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Crockpot Beef Short Ribs dish
Isla Marie

Crockpot Beef Short Ribs Recipe

This easy Crockpot Beef Short Ribs Recipe features bone-in short ribs braised low and slow with onions, carrots, garlic, and a splash of red wine for deep, umami-packed flavor. Ready in about 15 minutes of prep and 8 hours of hands-off cooking, it serves 4-6 and yields juicy, tender meat in a glossy gravy. Perfect for meal prep or entertaining—let's get cooking!
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Prep Time 15 minutes
Cook Time 8 hours
0 minutes
Total Time 8 hours 15 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 4 lbs bone-in beef short ribs: Well-marbled for maximum tenderness about 8 ribs.
  • 2 tbsp olive oil: For searing.
  • 1 large onion: Yellow or white thinly sliced.
  • 4 medium carrots: Peeled and cut into 2-inch chunks.
  • 4 cloves garlic: Minced.
  • 2 cups beef broth: Low-sodium for better control.
  • 1 cup dry red wine: Like Cabernet Sauvignon or Merlot substitute with extra broth + 2 tbsp red wine vinegar if alcohol-free.
  • 2 tbsp tomato paste: For richness and color.
  • 2 tbsp Worcestershire sauce: Adds savory depth.
  • 2 sprigs fresh rosemary: Or 1 tsp dried.
  • 2 bay leaves: For aromatic infusion.
  • 1 tsp dried thyme: Or fresh if available.
  • Salt and black pepper: To taste start with 1 tsp salt and ½ tsp pepper.
  • Optional thickener: 2 tbsp cornstarch mixed with 2 tbsp water for gravy.

Equipment

  • Crockpot/Slow Cooker: A 6-quart model works best for even cooking.
  • Large Skillet: For searing the ribs to lock in flavor (optional but recommended).
  • Tongs: To handle the ribs safely during searing and transfer.
  • Cutting Board and Knife: For chopping onions, carrots, and garlic.
  • Measuring Cups and Spoons: For precise seasoning.
  • Wooden Spoon: To stir the sauce and deglaze the pan.
  • Serving Platter: To present the ribs with veggies and gravy.

Method
 

  1. Prep the Ribs: Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides.
  2. Sear for Flavor: Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches, 2-3 minutes per side, until browned. Transfer to the crockpot. (This step boosts flavor but can be skipped for ease.)
  3. Sauté Veggies: In the same skillet, add sliced onions and cook for 3-4 minutes until softened. Stir in minced garlic, tomato paste, and thyme; cook 1 minute until fragrant. Deglaze with red wine, scraping up browned bits, then pour into the crockpot.
  4. Assemble and Cook: Add carrots, beef broth, Worcestershire sauce, rosemary sprigs, and bay leaves to the crockpot with the ribs. Stir gently to combine. Cover and cook on low for 8 hours or high for 4-5 hours, until the meat is fork-tender and falling off the bone.
  5. Thicken the Gravy (Optional): Remove ribs and veggies to a platter. Strain the liquid into a saucepan, skim off excess fat, and whisk in the cornstarch slurry. Simmer over medium heat for 3-5 minutes until thickened.
  6. Serve: Spoon gravy over the ribs and veggies. Garnish with chopped parsley if desired.

Notes

Bone-In vs. Boneless: Bone-in ribs add extra flavor from the marrow, but boneless works too—reduce cook time by 1 hour.
Make-Ahead: Sear and assemble everything the night before, then refrigerate overnight and cook in the morning.
Spice It Up: Add a pinch of smoked paprika or chili flakes for a subtle kick.
Dietary Tweaks: For gluten-free, use tamari instead of Worcestershire. This recipe is naturally low-carb and keto-friendly.
Scaling: For a crowd, double ingredients and use a larger crockpot; cooking time remains similar.