Description
Tender, fall-off-the-bone beef short ribs cooked in a crockpot with carrots, mushrooms, and a rich beef broth. This easy, alcohol-free recipe is perfect for special dinners or everyday comfort meals.
Ingredients
- 3 lbs bone‑in beef short ribs
- 3 cups baby carrots
- 2 cups sliced mushrooms
- 3 cups beef broth
- 2 Tbsp tomato paste
- 3 Tbsp unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 Tbsp minced garlic
- Salt and pepper, to taste
Instructions
- Season the ribs with salt and pepper, then brown all sides in a hot skillet—about 20 seconds per side.
- Transfer ribs, carrots, mushrooms, broth, tomato paste, butter, bay leaf, thyme, and garlic into a 6‑quart crockpot.
- Cook on low for 8 hours or high for 5 hours, until ribs are tender and falling off the bone.
- Remove herbs and serve the ribs with vegetables and sauce.
Notes
- Swap thyme for rosemary or add Worcestershire sauce for a flavor twist.
- Thicken the sauce on the stovetop for a richer gravy.
- Add potatoes or pearl onions for a heartier one-pot meal.
Nutrition
- Serving Size: 1 portion (about 1/6 of recipe)
- Calories: 460
- Sugar: 4g
- Sodium: 510mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
