Description
These Crockpot Short Ribs offer a delicious combination of tender beef, red wine, and savory vegetables. An effortless dish perfect for cozy meals with family and friends.
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
Instructions
- Arrange the sliced onions in the crockpot.
- Top with the short ribs and season with kosher salt and black pepper.
- Add the halved shallots, smashed garlic, and chopped carrots.
- Pour in the red wine, beef broth, and cognac (if using).
- Stir in the tomato paste, thyme, and bay leaves. Cover and cook on low for 6-8 hours or high for 4-6 hours.
- When cooking is done, increase 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 sauté the mushrooms until golden, about 5 minutes.
- Add the remaining butter and chopped sage to the mushrooms, cooking for an additional 5 minutes until caramelized.
- Serve the ribs with the sauce and spoon the mushrooms over. Enjoy with potatoes, rice, or crusty bread.
Notes
For a richer flavor, use high-quality dry red wine.
Feel free to add more vegetables like potatoes or parsnips for a heartier meal.
Nutrition
- Serving Size: 1 serving
- Calories: 612
- Sugar: 4g
- Sodium: 820mg
- Fat: 36g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg