BEST CROCKPOT BEEF SHORT RIBS

Imagine fork-tender beef falling off the bone, infused with a rich, savory sauce that begs to be sopped up with crusty bread or mashed potatoes. These Crockpot Beef Short Ribs are the epitome of comfort food, and the best part? The slow cooker does all the work! Get ready to impress your family and friends with this incredibly flavorful and surprisingly simple recipe – you’ve got this!

What You’ll Need: The Ingredients

For the Beef Short Ribs:

• 3-4 lbs Beef Short Ribs: Bone-in, English cut
• 2 tbsp Olive Oil: For searing the ribs
• 1 large Onion: Chopped
• 2 Carrots: Chopped
• 2 Celery Stalks: Chopped
• 4 cloves Garlic: Minced
• 1 tbsp Tomato Paste: Adds richness and depth
• 1 cup Dry Red Wine: (such as Cabernet Sauvignon or Merlot) – Adds amazing flavor!
• 4 cups Beef Broth: Low sodium preferred
• 2 tbsp Worcestershire Sauce: For umami
• 1 tbsp Balsamic Vinegar: Adds a touch of sweetness and acidity
• 1 tsp Dried Thyme: Or 1 tbsp fresh thyme leaves
• 1 tsp Dried Rosemary: Or 1 tbsp fresh rosemary leaves
• 1 Bay Leaf: Don’t forget to remove it before serving!
• Salt and Pepper: To taste
• Optional: 1 tbsp Cornstarch mixed with 2 tbsp cold water: For thickening the sauce at the end (optional)

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sear the Beef

1. Pat the beef short ribs dry with paper towels. Season generously with salt and pepper. This is crucial for a good sear!
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the short ribs on all sides until nicely browned. This usually takes about 2-3 minutes per side. Don’t overcrowd the pan; work in batches if necessary. Searing adds so much flavor, don’t skip this step!

Step 2: Build the Flavor Base

1. Remove the short ribs from the skillet and set aside.
2. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
3. Add the minced garlic and tomato paste and cook for another minute until fragrant.
4. Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. This adds a ton of flavor to the sauce! Let the wine simmer for a few minutes to reduce slightly.

Step 3: Combine and Slow Cook

1. Transfer the seared short ribs to the crockpot.
2. Pour the wine and vegetable mixture over the ribs.
3. Add the beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaf to the crockpot.
4. Cover and cook on low for 7-8 hours, or on high for 3-4 hours, or until the beef is fork-tender. The longer it cooks, the more tender it will be!

Step 4: Thicken the Sauce (Optional)

1. Remove the short ribs from the crockpot and set aside.
2. Remove the bay leaf and discard it.
3. If you want a thicker sauce, whisk together the cornstarch and cold water in a small bowl.
4. Pour the cornstarch slurry into the crockpot and stir well.
5. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency. Keep an eye on it, as it can thicken quickly!

Step 5: Serve and Enjoy!

1. Return the short ribs to the crockpot and coat them with the sauce.
2. Serve hot over mashed potatoes, polenta, rice, or your favorite side dish. Garnish with fresh parsley, if desired.
3. Enjoy every single, delicious bite!

Tips and Tricks for Perfect Crockpot Beef Short Ribs

Okay, let’s be real – sometimes even the simplest recipes can have a few hiccups. Here are some of my tried-and-true tips to ensure your Crockpot Beef Short Ribs turn out perfectly every time:

• Don’t skip the searing! I know it adds an extra step, but trust me, it’s worth it. Searing the ribs creates a beautiful crust and adds a ton of flavor to the final dish.
• Use good quality red wine. You don’t need to break the bank, but avoid using “cooking wine.” Choose a dry red wine that you would actually enjoy drinking.
• Adjust the cooking time as needed. Every crockpot is different, so the cooking time may vary. Check the ribs after 7 hours on low or 3 hours on high and adjust accordingly. They should be easily pierced with a fork.
• Skim the fat. After cooking, you may notice some excess fat on the surface of the sauce. Use a spoon or a fat separator to skim off the fat before thickening the sauce.
• Make it ahead. These short ribs are even better the next day! Cook them a day in advance and store them in the refrigerator. Reheat them gently on the stovetop or in the crockpot before serving.
• Don’t be afraid to experiment with flavors. Feel free to add other vegetables to the crockpot, such as mushrooms or parsnips. You can also experiment with different herbs and spices, such as smoked paprika or chili powder.

Serving Suggestions: Completing the Meal

These Crockpot Beef Short Ribs are incredibly versatile and pair well with a variety of side dishes. Here are a few of my favorite serving suggestions:

• Mashed Potatoes: A classic pairing! Creamy mashed potatoes are the perfect vehicle for soaking up the rich sauce.
• Polenta: Creamy polenta is another great option for serving with these short ribs.
• Rice: Simple white rice or brown rice works well too. Consider trying a flavorful Steak & Queso Rice for a more exciting side.
• Crusty Bread: For sopping up every last drop of sauce!
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great options for a healthy side dish.
• Green Salad: A simple green salad with a vinaigrette dressing provides a refreshing contrast to the richness of the short ribs.

