There’s something special about slow-cooked beef that falls right off the bone. These slow cooker beef short ribs are tender, flavorful, and made with simple ingredients you probably already have in your kitchen.
With minimal prep, this dish transforms into a hearty family dinner you can set and forget.
Cooking beef short ribs in the crockpot is one of the easiest ways to get restaurant-quality flavor at home.
A rich broth of red wine, beef stock, onions, and herbs surrounds the ribs, creating a sauce that pairs beautifully with mashed potatoes. If you love comforting crock pot beef recipes, this one is worth adding to your rotation.
For more beef favorites, check out crockpot pulled brisket, slow cooker Mongolian beef, and crock pot cube steak.
The best part…
- The slow cooker does the work, leaving you with fall-off-the-bone ribs.
- Simple pantry ingredients build a rich, flavorful sauce.
- Works for weeknight meals or special occasions.
- Easy to adapt with different meats or flavor swaps.
Ingredients
- Beef short ribs: Bone-in ribs give the best flavor and tenderness.
- Olive oil: Used to sear the ribs for a caramelized crust.
- Onion & garlic: Add depth to the broth.
- Baby carrots: Cook along with the ribs for a built-in side.
- Red wine: Provides richness, though you can use broth or tart cherry juice if preferred.
- Beef broth: Enhances the meaty flavor.
- Tomato paste: Helps thicken and enrich the sauce.
- Herbs & bay leaf: Thyme and parsley keep the flavor balanced.
- Cornstarch: Thickens the sauce before serving.
* Need to print out this recipe? You’ll find a printable recipe card at the end of this post. Enjoy!
How to make beef short ribs in the slow cooker
Season ribs with salt and pepper.
Heat oil in a skillet over medium-high and sear ribs on all sides until browned. Place them in the slow cooker.
Transfer the seared short ribs to the slow cooker. Add onion, garlic, and carrots around the ribs.
Pour in wine and broth, then stir in tomato paste, thyme, parsley, and the bay leaf. Cover and cook on low for 6–8 hours.
In the final hour, whisk cornstarch with cold water and stir into the crockpot. Cover again and cook until the sauce thickens.
Serve ribs and vegetables over mashed potatoes with fresh herbs.
Serve with
These ribs pair best with creamy mashed potatoes, which soak up the flavorful sauce.
For a lighter side, try roasted green beans or a simple salad. A loaf of crusty bread also works well for the dipping.
If you’d prefer chicken-based slow cooker meals, try slow cooker chicken tortilla soup, crockpot BBQ chicken wings or slow cooker chicken and stuffing.
Storing and reheating leftovers
Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat for 8–10 minutes, stirring occasionally, until warmed through.
Helpful Tips
- Always sear the ribs before slow cooking for deeper flavor.
- Use a dry red wine that you’d actually drink, but nothing expensive is necessary.
- If you prefer potatoes in the dish instead of mashed on the side, add large chunks to the slow cooker during cooking.
FAQs
Yes, boneless short ribs work well, however, it will cook in less time.
Unsweetened tart cherry juice or additional beef broth both make good substitutes.
Yes. However if you want it as tender as the one seen in the photos, I recommend you cook on low heat for 6-8 hours.
These crockpot beef short ribs are a straightforward, hearty meal that brings comfort and flavor with very little effort.
Whether served on a weeknight or for a family gathering, this recipe shows why crock pot beef recipes are always a reliable choice.
Happy cooking!
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Slow Cooker beef short ribs
Ingredients
- 8 bone-in beef short ribs (about 4.25 pounds)
- Salt and pepper (to taste)
- 2 tablespoons olive oil
- 1 onion sliced
- 1 pound baby carrots
- 3 garlic cloves (minced)
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- ½ teaspoon thyme (fresh or dry)
- ½ teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon cornstarch
- Fresh herbs for garnish
Serving suggestions
- Mashed potatoes
Instructions
- Sprinkle short ribs generously with salt and pepper on all sides.
- Warm the oil in a large skillet over medium-high heat. Brown the ribs for about 2 minutes per side until a golden crust forms. Move them into the crockpot.
- Arrange the sliced onion, garlic, and carrots around the meat.
- Pour in the wine and broth, then stir in the tomato paste, thyme, parsley, and add the bay leaf. Cover and cook on low for 6–8 hours.
- In the last hour of cooking, whisk cornstarch with the same amount of cold water in a small bowl until smooth. Stir the mixture into the crockpot, cover again, and let it finish cooking until the sauce thickens.
- Serve the short ribs and vegetables over mashed potatoes. Sprinkle with herbs before serving.
Notes
- You can use other steak cuts like sirloin, skirt steak, flat iron, or chuck for this recipe. Be sure to slice against the grain into strips no thicker than ½ inch.
- Cooking on low produces the most tender meat. If using high heat, keep an eye on the sauce to prevent it from thickening too much or burning.
- Since slow cookers vary in temperature, if the sauce is too thin at the end of cooking, transfer some to a saucepan and simmer over medium heat until it thickens. Pour it back over the beef before serving.
- For firmer onions, add them halfway through the cooking time.
- To increase the heat, add the dried chilis at the beginning. For more spice, try cayenne pepper, red pepper flakes, chili crisp oil, or sriracha.
Nutrition
