Description
A hearty and comforting dish featuring rich flavors and tender meat, ideal for busy weeknights.
Ingredients
Scale
- 4 pounds beef short ribs
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (optional, can replace with broth)
- 1 tablespoon soy sauce
- 2 tablespoons brown sugar
- Salt and pepper to taste
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Season the beef short ribs generously with salt and pepper.
- In a large skillet, sear the ribs on all sides over medium-high heat, creating a rich crust. Once done, transfer them to the Crockpot.
- In the same skillet, sauté the chopped onion until tender, about 3-5 minutes. Then, add minced garlic and cook for another minute until fragrant.
- Pour in the beef broth and, if using, the red wine, along with the soy sauce and brown sugar. Stir to combine and bring this mixture to a simmer for a couple of minutes.
- Pour the flavorful sauce over the short ribs in the Crockpot, add the bay leaf, and cover with the lid.
- Cook on low for 6-8 hours or until the beef is fork-tender.
- Serve the short ribs with the sauce over a bed of creamy mashed potatoes, and garnish with fresh parsley.
Notes
For a thicker sauce, boil some liquid from the Crockpot with a cornstarch slurry until thickened. Add root vegetables for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg