beef short ribs crockpot recipe

Written BySheba G Updated On
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The Best beef short ribs crockpot recipe

I started making beef short ribs in the crockpot on a weeknight a few years back because I had a pack in the freezer and no plan for dinner. It turned into one of the meals my family asks for by name. The work is about 15 minutes of browning and chopping, then the slow cooker does the rest while I am at work or running kids to practice. I brown the ribs first because that step gives the sauce real depth, and I have never skipped it since the one time I tried.

My kids are picky in the usual ways, but they eat this without a fight. The meat gets tender enough to pull apart with a fork, and the sauce is rich without being spicy, so it works for young eaters and adults who want something more. I make it on ordinary Tuesdays and I make it for birthdays and holiday dinners when I want the house to smell like I spent all day in the kitchen. It also holds well on warm if people show up at different times, which matters more to me now than it used to.

Short ribs are a fatty cut, so I do not pretend this is a light dinner. What I like is that you get a solid serving of protein and iron from whole food instead of anything processed, and the long cook breaks down the connective tissue so the meat is easy to digest. I serve it with a green vegetable and a smaller scoop of potatoes or rice so the plate stays balanced. It is also budget friendly compared to a lot of beef cuts, especially when you buy family packs and freeze half.

Slow Cooker Beef Short Ribs

4.7 from 1589 votes

Bone-in short ribs sear on the stovetop, then braise low and slow with red wine, thyme, and bay until the meat gives way at the touch of a fork. Carrots and baby potatoes cook right in the same pot, so the whole meal comes out of one appliance with a glossy, savory sauce to spoon over the top.

Prep Time20 mins
Cook Time6 hrs 30 mins
Resting Time0 mins
Total Time6 hrs 50 mins
Servings: 4Cuisine: InternationalCalories: 650 kcal

🥘Ingredients

For the Ribs

4 lbs bone-in beef short ribs, English-cut
2 tsp kosher salt
1 tsp black pepper
2 tbsp olive oil

For the Slow Cooker

1 large yellow onion, sliced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup beef broth
1/2 cup dry red wine
1 tbsp Worcestershire sauce
1 tsp dried thyme
2 bay leaves
1 lb baby potatoes, halved
3 large carrots, cut into 2-inch pieces

To Finish

2 tbsp cornstarch
2 tbsp cold water
2 tbsp chopped fresh parsley

👨‍🍳Directions

1Pat the short ribs dry with paper towels and season all sides with the kosher salt and black pepper. Let them sit at room temperature while you slice the onion and cut the carrots and potatoes.
2Heat the olive oil in a large skillet over medium-high heat until it shimmers. Sear the ribs in a single layer, working in batches if needed, for 3 to 4 minutes per side until deeply browned. Transfer the seared ribs to the slow cooker.
3Lower the heat to medium and add the sliced onion to the same skillet. Cook for 4 to 5 minutes, stirring, until softened and lightly golden. Stir in the garlic and tomato paste and cook for 1 minute, until the paste darkens slightly and smells sweet.
4Pour the beef broth and red wine into the skillet and scrape up the browned bits from the bottom with a wooden spoon. Stir in the Worcestershire sauce and dried thyme, then bring the mixture to a gentle simmer and pour it over the ribs in the slow cooker.
5Tuck the bay leaves, baby potatoes, and carrots around and under the ribs. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours, until the meat is fork-tender and pulls away from the bone with almost no resistance.
6Carefully transfer the ribs, potatoes, and carrots to a serving platter and tent with foil. Discard the bay leaves. Let the cooking liquid settle for a few minutes, then skim the fat from the surface with a spoon.
7Whisk the cornstarch and cold water in a small bowl until smooth. Stir the slurry into the slow cooker liquid, cover, and cook on high for 10 to 15 minutes, until the sauce thickens enough to coat the back of a spoon.
8Taste the sauce and adjust with a pinch of salt and pepper if needed. Spoon it over the ribs and vegetables, scatter the chopped parsley on top, and serve hot.

🔧Equipment

6-quart slow cooker
Large skillet or Dutch oven
Tongs
Cutting board
Chef’s knife
Small bowl and whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 650 kcal🧈Total Fat: 44g💛Saturated Fat: 17g❤️Cholesterol: 135mg🧂Sodium: 780mg🌾Total Carbs: 24g🥦Dietary Fiber: 4g🍬Sugars: 5g🥩Protein: 35g

📝Notes

Tips: Searing the ribs first builds the flavor base, but if you are short on time you can skip it and add an extra tablespoon of tomato paste to the pot. For a deeper sauce, use a full cup of red wine and reduce the broth to 1/2 cup. Bone-in English-cut ribs give the best results; if you use boneless, cut the cook time by about an hour and check early. Leftovers keep in the refrigerator for up to three days, and the sauce thickens further as it chills. Nutrition values are estimates calculated from the ingredient list and will vary with the size of the ribs and how much sauce is served.

Watch Video Of How Slow Cooker Beef Short Ribs Works

This crockpot beef short ribs recipe is one I keep coming back to because it feeds a crowd without keeping me in the kitchen all day. It works for a weeknight dinner, a Sunday supper, or a holiday table where family shows up hungry and stays a while. Set it in the morning, and you have tender ribs and a rich sauce ready when everyone sits down.

❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs

1. How long do beef short ribs take in a slow cooker?

Most bone-in short ribs need seven to eight hours on low, or four to five hours on high, until the meat is fork-tender and pulling away from the bone. Bone-in cuts take longer than boneless ones, so start checking at the six-hour mark on low. If the meat still clings to the bone, give it another hour rather than turning up the heat.

2. Should I sear the short ribs before they go in the crockpot?

Searing is optional but worth the 10 minutes. A hard sear in a hot skillet renders some surface fat and builds a deeper flavor in the finished braise. If you skip it, brown the ribs under the broiler for a few minutes at the end of cooking to bring back some color.

3. Bone-in or boneless short ribs — which works better?

Bone-in English-cut short ribs are the better choice for a slow cooker. The bone and connective tissue break down over the long cook and keep the meat moist, and the results taste richer. Boneless ribs work fine too, but cut the cooking time by about an hour and check them early so they don’t shred apart.

4. Why did my short ribs turn out tough instead of tender?

Under-cooking is the usual culprit. Short ribs are full of collagen that needs hours of gentle heat to melt into gelatin, and no amount of extra heat will speed that up. Keep the lid on, resist the urge to peek, and cook until a fork slides in with almost no resistance. Dry ribs usually mean too little liquid or an uncovered pot that let the moisture cook off.

5. How much liquid should I add, and can I use the juices for gravy?

Pour in enough broth or stock to come about halfway up the sides of the ribs — roughly one to two cups for a standard slow cooker. You want braising, not boiling, so the meat stays partly above the liquid. When the ribs are done, strain the juices, skim the fat, and simmer them on the stovetop with a cornstarch slurry until they coat a spoon.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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