If you’re searching for the absolute coziest, most melt-off-the-bone dinner imaginable, Crockpot Beef Short Ribs might just become your new weeknight (or special occasion) obsession. This dish brings together tender, flavorful beef, rich veggies, and a savory sauce, all using your slow cooker — with practically zero fuss and maximum flavor payoff!
Why You’ll Love This Recipe
- Unbelievable Tenderness: Slow-cooking the beef short ribs creates a fall-apart, juicy texture that simply melts in your mouth.
- Effortless Prep: With just a quick sear and a handful of wholesome ingredients, your crockpot does all the magic—no babysitting required!
- Incredible Layers of Flavor: Between the beef, wine, garlic, veggies, and herbs, every bite delivers classic, soul-warming comfort.
- Versatile Crowd-Pleaser: Whether it’s a cozy family supper or a memorable dinner party dish, everyone will swoon for Crockpot Beef Short Ribs.
Ingredients You’ll Need
This recipe is pure comfort, built on a handful of simple, powerful ingredients. Each piece brings something essential—flavor, color, or that amazing fork-tender texture—to your Crockpot Beef Short Ribs experience.
- Beef Short Ribs (3 lbs, bone-in): The star of the show! Bone-in ribs offer rich, succulent flavor and luscious tenderness as they slow-cook.
- Baby Carrots (3 cups): Bright, sweet carrots soak up all those delicious pan juices and become perfectly tender.
- Mushrooms (2 cups, sliced): Earthy and savory, mushrooms lend a deep, umami backbone to the sauce.
- Beef Broth (2 cups): This forms the savory braising liquid and adds even more meaty richness.
- Red Wine (1 cup, optional): Adds depth and balance to the sauce—use broth or water if you prefer, but wine is classic.
- Tomato Paste (2 tbsp): Thickens the sauce and layers in subtle, tangy sweetness.
- Unsalted Butter (3 tbsp): Gives the whole dish a smooth, velvety mouthfeel and rounds out the flavors.
- Bay Leaf (1): Just one transforms the braising juice with an aromatic, herbal note.
- Fresh Thyme (8 sprigs): Helps infuse the dish with a gentle, fragrant herbal essence.
- Garlic (1 tbsp, minced): Brings garlicky warmth and a little kick to every bite.
- Salt & Pepper (to taste): Absolutely essential—season the beef well for full flavor.
Variations
One of the joys of Crockpot Beef Short Ribs is how easy it is to make the recipe your own—whether you need to swap ingredients or want to put your own spin on the flavor profile, adaptation is totally welcome here!
- Wine-Free Version: Want to skip the wine? Just substitute an extra cup of beef broth or water for a family-friendly, alcohol-free dish.
- Root Veggie Medley: Mix up the root veggies—try parsnips, turnips, or potatoes instead of (or alongside) the carrots for heartier, earthy goodness.
- Spiced-Up Sauce: Stir in a pinch of smoked paprika or a dash of crushed red pepper flakes to the braising liquid for a subtle heat.
- Low-Carb Swap: Prefer a lighter option? Replace carrots with cauliflower florets, added in the last couple hours of cooking.
How to Make Crockpot Beef Short Ribs
Step 1: Sear the Short Ribs
Generously season your beef short ribs with salt and freshly cracked pepper on all sides. Place a large skillet over medium heat and, working in batches if necessary, brown each side of the ribs for about 20 seconds per side. This step builds beautiful caramelization, which deepens the final flavor of your Crockpot Beef Short Ribs.
Step 2: Layer Everything in the Crockpot
Arrange the browned ribs in your slow cooker. Add in the baby carrots, mushrooms, garlic, fresh thyme sprigs, and bay leaf. Dollop in the tomato paste, scatter the butter, and pour the beef broth (and wine, if using) over the top. This mix will transform into a mouthwatering, savory sauce as it cooks low and slow.
Step 3: Slow Cook to Perfection
Set your crockpot on LOW and let the magic happen over 8 hours. By the time you lift the lid, the meat should be so tender it almost falls off the bone, with veggies soft and sauce richly infused with all those flavors. Discard the thyme and bay leaf once done.
Step 4: Serve and Savor
Remove the beef short ribs and vegetables and set them on a serving platter. Don’t forget the sauce—either drizzle it right over the ribs and veggies, or whisk in a bit of cornstarch slurry on the stovetop for a thicker, gravy-like consistency. Pair with your favorite side and get ready for rave reviews!
Pro Tips for Making Crockpot Beef Short Ribs
- Brown for Boldness: Don’t skip the sear! Browning the ribs first adds irresistible depth and color to both the meat and your sauce.
- Layer Herbs Wisely: Place thyme sprigs and bay leaves on top of the beef, so their flavor infuses the braising liquid without turning bitter.
