Delicious Crockpot Braised Short Ribs for Cozy Nights

This dish embodies the essence of cozy gatherings, featuring tender, fall-off-the-bone short ribs in a rich, savory sauce.

Prep Time 15

Cook Time 10

Total Time 10 15

Course Main

Cuisine American

Servings 4 servings

3-4 pounds Short Ribs Bone-in beef short ribs, well-trimmed for optimal flavor absorption.
4 cups Beef Broth Forms the base of the braising liquid.
2 medium Onions Finely chopped for sweetness and depth.
4 cloves Garlic Minced for bold flavor.
2 large Carrots Chopped into bite-sized pieces.
2 stalks Celery Diced for fresh crunch and earthy flavor.
2 tablespoons Tomato Paste Enhances the sauce's color and richness.
2 Bay Leaves Essential for infusing the braise with herbal aroma.
1 teaspoon Thyme Fresh or dried for earthy flavor.
to taste Salt and Pepper Enhances natural flavors.
2 tablespoons Olive Oil For searing the short ribs.

Prepare your ingredients by chopping the onions, garlic, carrots, and celery.
Heat olive oil in a skillet over medium-high heat. Season short ribs with salt and pepper, then sear in batches for 3-4 minutes per side.
Transfer seared short ribs to the crockpot in a single layer.
Sauté onions in the same skillet for 5 minutes until translucent, then add garlic and cook for another minute.
Add chopped carrots and celery, cooking for 3-4 minutes until softened.
Stir in tomato paste and cook for 2 minutes.
Pour in beef broth, scraping the skillet to deglaze.
Add bay leaves and thyme, simmer for 5 minutes.
Pour the broth and vegetable mixture over the short ribs in the crockpot.
Cover and set the crockpot to low heat for 8-10 hours.
Remove short ribs and keep warm. Simmer remaining liquid in a saucepan to thicken.
Serve short ribs with thickened sauce drizzled on top.

For variations, consider adding spices, different vegetables, or herbs to customize the dish.

Keyword Easy