If you’re in the mood for a dinner that’s pure comfort with luxurious, savory depth, look no further than Crockpot Beef Short Ribs. This dish transforms simple, humble ingredients into fall-off-the-bone, richly flavored beef that tastes like it’s been fussed over for hours—because, happily, your slow cooker does all the heavy lifting for you! Whether it’s a cozy family weekend or a special dinner with friends, these short ribs deliver maximum flavor with minimal effort.

Crockpot Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Beef Short Ribs is in how just a handful of everyday ingredients can create such a memorable meal. Each ingredient brings something unique—robustness, freshness, richness, or a pop of color—to make this dish irresistible.

Beef short ribs (3–4 pounds, bone-in): The star! Bone-in ribs not only stay juicy but infuse the sauce with deep beefy flavor.
Salt and black pepper: Essential for seasoning the meat and enhancing all the flavors in the pot.
Olive oil (2 tablespoons): Helps get that beautiful sear on the ribs, locking in all those savory juices.
Onion (1 large, sliced): Adds a natural sweetness and aromatic base that complements the beef as it cooks.
Garlic (3 cloves, minced): Intensifies the savoriness and complexity—fresh garlic is a must!
Tomato paste (1 tablespoon): Deepens the sauce with a rich umami punch and a touch of acidity.
Beef broth (1 cup): Provides moisture for slow braising and enhances the overall beefy goodness.
Red wine (1/2 cup) or additional broth: Brings depth and subtle fruitiness, but if you prefer, extra broth works just as well.
Worcestershire sauce (2 tablespoons): Secret weapon for a little tangy, savory kick.
Brown sugar (1 tablespoon): Just enough to balance acidity and bring out the natural flavors.
Dried thyme (1 teaspoon): Adds herbal notes that shine through the slow-cooked sauce.
Dried rosemary (1 teaspoon): Lends a woodsy, fragrant finish that pairs perfectly with beef.
Bay leaves (2): Infuse the dish with a subtle layer of earthy aroma as everything simmers away.
Chopped parsley (optional): For a fresh, bright garnish that finishes the plate beautifully.

How to Make Crockpot Beef Short Ribs

Step 1: Season and Sear the Short Ribs

Start by patting the beef short ribs dry and seasoning them generously with salt and black pepper on all sides. This not only builds a flavorful foundation but also helps create that irresistible crust during searing. Searing is key for locking in juices and developing a richer taste you can’t get from slow cooking alone.

Step 2: Sauté the Aromatics

Heat the olive oil in a large skillet over medium-high heat. Once shimmering, add the seasoned short ribs and brown each side for about 2–3 minutes. Don’t rush—this caramelization adds depth! Transfer the ribs straight into your crockpot so they can start cozying up to the slow heat.

Step 3: Build the Sauce

In the same skillet, toss in the sliced onion and sauté for 2–3 minutes until softened and lightly golden. Add the minced garlic and a dollop of tomato paste, stirring constantly for about a minute. This trifecta builds the backbone of your sauce, marrying sweet, savory, and umami.

Step 4: Deglaze and Add Flavorings

Pour the beef broth and red wine (or additional broth) into the pan, scraping up all those caramelized bits stuck to the bottom. This deglazing step is pure flavor magic! Stir in Worcestershire sauce, brown sugar, thyme, rosemary, and bay leaves, letting everything blend into a fragrant sauce.

Step 5: Slow Cook to Perfection

Carefully pour the savory sauce over the short ribs in the crockpot, making sure they’re nestled in and covered. Put the lid on and cook on low for 8 hours or on high for 4–5 hours. The result? Incredibly tender, fall-apart Crockpot Beef Short Ribs that are practically begging to be served.

Step 6: Finish and Serve

Once the cooking is complete, discard the bay leaves and check the seasoning. If you’d like a thicker sauce, remove the ribs and simmer the cooking liquid separately to concentrate the flavors. Sprinkle on chopped parsley if you’d like a pop of color, then get ready to plate up!

