How to Make Crockpot Short Ribs
Prepare. Dry the short ribs with paper towels; this helps them get a nice sear. Season them with salt and pepper. I like coarsely ground pepper because it adds a nice texture to the crust.
Sear the Short Ribs. Cook them in a Dutch oven until they’re browned on all sides. Don’t crowd them—cook them in batches instead to make sure they sear instead of steaming. (“Steamed beef” sounds like something they served to prisoners in colonial times. Not the vibe we want here!)
Cook the Veggies. Sauté the onions, celery, and carrots in 2 tablespoons of fat from the short ribs. As with searing the short ribs, this is key to getting the very best flavor for this crockpot short ribs recipe. Move the veggies to the side and cook the tomato paste until it darkens, then stir everything together and add the garlic.
Deglaze. Pour in the wine and scrape the browned bits from the bottom of the pan. Bring to a boil and then simmer to reduce, then transfer the contents of the Dutch oven to your slow cooker.
Assemble. Add the broth, tomatoes, and thyme to the slow cooker, followed by the short ribs.
Cook. Turn on the slow cooker and cook the short ribs on low for 7 to 8 hours—basically, until they are so tender, they’re practically falling apart. If you test the short ribs and they’re tough, just cook them longer. You can’t go wrong! Transfer the ribs to a plate when they’re done and remove the thyme.
Make the Sauce. Pour the juices from the crock pot into a pot on the stove. Whisk in the cornstarch slurry and simmer for 15 minutes.
Serve. Plate your crockpot short ribs with your accompaniments of choice (see below!) and the sauce. Garnish with parsley and ENJOY!