Variations: Spice it Up!

Want to put your own spin on these Crockpot Beef Short Ribs? Here are a few ideas to get you started:

• Spicy Short Ribs: Add a pinch of red pepper flakes or a diced jalapeño to the crockpot for a spicy kick.
• Asian-Inspired Short Ribs: Use soy sauce, ginger, garlic, and sesame oil instead of the red wine, Worcestershire sauce, and herbs.
• BBQ Short Ribs: Use your favorite BBQ sauce instead of the red wine and beef broth.
• Italian Short Ribs: Add a can of diced tomatoes and some Italian seasoning to the crockpot.

More Beefy Delights: Recipes You’ll Love

If you’re a fan of beef like me, you’re in for a treat! Here are a few more of my favorite beef recipes that I think you’ll absolutely adore:

• Vegetable Beef Soup: A hearty and comforting soup that’s perfect for a chilly day.
• Cabbage Beef Bake: An easy and delicious casserole that’s packed with flavor.
• Instant Pot Chuck Roast With Gravy: Tender and flavorful chuck roast cooked in the Instant Pot for a quick and easy meal.
• Slow Cooker Garlic Butter Beef Bites: Deliciously addicting and perfect as an appetizer or main course.
• Salisbury Steak: A classic comfort food dish that’s sure to please.

Storing and Reheating Leftovers

If you have any leftover Crockpot Beef Short Ribs (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place them in a saucepan over medium heat and cook until heated through. You can also reheat them in the microwave, but be careful not to overcook them. The sauce will thicken as it cools, so you may need to add a little bit of beef broth or water when reheating.

There you have it! The most tender, flavorful, and easy-to-make Crockpot Beef Short Ribs. With just a few simple ingredients and a little bit of patience, you can create a restaurant-quality meal that will impress your family and friends. So go ahead, give this recipe a try – I promise you won’t be disappointed! Happy cooking!

Best Crockpot Beef Short Ribs

These Crockpot Beef Short Ribs are the ultimate comfort food, featuring fork-tender beef infused with a rich, savory sauce. The slow cooker does all the work, making it an incredibly flavorful and surprisingly simple recipe that’s sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 7 hours hrs 30 minutes mins

Total Time 7 hours hrs 50 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 3-4 lbs Beef Short Ribs, bone-in, English cut
• 2 tbsp Olive Oil
• 1 large Onion, chopped
• 2 Carrots, chopped
• 2 Celery Stalks, chopped
• 4 cloves Garlic, minced
• 1 tbsp Tomato Paste
• 1 cup Dry Red Wine such as Cabernet Sauvignon or Merlot
• 4 cups Beef Broth, low sodium preferred
• 2 tbsp Worcestershire Sauce
• 1 tbsp Balsamic Vinegar
• 1 tsp Dried Thyme or 1 tbsp fresh thyme leaves
• 1 tsp Dried Rosemary or 1 tbsp fresh rosemary leaves
• 1 Bay Leaf
• Salt to taste
• Pepper to taste
• 1 tbsp Cornstarch optional, for thickening
• 2 tbsp Cold Water optional, for thickening

Equipment

• Crockpot
• large skillet
• measuring cups and spoons
• knife
• cutting board
• paper towels
• Spoon or fat separator (optional)
• Small bowl (optional, for cornstarch slurry)

Method

 

1. Pat the beef short ribs dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the short ribs on all sides until nicely browned, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding the pan.
4. Remove the short ribs from the skillet and set aside.
5. Add the chopped onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes.
6. Add the minced garlic and tomato paste and cook for another minute until fragrant.
7. Pour in the red wine and deglaze the pan, scraping up any browned bits from the bottom. Let the wine simmer for a few minutes to reduce slightly.
8. Transfer the seared short ribs to the crockpot.
9. Pour the wine and vegetable mixture over the ribs.
10. Add the beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, and bay leaf to the crockpot.
11. Cover and cook on low for 7-8 hours, or on high for 3-4 hours, or until the beef is fork-tender.
12. Remove the short ribs from the crockpot and set aside.
13. Remove the bay leaf and discard it.
14. If desired, whisk together the cornstarch and cold water in a small bowl to form a slurry.
15. Pour the cornstarch slurry into the crockpot and stir well.
16. Cook on high for 15-20 minutes, or until the sauce has thickened to your desired consistency.
17. Return the short ribs to the crockpot and coat them with the sauce.
18. Serve hot over mashed potatoes, polenta, rice, or your favorite side dish. Garnish with fresh parsley, if desired.

Notes

Don’t skip the searing step for optimal flavor. Use a good quality red wine. Adjust the cooking time as needed, checking for fork-tenderness. Skim excess fat from the sauce after cooking. The short ribs can be made ahead and stored in the refrigerator for 3-4 days. Reheat gently on the stovetop or in the crockpot. Experiment with flavors by adding mushrooms, parsnips, smoked paprika, or chili powder. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.