Description

These crockpot beef short ribs are slow-cooked to tender, fall-off-the-bone perfection in a rich, flavorful broth with vegetables, thyme, and a touch of pomegranate juice. A hearty and comforting dish perfect for holidays, special dinners, or cozy nights in.

Ingredients

3 lbs Bone-In Beef Short Ribs

3 cups Baby Carrots

2 cups Mushrooms, sliced

2 cups Beef Broth

1 cup Pomegranate Juice

2 tbsp Tomato Paste

3 tbsp Unsalted Butter

1 Bay Leaf

8 sprigs Fresh Thyme

1 tbsp Garlic, minced

Salt, to taste

Pepper, to taste

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Instructions

Season all sides of the beef short ribs with salt and pepper.
In a large skillet over medium heat, brown each side of the short ribs for about 20 seconds per side.
Transfer the short ribs to the crockpot, then add carrots, mushrooms, beef broth, pomegranate juice, tomato paste, butter, bay leaf, thyme, and garlic.
Cover and cook on low for 8 hours, or until the meat is tender and falling off the bone.
Remove the short ribs and vegetables, discarding the herbs but reserving the cooking liquid.
Serve the short ribs with mashed potatoes, sweet potatoes, or polenta, drizzling with the rich cooking liquid.

Notes

For extra depth of flavor, add rosemary or sage along with the thyme.

For a thicker sauce, whisk cornstarch and water, then stir it into the cooking liquid and simmer until thickened.

Swap baby potatoes for carrots for a heartier version.

Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.

Prep Time: 10 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 8g
Sodium: 640mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 14g
Fiber: 2g
Protein: 38g
Cholesterol: 130mg