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There's something undeniably comforting about a hearty, slow-cooked meal. The anticipation builds as aromas waft through the kitchen, enveloping your home in a warm embrace. Slow cooking is not just about convenience; it also allows the ingredients to meld beautifully, creating dishes with remarkable depth of flavor. Among the many options for cozy dinners, short ribs stand out as a time-honored favorite. Their rich, meaty texture and bold taste make them an ideal choice for gatherings with family and friends, as well as for special occasions that call for something truly exquisite.

Crockpot Beef Short Ribs

Elevate your lunch game this season with a delicious one-pan lunch recipe thats perfect for busy days. This vegetarian lunch option is not only quick to prepare but also packed with flavor, making it a delightful choice for anyone looking to enjoy a wholesome meal. Try it for your next lunch break, and let the convenience of one-pan cooking simplify your routine! OnePanLunch VegetarianRecipe HealthyEating QuickLunch EasyMeals Afterka MealPrep
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Ingredients
  

3-4 pounds beef short ribs, bone-in

2 tablespoons olive oil

1 large onion, diced

4 cloves garlic, minced

2 cups beef broth

1 cup red wine (Cabernet Sauvignon or Merlot)

1/4 cup soy sauce

2 tablespoons tomato paste

2 tablespoons brown sugar

1 tablespoon Dijon mustard

2 teaspoons fresh thyme (or 1 teaspoon dried thyme)

2 bay leaves

Salt and pepper to taste

2 carrots, sliced

2 stalks celery, chopped

Fresh parsley, chopped (for garnish)

Instructions
 

Sear the Ribs: Start by seasoning the short ribs generously with salt and pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs on all sides until they are browned (about 3-4 minutes per side). This step adds depth of flavor to the dish.

    Sauté Vegetables: In the same skillet, add the diced onion and garlic. Sauté for about 3-4 minutes until the onions are translucent and fragrant.

      Combine Ingredients in Crockpot: Transfer the seared ribs into the crockpot. Add the sautéed onions and garlic, beef broth, red wine, soy sauce, tomato paste, brown sugar, Dijon mustard, thyme, bay leaves, carrots, and celery. Stir gently to combine everything.

        Cook: Set the crockpot to low and cook for 8-10 hours, or on high for 4-6 hours. The goal is the meat should be fall-off-the-bone tender.

          Finish and Serve: Once cooked, remove the bay leaves and taste the sauce for seasoning, adjusting if necessary. Serve the short ribs on a plate with a generous spoonful of the sauce, and garnish with fresh parsley.

            Pairing Suggestions: These short ribs pair beautifully with creamy mashed potatoes or polenta, and a glass of the same red wine used in the recipe.

              Prep Time: 20 minutes | Total Time: 10 hours (incl. cooking) | Servings: 4-6