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Crockpot Beef Short Ribs, slow-cooked and tender, are shown as a mouthwatering featured image.

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.
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Prep Time 20 minutes
Cook Time 7 hours 30 minutes
Total Time 7 hours 50 minutes
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.