Name: Crockpot Short Ribs
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: French
Ingredients: 2 yellow onions, thinly sliced; 5 pounds bone-in beef short ribs; kosher salt and black pepper; 6 shallots, halved; 8 garlic cloves, smashed; 6 carrots, chopped; 1 bottle (750ml) (or 3 cups) dry red wine, such as pinot noir; 2 cups beef broth; 1/2 cup cognac or brandy (optional); 2 tablespoons tomato paste; 2 tablespoons chopped fresh thyme; 2 dried bay leaves; 4 tablespoons salted butter; 2 cups sliced cremini mushrooms; 1 tablespoon chopped fresh sage

Description

Savor the deliciousness of Crockpot Short Ribs, featuring tender meat slowly cooked in red wine and herbs. This comforting dish is easy to prepare and perfect for family dinners, making it a go-to recipe for any home cook.

Ingredients

Scale

2 yellow onions, thinly sliced
5 pounds bone-in beef short ribs
kosher salt and black pepper
6 shallots, halved
8 garlic cloves, smashed
6 carrots, chopped
1 bottle (750ml) (or 3 cups) dry red wine, such as pinot noir
2 cups beef broth
1/2 cup cognac or brandy (optional)
2 tablespoons tomato paste
2 tablespoons chopped fresh thyme
2 dried bay leaves
4 tablespoons salted butter
2 cups sliced cremini mushrooms
1 tablespoon chopped fresh sage

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Instructions

In the bowl of the crockpot, arrange the sliced onions at the bottom.
Place the short ribs on top of the onions and season with kosher salt and black pepper.
Add the halved shallots, smashed garlic, and chopped carrots to the crockpot.
Pour in the dry red wine, beef broth, and cognac if using.
Stir in the tomato paste, chopped thyme, and bay leaves.
Cover and cook on low for 6-8 hours or high for 4-6 hours.
Once cooked, switch the crockpot to high and discard the bones from the ribs.
Drain any excess grease from the sauce, then return the ribs to the sauce and cook uncovered for another 30 minutes to thicken.
Meanwhile, melt 2 tablespoons of salted butter in a skillet and add the sliced mushrooms.
Cook the mushrooms undisturbed for about 5 minutes, until golden brown.
Add the remaining 2 tablespoons of butter, chopped sage, and season with salt and pepper. Cook until mushrooms are caramelized.
Serve the short ribs with the sauce and top with the mushrooms. Enjoy with potatoes, rice, or crusty bread.

Notes

For extra flavor, use homemade beef broth if available.
Let the dish cool completely before storing leftovers in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 serving
Calories: 725
Sugar: 6g
Sodium: 930mg
Fat: 45g
Saturated Fat: 18g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 4g
Protein: 48g
Cholesterol: 145mg