Ingredients:
3 lbs beef short ribs Salt and freshly ground black pepper, to taste 2 tablespoons olive oil 1 large onion, chopped 4 cloves garlic, minced 2 cups beef broth 1 cup red wine (or additional beef broth) 1/4 cup soy sauce 1/4 cup brown sugar 2 tablespoons tomato paste 2 tablespoons Worcestershire sauce 1 teaspoon dried rosemary 1 teaspoon dried thyme 2 bay leaves 1 cup carrots, chopped 1 cup celery, chopped Directions: 1. Prep the Ribs: Season the beef short ribs generously with salt and black pepper. In a large skillet over medium-high heat, heat the olive oil. Sear the ribs on all sides until nicely browned, about 3-4 minutes per side. Transfer the seared ribs to the crockpot. 2. Sauté the Vegetables: In the same skillet, add the chopped onion and minced garlic. Sauté until softened, about 2-3 minutes. Stir in the tomato paste and cook for an additional minute. 3. Make the Sauce: Pour in the beef broth, red wine (or more beef broth), soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves. Bring to a simmer, stirring until the sugar is dissolved. 4. Combine: Pour the sauce and sautéed vegetables over the short ribs in the crockpot. Add the chopped carrots and celery on top. 5. Cook: Cover the crockpot and cook on low for 8-10 hours, or until the meat is tender and easily pulls away from the bone. 6. Serve: Carefully remove the short ribs from the crockpot and discard the bay leaves. Serve hot with your choice of side dishes, such as mashed potatoes or crusty bread. Prep Time: 15 minutes Cooking Time: 8-10 hours Total Time: 8-10 hours 15 minutes Calories: 500 per serving Servings: 4 Enjoy these rich and flavorful crockpot beef short ribs for a hearty meal
