It is a cold, damp day here in Dallas, and I am craving comfort food! But of course, want to keep it healthy. My short rib recipe fits the bill! Usually when I make short ribs, I use a great recipe from Epicurious that you cook in the oven. Today, I decided to make my own version in the crockpot. It cooks all day, and makes for an easy dinner. It also makes your house smell great!
I personally like the boneless short ribs. They are meaty and delicious. You can also use ribs on the bone, but keep in mind, you will need to buy more pounds of short ribs since a lot of the weight will be bone.
Crockpot Short Ribs
- 4-5 lbs. of boneless beef short ribs
- Kosher salt and pepper
- 3 tbsp. extra virgin olive oil
- 1 large onion, shopped
- 2 medium carrot, peeled and chopped
- 2 celery stalks, chopped
- 2 tbsp. tomato paste
- 1 bottle dry red wine
- 1 cup beef broth
- 2 cloves garlic, minced
- 3 tbsp. parsley, chopped
- 2 sprigs of thyme, chopped
- 2 tbsp. fresh rosemary, chopped
Heat a large pan over medium heat. Season ribs with salt and pepper. Add olive oil to pan and short ribs. Brown shorts ribs on all sides. Transfer to a plate. In the same pan, add onion, carrots, celery, garlic and cook for 5 minutes, or until soft, but not brown. Add wine, beef broth, tomato paste, and herbs to the pan. Bring to a simmer. Remove from heat.
Add the short ribs to the crockpot and pour the wine mixture over the short ribs. Cook on low for 6-8 hours, or until the ribs are falling apart, and shred easily.
Serve over cauliflower rice or Trader Joe’s Cauliflower Gnocchi for paleo or over pasta! I top it with a mixture of chopped parsley, grated lemon rind, coarse salt and chopped rosemary! I love it served along side roasted Brussels Sprouts or a kale salad. YUM!