Crockpot Short Ribs
Tender beef short ribs cook all day in a simple red wine sauce, then are finished with a rich glaze.
Ingredients
- 3 lbs bone-in beef short ribs English-style, 1.4 kg
- 1 tbsp olive oil 15 ml
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic minced
- 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot, 120 ml
- 1 cup beef broth 240 ml
- 1 tbsp Worcestershire sauce 15 ml
- 1/4 cup packed light brown sugar 55 g
Instructions
- Pat the short ribs dry with paper towels and season all over with salt and pepper.
- Place the seasoned short ribs in the basin of a 6-quart or larger slow cooker.
- In a small bowl, whisk together the olive oil, minced garlic, red wine, beef broth, and Worcestershire sauce.
- Pour the liquid mixture over the short ribs in the slow cooker.
- Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is very tender and pulling away from the bone.
- Carefully transfer the cooked short ribs to a platter and cover with foil to keep warm. Pour the cooking liquid through a fine-mesh strainer into a small saucepan.
- Add the brown sugar to the saucepan with the strained liquid. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
- Reduce the heat to maintain a steady simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened into a glaze that coats the back of a spoon.
- Serve the warm short ribs with the hot glaze spooned over the top.
Notes
For deeper flavor, you can sear the short ribs in a hot skillet with oil for 2-3 minutes per side before placing them in the slow cooker.
To easily remove excess fat, let the strained cooking liquid rest for 5-10 minutes. The fat will rise to the top and can be spooned off before you add the brown sugar.
For food safety, beef should reach an internal temperature of 145°F (63°C) with a 3-minute rest. For tender short ribs, the final temperature will be much higher, around 200°F (93°C), which is when the connective tissues break down.