These simple Crockpot Beef Short Ribs deliver bold flavor and make an impressive holiday or special-occasion main course. They’re worth the splurge and effortless to prepare.
Finally, a savory recipe! These Crockpot Beef Short Ribs are incredibly easy and deeply satisfying. Prep takes about 10 minutes, then the slow cooker handles the rest. The result is fall-off-the-bone short ribs, an herb-scented sauce, and tender vegetables you’ll actually want to eat.
This slow cooker short rib recipe looks and tastes fancy — ideal for Christmas, an anniversary, or any dinner where you want to impress without spending all day in the kitchen. If you want a special meal with minimal fuss, this is it.
Ingredients
- Bone-in beef short ribs — the star of the dish
- Carrots and mushrooms
- Herbs & aromatics: fresh thyme, a bay leaf, garlic, salt and pepper
- Flavor boosters: tomato paste and butter
- Liquid: red wine (optional) and beef broth
Kitchen Tools
- A large crockpot: At least a 6-quart slow cooker recommended.
- A skillet
- Tongs, a slotted spoon, or a fork
How to Make Short Ribs
This recipe is straightforward but delivers deep, savory flavor with very little hands-on time. The slow cooker gently breaks down the connective tissue in the ribs, producing tender meat and a rich sauce. It’s perfect for busy holidays or a cozy date night at home.
Recipe Step By Step
- Season the short ribs with salt and pepper. Brown them in a large skillet over medium heat on all sides — this adds extra flavor and improves texture. If short on time you can skip browning and cook the ribs directly in the crockpot; they’ll still be tasty, though slightly different in texture.
- Place the browned short ribs and the remaining ingredients into the crockpot. Cover and cook on low for 6–8 hours (or about 8 hours for best results). The meat should be tender and falling off the bone when done.
- When the ribs are finished, remove and set aside. Discard the thyme sprigs and bay leaf. Spoon out the vegetables and keep warm. Serve ribs whole, sliced, or shredded, and spoon the cooking liquid over the plate.
Pro Tips
Gravy note: Don’t discard the cooking liquid — it’s concentrated beefy goodness. Drizzle it over the short ribs, potatoes and vegetables. To thicken it into a gravy, whisk 1 tablespoon cornstarch with 1/2 cup water and stir into the hot liquid over medium heat until slightly thickened (about 2–4 minutes).
Cooking tip: Low and slow yields the best texture. Cook on low for 8 hours when possible. If you’re short on time, cook on high for about 5 hours.
Alcohol note: Red wine adds depth but is optional — substitute extra beef broth or water if you prefer. Most of the alcohol cooks away, but a subtle wine flavor will remain if used.
More Main Dish Ideas
Herb Butter Roasted Turkey
Sweet and Spicy Chili Mac and Cheese
Grilled Chicken Spiedini Recipe
Mexican Beef Barbacoa
King Ranch Chicken
Common Questions
Store leftovers in an airtight container in the refrigerator for up to four days.
Yes. Freeze leftovers in a freezer bag for up to two months. Thaw overnight in the fridge and reheat in the oven or microwave until hot.
Browning is optional but recommended. It develops extra flavor and improves texture; skipping it won’t ruin the dish.
Mashed sweet potatoes are a favorite pairing, but regular mashed potatoes, roasted potatoes, dinner rolls, or a simple side salad work well too.
I hope you enjoy this short ribs recipe. Whether you’re cooking for a holiday, an anniversary, or just a weeknight treat, it’s meant to impress with minimal effort. If you have questions or feedback, feel free to leave a comment.
Happy Eating!
Crockpot Beef Short Ribs
Caitlyn Erhardt
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Ingredients
Crockpot Beef Short Ribs
- 3 lbs Bone-in beef short ribs
- 3 cups Baby carrots
- 2 cups Sliced mushrooms
- 2 cups Beef broth
- 1 cup Red wine (optional)
- 2 tablespoons Tomato paste
- 3 tablespoons Unsalted butter
- 1 Bay leaf
- 8 sprigs Fresh thyme
- 1 tablespoon Minced garlic
- Salt To taste
- Pepper To taste
Instructions
- Add salt and pepper to all sides of the short ribs. In a large skillet over medium heat, brown each side of the short ribs.
- Add all ingredients to a large crockpot and cook on low for 8 hours, or until the meat is falling off the bone. Remove short ribs and vegetables and discard herbs. Keep the cooking liquid.
- Serve with mashed sweet potatoes or your favorite sides, and drizzle with the reserved cooking liquid.
Notes
- Gravy tip: To thicken the cooking liquid, whisk 1 tablespoon cornstarch with 1/2 cup water, then stir into the hot liquid over medium heat until slightly thickened (2–4 minutes).
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
- Substitutions: Replace the wine with additional beef broth or water if you prefer.
Nutrition
Carbohydrates: 4.8 g
Protein: 27.2 g
Fat: 65.9 g