- Sauce Consistency Secrets: For a thick, gravy-style sauce, whisk a cornstarch slurry into the cooking juices on the stovetop until it’s just right for drizzling.
- Customize Your Veggies: Cut your veggies in large, even pieces so they maintain their shape and soak up plenty of that delicious sauce.
How to Serve Crockpot Beef Short Ribs
Garnishes
A sprinkle of fresh chopped parsley or thyme is wonderful for a pop of color and a fresh, herbal finish that cuts through the richness. For a bit of elegance, shave a little lemon zest or add a dusting of flaky sea salt right before serving—absolutely delightful!
Side Dishes
These Crockpot Beef Short Ribs are destined to be served over something creamy—think mashed sweet potatoes, buttery polenta, or velvety cauliflower mash. Roasted green beans or a leafy salad with a tangy vinaigrette can offer a lovely, refreshing contrast, too.
Creative Ways to Present
For a rustic vibe, serve ribs family-style on a big platter with veggies nestled beside. Or, elevate individual servings on a bed of puree and spoon the glossy sauce on top. You can even shred the leftover beef and pile it atop crostini or creamy grits for an impressive appetizer twist!
Make Ahead and Storage
Storing Leftovers
Leftover Crockpot Beef Short Ribs store beautifully! Transfer them, along with their sauce, into an airtight container and pop it in the fridge for up to four days. The flavors just keep getting deeper and richer over time.
Freezing
If you want to freeze your bounty, store cooled ribs and sauce in freezer-safe bags or containers, removing as much air as possible. They’ll keep well for up to three months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, transfer ribs and sauce to a saucepan, cover, and warm gently over medium-low heat until hot throughout. Alternatively, microwave in short bursts. Add a splash of broth or water if needed to keep everything deliciously saucy!
FAQs
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Do I really need to brown the short ribs before slow cooking?
Browning isn’t strictly necessary, but it makes a big difference! Searing the ribs caramelizes their surface and dramatically boosts the finished flavor of your Crockpot Beef Short Ribs—it’s worth the extra couple of minutes.
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Can I make this recipe with boneless short ribs?
Absolutely! You can swap in boneless short ribs if you prefer—just keep in mind that bone-in ribs provide extra flavor and a slightly juicier texture, but both versions work well in the crockpot.
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Is it possible to cook Crockpot Beef Short Ribs on high instead of low?
You can cook on high for 4-5 hours, but low and slow is best for ultra-tender, fall-apart results. If you’re short on time, high works in a pinch, but the texture is worth the wait on low.
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What should I do if my sauce is too thin?
If your sauce seems too thin after slow cooking, simply remove the beef and veggies, then simmer the juices on the stove with a cornstarch slurry as needed, stirring until it thickens to your liking.
Final Thoughts
From the first savory aroma that escapes your slow cooker to the last rich bite you steal straight from the pot, these Crockpot Beef Short Ribs are pure comfort. Give them a try—it’s the kind of recipe that everyone remembers, and the leftovers are just as crave-worthy as the main event!
Print
Crockpot Beef Short Ribs Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 10 minutes
- Yield: 6 Servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten Free
Description
Tender, flavorful beef short ribs cooked to perfection in a crockpot, served with a savory gravy and paired with mashed sweet potatoes. This hearty dish is a comforting meal for any occasion.
Ingredients
Beef Short Ribs:
- 3 lbs Bone-In Beef Short Ribs
Vegetables:
- 3 cups Baby Carrots
- 2 cups Mushrooms, Sliced
Broth and Flavorings:
- 2 cups Beef Broth
- 1 cup Red Wine (Optional)
- 2 tbsp Tomato Paste
- 3 tbsp Unsalted Butter
- 1 Bay Leaf
- 8 Sprigs Fresh Thyme
- 1 tbsp Garlic, Minced
- Salt and Pepper, To Taste
Instructions
- Prepare Short Ribs: Season short ribs with salt and pepper. Brown all sides in a skillet over medium heat.
- Crockpot Assembly: Place browned short ribs, vegetables, broth, wine, tomato paste, butter, herbs, and garlic in a crockpot. Cook on low for 8 hours.
- Finishing Touches: Remove ribs and vegetables. Thicken liquid for gravy if desired. Serve ribs with vegetables and gravy.
Notes
- To thicken liquid for gravy: Mix ½ cup water with 1 tbsp cornstarch, then heat and whisk into the crockpot liquid until thickened.
- Leftovers can be stored in the fridge for up to 4 days and reheated in the microwave.
- Wine can be substituted with more beef broth or water.
Nutrition
- Serving Size: 1 Serving
- Calories: 739 kcal
- Sugar: 2.1g
- Sodium: 353mg
- Fat: 65.9g
- Saturated Fat: 29.5g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 4.8g
- Fiber: 1.2g
- Protein: 27.2g
- Cholesterol: 138mg
