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- 3 lbs beef short ribs, trimmed - 2 tablespoons olive oil - 1 large onion, finely chopped - 4 cloves garlic, minced - 2 cups beef broth - 1 cup low-sodium soy sauce - 2 tablespoons packed brown sugar - 2 tablespoons apple cider vinegar - 1 teaspoon ground ginger - 1 teaspoon freshly ground black pepper - 1 teaspoon smoked paprika - 2 carrots, sliced into rounds - 2 stalks celery, chopped into small pieces - Fresh parsley for garnish Gathering quality ingredients is key. Start with beef short ribs. Look for well-marbled meat. This fat equals flavor and tenderness. Trim excess fat for a cleaner taste. Next, the aromatics: onion and garlic. They add depth to your dish. Finely chop the onion for even cooking. Mince the garlic for a strong aroma. Now, let's talk sauce. The blend of beef broth and soy sauce gives richness. Brown sugar adds sweetness to balance the saltiness. Apple cider vinegar brings brightness. Ground ginger and smoked paprika add warmth and depth. Don’t forget the vegetables. Carrots and celery bring texture and flavor. They also help build a hearty base in the crockpot. Lastly, fresh parsley. It’s not just for looks. It adds a burst of fresh flavor to the dish. For the full recipe, check out the Super Tender Crockpot Beef Short Ribs 🥘 recipe. First, let’s sear the short ribs. This step adds great flavor. Start by heating the olive oil in a large skillet over medium-high heat. While the oil heats, you should pat the beef short ribs dry with paper towels. This is key. If the ribs are wet, they won’t brown well. Season them with salt and black pepper on all sides. Add the ribs to the skillet and sear them until they turn a nice brown color, about 3-4 minutes on each side. Once browned, remove the ribs from the skillet and set them aside on a plate. Now let’s sauté the aromatics. In the same skillet, add the finely chopped onion. Sauté for about 5 minutes. Stir occasionally until the onion is soft and translucent. Next, add the minced garlic and sauté for one more minute. The aroma will fill your kitchen, making you excited for what’s to come. Next, we will prepare the sauce. In a separate bowl, whisk together the beef broth, low-sodium soy sauce, packed brown sugar, apple cider vinegar, ground ginger, and smoked paprika. Mix until the sugar dissolves and everything blends well. This sauce gives the ribs flavor and moisture. Now, it’s time to layer in the crockpot. Start by placing the seared short ribs at the bottom. On top of the ribs, add the sautéed onion and garlic mixture. Then, sprinkle the sliced carrots and chopped celery over this. Finally, pour the sauce mixture evenly over all the ingredients in the crockpot. This method helps the flavors meld beautifully. For the full recipe, you can check the complete details. Searing the beef short ribs is key. This process adds a rich flavor and color. When you sear, use high heat in a pan with olive oil. Sear each side for about 3-4 minutes. This step creates a tasty crust. For cooking in the crockpot, you can choose low or high heat settings. Low heat cooks for about 8 hours, making the meat super tender. High heat takes about 4 hours but can still yield good results. If you have time, always opt for low heat. It allows flavors to blend well. Serve the beef short ribs with creamy mashed potatoes. The sauce pairs perfectly with the potatoes. You can also use crusty bread to soak up the tasty sauce. To enhance the dish, add fresh herbs like parsley on top. This adds a bright touch and fresh flavor. You can also sprinkle some black pepper for an extra kick. Prep your ingredients the night before. Chop the veggies and store them in the fridge. This saves time on the cooking day. You can freeze cooked short ribs. Simply let them cool, then place them in an airtight container. They can stay in the freezer for up to three months. To reheat, thaw in the fridge overnight, then warm on the stove. For the full recipe, refer to the recipe guide. {{image_4}} You can change the flavor of your beef short ribs in fun ways. To add spice, consider using chili flakes. Just sprinkle a little on the ribs or in the sauce. This will give your dish a nice kick. You can also try different marinades. For instance, a teriyaki or barbecue marinade can bring a sweet twist. Experiment with your favorite flavors to make it your own. If you want to use a different cut of meat, go for chuck roast or brisket. These cuts will still give you great flavor and tenderness. If you need a vegetarian option, try using mushrooms or jackfruit. You can still make a rich sauce with vegetable broth and soy sauce. This way, everyone can enjoy a tasty meal. You can also cook these ribs in the oven. Just sear them first, then place them in a roasting pan. Add your sauce and cover it tightly with foil. Bake at 300°F for about 3 hours. For a quicker option, use an Instant Pot. After searing, add everything to the pot. Cook on high pressure for about 45 minutes. This method still keeps the meat tender and delicious. For all the details, check out the Full Recipe. To store leftovers, let the short ribs cool first. Place them in a container with a tight lid. Make sure to pour some sauce over the ribs. This keeps them moist. You can keep them in the fridge for up to three days. If you want to enjoy them later, proper storage is key. For freezing, use freezer-safe bags or containers. Remove as much air as possible to avoid freezer burn. Label the bags with the date. This helps you track how long they have been frozen. You can freeze short ribs for up to three months. To thaw, place them in the fridge overnight. For reheating, warm them in a pot on low heat. You can also use the microwave. Just be sure to cover them to keep moisture in. Cooked short ribs last about three days in the fridge. If they smell sour or look off, throw them away. Always check for signs of spoilage before eating. Keeping track of your leftovers helps you enjoy them at their best. You can tell when short ribs are done by checking their tenderness. When cooked, they should easily pull apart with a fork. This means the meat has broken down and become soft. Another sign is the color. The ribs should have a deep brown color from the cooking process. Lastly, the meat should be very moist and juicy, which shows they are ready to eat. Yes, you can use bone-in ribs for this recipe. Bone-in ribs often have more flavor. The bone adds richness to the dish. However, they may take a bit longer to cook than boneless ribs. Boneless ribs are easier to eat but may lack some depth in flavor. Choose based on your taste and what you have on hand. If your short ribs turn out tough, don't worry. You can fix this. First, check the cooking time. Short ribs need enough time to become tender. If they are still tough, cook them longer on low heat. Another tip is to add more liquid, like broth or wine. This helps steam the meat and makes it tender. Cutting the meat against the grain also helps improve tenderness. In this post, we covered everything you need for beef short ribs. We looked at the main ingredients, including beef, broth, and sauce. We explored step-by-step instructions, tips for best results, and flavor variations. You can create a delicious meal and impress guests. Remember, cooking is fun! Experiment with flavors and enjoy the process. With these guidelines, you’ll be ready to make perfect short ribs every time. Keep cooking and savoring each bite!

