Get ready to fall in love with a comfort food classic that’s as easy as it is irresistible: Crockpot Beef Short Ribs. This dish transforms humble ingredients into a rich, melt-in-your-mouth dinner with hardly any effort. The slow-cooked beef turns out fork-tender, nestled in savory vegetables and a luxurious, deeply flavored sauce. Whether you’re feeding friends or just craving a cozy night in, this is that one recipe you’ll want to come back to all winter long.

Crockpot Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Crockpot Beef Short Ribs lies in its simplicity—each ingredient plays an important role, whether it’s building hearty flavor or lending a beautiful color to your finished meal. Let’s take a closer look at what makes this recipe so special.

Beef Short Ribs (3 lbs, bone-in): Choose meaty, well-marbled ribs for that signature juicy and tender result.
Baby Carrots (3 cups): They add a touch of sweetness and become perfectly tender after hours of slow cooking.
Mushrooms (2 cups, sliced): Mushrooms soak up all the saucy goodness, lending their earthy flavor to the dish.
Beef Broth (2 cups): This is the base of your deeply savory sauce—go for low sodium if you like to control the saltiness.
Red Wine (1 cup, optional): Adds depth, body, and a lovely complexity to the sauce, but you can skip it if you prefer.
Tomato Paste (2 tbsp): Gives the sauce richness and a subtle hint of tang.
Unsalted Butter (3 tbsp): For extra silkiness and that comforting, glossy finish.
Bay Leaf (1): Toss this in whole—just remember to remove it before serving.
Fresh Thyme (8 sprigs): Offers fresh, herbal aroma and a pop of green color—don’t be shy with it!
Garlic (1 tbsp, minced): Brings a bold kick to balance the richness of the beef.
Salt (to taste): Essential for drawing out the meat’s natural flavors from the very start.
Pepper (to taste): Adds just the right touch of heat to the background.

How to Make Crockpot Beef Short Ribs

Step 1: Season and Sear the Short Ribs

Generously sprinkle your beef short ribs with salt and pepper, making sure every surface gets a good hit. Heat a large skillet over medium and, once hot, brown the ribs on all sides. Aim for about 20 seconds per side—you’re not cooking them through, just giving them a lovely seared crust that locks in flavor and creates that irresistible golden color.

Step 2: Load the Crockpot

Transfer the seared short ribs right into your crockpot. Add the carrots, mushrooms, beef broth, red wine (if using), tomato paste, butter, bay leaf, thyme sprigs, and minced garlic. This is where the real magic happens: as everything simmers together, the flavors meld into a rich, savory sauce. Give it a gentle stir so the beef gets cozy with the veggies and aromatics.

Step 3: Slow Cook to Perfection

Set your crockpot to low and let it work its wonders for 8 hours. If you can, resist the urge to peek—every extra minute sealed in means more flavor and more tenderness. When you come back at dinnertime, the beef should be falling off the bone, the vegetables buttery-soft, and your kitchen filled with the most mouthwatering aroma.

Step 4: Remove and Rest

Once everything is perfectly cooked, carefully remove the short ribs and vegetables and set them aside. Pluck out the thyme sprigs and the bay leaf (these did their job and now it’s time to say goodbye). Hang on to every drop of the magic liquid left in the crockpot—you’ll use this as an irresistible sauce for serving.

Step 5: Serve and Enjoy

Serve your Crockpot Beef Short Ribs over a bed of creamy mashed sweet potatoes, spooning plenty of that velvety sauce over the top. The savory juices tie everything together and make each bite completely satisfying. Gather everyone around and get ready for a round of applause!

How to Serve Crockpot Beef Short Ribs

Garnishes

A sprinkle of fresh thyme leaves or chopped parsley right before serving gives this dish a touch of brightness and color, making it feel even more inviting. A light grating of lemon zest or a pinch of flaky sea salt can also add a delightful contrast against the rich beef.

Side Dishes

While mashed sweet potatoes are a classic partner, creamy polenta, buttery mashed Yukon Golds, or even garlicky sautéed greens would complement your Crockpot Beef Short Ribs beautifully. Crusty bread is also a must for mopping up every last drop of that delicious sauce!

Creative Ways to Present

Try serving the short ribs family-style on a large platter piled high with roasted root vegetables, or plate each serving with a drizzle of sauce and a sprig of fresh herbs for a dinner party-worthy look. If you’re feeling adventurous, spoon the rib meat onto toasted baguette slices as a decadent appetizer for your guests.

Make Ahead and Storage

Storing Leftovers

Let any leftover Crockpot Beef Short Ribs cool slightly before storing them in an airtight container in the fridge. They’ll keep well for up to four days, and honestly, the flavors get even better as they mingle overnight!

Freezing

Short ribs are perfect for freezing. Place cooled meat and vegetables (plus some sauce) in a freezer-safe container or zip bag. They’ll keep for up to three months—just be sure to squeeze out as much air as possible to prevent freezer burn.

Reheating

To reheat, place the leftovers (sauce included) in a saucepan on the stovetop over low heat until warmed through, stirring occasionally. If you’re in a rush, microwave gently in a microwave-safe dish, but add a spoonful of broth or water to keep the meat juicy.

FAQs

Do I absolutely have to brown the short ribs before slow cooking?

While you can technically skip the searing step, taking a few minutes to brown the meat adds loads of extra flavor and helps the ribs hold their shape. That golden crust is worth it!

Can I make Crockpot Beef Short Ribs without wine?

Absolutely. The recipe is still delicious if you swap the wine for more beef broth or even a splash of balsamic vinegar for some tang. Wine just deepens the sauce, but it’s not essential.

What’s the best way to thicken the sauce if it’s too thin?

If your crockpot sauce is a bit runny, transfer it to a saucepan and simmer for 10-15 minutes until it reduces. Or whisk in a cornstarch slurry (one tablespoon each cornstarch and water) for a quick fix.

Can I use boneless short ribs?

Yes! Boneless work just fine, though bone-in ribs offer even richer flavor to the final dish. Adjust the cook time slightly shorter for boneless since they may cook faster.

Are Crockpot Beef Short Ribs good for meal prep?

They’re fantastic for meal prep. The beef stays moist, and you can portion out servings with vegetables and sauce for easy reheating throughout the week.

Final Thoughts

If you love meals that feel like a warm hug and take barely any effort, you’ll adore these Crockpot Beef Short Ribs. The gentle slow-cooking, the incredible aroma, and that first forkful make it a true crowd-pleaser. Give it a try the next time you’re craving something cozy—you just might find it becomes a new staple in your home!

Crockpot Beef Short Ribs Recipe

★★★★★

5.1 from 6 reviews

Author: anna
Total Time: 8 hours 20 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

These tender and flavorful Crockpot Beef Short Ribs are the perfect comfort food for a cozy night in. Slow-cooked to perfection, the meat is juicy and falls off the bone, complemented by a rich and savory sauce. Enjoy this hearty dish with creamy mashed sweet potatoes for a satisfying meal.

Instructions

Prepare the Short Ribs: Season the short ribs with salt and pepper, then brown them in a skillet over medium heat.
Crockpot Assembly: Place the browned short ribs and vegetables in the crockpot. Add beef broth, red wine, tomato paste, butter, garlic, bay leaf, and thyme.
Cooking: Cook on low for 8 hours until the meat is tender. Remove ribs and vegetables, discard herbs, and reserve the cooking liquid.
Serve: Serve the ribs and vegetables with mashed sweet potatoes, drizzled with the flavorful cooking liquid.