Why You’ll Love This Recipe

Super Tender Crockpot Beef Short Ribs are a comforting, melt-in-your-mouth dish perfect for cozy dinners or special occasions. Slow-cooked to perfection, these ribs are infused with rich flavors from a savory blend of herbs, vegetables, and sauce. The meat becomes so tender it falls right off the bone, making it a satisfying meal with minimal effort.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

beef short ribsolive oilonionsgarlicbeef brothred wine (optional)tomato pasteWorcestershire saucesoy saucesaltblack pepperthyme (fresh or dried)rosemary (fresh or dried)bay leaves

directions

Season the short ribs generously with salt and pepper.

In a skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned. Transfer to the crockpot.

In the same skillet, add onions and garlic. Sauté until softened, then stir in tomato paste, Worcestershire sauce, soy sauce, and red wine (if using). Cook for a few minutes to deglaze the pan.

Pour the mixture into the crockpot over the ribs. Add beef broth, thyme, rosemary, and bay leaves.

Cover and cook on low for 8 hours or on high for 4-5 hours, until the meat is fork-tender and easily pulls away from the bone.

Remove ribs from the crockpot and set aside. Optionally, strain the cooking liquid and simmer it to thicken for a gravy-like sauce.

Serve ribs with the sauce drizzled on top.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesSearing and sauce prep time: 15 minutesCooking time: 8 hours (low) or 4-5 hours (high)Total time: 8.5-9 hours

Variations

Use balsamic vinegar instead of red wine for a tangy twist.

Add carrots and celery to the crockpot for a built-in side.

Swap beef short ribs for boneless chuck roast if preferred.

Stir in a tablespoon of brown sugar or honey for a touch of sweetness.

Top with fresh parsley or chives before serving for color and freshness.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a saucepan over low heat or in the microwave until warmed through.For longer storage, freeze cooked ribs and sauce for up to 3 months. Thaw overnight before reheating.

FAQs

Can I make this without a crockpot?

Yes, you can cook it in a Dutch oven at 325°F (163°C) for 3-4 hours until tender.

What if I don’t have red wine?

Use more beef broth or substitute with balsamic vinegar or grape juice.

Can I use boneless short ribs?

Yes, boneless short ribs work well and cook similarly.

How do I thicken the sauce?

Simmer the strained cooking liquid on the stove or mix in a cornstarch slurry.

Can I prep this ahead?

Yes, sear the ribs and prepare the sauce the night before. Store everything in the fridge and start the crockpot the next day.

What should I serve with these ribs?

Mashed potatoes, creamy polenta, or crusty bread pair perfectly.

Do I need to sear the ribs first?

It’s optional but highly recommended for added flavor and better texture.

Can I cook them on high the whole time?

Yes, 4-5 hours on high will yield tender results, though low and slow is best.

Are they spicy?

No, the flavor is savory and rich, not spicy.

What cut of ribs is best?

Bone-in beef short ribs are ideal for flavor and tenderness.

Conclusion

Super Tender Crockpot Beef Short Ribs are a hearty, no-fuss meal that delivers big on taste and texture. Perfect for family dinners or impressing guests, these slow-cooked ribs will become a go-to favorite in your recipe rotation. Just set it and forget it for a delicious, comforting dish every time.