Imagine coming home to the intoxicating aroma of Crockpot Beef Short Ribs simmering away, promising melt-in-your-mouth tenderness and rich, savory flavor. This dish is pure comfort, slowly braised in a sumptuous sauce of wine, beef broth, caramelized onions, and fragrant herbs. Whether it’s a cozy weeknight dinner or a show-stopping meal for family and friends, these Crockpot Beef Short Ribs bring effortless elegance and deep, soulful taste to the table – every single bite is worth savoring.

Crockpot Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is that each ingredient has its own starring role in building layers of flavor and texture. Nothing here is fussy, but together they create unbeatable results – from the fall-apart beef to the savory broth that begs to be soaked up with something starchy.

3 lbs bone-in beef short ribs: Opt for well-marbled ribs for extra juiciness and a truly tender outcome.
Salt and black pepper to taste: Essential for seasoning and drawing out the natural flavor of the beef.
2 tablespoons olive oil: This helps achieve that irresistible golden crust on the ribs during searing.
1 large onion, sliced: Onions melt into the sauce, lending natural sweetness and depth.
4 garlic cloves, minced: A must for adding that savory, aromatic punch.
2 cups beef broth: Provides a rich foundation for the braising liquid.
1 cup red wine (or additional beef broth): Wine adds boldness and complexity, but more broth will also work beautifully if you prefer.
1/4 cup tomato paste: Adds a tangy richness that helps thicken and intensify the sauce.
2 tablespoons Worcestershire sauce: Brings a subtle umami flavor and balances the sweetness.
1 tablespoon brown sugar: A hint of sweetness to round out all the savory notes and bring out the meat’s best.
2 sprigs fresh rosemary (or 1 tsp dried): Infuses the dish with earthy, comforting fragrance.
3 sprigs fresh thyme (or 1 tsp dried): Blends in a gentle herbal note that’s simply classic with beef.
1 bay leaf: This small leaf lends a subtle but unmistakable nuance to the braising liquid.

How to Make Crockpot Beef Short Ribs

Step 1: Season and Sear the Short Ribs

Start by generously seasoning your short ribs with salt and black pepper on all sides. Don’t skip this first step – it’s key for building deep flavor! Heat up the olive oil in a large skillet over medium-high heat, then sear the ribs for 2-3 minutes per side until a bold, golden-brown crust forms. This caramelization not only adds richness but also locks in amazing juices. Once browned, transfer the short ribs directly into your crockpot.

Step 2: Sauté the Onions and Garlic

In the same skillet (don’t wash it – you want those browned bits!), toss in the sliced onion and cook for 3-4 minutes, stirring occasionally, until they start to soften and turn translucent. Add your minced garlic and let it cook for about 1 minute more, just until fragrant. The aroma at this point is a promise of what’s to come!

Step 3: Build the Flavor Base

Add the tomato paste to the skillet and cook it for another minute, stirring constantly. This step intensifies its flavor and brings out its natural sweetness. Next in: pour the red wine into the pan, scraping up all the flavorful bits stuck to the bottom. Let this mixture bubble gently, then add the beef broth, Worcestershire sauce, and brown sugar. Stir everything together and bring to a light simmer.

Step 4: Assemble and Slow Cook

Pour your beautiful sauce and veggies over the seared ribs in the crockpot, making sure every piece is coated. Now, tuck in the rosemary, thyme, and bay leaf for that unmistakable depth. Cover and set your crockpot to low for 8 hours, or high for 4 to 5 hours. When time’s up, the short ribs will be fall-off-the-bone tender, with the sauce deeply infused with herbal aromas. Discard the herb sprigs and bay leaf before serving.

Step 5: Optional – Thicken the Sauce

If you love a luscious, velvety sauce, strain the cooking liquid into a saucepan and reduce it on the stove over medium heat. For even more body, whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and simmer until thick and glossy. This step really takes Crockpot Beef Short Ribs from great to unforgettable!

How to Serve Crockpot Beef Short Ribs

Garnishes

Add a finishing flourish with a sprinkle of fresh herbs—chopped parsley or thyme work wonders. A little bit of flaky sea salt and freshly cracked black pepper right before serving can really make those flavors pop. And if you’re feeling fancy, a spoonful of the reduced sauce over each portion creates an irresistible glossy finish.

