Name: Crockpot Beef Short Ribs
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Cuisine: American
Ingredients: 3-4 lbs (1.4-1.8 kg) beef short ribs; 1 teaspoon salt; ½ teaspoon black pepper; 2 tablespoons olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 carrots, chopped; 2 celery stalks, chopped; 1 tablespoon tomato paste; 1 cup (240ml) red wine (or beef broth); 2 cups (480ml) beef broth; 2 tablespoons Worcestershire sauce; 1 teaspoon dried thyme (or 2 sprigs fresh thyme); 1 teaspoon dried rosemary (or 1 sprig fresh rosemary); 1 bay leaf

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There’s something magical about slow-cooked beef short ribs. The way they turn fall-off-the-bone tender, the rich, deep flavors that develop over hours, and the way your kitchen fills with the most irresistible aroma—this is comfort food at its finest. If you’ve never made them before, trust me, this one’s about to become a staple in your recipe collection. Grab your crockpot, because we’re making something incredible today!

Why You’ll Love Crockpot Beef Short Ribs

This recipe isn’t just about the ingredients—it’s about creating moments. Whether you’re cooking for a casual family dinner, hosting a get-together with friends, or simply indulging in some comforting flavors for yourself, this dish is versatile enough to fit the occasion. Here’s why it’s a favorite:

Versatile

Perfect for weeknight dinners, meal prepping, or even a fancy date night at home. These ribs pair beautifully with a variety of sides, so you can switch things up to keep it exciting.

Budget-Friendly

Short ribs are an affordable cut of meat that transforms into something luxurious with a little time and patience. Plus, this slow-cooked method maximizes flavor without the need for expensive ingredients.

Quick and Easy

While the cooking time is long, the hands-on prep is minimal. Let your crockpot do the heavy lifting while you go about your day.

Customizable

Prefer a little heat? Add some chili flakes. Want a sweeter sauce? Increase the brown sugar. This recipe is super adaptable to your personal taste.

Crowd-Pleasing

A guaranteed hit with both kids and adults. It’s always a win when a single dish can satisfy everyone at the table. This recipe strikes the perfect balance of flavor and comfort, making it a universal favorite.

Ingredients in Crockpot Beef Short Ribs

Here’s the magic of this dish—it’s made with simple ingredients that create an unforgettable result. Let’s break it down:

Beef Short Ribs

The star of the show. These become melt-in-your-mouth tender after slow cooking. Look for well-marbled ribs for the best flavor.

Onion

Adds a deep, savory sweetness to the sauce as it caramelizes during cooking.

Garlic

A must-have for enhancing the richness of the dish. Freshly minced garlic is best.

Beef Broth

This creates the base of the sauce, infusing the ribs with deep, beefy goodness.

Worcestershire Sauce

Adds a punch of umami and depth to the sauce.

Tomato Paste

Gives the sauce a slight tang and helps create a luscious texture.

Brown Sugar

Balances out the savory flavors with a touch of sweetness.

Balsamic Vinegar

A splash of acidity to brighten the dish and cut through the richness.

Soy Sauce

Enhances the umami and adds an extra layer of saltiness.

Herbs and Spices

A blend of thyme, rosemary, and black pepper brings warmth and complexity.

Instructions

Sear the Short Ribs

Heat a skillet over medium-high heat and sear the ribs on all sides until browned. This locks in flavor and creates a beautiful crust.

Prepare the Crockpot

Place the sliced onions and minced garlic in the bottom of the crockpot, creating a flavorful base for the ribs.

Make the Sauce

In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, brown sugar, balsamic vinegar, soy sauce, and spices. Pour this over the ribs.

Slow Cook to Perfection

Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is fork-tender and falling off the bone.

Reduce the Sauce (Optional)

For a thicker sauce, remove the ribs and simmer the liquid in a saucepan over medium heat until reduced.

Serve and Enjoy

Plate the ribs with a generous drizzle of sauce and enjoy with your favorite side dishes!

