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Crockpot Beef Short Ribs

Crockpot beef short ribs braised on Low until fall-off-the-bone, with a rich red wine broth and thickened gravy. Searing first creates deep browning, then slow cooking turns the meat tender and melt-in-your-mouth.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

bone-in beef short ribs
  • 4 lb bone-in beef short ribs
vegetables
  • 1 onion, diced
  • 4 garlic, minced
  • 2 carrots, diced
  • 3 celery, diced
braising liquid and seasonings
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves bay leaves
for browning and thickening
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
seasoning and serving
  • 1 salt and pepper to taste
  • 1 mashed potatoes for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the short ribs
  1. Season short ribs generously with salt and pepper, then sear in olive oil in a hot skillet until deeply browned on all sides, 4 to 6 minutes total per side. Look for a dark, caramelized crust before transferring to the crockpot.
Braise in the crockpot
  1. Place onion, garlic, carrots, and celery in the crockpot, then nestle the seared ribs on top. Spread the vegetables so they sit around the meat for even braising.
  2. Whisk beef broth, red wine, tomato paste, and Worcestershire, then pour over the ribs. Add enough liquid to partially cover the meat and keep the browned surface facing up.
  3. Add thyme, rosemary, and bay leaves to the crockpot and cover. Cook on Low for 7 to 8 hours until the meat is falling off the bone, with the sauce looking dark and fragrant.
Finish the sauce and serve
  1. Remove the ribs and bay leaves, then skim fat from the braising liquid. Watch for a clearer surface as the excess fat collects.
  2. Thicken the braising liquid with a cornstarch slurry on High for 15 minutes, stirring occasionally. The sauce should turn glossy and coat a spoon.
  3. Serve ribs over mashed potatoes with the rich braising sauce. Spoon sauce over the top so the potatoes soak up the flavor.

Notes

For the best flavor, sear the short ribs until you see a deep, dark brown crust—don’t rush this step. Refrigerate leftovers in an airtight container for up to 4 days; reheat gently until hot. Freezing is yes: freeze ribs and sauce (without fresh thickening if possible) up to 3 months, thaw overnight and rewarm. Swap option: use gluten-free Worcestershire if you need a gluten-free version.