Side Dishes

Crockpot Beef Short Ribs pair beautifully with all things creamy and starchy. Classic mashed potatoes are always a hit, acting as the perfect bed to soak up that delectable sauce. Creamy polenta is another dreamy choice, and buttered egg noodles are a crowd-pleaser for good reason. Don’t forget some roasted vegetables or a crisp green salad to round things out!

Creative Ways to Present

For a casual, family-style meal, serve these short ribs directly from the crockpot alongside bowls of your chosen sides. For a dinner party, consider plating the ribs individually on a bed of creamy mashed potatoes, spooning sauce on top, and garnishing with fresh thyme. Leftover shredded short ribs also make an incredible sandwich stuffing or taco filling—trust me, you’ll want to try it!

Make Ahead and Storage

Storing Leftovers

Let any leftover Crockpot Beef Short Ribs cool to room temperature before transferring to an airtight container. The flavor deepens overnight, making the leftovers truly crave-worthy! Store them in the refrigerator, where they’ll keep well for up to 4 days.

Freezing

If you want to save some for a rainy day, these short ribs freeze beautifully! Place cooled ribs and sauce in freezer-safe containers or zip-top bags, making sure to remove as much air as possible. Label and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating for best texture.

Reheating

To reheat, gently simmer the ribs and sauce in a covered saucepan over low heat until warmed through. You can also microwave them in a covered dish, stirring halfway through. If the sauce has thickened too much in the fridge, add a splash of broth to loosen it up as needed.

FAQs

Can I use boneless short ribs instead of bone-in?

Yes! Boneless short ribs work well, though bone-in gives you even richer flavor thanks to the marrow. Just adjust cooking time slightly, as boneless pieces may tenderize a bit faster.

What can I use instead of red wine?

If you’d rather skip the wine, simply use an extra cup of beef broth. You won’t lose out on tenderness, and you’ll still have a deliciously rich sauce.

Do I have to sear the short ribs first?

While you can toss everything in the crockpot without searing, taking the time to brown the ribs adds remarkable flavor and color. It’s a small step with a big payoff, so I highly recommend it!

How can I make the sauce even thicker?

Once the Crockpot Beef Short Ribs are cooked, pour the cooking liquid into a saucepan and simmer until it thickens. For extra body, whisk in the cornstarch slurry as described earlier—it creates a sauce that clings beautifully to the beef.

Is this dish gluten-free?

Yes! As written, Crockpot Beef Short Ribs are naturally gluten-free. Just double-check the label on your Worcestershire sauce, as a few brands may contain gluten.

Final Thoughts

I can’t wait for you to make these Crockpot Beef Short Ribs and experience just how effortless and extraordinary they are. There’s truly nothing cozier or more satisfying! Whether you serve them for a relaxed Sunday dinner or to impress guests, this recipe brings big flavor and comfort to your table. Give them a try – they may just become your new favorite.

Crockpot Beef Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 10 reviews

Author: admin
Total Time: 8 hours 20 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender, succulent beef short ribs braised in a flavorful broth until they are fall-off-the-bone delicious. This crockpot recipe is perfect for a comforting and satisfying meal.

Ingredients

Scale

Short Ribs:

3 lbs bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil

Braising Liquid:

1 large onion, sliced
4 garlic cloves, minced
2 cups beef broth
1 cup red wine (or additional beef broth)
1/4 cup tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 sprigs fresh rosemary (or 1 teaspoon dried)
3 sprigs fresh thyme (or 1 teaspoon dried)
1 bay leaf

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Instructions

Season the short ribs: Generously season the short ribs with salt and pepper.
Sear the ribs: In a large skillet, sear the short ribs on all sides until deeply browned, then transfer to the crockpot.
Sauté onions and garlic: In the same skillet, sauté the sliced onion until softened, then add garlic and cook briefly.
Add remaining ingredients: Stir in tomato paste, then pour in red wine, beef broth, Worcestershire sauce, and brown sugar. Simmer briefly.
Cook in crockpot: Pour the mixture over the short ribs in the crockpot, add herbs, and cook on low for 8 hours or high for 4-5 hours.
Finish and serve: Remove herbs, adjust sauce if desired, and serve over mashed potatoes, polenta, or noodles.

Notes

Serve over mashed potatoes, creamy polenta, or buttered noodles.
For a thicker sauce, whisk in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) into the reduced cooking liquid.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American