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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 sauce. Finished with a luscious, thick gravy, this hearty meal is perfect for cozy dinners or special occasions.

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

Instructions

  1. Season short ribs generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear ribs on all sides until deeply browned. Transfer to crockpot.
  3. In the same skillet, sauté onion, carrots, and celery until slightly softened. Add garlic and cook for 30 seconds. Transfer to crockpot.
  4. Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir gently to combine.
  5. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until meat is very tender and pulls away from the bone.
  6. Carefully remove short ribs and set aside. Skim excess fat from cooking liquid if desired.
  7. Mix cornstarch with 2–3 tablespoons cold water to form a slurry. Stir into 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 may be skipped if needed.
  • Add mushrooms or pearl onions for additional depth.
  • For richer flavor, include a splash of red wine in the broth.
  • 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/