Super Tender Crockpot Beef Short Ribs

Discover the ultimate comfort food with these super tender crockpot beef short ribs! This delicious recipe features succulent beef short ribs cooked slowly in a flavorful sauce that melds rich ingredients like soy sauce, garlic, and ginger. Perfect for family dinners or special occasions, these ribs are incredibly easy to prepare. Click through to explore the full recipe and impress your guests with this mouthwatering dish!
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Ingredients
  

3 lbs beef short ribs, trimmed

2 tablespoons olive oil

1 large onion, finely chopped

4 cloves garlic, minced

2 cups beef broth

1 cup low-sodium soy sauce

2 tablespoons packed brown sugar

2 tablespoons apple cider vinegar

1 teaspoon ground ginger

1 teaspoon freshly ground black pepper

1 teaspoon smoked paprika

2 carrots, sliced into rounds

2 stalks celery, chopped into small pieces

Fresh parsley, chopped for garnish

Instructions
 

Sear the Ribs: In a large skillet, heat the olive oil over medium-high heat. While the oil heats, pat the beef short ribs dry with paper towels and season them generously with salt and black pepper on all sides. Carefully add the ribs to the skillet, searing them until nicely browned (about 3-4 minutes per side). Once browned, remove the ribs from the skillet and set aside on a plate.

    Sauté Aromatics: In the same skillet with the residual oil, add the finely chopped onion. Sauté for about 5 minutes, stirring occasionally, until the onion becomes translucent and softens. Next, incorporate the minced garlic and sauté for an additional minute, allowing the aroma to develop.

      Prepare the Sauce: In a separate bowl, whisk together the beef broth, low-sodium soy sauce, packed brown sugar, apple cider vinegar, ground ginger, and smoked paprika. Mix well until the sugar is fully dissolved and the ingredients are combined.

        Layer in the Crockpot: Begin by placing the seared short ribs at the bottom of the crockpot. On top of the ribs, add the sautéed onion and garlic mixture, followed by the sliced carrots and chopped celery. Finally, pour the prepared sauce mixture evenly over all the ingredients in the crockpot.

          Cook the Ribs: Cover the crockpot with its lid and set it to cook on low heat for 8 hours, or on high heat for 4 hours, until the ribs are incredibly tender and can be easily pulled apart with a fork.

            Serving: Once cooking time is complete, carefully remove the tender ribs from the crockpot using tongs and place them on a serving platter. If desired, skim off any excess fat from the surface of the sauce, then ladle the remaining sauce generously over the ribs.

              Garnish & Serve: Finish the dish by sprinkling freshly chopped parsley over the top for a burst of color and freshness. Serve the beef short ribs alongside creamy mashed potatoes or crusty bread to soak up the decadently rich sauce.

                Prep Time: 15 minutes | Total Time: 8 hours 15 minutes | Servings: 6