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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low-and-slow until fall-off-the-bone, then finished with a rich red wine braising sauce. Sear first for deep browning, thicken on High, and serve over mashed potatoes for maximum comfort.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs Season generously with salt and pepper before searing.
Vegetables
  • 1 onion Dice.
  • 4 garlic Minced.
  • 2 carrots Dice.
  • 3 celery Dice.
Braising liquid
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
Searing and thickening
  • 2 tbsp olive oil
  • 2 tbsp cornstarch To thicken the sauce; mix with water to make a slurry.
  • 1 Salt and pepper to taste Use to season the ribs and balance the braising sauce.
Serving
  • 1 mashed potatoes for serving Serve hot alongside ribs and braising sauce.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the short ribs
  1. Season the short ribs generously with salt and pepper, then heat olive oil in a hot skillet. Sear until deeply browned on all sides, using a hot skillet for strong color.
Build and braise in the crockpot
  1. Place the diced onion, minced garlic, diced carrots, and diced celery in the crockpot. Spread them into an even layer so the vegetables soften as the ribs braise.
  2. Nestle the seared ribs on top of the vegetables. Arrange them so they sit mostly in a single layer for even cooking.
  3. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce until smooth. Pour the braising liquid over the ribs so they are partially submerged.
  4. Add dried thyme, dried rosemary, and bay leaves to the crockpot. Make sure the herbs and bay leaves are distributed through the braising liquid.
  5. Cook on Low for 7–8 hours until the meat is falling off the bone. Keep the lid closed to maintain steady low heat.
Finish the sauce
  1. Remove the ribs and bay leaves, then skim fat from the braising liquid. Skimming helps keep the sauce from feeling greasy.
  2. Thicken the braising liquid with a cornstarch slurry, then cook on High for 15 minutes. Stir as it thickens until the sauce turns glossy and coats the back of a spoon.
Serve
  1. Serve the ribs over mashed potatoes with the rich braising sauce. Spoon sauce over the top so the potatoes soak up the braising liquid.

Notes

Pro tip: For the richest flavor and best texture, fully brown the ribs in the skillet before slow cooking, then keep the crockpot lid closed during the 7–8 hour Low braise. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or in the microwave. Freeze yes—freeze ribs and sauce in portions for up to 3 months, then thaw in the fridge and reheat. For a lower-sodium option, use low-sodium beef broth and season with salt in small amounts at the end after thickening.