Description

These Crockpot Short Ribs are a delightful combination of tender beef and rich flavors. The slow cooking method melds the ingredients beautifully, making this dish a fantastic choice for a comforting dinner, packed with the savory taste of red wine and fresh herbs.

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) (or 3 cups) dry red wine, such as pinot noir
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 crockpot, arrange the sliced onions. Place the short ribs on top, seasoning with salt and pepper. Add shallots, garlic, and carrots.
Pour in 2 cups of red wine, beef broth, and cognac if using. Stir in tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
Increase the crockpot heat to HIGH. Remove the bones and drain excess grease from the sauce. Return the ribs to the sauce and cook uncovered for 30 minutes to thicken the sauce slightly.
In a skillet, melt 2 tablespoons of butter and add the mushrooms. Cook undisturbed for 5 minutes until golden. Add the remaining butter, sage, and seasonings, cooking for another 5 minutes until mushrooms are caramelized.
Serve the ribs with sauce and spoon the mushrooms over the top. Pair with potatoes, rice, or crusty bread.

Notes

Adjust the seasoning according to taste before serving.
Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day.
For a thicker sauce, consider adding a cornstarch slurry before serving.

Nutrition

Serving Size: 1 rib with sauce
Calories: 540
Sugar: 4g
Sodium: 800mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 2g
Protein: 43g
Cholesterol: 110mg