Ingredients
Scale
The magic of slow cooking lies in the ingredients you use. I always opt for bone-in short ribs—they bring incredible flavor and richness, something leaner cuts just can’t replicate. Fresh herbs and quality broth make a noticeable difference, and I never underestimate the power of a splash of balsamic vinegar or a touch of brown sugar to balance the savory notes. Choosing ingredients you trust makes the whole process feel more like a cherished ritual than a chore.
- 3 pounds bone-in beef short ribs
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth (preferably low sodium)
- 1/2 cup dry red wine or additional broth (optional)
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or vegetable oil
- Fresh thyme sprigs (optional, for garnish)
If you prefer, you can swap the red wine for additional beef broth for a family-friendly version. For a slightly different twist, adding a few dried chili flakes gives a subtle warmth that my husband loves.
Instructions
- Pat the short ribs dry with paper towels and season generously with salt, pepper, and smoked paprika. This step is crucial for developing a rich crust.
- Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until deeply browned, about 3-4 minutes per side. Browning adds layers of flavor that you don’t get from slow cooking alone.
- Transfer the ribs to your crockpot. In the same skillet, sauté the sliced onions until softened and golden, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in tomato paste, Worcestershire sauce, balsamic vinegar, brown sugar, and red wine (or extra broth). Scrape up any browned bits from the pan—this is flavor gold!
- Pour the mixture over the ribs in the crockpot, then add the beef broth. Make sure the ribs are nestled in the liquid but not completely submerged.
- Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is tender and falling off the bone.
- Before serving, skim off excess fat from the surface. For a thicker sauce, transfer the liquid to a saucepan and simmer until reduced to your liking.
- Garnish with fresh thyme sprigs and serve warm, enjoying that deeply satisfying aroma that fills your kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
