Main Dishes
Crockpot Short Ribs
Description
Built for low-and-slow cooking, the crockpot is the ideal cooking vessel for tough, marbled cuts of meat, as demonstrated by these fall-off-the-bone tender Crockpot Short Ribs. The magic happens hands-free, and this recipe is worthy of a dinner party, but easy enough for a weeknight!
Ingredients
- 4 pounds meaty bone-in short ribs 1 ½ inches or thicker
- 5 teaspoons kosher salt divided
- 1 ½ teaspoons black pepper
- 6 medium carrots chopped into ½-inch pieces about 3 cups
- 4 ribs celery chopped into ½-inch pieces about 3 cups
- 1 medium onion chopped into ½-inch pieces about 1 ½ cups
- 8 cloves garlic minced
- 3 tablespoons tomato paste
- 1 bottle 750 ml dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone
- 3 cups beef stock or chicken stock plus more as needed
- 1 (14-ounce) can fire roasted diced tomatoes in their juices
- 1 tablespoon Worcestershire sauce
- 8 to 10 sprigs fresh thyme tied into a bundle with kitchen string
- 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
- ¼ cup finely chopped fresh flat-leaf parsley optional for serving
Directions
- Pat the short ribs dry, then season generously all over with 4 teaspoons salt and 1 teaspoon pepper.
- Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium-high heat (no need to add oil). Add half of the short ribs in a single layer, arranging them so that they do not touch. Sear all over until they are deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the short ribs to a big baking dish that can catch any juices. Repeat with remaining short ribs.
- Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring periodically, until the vegetables are tender and beginning to brown, about 12 minutes.
- Move the vegetables over to one side of the pot to create some space. Add the tomato paste and stir continually for 30 seconds to bloom its flavors, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds, just until fragrant.
