Crockpot Beef Short Ribs

Introduction

If you’re looking for a hearty, comforting, and truly indulgent dish that practically cooks itself, Crockpot Beef Short Ribs are the answer. Slow-cooked to perfection, these ribs become melt-in-your-mouth tender, infused with the rich flavors of beef broth, herbs, garlic, and vegetables. It’s the kind of recipe that fills your home with irresistible aromas and rewards your patience with one of the most satisfying meals you can make.

Unlike grilling or oven-braising, the crockpot (slow cooker) method gives you the freedom to prep in the morning and come home to a ready-to-serve dinner. With minimal effort and maximum flavor, these short ribs are a must-have for Sunday dinners, holiday gatherings, or cozy winter nights.

In this article, we’ll explore the step-by-step process of making crockpot beef short ribs, discuss tips for achieving the perfect texture, and share creative side dish pairings to complete the meal.

Why This Recipe Works

• Effortless Cooking: The slow cooker does all the work while you go about your day.
• Unbeatable Flavor: Hours of braising enhance the depth of flavor in the meat and sauce.
• Family-Friendly: Perfect for feeding a crowd or enjoying as leftovers.
• Restaurant Quality at Home: Tender ribs without the high price tag.

Ingredients

• 3 lbs beef short ribs
• 1 tbsp olive oil
• 1 medium onion (chopped)
• 3 cloves garlic (minced)
• 2 carrots (chopped)
• 2 celery stalks (chopped)
• 2 cups beef broth
• 1 cup red wine (optional, adds richness)
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions

1. Sear the Ribs
   Heat olive oil in a skillet over medium-high heat. Season ribs with salt and pepper, then sear on all sides until browned. Transfer to the crockpot.
2. Prepare Vegetables
   In the same skillet, sauté onion, garlic, carrots, and celery for 3–4 minutes until softened. Add to the crockpot.
3. Make the Sauce
   Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the ribs and vegetables.
4. Slow Cook
   Cover and cook on low for 8 hours (or high for 4–5 hours) until ribs are tender and fall off the bone.
5. Serve
   Remove ribs and vegetables with a slotted spoon. Skim excess fat from the sauce, then drizzle sauce over ribs. Garnish with fresh parsley.

Creative Variations

• Asian-Style Ribs: Replace red wine with soy sauce, add ginger, and finish with sesame seeds.
• Beer-Braised Ribs: Swap red wine for dark beer for a rich, malty flavor.
• Spicy Ribs: Add chili flakes or hot sauce to the sauce for extra heat.

Serving Ideas

Pair these crockpot short ribs with creamy mashed potatoes, buttered noodles, or a crusty loaf of bread to soak up the sauce. For vegetables, roasted Brussels sprouts or green beans make excellent sides.

Crockpot Beef Short Ribs

Fall-off-the-bone beef short ribs slow-cooked with vegetables, herbs, and a rich sauce for a hearty comfort meal.

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Prep Time 20 minutes mins

Cook Time 8 minutes mins

Total Time 8 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American, Comfort Food

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 3 lbs beef short ribs
• 1 tbsp olive oil
• 1 onion chopped
• 3 cloves garlic minced
• 2 carrots chopped
• 2 celery stalks chopped

Sauce

• 2 cups beef broth
• 1 cup red wine optional
• 2 tbsp tomato paste
• 1 tbsp Worcestershire sauce
• 1 tsp dried thyme
• 1 tsp rosemary
• salt and pepper to taste
• fresh parsley for garnish

Equipment

• Crockpot
• Skillet
• Mixing bowl
• Slotted spoon

Method

 

1. Sear the Ribs: Heat olive oil in a skillet over medium-high heat. Season ribs with salt and pepper, then sear on all sides until browned. Transfer to the crockpot.
2. Prepare Vegetables: In the same skillet, sauté onion, garlic, carrots, and celery for 3–4 minutes until softened. Add to the crockpot.
3. Make the Sauce: Whisk together beef broth, red wine, tomato paste, Worcestershire sauce, thyme, and rosemary. Pour over the ribs and vegetables.
4. Slow Cook: Cover and cook on low for 8 hours (or high for 4–5 hours) until ribs are tender and fall off the bone.
5. Serve: Remove ribs and vegetables with a slotted spoon. Skim excess fat from the sauce, then drizzle sauce over ribs. Garnish with fresh parsley.

Notes

Best paired with mashed potatoes, noodles, or bread to soak up sauce. Store leftovers in fridge up to 4 days.

Storage Tips

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze cooled ribs with sauce in a sealed container for up to 3 months. Thaw overnight before reheating.
• Reheat: Warm gently on the stove or in the microwave with a splash of broth.

Conclusion

Crockpot Beef Short Ribs are the ultimate comfort food — hearty, rich, and bursting with slow-cooked flavor. With a few simple steps and ingredients, you can create a dish that feels like it came straight out of a gourmet kitchen. Whether it’s a holiday meal or a weeknight indulgence, these ribs will impress family and guests alike.

Once you try this recipe, it’s bound to become a go-to favorite in your kitchen.