Crockpot Beef Short Ribs
Servings: 4 servings
Calories: 330cal
Ingredients
- 1 ½ pounds beef short ribs
- garlic salt to taste
- black pepper to taste
- 3 Tablespoons olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon Better than Bouillon beef base
- ¼ cup dry red wine
- ½ cup low sodium soy sauce
- 2 cups water
- 3-4 fresh rosemary sprigs
Instructions
- Season the ribs on all sides with garlic salt and black pepper.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
- Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
- Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
- Top with rosemary sprigs.
- Cover the crockpot and cook on low for 7-8 hours.
- Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.Optional - you can use the liquid to make a gravy by thickening it with a little cornstarch or flour.
Notes
- You can use bone-in or boneless beef short ribs for this recipe.
- The alcohol content in this recipe is cooked out. The dry red wine adds rich flavoring to the short ribs. However, you can substitute with beef stock if needed.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the beef base.
Nutrition
Serving: 1serving | Calories: 330cal | Carbohydrates: 3g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 73mg | Sodium: 812mg | Potassium: 523mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 0.01IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 3mg
