Beef Short Ribs Vegetable Slow Cooker Recipe Made Easy

There’s something deeply comforting about a meal that simmers slowly, filling your home with rich aromas and promising tender, flavorful bites. Beef short ribs are a perfect cut for slow cooking, offering a melt-in-your-mouth texture when prepared right.

Paired with hearty vegetables in a slow cooker, this recipe becomes a one-pot wonder ideal for busy weekdays or relaxed weekends alike. Whether you’re an experienced home cook or just diving into slow cooker meals, this recipe brings together robust flavors and nutritious ingredients for a satisfying dinner that’s easy to prepare and even easier to enjoy.

Slow cooking beef short ribs with vegetables not only enhances the taste but also ensures every bite is infused with the essence of the spices and herbs used. This method requires minimal hands-on time, making it perfect for those who want a delicious homemade meal without standing over the stove for hours.

Plus, the vegetables absorb the savory juices, creating a wholesome side that complements the richness of the beef. Let’s dive into this hearty, soul-warming dish that will quickly become a favorite in your recipe rotation.

Why You’ll Love This Recipe

This beef short ribs vegetable slow cooker recipe is a game-changer for anyone who loves tender meat and nutrient-packed veggies but values ease and convenience in the kitchen.

• Effortless preparation: Simply combine ingredients and let the slow cooker do the hard work.
• Deep, rich flavors: Slow cooking allows the beef and vegetables to meld beautifully, creating a mouthwatering taste.
• Nutritious and balanced: Packed with vitamins from the vegetables and protein from the ribs.
• Perfect for meal prep: Makes excellent leftovers and freezes well.
• Versatile: You can swap vegetables or adjust seasonings to suit your taste.

Ingredients

• 3 lbs beef short ribs, bone-in
• 2 large carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional, can substitute with more broth)
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 1 tablespoon Worcestershire sauce
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 3 medium potatoes, peeled and cut into chunks
• 1 cup mushrooms, halved
• Fresh parsley, chopped for garnish

Equipment

• Slow cooker (4 to 6-quart capacity preferred)
• Large skillet for searing
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon or spatula
• Tongs for handling meat
• Ladle for serving

Instructions

1. Prepare the short ribs: Pat the ribs dry with paper towels and season generously with salt and pepper on all sides.
2. Sear the ribs: Heat the olive oil in a large skillet over medium-high heat. Add the short ribs and sear for 3-4 minutes on each side until browned. This step locks in flavor and adds a beautiful crust. Once seared, transfer the ribs to the slow cooker.
3. Sauté veggies: In the same skillet, add the chopped onion, carrots, and celery. Cook for 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
4. Deglaze the pan: Pour in the red wine (or beef broth if not using wine), scraping the browned bits from the bottom of the skillet with a wooden spoon. Let it simmer for 2-3 minutes to reduce slightly.
5. Add tomato paste and herbs: Stir in the tomato paste, thyme, rosemary, bay leaves, and Worcestershire sauce. Mix well and cook for another minute.
6. Transfer to slow cooker: Pour the vegetable and herb mixture over the seared ribs in the slow cooker. Add the remaining beef broth.
7. Add potatoes and mushrooms: Arrange the potato chunks and mushrooms around and on top of the ribs. These will absorb the delicious juices as they cook.
8. Cook low and slow: Cover and cook on low for 8-9 hours, or on high for 4-5 hours, until the ribs are fall-off-the-bone tender and the vegetables are soft.
9. Final seasoning: Remove the bay leaves and taste the sauce, adjusting salt and pepper as needed.
10. Serve: Garnish with fresh parsley and serve hot with your favorite sides.

Tips & Variations

Pro Tip: For extra flavor, marinate the ribs overnight in a mixture of soy sauce, garlic, and herbs before searing.

• Swap out red wine for balsamic vinegar for a tangy twist.
• Try adding parsnips or sweet potatoes for a different vegetable profile.
• If you prefer a thicker sauce, remove the ribs and veggies after cooking and simmer the liquid on the stove until reduced to your liking.
• For a spicy kick, add a teaspoon of smoked paprika or a dash of cayenne pepper.

Nutrition Facts

Serving Suggestions

This hearty slow cooker meal pairs wonderfully with simple sides to balance the richness of the ribs and vegetables.

• Buttery mashed potatoes or creamy polenta to soak up the delicious sauce.
• Steamed green beans or roasted Brussels sprouts for a fresh, crisp contrast.
• Crusty bread to mop up every last bit of the flavorful juices.
• For a lighter option, serve over a bed of Asian Vegetarian Rice Bowl or alongside a fresh green salad.

Conclusion

This beef short ribs vegetable slow cooker recipe is the ultimate comfort food made simple. With minimal prep and the magic of slow cooking, you get tender, juicy ribs infused with the hearty flavors of fresh vegetables and aromatic herbs.

It’s a perfect meal for busy days when you want to come home to something warm, satisfying, and homemade without the fuss. Plus, it’s versatile enough to adapt to your preferences or whatever veggies you have on hand.

Give this recipe a try and enjoy a rich, wholesome dinner that feels like a special occasion any night of the week. For more inspiration on flavorful and easy meals, check out our Awesome Vegetarian Slow Cooker Recipes for Easy Meals or dive into A to Z Vegetarian Recipes for Every Meal and Occasion to expand your culinary repertoire.

Happy cooking!

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