Crockpot Beef Short Ribs

Crockpot Beef Short Ribs are a savory, fall-off-the-bone comfort food that’s both easy to prepare and full of deep, rich flavor. Simmered low and slow in a flavorful broth, these ribs transform into a tender, hearty dish perfect for cozy dinners or special gatherings.

Why You’ll Love This Recipe

• Incredibly tender: The slow-cooking process ensures juicy, fall-apart beef.
• Deep, rich flavor: A mix of broth, Worcestershire, and aromatics builds a savory profile.
• Minimal prep: Just a few minutes of searing and the crockpot takes care of the rest.
• Perfect for entertaining: It’s an impressive dish with little hands-on time.
• Customizable: Easily adapt the flavors or add vegetables to suit your preferences.

Ingredients

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

• 4 pounds beef short ribs (bone-in preferred)
• Salt and black pepper to taste
• 1 tablespoon olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1/4 cup Worcestershire sauce
• 2 tablespoons tomato paste
• 1 teaspoon dried thyme
• 1 sprig fresh rosemary
• 1 bay leaf

Directions

1. Season and sear: Season the short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat and sear the ribs on all sides until browned. Transfer to the crockpot.
2. Sauté aromatics: In the same skillet, add the onions and garlic. Cook for 2-3 minutes, then stir in the tomato paste and cook for another minute. Transfer to the crockpot.
3. Deglaze: Pour a splash of the beef broth into the skillet to scrape up browned bits, then pour it all into the crockpot.
4. Add remaining ingredients: Add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaf to the crockpot.
5. Cook: Cover and cook on low for 8 hours, or until the meat is fork-tender.
6. Serve: Remove bay leaf and rosemary sprig. Serve ribs with their juices over mashed potatoes, polenta, or rice.

Servings and Timing

• Servings: 4
• Prep Time: 15 minutes
• Cook Time: 8 hours (on low)
• Total Time: 8 hours 15 minutes

Variations

• Add red wine: Replace half the broth with red wine for added depth.
• Spicy version: Add crushed red pepper flakes or diced jalapeño.
• Sweet-savory: Stir in a tablespoon of brown sugar or balsamic glaze.
• Vegetable boost: Add carrots, parsnips, or mushrooms for a heartier dish.
• Boneless ribs: Use boneless short ribs for easier serving and faster cooking.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze cooled ribs and sauce in containers or freezer bags for up to 3 months.
• Reheating: Reheat on the stovetop over low heat or in the microwave, adding a splash of broth if needed.

FAQs

How do I know the short ribs are done?

They should be fork-tender and falling off the bone. If not, let them cook longer.

Can I skip searing the ribs?

Yes, but searing adds flavor and a richer sauce.

What type of ribs should I use?

Bone-in short ribs are best for flavor, but boneless can also be used.

Can I make this ahead of time?

Yes, and the flavor actually improves overnight.

Can I use a different protein?

Chuck roast or oxtail can work in place of short ribs.

Do I need to thicken the sauce?

You can if you like—remove the ribs and simmer the sauce on the stovetop until thickened, or add a cornstarch slurry.

Can I use fresh herbs instead of dried?

Yes, use a few sprigs of fresh thyme and rosemary.

What should I serve this with?

Mashed potatoes, creamy polenta, or crusty bread all work well.

Can I cook this on high?

Yes, cook on high for 4-5 hours, but low for 8 hours is preferred for best texture.

How do I remove excess fat?

Let the dish cool slightly, then skim the fat from the top with a spoon or use a fat separator.

Conclusion

Crockpot Beef Short Ribs are a comforting, flavor-packed dish perfect for a no-fuss dinner. With melt-in-your-mouth meat and a savory sauce, this recipe is both simple to make and impressive to serve. Whether for weeknight comfort or weekend entertaining, it’s a meal worth making again and again.

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