Crockpot Beef Short Ribs – Fall-Off-the-Bone Comfort Food Made Easy

Bylina

If you’re craving a hearty, satisfying meal that practically cooks itself, Crockpot Beef Short Ribs are the answer. This dish is all about comfort—tender beef that melts in your mouth, slow-cooked in a rich, savory sauce until it’s full of flavor and falling off the bone. It’s rustic, impressive, and incredibly easy to make.

There’s something special about letting your crockpot do the work while you go about your day, only to be greeted by the mouthwatering aroma of a home-cooked meal when you walk back into the kitchen. These beef short ribs taste like they’ve been braised for hours by a professional chef, but all it takes is a few minutes of prep and the magic of slow cooking.

Why You’ll Love This Recipe

This recipe is the definition of “set it and forget it.” You’ll only need about 15 minutes of hands-on time in the morning, and the rest happens while you get on with your day. The result? Rich, tender short ribs in a sauce so flavorful you’ll want to lick the spoon.

Whether you’re feeding your family on a chilly evening or looking to impress guests without a lot of stress, these crockpot short ribs are a guaranteed hit. Serve them over creamy mashed potatoes, buttery noodles, or rice for a meal that’s cozy, hearty, and unforgettable.

Ingredients You’ll Need

  • 3 to 4 pounds beef short ribs (bone-in)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for searing)
  • 1 large onion, sliced
  • 4 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 1 cup beef broth
  • ¾ cup red wine (or extra beef broth if preferred)
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 bay leaf
  • Optional: 1 tablespoon brown sugar for added richness

Step-by-Step Instructions

Step 1: Season and Sear
Start by generously seasoning the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until they’re nicely browned—this step builds deep flavor that will infuse into the sauce as it cooks.

Step 2: Layer the Crockpot
Place the sliced onions in the bottom of your slow cooker. They’ll act as a flavorful base that the short ribs will sit on. Add the seared short ribs on top of the onions.

Step 3: Build the Sauce
In the same skillet you used for searing, add a touch more oil if needed and sauté the garlic for about a minute. Stir in the tomato paste and cook for another minute to deepen its flavor. Pour in the red wine, scraping up any brown bits from the bottom of the pan, then add the beef broth, Worcestershire sauce, balsamic vinegar, thyme, rosemary, bay leaf, and brown sugar (if using).

Step 4: Slow Cook to Perfection
Pour the sauce over the short ribs in the crockpot. Cover and cook on low for 8–9 hours or high for 5–6 hours, until the meat is tender and pulls apart easily with a fork.

Step 5: Optional – Thicken the Sauce
If you’d like a thicker sauce, remove the ribs once they’re done and keep them warm. Pour the cooking liquid into a saucepan and simmer on the stove until reduced to your liking. You can also stir in a slurry made from 1 tablespoon cornstarch and 1 tablespoon water to speed up the thickening process.

Serving Suggestions

These rich and savory short ribs deserve equally comforting sides. Try them with:

  • Creamy mashed potatoes to soak up all that delicious sauce
  • Buttered egg noodles or pappardelle for a rustic pasta dinner
  • Creamy polenta for an elegant touch
  • Roasted root vegetables for a full-on hearty plate
  • A side of crusty bread to mop up every last drop

Add a crisp green salad or sautéed greens for balance, and you’ve got yourself a meal that’s comforting, satisfying, and worthy of any occasion.

Make-Ahead and Leftover Tips

One of the best things about crockpot beef short ribs is how well they reheat. In fact, they taste even better the next day!

  • To store: Let the ribs cool completely, then store them in an airtight container in the fridge for up to 4 days.
  • To freeze: Short ribs freeze beautifully. Place them (with sauce) in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
  • To reheat: Warm gently on the stovetop or in the oven at 300°F, adding a splash of broth if needed to loosen the sauce.

Tips for Success

  • Sear for flavor. It’s tempting to skip the searing step, but browning the ribs adds a rich, deep flavor that you just can’t get from slow cooking alone.
  • Use bone-in short ribs. The bones add flavor and help keep the meat tender during cooking.
  • Don’t overdo the salt. The flavors intensify as they cook, so go easy on the salt up front and adjust to taste at the end.
  • Strain the sauce if you want it silky. After cooking, you can strain out the onions and bay leaf before reducing the sauce if you want a smooth finish.

Why Crockpot Short Ribs Work Every Time

This dish isn’t just delicious—it’s dependable. The slow cooker does all the heavy lifting, gently breaking down the tough, collagen-rich meat over hours of low heat. What you get in return is meat so tender it practically falls apart on your plate and a sauce that tastes like it simmered all day (because it did!).

It’s the kind of dish you’ll find yourself coming back to again and again—not just because it’s easy, but because it tastes like home.

A Meal That Warms the Soul

Crockpot Beef Short Ribs are more than just a meal—they’re a hug in a bowl. They bring warmth, flavor, and comfort to the table, making them perfect for family dinners, special occasions, or just a cozy night in. Once you try this recipe, you’ll see why it’s a favorite—rich, tender, and effortlessly delicious.

So pull out your slow cooker, grab those short ribs, and let the crockpot work its magic. Your house will smell amazing, your guests will be impressed, and your taste buds will be thanking you.