Crockpot Beef Short Ribs With Rich Gravy
A cozy and effortless slow-cooked meal with tender beef short ribs and a rich gravy, perfect for a comforting dinner.
Ingredients
For the Beef Short Ribs
- 3-4 pounds Beef short ribs (bone in) Look for pieces with good marbling.
- 1 large Onion, sliced
- 4-6 cloves Garlic, minced
- 2 cups Beef broth
- 1-2 tablespoons Worcestershire sauce
- 2 tablespoons Tomato paste For richness.
- 1 teaspoon Dried thyme Or a few sprigs of fresh thyme.
- 1 Bay leaf
- 2-3 tablespoons Cornstarch or flour for thickening
- Water (for mixing the cornstarch slurry)
- Optional: mushrooms, a splash of balsamic vinegar, or smoked paprika For added flavor.
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Instructions
Preparation
- Season the short ribs. Pat them dry with paper towels, then season generously with salt and pepper.
- Brown them if you have time. Heat a little oil in a skillet over medium-high heat and sear the short ribs for a couple of minutes per side until they have a dark crust.
- Layer the slow cooker. Put sliced onion in the bottom, add garlic, and nestle the short ribs on top. If adding mushrooms, toss them in now.
- Mix the sauce. In a bowl, stir together beef broth, Worcestershire sauce, tomato paste, thyme, and more pepper. Pour this over the ribs and add the bay leaf.
Cooking
- Cover and cook on low for 8 to 9 hours, or on high for about 5 to 6 hours. Low is preferred.
- When the ribs are done, gently remove them to a plate and skim off excess fat if desired.
- Make the gravy. In a small bowl, mix cornstarch with cold water until smooth, then stir this into the hot liquid in the crockpot. Cook on high for 10 to 15 minutes until thickened.
- Put the short ribs back in the crockpot and spoon the gravy over the top. Taste the gravy and add salt if needed.
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Note
Short ribs are forgiving but require patience. Do not rush the cooking time and keep the lid on during cooking. Browning the meat adds flavor.