Crock Pot Short Ribs and Cabbage Stew

Warm, hearty, and effortlessly delicious, this Crock Pot Short Ribs and Cabbage Stew is the ultimate comfort food for busy days. Slow-cooked to perfection, tender bone-in beef short ribs melt into a flavorful broth enriched with aromatic vegetables like onions, carrots, celery, and garlic. A generous addition of coarsely chopped cabbage adds texture and nutrition, while a savory blend of tomato paste, Worcestershire sauce, and seasonings like dried thyme and paprika create a robust, flavorful base. With a hands-off 7-hour cooking time, this dish transforms simple ingredients into a soul-soothing meal perfect for cozy family dinners or meal prepping. Serve this classic stew piping hot, garnished with fresh parsley for an extra burst of color and freshness.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:420 mins

Total Time:440 mins

Servings: 6

Ingredients

• 2.5 pounds Bone-in beef short ribs
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 1 large Yellow onion, diced
• 3 medium Carrots, peeled and sliced into rounds
• 2 medium Celery stalks, sliced
• 4 Garlic cloves, minced
• 1 small head Cabbage, coarsely chopped
• 4 cups Beef broth
• 2 tablespoons Tomato paste
• 1 tablespoon Worcestershire sauce
• 1 Bay leaf
• 1 teaspoon Dried thyme
• 1 teaspoon Paprika
• 2 tablespoons Parsley, chopped (for garnish)

Directions

Step 1

Season the short ribs with salt and pepper on all sides.

Step 2

Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes per side until browned. Transfer the short ribs to the crock pot.

Step 3

In the same skillet, sauté the diced onion, carrots, and celery for 5 minutes, until slightly softened. Add the minced garlic and cook for another 1 minute. Transfer the vegetables to the crock pot.

Step 4

Add the chopped cabbage to the crock pot over the short ribs and sautéed vegetables.

Step 5

In a medium bowl, whisk together the beef broth, tomato paste, and Worcestershire sauce. Pour the mixture over the ingredients in the crock pot.

Step 6

Add the bay leaf, dried thyme, and paprika to the crock pot.

Step 7

Cover the crock pot and cook on low for 7 hours or until the short ribs are tender and fall off the bone.

Step 8

Once cooked, remove the bay leaf and discard it. Taste the stew and adjust seasoning with additional salt and pepper, if necessary.

Step 9

Ladle the stew into bowls and garnish with chopped parsley before serving.

Nutrition Facts

Serving size	(2976.1g)

Amount per serving	% Daily Value*
Calories	3929.5

Total Fat 298.3g	0%
Saturated Fat 113.5g	0%
Polyunsaturated Fat 2.7g
Cholesterol 907.2mg	0%
Sodium 7235.6mg	0%
Total Carbohydrate 69.9g	0%
Dietary Fiber 21.5g	0%
Total Sugars 32.5g
Protein 241.4g	0%

Vitamin D 0IU	0%
Calcium 561.3mg	0%
Iron 33.6mg	0%
Potassium 5346.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 68.3%

Protein: 24.6%

Carbs: 7.1%