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Crockpot Beef Short Ribs with Rich Gravy

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Crockpot Beef Short Ribs with Rich Gravy is a deeply comforting slow-cooked dish featuring fall-off-the-bone tender beef simmered in a savory herb-infused broth. The result is a luxurious, flavorful gravy that perfectly complements the melt-in-your-mouth short ribs.

Ingredients

  • 3 lbs bone-in beef short ribs
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 3 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 tbsp tomato paste
  • 1 tsp fresh thyme (or 1/2 tsp dried)
  • 1 tsp fresh rosemary (or 1/2 tsp dried)
  • 2 bay leaves
  • 2 tbsp cornstarch
  • 3 tbsp cold water

Instructions

  1. Season the short ribs generously with salt and black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the ribs until deeply browned on all sides. Transfer to the crockpot.
  3. In the same skillet, sauté onion, carrots, and celery for 4–5 minutes until slightly softened. Add garlic and cook for 30 seconds.
  4. Transfer vegetables to the crockpot. Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir gently.
  5. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until beef is fork-tender and easily pulls from the bone.
  6. Remove short ribs and discard bay leaves. Skim excess fat from the cooking liquid if desired.
  7. Mix cornstarch with cold water to form a slurry. Stir into the crockpot and cook on high for 15–20 minutes until gravy thickens.
  8. Return short ribs to the crockpot and spoon gravy over the top before serving.

Notes

  • Searing enhances flavor but can be skipped if needed.
  • Add mushrooms or pearl onions for extra richness.
  • A splash of red wine or balsamic vinegar deepens the flavor.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 3 months in airtight containers.

Nutrition

Find it online: https://thefamilycooking.com/crockpot-beef-short-ribs-with-rich-gravy-2/