If you’re looking for a recipe that transforms everyday ingredients into pure comfort food bliss, Crockpot Beef Short Ribs are your answer. Imagine tender beef, slow-cooked until it’s practically falling off the bone, swimming in a rich, savory sauce that tastes like it simmered for hours on the stove (because it did, but your slow cooker did all the work!). This dish is my go-to for special family dinners and cozy Sundays alike, and once you taste that deep, luscious flavor, you’ll see why these Crockpot Beef Short Ribs are always a hit in my kitchen.
Ingredients You’ll Need
Simple, hearty ingredients are the secret to making these ribs so memorable. Each one builds layers of flavor and texture, creating a dish that’s both rustic and elegant. Here’s what you’ll need, plus a few of my favorite tips for getting the most out of every element:
- Beef short ribs (3 lbs, bone-in): The star of the show—pick well-marbled ribs for melt-in-your-mouth tenderness.
- Salt (1 tablespoon): Enhances all the savory flavors and helps tenderize the meat.
- Black pepper (1 teaspoon): Adds just the right amount of warmth and bite.
- Olive oil (2 tablespoons): Perfect for getting a gorgeous, caramelized sear on your ribs.
- Onion (1, sliced): Brings sweetness and depth to the sauce as it slowly cooks down.
- Garlic (4 cloves, minced): Essential for a rich, aromatic base.
- Tomato paste (2 tablespoons): Deepens the color and adds a subtle tangy richness.
- Beef broth (1 cup): Infuses the sauce with savory, beefy flavor and keeps everything juicy.
- Red wine (1 cup, or extra beef broth): Adds complexity and a touch of elegance—don’t worry, it cooks off!
- Worcestershire sauce (2 tablespoons): The secret to a deeply savory, umami-packed sauce.
- Dried thyme (2 teaspoons): A classic herb pairing for beef, bringing a gentle earthiness.
- Bay leaves (2): Infuse the sauce with subtle aromatic notes as they simmer.
- Cornstarch (2 tablespoons, optional): For thickening the sauce if you like it extra luscious.
- Cold water (2 tablespoons, optional): Combine with cornstarch to make a slurry for easy thickening.
How to Make Crockpot Beef Short Ribs
Step 1: Season and Sear the Ribs
Start by generously seasoning your short ribs with salt and black pepper on all sides. This step is key for building flavor from the ground up. Heat olive oil in a large skillet over medium-high heat, then sear the ribs for 2–3 minutes per side until they’re deeply browned. Don’t rush—this creates a caramelized crust that will make the Crockpot Beef Short Ribs irresistible. Transfer the seared ribs to your crockpot.
Step 2: Sauté Aromatics
In that same skillet (don’t wipe it out—you want all those flavorful browned bits!), add your sliced onion and minced garlic. Sauté for 2–3 minutes until the onion softens and the kitchen smells incredible. This step gives your sauce a rich, layered base.
Step 3: Build the Sauce
Stir in the tomato paste and cook for about a minute, letting it darken and caramelize. Then pour in the beef broth, red wine (or extra broth if you prefer), and Worcestershire sauce. Scrape up any fond from the bottom of the skillet—this is where so much flavor lives! Sprinkle in the dried thyme and toss in the bay leaves.
Step 4: Slow Cook to Perfection
Pour the aromatic sauce over your short ribs in the crockpot, making sure each rib gets a good coating. Cover and cook on low for 8 hours or on high for 4–5 hours. You’ll know it’s done when the meat is fork-tender and nearly falling off the bone, and the sauce is rich and fragrant. This is the magic of Crockpot Beef Short Ribs!
Step 5: Thicken the Sauce (Optional)
If you’d like a thicker, more luxurious sauce, remove the ribs after cooking. Whisk together the cornstarch and cold water to make a slurry, then stir it into the sauce. Cook on high for 10–15 minutes until the sauce thickens to your liking, then return the ribs to the pot and coat them in that glossy gravy.
How to Serve Crockpot Beef Short Ribs
Garnishes
A sprinkle of freshly chopped parsley or thyme brightens up the rich flavors and adds a pop of color. If you’re feeling fancy, a thin slice of lemon zest or a dusting of flaky sea salt makes each plate look restaurant-worthy.
Side Dishes
Crockpot Beef Short Ribs are absolutely showstopping over a bed of creamy mashed potatoes, buttery polenta, or wide egg noodles that catch every drop of that incredible sauce. Pair with simple steamed greens or roasted veggies for a balanced, comforting meal.
