsp thyme

Instructions

  1. Season the Ribs: Generously season the beef short ribs with salt and pepper on all sides to enhance their natural flavor.
  2. Sear the Ribs: Heat olive oil in a pan over medium-high heat. Brown the ribs thoroughly on each side to develop a rich crust, which will add depth to the final dish.
  3. Transfer to CrockPot: Place the seared ribs into the CrockPot or slow cooker to prepare for slow cooking.
  4. Sauté Aromatics: In the same pan, add sliced onions and minced garlic. Sauté until they become soft and fragrant, about 3-5 minutes.
  5. Prepare the Sauce Base: Stir in tomato paste and flour with the onions and garlic, cooking for another 1-2 minutes to develop flavor and thicken the sauce.
  6. Add Liquids and Seasoning: Pour in the beef broth and red wine, if using, stirring constantly to combine and form a smooth sauce. Add thyme for an herbal touch.
  7. Combine and Cook: Pour the sauce mixture over the ribs in the CrockPot. Set to cook on low for 6 to 8 hours, allowing the meat to become tender and absorb the rich gravy flavors.
  8. Serve: Once cooked, skim any excess fat from the top of the gravy if desired. Serve the beef short ribs hot, accompanied by the luscious gravy, alongside mashed potatoes or rice.

Notes

  • Skim excess fat from the gravy after cooking to reduce greasiness.
  • For a fuller flavor, use good quality red wine; it is optional and can be substituted with more beef broth.
  • Serve with creamy mashed potatoes or steamed rice to soak up the rich gravy.
  • Leftover ribs can be refrigerated for up to 3 days or frozen for longer storage.
  • Ensure the ribs are fully submerged in the gravy for even cooking and maximal tenderness.
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 6 to 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://dishestocook.com/crockpot-beef-short-ribs-with-rich-gravy-recipe/