Ingredients
- 2½-3 pounds boneless beef short ribs bone-in can be used
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 tablespoon olive oil optional, for searing
- 3 cloves garlic minced
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 small onion sliced
- 8 ounces mushrooms sliced, optional
- 1 tablespoon cornstarch
- 2 tablespoons cold water
Method
- Pat the short ribs dry with paper towels. Season all sides with salt, pepper, garlic powder, onion powder and smoked paprika.
- Optional searing: Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, until browned. Transfer to the crock pot. For a no-sear option, simply add the seasoned short ribs directly to the crock pot.
- Add the sliced onion and mushrooms, if using, to the crock pot.
- Whisk together the beef broth, Worcestershire sauce, tomato paste, brown sugar, thyme, and rosemary. Pour over the beef.
- Cover and cook on LOW for 7–8 hours or HIGH for 3 1/2-4 hours, until the beef is very tender and easily pulls apart with a fork.
- Remove the short ribs and cover loosely with foil.
- Turn the crock pot to high. Whisk together the cornstarch and cold water. Stir the mixture into the hot cooking liquid in the crock pot and simmer for 2–3 minutes, until thickened.
- Serve the short ribs with plenty of gravy over mashed potatoes, noodles, or rice.
Nutrition
Notes
Storage: Refrigerate leftovers in an airtight container for 3–4 days.
Freezing: Cool completely and freeze the beef with the gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.