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Crock Pot Beef Short Ribs Recipe

Crock Pot Beef Short Ribs

Steven
This crock pot beef short ribs recipe transforms tough meat into a melt-in-your-mouth masterpiece with minimal effort. The gentle, prolonged cooking breaks down collagen creating incredibly tender ribs bathed in a rich, savory sauce.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine American
Servings 6
Calories 625 kcal

Equipment

  • 6-quart slow cooker - or crock pot
  • Large Cast Iron Skillet - or heavy-bottomed pan for searing
  • Tongs - for turning the ribs
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Small bowl - for mixing cornstarch slurry
  • Ladle - for serving

Ingredients
  

  • 4 pounds bone-in beef short ribs - about 1.8-2.3 kg, with good marbling
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 large onion - diced
  • 4 cloves garlic - minced
  • 1 cup red wine - 240ml, Cabernet Sauvignon or Merlot
  • 2 cups beef broth - 480ml
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • fresh rosemary sprigs - 2 sprigs (or 1 teaspoon dried)
  • fresh thyme sprigs - 2 sprigs (or 1 teaspoon dried)
  • bay leaves - 2 leaves
  • 3 large carrots - cut into 2-inch (5 cm) pieces
  • 2 tablespoons cornstarch - optional, for thickening gravy
  • 2 tablespoons cold water - optional, for thickening gravy
  • fresh parsley - chopped, for garnish

For Serving (Optional)

  • mashed potatoes - or buttery egg noodles, for serving
  • roasted Brussels sprouts - for serving
  • garlic bread - for mopping up sauce

Instructions
 

  • Remove short ribs from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels and season all sides generously with salt and pepper.
  • Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Working in batches, sear short ribs for 2-3 minutes per side until a deep golden-brown crust forms. Transfer seared ribs to the slow cooker and don't clean the pan.
  • Reduce heat to medium and add diced onion to the pan, sautéing for 4-5 minutes until softened and translucent. Add minced garlic and cook for 1 minute until fragrant.
  • Pour in red wine and use a wooden spoon to scrape up all browned bits from the pan bottom. Simmer for 2-3 minutes to cook off alcohol, then stir in beef broth, tomato paste, and Worcestershire sauce until tomato paste is fully dissolved.
  • Pour the sauce mixture over the short ribs in the slow cooker. Nestle carrot pieces around the ribs and add rosemary, thyme, and bay leaves. The liquid should come about halfway up the ribs.
  • Cover and cook on low for 7-8 hours or on high for 4-5 hours until meat is fork-tender and pulling away from the bones. Resist the urge to lift the lid during cooking.
  • About 30 minutes before serving, remove bay leaves and herb sprigs with tongs. For thicker gravy, remove ribs and carrots to a platter, whisk cornstarch with cold water, and stir into cooking liquid on high for 10-15 minutes until thickened.
  • Return ribs to slow cooker or arrange on a serving platter. Ladle rich gravy over the meat and garnish with freshly chopped parsley. Serve immediately with creamy mashed potatoes or buttery egg noodles.

Notes

  • Choose the right cut: Look for bone-in beef short ribs with good marbling (white fat running through the meat) for the most flavorful and tender results.
  • Don't skip the searing: This step creates the Maillard reaction, developing complex flavors and that beautiful caramelized crust that makes the dish special.
  • Keep the lid on: Each time you lift the slow cooker lid, you add 15-20 minutes to the cooking time, so resist the urge to peek.
  • Make ahead: This dish tastes even better the next day as the flavors continue to meld. Prepare in advance for dinner parties or busy weeks.
  • Storage: Refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
  • No wine? Replace the red wine with additional beef broth mixed with 1 tablespoon of balsamic or red wine vinegar for acidity.
  • Boneless option: Boneless short ribs work well too; check for doneness earlier at the 6-hour mark on low.
  • Oven method: Braise in a Dutch oven at 325°F (160°C) covered for 2.5 to 3 hours if you don't have a slow cooker.
  • Let it rest: Allow the finished dish to rest for 10 minutes before serving so the juices redistribute throughout the meat.
  • Variations: Try Asian-inspired with soy sauce and ginger, BBQ-style with smoked paprika, or Korean-style with gochujang for a spicy twist.
Keyword braised short ribs, crock pot beef ribs, fall off the bone ribs, slow cooker short ribs