With these Savory Herb-Infused Crock Pot Short Ribs, you’re in for a treat. They’re all about deep flavors that only get better as they simmer slowly, making them perfect for a cozy dinner with minimal effort.
Beef short ribs are the star, providing a rich, meaty base. The marbling ensures they become tender and succulent. Onion and garlic add aromatic depth, which complements the beef beautifully. A splash of red wine adds elegance and enhances the flavors, while beef broth intensifies the savory notes. Soy sauce and Worcestershire sauce contribute umami richness, making the dish satisfying and flavorful. Olive oil helps sear the ribs, locking in juices. Tomato paste provides a subtle tang and complexity. Thyme and rosemary bring herbal undertones that work wonders with beef. A pinch of black pepper and salt rounds things out, while a cornstarch slurry thickens the sauce to a perfect consistency.
These short ribs pair beautifully with creamy mashed potatoes or a hearty polenta, which soak up the sauce deliciously. A side of roasted root vegetables or a simple green salad would complement the richness of the dish. For a wine pairing, a robust red like a Cabernet Sauvignon would elevate the meal even further.
Start by grabbing your skillet and heating up a tablespoon of olive oil over medium-high heat. Once it’s shimmering, sear the beef short ribs on all sides until they’re nicely browned. This step is crucial—it locks in the juices and adds a lovely crust. While the ribs are searing, you can slice up your onion and mince the garlic. Once that’s done, place the onion slices and minced garlic at the bottom of your crock pot.
Next, arrange your beautifully seared ribs on top of the onions and garlic. In a mixing bowl, combine beef broth, red wine, soy sauce, Worcestershire sauce, tomato paste, thyme, rosemary, black pepper, and salt. Pour this fragrant mixture over the ribs, ensuring everything is well-coated.
Cover the crock pot and set it to cook on low for around 8 hours. You’ll know it’s ready when the meat is tender and practically falling off the bone. Once done, carefully remove the ribs and keep them warm. Now, take a small bowl and mix together cornstarch and water to form a slurry. Stir this into the juices in the crock pot, switch to high, and let it thicken for about 20 minutes. Finally, serve your short ribs with the thickened sauce drizzled generously on top.
Share