Description
Tender, fall-off-the-bone beef short ribs cooked low and slow in a rich, savory sauce.
Ingredients
Scale
For the Crust:
- 3 lbs beef short ribs
- 1 tbsp olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup red wine
- 2 tbsp tomato paste
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp cornstarch (optional, for thickening)
Instructions
1. Prepare the Crust:
- Season short ribs generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear short ribs on all sides until browned, about 3-4 minutes per side. Transfer to slow cooker.
- In the same skillet, sauté onion and garlic until softened, about 3 minutes. Add to slow cooker.
- Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and smoked paprika. Pour over short ribs.
- Cover and cook on low for 8 hours or high for 4-5 hours, until meat is tender.
- Optional: For thicker sauce, mix cornstarch with 2 tbsp cold water, stir into slow cooker, and cook on high for 15 minutes.
Notes
You can customize the seasonings to taste.