Notes

Nutrition Facts

Servings: 4 Calories per serving: 450

Preparation Time

Prep Time: 15 minutes Cook Time: 7 hours Total Time: 7 hours 15 minutes

How to Serve Crockpot Beef Short Ribs

This dish pairs wonderfully with various sides and accompaniments. Here are a few serving suggestions to enhance your dining experience:

Creamy mashed potatoes for the ultimate comfort meal
Buttery garlic bread to soak up the delicious sauce
Roasted vegetables for a well-rounded plate
A fresh green salad to balance the richness
Steamed rice to keep things simple and satisfying

Additional Tips

Here are some extra tips to help you get the most out of this recipe:

Sear for Maximum Flavor: Browning the ribs before slow cooking enhances the taste and texture.
Let It Rest: Allow the ribs to sit for a few minutes before serving to let the juices redistribute.
Use Bone-In Ribs: They have the best flavor and texture after slow cooking.
Make It Ahead: These ribs taste even better the next day, so they’re perfect for meal prep.
Skim the Fat: If the sauce has too much grease, use a spoon to remove excess fat before serving.
Add a Touch of Heat: A pinch of red pepper flakes can add a subtle kick.

Frequently Asked Questions

Can I make this recipe in the oven instead of a crockpot? Yes! Cook at 325°F for about 2.5 to 3 hours, covered, until tender.

Can I use boneless short ribs? You can, but bone-in ribs have more flavor and stay juicier.

What can I use instead of Worcestershire sauce? Soy sauce with a splash of vinegar is a good substitute.

Do I have to sear the ribs before slow cooking? Technically no, but it adds a ton of flavor!

Can I freeze leftovers? Absolutely! Store in an airtight container for up to 3 months.

How do I reheat short ribs? Reheat in a saucepan over low heat or in the microwave with a splash of beef broth.

Can I make this dish ahead of time? Yes! The flavors develop even more overnight.

What’s the best cut of beef for this recipe? Bone-in beef short ribs are ideal, but chuck roast cut into chunks can also work.

How can I thicken the sauce? Reduce it on the stove or add a cornstarch slurry.

Can I add vegetables to the crockpot? Yes! Carrots, potatoes, or mushrooms make great additions.

Conclusion

Crockpot Beef Short Ribs are the kind of dish that feels like a warm hug on a plate—rich, hearty, and absolutely packed with flavor. Whether you’re making this for a special occasion or just craving something comforting, this recipe is a winner every time. So grab your slow cooker, let the magic happen, and get ready to enjoy a meal that’s as impressive as it is effortless!

Crockpot Beef Short Ribs

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Author: Grace Sullivan
Prep Time: 15 minutes
Cook Time: 8 hours (slow cooker)
Total Time: 8 hours 15 minutes
Yield: 4–6 servings 1x
Category: Main Course
Method: Slow Cooking
Cuisine: American
Diet: Gluten Free

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Description

These Crockpot Beef Short Ribs are fall-off-the-bone tender, slow-cooked in a rich, savory sauce with deep flavors of garlic, red wine, and herbs. Perfect for a cozy dinner, this dish pairs beautifully with mashed potatoes, creamy polenta, or buttered noodles.

Instructions

Sear the short ribs: Season ribs with salt and pepper. Heat olive oil in a large pan over medium-high heat. Sear ribs on all sides until browned (about 3-4 minutes per side). Transfer to the slow cooker.
Sauté the aromatics: In the same pan, cook onion, garlic, carrots, and celery until softened (5 minutes). Stir in tomato paste and cook for 1 minute.
Deglaze with wine: Pour in the red wine, scraping up browned bits from the pan. Let it simmer for 2 minutes to reduce slightly.
Transfer to slow cooker: Pour the wine mixture over the short ribs. Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf.
Slow cook: Cover and cook on LOW for 8-9 hours or HIGH for 4-5 hours, until the ribs are tender and fall apart.
Thicken the sauce (optional): Remove ribs and strain the cooking liquid. Simmer the liquid in a pan for 5-10 minutes to reduce.
Serve: Spoon sauce over short ribs and serve with mashed potatoes or polenta.

Notes

For a richer sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it into the sauce before simmering.
Substitute red wine with extra beef broth if needed.
Best stored in the fridge for up to 4 days or frozen for 3 months.