Savory Herb-Infused Crock Pot Short Ribs

🕒 Prep: 15 min
🔥 Cook: 8 hours
🍽 Serves: 6
★★★★★
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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.

Savory Herb-Infused Crock Pot Short Ribs

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Ingredients for Savory Herb-Infused Crock Pot Short Ribs

Ingredients for Savory Herb-Infused Crock Pot Short Ribs

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.

Why This Savory Herb-Infused Crock Pot Short Ribs Works

Searing the short ribs in the hot skillet starts everything off. The outside browns and forms a crust, which keeps a lot of the juices inside the meat while it cooks for hours. At the same time, that browned surface gives the sauce something to cling to later, so the ribs don’t feel watery or bland.

As the ribs sit in the crock pot all day, the slow, gentle heat breaks down the tough parts in the meat. Over time the connective tissue softens and melts into the cooking liquid, so the ribs end up tender and almost falling apart. The onions and garlic under the meat soften and mix into the broth, wine, soy sauce, and Worcestershire, so everything in the pot starts to taste like one dish instead of separate pieces.

Near the end, the cornstarch slurry goes into the hot cooking liquid. As it heats, the cornstarch swells and turns the thin juices into a smooth, glossy sauce that clings to the ribs instead of running off on the plate.

Savory Herb-Infused Crock Pot Short Ribs Tips & Tricks

  • Searing the ribs properly is key to building flavor, so take your time with this step.
  • If you want a stronger wine flavor, reduce the beef broth and increase the red wine slightly.
  • For easier clean-up, use a crock pot liner or coat the pot lightly with non-stick spray.

Mistakes To Avoid

Letting the ribs skip the searing step leaves the outside pale and soft, so they don’t build that browned crust. In the slow cooker, this means the meat can taste flat and the sauce ends up more one‑note, without those browned bits melting into the liquid.

Crowding the ribs in the skillet while searing often leads to steaming instead of browning. The meat then goes into the crock pot already a bit gray and wet on the outside, and after hours of cooking it can turn stringy on the edges instead of having a rich, meaty surface.

Pouring in a lot more liquid than listed turns the crock pot into a soup pot. The ribs sit fully submerged, the juices never really thicken on their own, and even after adding cornstarch the sauce can stay thin and watery instead of coating the meat.

Adding the cornstarch straight into the hot crock pot juices without mixing it with water first makes it clump. Those lumps don’t fully dissolve, so the sauce ends up with gummy bits and still doesn’t thicken evenly.

Equipment Used:

Crock pot, skillet, mixing bowl

Ingredients

  1. 4 lbs beef short ribs
  2. 1 large onion, sliced
  3. 4 cloves garlic, minced
  4. 2 cups beef broth
  5. 1 cup red wine
  6. 3 tbsp soy sauce
  7. 2 tbsp Worcestershire sauce
  8. 1 tbsp olive oil
  9. 1 tbsp tomato paste
  10. 1 tsp dried thyme
  11. 1 tsp dried rosemary
  12. 1/2 tsp black pepper
  13. 1/2 tsp salt
  14. 2 tbsp cornstarch
  15. 2 tbsp water

Step-by-step Instructions

  1. 1. Heat olive oil in a skillet over medium-high heat. Sear all sides of the beef short ribs until browned.
  2. 2. Place the sliced onion and minced garlic at the bottom of the crock pot.
  3. 3. Arrange the seared short ribs on top of the onions and garlic.
  4. 4. In a bowl, mix beef broth, red wine, soy sauce, Worcestershire sauce, tomato paste, thyme, rosemary, black pepper, and salt. Pour the mixture over the ribs.
  5. 5. Cover and cook on low for 8 hours or until the meat is tender and falling off the bone.
  6. 6. Remove the ribs from the crock pot and keep warm.
  7. 7. In a small bowl, mix cornstarch and water to create a slurry. Add this to the crock pot juices, stir well, and cook on high for 20 minutes or until thickened.
  8. 8. Serve the short ribs with the thickened sauce on top.

Frequently Asked Questions

Can I use boneless short ribs?
Yes, you can, but keep in mind that bone-in ribs tend to be more flavorful and tender.
What if I don’t have red wine?
Feel free to substitute with a bit more beef broth or even use grape juice for a touch of sweetness.
Can I cook this on high?
While you can cook on high for 4-5 hours, slow and low is best for the most tender results.

Serving Ideas for Savory Herb-Infused Crock Pot Short Ribs

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.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.