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Crockpot Short Ribs

Fall-off-the-bone crockpot beef short ribs braised low and slow in a rich savory sauce of beef broth, soy, garlic, tomato paste and a touch of brown sugar.
Print Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 lb bone-in beef short ribs English cut (1.8 kg)
  • 1 1/2 tsp salt
  • 1 tsp black pepper
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 5 cloves garlic minced
  • 1 cup beef broth (240 ml)
  • 1/4 cup low-sodium soy sauce (60 ml)
  • 2 tbsp tomato paste
  • 2 tbsp brown sugar
  • 1 tbsp balsamic vinegar
  • 1 tsp dried thyme
  • 2 tbsp cornstarch mixed with 2 tbsp cold water

Method
 

  1. Season the ribs with salt and pepper. Sear in the oil in a hot skillet, 2 to 3 minutes per side, until deeply browned.
  2. Add the onion and garlic to a 6-quart slow cooker and set the ribs on top, bone side up.
  3. Whisk the broth, soy sauce, tomato paste, brown sugar, balsamic and thyme and pour over the ribs.
  4. Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is falling off the bone.
  5. Move the ribs to a platter. Skim the fat from the liquid, pour into a saucepan, whisk in the cornstarch slurry and simmer until thickened. Spoon over the ribs.

Notes

Cook time is for LOW. On HIGH, cook 5 hours.