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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
Cook Time 8 minutes
Total Time 8 minutes
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.