How to Serve Crockpot Beef Short Ribs

Garnishes

A final flourish of bright chopped parsley livens up the plate and gives these deeply braised short ribs a restaurant-worthy look. For even more flavor, try a sprinkle of flaky sea salt or a touch of lemon zest just before serving to brighten up every bite.

Side Dishes

Rich, saucy Crockpot Beef Short Ribs absolutely shine alongside creamy mashed potatoes, buttery noodles, or a scoop of polenta—the kind of sides that do double duty by soaking up all that luscious sauce. If you want some freshness on the plate, simple roasted veggies or a light green salad make great companions.

Creative Ways to Present

Don’t be afraid to play with presentation! Serve the ribs piled high on family-style platters for cozy gatherings, or plate them individually atop a bed of mashed potatoes with a generous ladle of sauce for an elegant dinner. Leftover shredded short ribs make indulgent sliders, taco fillings, or even a decadent topping for baked sweet potatoes.

Make Ahead and Storage

Storing Leftovers

Store any leftover Crockpot Beef Short Ribs in an airtight container in the refrigerator. They’ll keep beautifully for up to 4 days, and trust me, the flavors only get better overnight as the sauce soaks in!

Freezing

These short ribs are perfect for batch cooking. Cool the ribs and sauce completely, then transfer to freezer-safe containers. Freeze for up to three months—just label and date for easy meal planning. Thaw in the fridge overnight for the best texture.

Reheating

Gently reheat Crockpot Beef Short Ribs in a covered saucepan over low to medium heat, adding a splash of broth if needed to loosen the sauce. You can also microwave individual portions, but keep the power low to preserve that tender, melt-in-your-mouth texture.

FAQs

Can I use boneless short ribs instead of bone-in?

You can, though bone-in short ribs give richer flavor and help keep the meat succulent during the long cook. If using boneless, watch the cooking time, as they may become tender a bit sooner.

What can I use instead of red wine?

If you prefer not to use wine, simply swap it for more beef broth. The Crockpot Beef Short Ribs will still be deliciously savory, just with a slightly less complex background note.

How do I make the sauce thicker?

For a heartier sauce, remove the ribs after cooking and set your slow cooker to high or transfer the sauce to a pot. Simmer uncovered until the liquid reduces and thickens to your liking.

Can I add vegetables to the crockpot?

Absolutely! Carrots, parsnips, or potatoes can be added right on top of the ribs for a complete one-pot meal that soaks up the saucy goodness as everything cooks together.

What’s the best way to make these in advance for a party?

Cook the Crockpot Beef Short Ribs up to two days before your event, store them with all the sauce, and reheat gently before serving. The flavors actually deepen with a little time in the fridge!

Final Thoughts

I hope you’re inspired to cozy up your table with Crockpot Beef Short Ribs—it’s a dish that brings people together and never disappoints. Let your slow cooker work its magic, and savor every tender, saucy bite!

Crockpot Beef Short Ribs Recipe

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4.7 from 18 reviews

Author: admin
Total Time: 8 hours 15 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Tender and flavorful Crockpot Beef Short Ribs that are fall-off-the-bone delicious. This slow-cooked dish is perfect for a comforting and satisfying meal.

Ingredients

Scale

Beef Short Ribs:

3–4 pounds bone-in beef short ribs
Salt and black pepper to taste
2 tablespoons olive oil

Vegetable Mixture:

1 large onion, sliced
3 cloves garlic, minced
1 tablespoon tomato paste

Sauce:

1 cup beef broth
1/2 cup red wine (or additional broth)
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
Chopped parsley for garnish (optional)

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Instructions

Season the Ribs: Season the short ribs with salt and pepper.
Sear: Sear the ribs in a skillet until browned.
Prepare Vegetable Mixture: Cook onion, garlic, and tomato paste in the skillet.
Deglaze and Combine: Deglaze with broth and wine, then add Worcestershire sauce, sugar, herbs, and bay leaves.
Crockpot Cooking: Transfer everything to the crockpot and cook on low for 8 hours or high for 4–5 hours.
Finish: Remove bay leaves, garnish with parsley, and serve.