Crockpot Beef Ribs

Crockpot Beef Ribs


- 2 1/2 lbs. beef chuck short ribs - 1/4 tsp. salt - 1/4 tsp. pepper - 1 onion chopped - 8 ribs celery chopped - 3 carrots chopped - 1 1/2 Tbsp. vegetable oil - 1 clove garlic minced - 1/2 cup red wine - 2 Tbsp. balsamic vinegar - 2 Tbsp. tomato paste - 3/4 cup beef broth - 1/2 tsp. rosemary dried - 3 bay leaves

Step 1

Pat 2 1/2 lbs. beef short ribs dry and season all over with salt and pepper.

Step 2

Warm half of the vegetable oil in a skillet over medium-high heat and sear short ribs on all sides. Set aside once done.

Step 3

Add chopped onion, celery, and carrots to the skillet along with remaining oil. Reduce the heat slightly.

Step 4

Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add 1/2 cup red wine to deglaze the pan.

As it begins to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, 3/4 cup beef broth, 1/2 tsp. rosemary, and 3 bay leaves.

Step 5

Add short ribs to the slow cooker, and pour vegetable mixture over the short ribs. Cook on low for 6-8 hours. Remove the bay leaves when it is done cooking.

Step 6

Serve over mashed potatoes, rice, or thick pasta, and enjoy!