Creative Ways to Present
For a casual family dinner, serve the ribs straight from the crockpot and let everyone help themselves. Hosting? Plate each rib over a swoosh of mashed potatoes with a drizzle of sauce for an elegant touch. Leftovers make fantastic sandwiches or can be shredded and tucked into tacos for a fun twist.
Make Ahead and Storage
Storing Leftovers
Let any leftover Crockpot Beef Short Ribs cool to room temperature before transferring them to an airtight container. Store in the fridge for up to 4 days—the flavors just keep getting better as they meld!
Freezing
These ribs freeze beautifully. Place cooled short ribs and their sauce in a freezer-safe container, making sure everything is well covered. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
For best results, gently reheat Crockpot Beef Short Ribs in a covered saucepan over low heat, adding a splash of broth if needed to loosen the sauce. You can also microwave individual portions, stirring halfway through to ensure even warmth.
FAQs
Can I use boneless short ribs for this recipe?
Absolutely! Boneless short ribs cook up just as tender. Keep in mind they may cook a little faster, so start checking for doneness about an hour earlier than the recipe states.
What can I use instead of red wine?
If you’d rather skip the wine, just replace it with an equal amount of beef broth. The dish will still be rich and flavorful, though the sauce won’t have quite the same depth of flavor.
Can I make Crockpot Beef Short Ribs ahead of time?
Yes! These short ribs are even better the next day. Simply cook as directed, cool, and refrigerate. When ready to serve, gently reheat and enjoy how the flavors have deepened overnight.
How do I know when the ribs are done?
The meat should be so tender that it’s easily pulled apart with a fork and nearly falling off the bone. If it’s not quite there, give it another 30-60 minutes in the crockpot and check again.
Is there a way to make the sauce less fatty?
Sure! If you notice a layer of fat on top after cooking, just skim it off with a spoon before serving. Chilling the sauce in the fridge also makes it easy to remove the solidified fat before reheating.
Final Thoughts
There’s something genuinely special about coming home to the aroma of Crockpot Beef Short Ribs slowly bubbling away. Whether you serve them for a cozy night in or a dinner with friends, they’re guaranteed to bring smiles and second helpings. I hope you give this recipe a try and make it a new favorite in your kitchen, too!
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Crockpot Beef Short Ribs Recipe
- Total Time: 8 hours 15 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
This Crockpot Beef Short Ribs recipe delivers tender, flavorful meat that falls off the bone after slow cooking. Perfectly seasoned and cooked low and slow in rich broth, red wine, and aromatic herbs, these ribs make an effortless, comforting main dish for any occasion.
Ingredients
Beef Short Ribs
- 3 lbs bone-in beef short ribs
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
Aromatics and Sauce
- 1 onion, sliced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup beef broth
- 1 cup red wine (or additional beef broth)
- 2 tablespoons Worcestershire sauce
- 2 teaspoons dried thyme
- 2 bay leaves
Optional Thickening
- 2 tablespoons cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Season the Ribs: Generously season the beef short ribs with salt and black pepper on all sides to enhance flavor.
- Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the ribs for 2-3 minutes per side until they develop a rich brown crust. Transfer the seared ribs to the crockpot.
- Sauté Onion and Garlic: In the same skillet, add sliced onion and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
- Add Tomato Paste: Stir in tomato paste and cook for 1 minute to deepen its flavor.
- Deglaze the Pan: Pour in beef broth, red wine, and Worcestershire sauce, scraping the bottom of the skillet to loosen any browned bits. Add dried thyme and bay leaves, stirring to combine.
- Cook in Crockpot: Pour the sauce mixture over the ribs in the crockpot. Cover and cook on low for 8 hours or high for 4-5 hours until meat is tender and falling off the bone.
- Optional Sauce Thickening: If a thicker sauce is desired, remove ribs after cooking. Whisk cornstarch with cold water and stir into the sauce. Cook on high for an additional 10-15 minutes until thickened.
- Serve: Return ribs to the sauce and serve hot over your choice of mashed potatoes, creamy polenta, or egg noodles.
Notes
- Serve over mashed potatoes, creamy polenta, or egg noodles for a hearty meal.
- For extra depth of flavor, marinate the ribs in the seasoning overnight before cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1/4 recipe
- Calories: 520
- Sugar: 3g
- Sodium: 780mg
- Fat: 36g
- Saturated Fat: 14g
- Unsaturated Fat: 19g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 130mg
