Crockpot Beef Short Ribs are the ultimate comfort food—fall-off-the-bone tender, rich in flavor, and incredibly easy to make. Slow-cooked in a savory, hearty broth, these ribs become melt-in-your-mouth delicious with minimal effort on your part. Whether you’re planning a cozy dinner for two or prepping for a gathering, this recipe is sure to impress without leaving you stuck in the kitchen for hours.
Imagine coming home to the smell of savory beef ribs cooking low and slow, their juices rich and aromatic, ready to serve with mashed potatoes, creamy polenta, or even just a thick slice of bread to soak up all the goodness. This is the type of recipe that gives you all the best parts of comfort food—without the stress.
Why You’ll Love This Recipe
There are so many reasons to love this Crockpot Beef Short Ribs recipe! First and foremost, the slow-cooking process makes these ribs incredibly tender—just the kind of melt-in-your-mouth goodness that only a slow cooker can deliver. The flavor? It’s deep, savory, and packed with layers of umami from the beef broth, Worcestershire sauce, and fresh herbs. Plus, it’s a budget-friendly recipe that’s perfect for both everyday meals and special occasions.
But the best part? The minimal prep time. With just 15 minutes to season, sear, and toss the ingredients in the crockpot, you can set it and forget it. No constant stirring or monitoring required! This dish practically cooks itself, leaving you time to relax or do other things.
And if you’re a fan of easy weeknight dinners, this recipe is right up your alley. It’s simple, comforting, and ideal for those nights when you just want to enjoy a hearty meal with minimal fuss.
What Makes This Recipe Special?
There’s something about the combination of beef short ribs and a slow cooker that just works perfectly. As the meat slowly simmers, the fat and collagen break down, turning into a rich, flavorful sauce that’s perfect for spooning over mashed potatoes, rice, or even a simple salad. The longer you cook it, the more intense the flavor becomes—making it an incredible comfort food option that tastes like it took hours to prepare, even though it’s totally hands-off.
Additionally, the recipe offers versatility. Feel free to adapt the flavor profile by adding your favorite vegetables or spices. Whether you prefer a little heat, sweetness, or a richer depth of flavor, you can easily tweak the ingredients to match your taste.
Ingredients
- 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
How to Make It Step-by-Step
- Season and Sear the Ribs: Begin by seasoning your short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Once hot, sear the ribs on all sides until nicely browned. This step is optional, but it adds a lot of flavor and creates a richer sauce. Once browned, transfer the ribs to the crockpot.
- Sauté the Aromatics: In the same skillet, add your sliced onion and minced garlic. Cook for about 2-3 minutes, stirring occasionally, until they’re fragrant and softened. Stir in the tomato paste and cook for another minute, then transfer everything to the crockpot.
- Deglaze the Pan: Pour a small splash of beef broth into the skillet to scrape up any browned bits stuck to the bottom of the pan—those bits carry a ton of flavor! Once everything’s scraped up, pour this mixture into the crockpot with the ribs.
- Add the Remaining Ingredients: Pour in the rest of the beef broth, Worcestershire sauce, dried thyme, rosemary sprig, and bay leaf. Stir everything together gently and cover.
- Let the Crockpot Work Its Magic: Set your crockpot to low and let it cook for 8 hours. The slow cooking will render the meat incredibly tender, allowing it to fall right off the bone.
- Serve and Enjoy: When the cooking time is up, remove the rosemary sprig and bay leaf. Serve the ribs with a spoonful of their juices over mashed potatoes, rice, or whatever side you prefer.
Tips for Best Results
- Sear the ribs: It only takes a few extra minutes, but searing the ribs first adds so much flavor to the final dish. If you’re short on time, you can skip this step, but trust me, the extra caramelized bits are worth it!
- Add vegetables: To make this a one-pot meal, add carrots, parsnips, or mushrooms along with the ribs. They’ll soak up the savory sauce and give the dish more depth.
- Adjust the seasonings: If you like things spicier, feel free to toss in some crushed red pepper flakes or even diced jalapeño peppers. For a more subtle sweetness, a tablespoon of brown sugar or balsamic vinegar works wonders.
- For boneless ribs: If you prefer boneless short ribs for easier serving, you can use those instead. They’ll cook a bit faster but still yield the same deliciously tender results.
Ingredient Substitutions & Variations
- Red wine swap: If you want to add a deeper flavor to the broth, try swapping half of the beef broth with red wine. This is a great way to elevate the dish for a special occasion.
- Vegetarian option: If you’re looking for a healthy comfort food alternative, try replacing the beef with a plant-based protein, like seitan or portobello mushrooms. While it won’t have the same richness as beef, it will still be hearty and flavorful.
- Low-sodium option: For a lower-sodium version, substitute low-sodium beef broth and reduce the Worcestershire sauce. You can always adjust the seasoning with additional herbs and spices to boost the flavor.
Serving Suggestions
- Mashed potatoes: The classic pairing for slow-cooked beef short ribs, mashed potatoes are the perfect base to soak up all those delicious juices. Try creamy mashed potatoes made with butter and a splash of heavy cream for extra richness.
- Polenta: For something a little different, serve your short ribs over a bed of creamy polenta. The smooth, buttery texture of polenta complements the richness of the beef beautifully.
- Rice or quinoa: If you want to keep it simple, a fluffy serving of rice or quinoa makes an excellent side. It soaks up the savory sauce perfectly.
- Bread: Crusty, fresh bread is a great option to mop up any leftover sauce. It’s a simple side, but sometimes, the best things are the simplest.
Pairing Ideas (Drinks, Sides, etc.)
- Drinks: For a drink that complements this hearty dish, a glass of bold red wine like Cabernet Sauvignon or a Malbec would work wonders. If you’re not a wine drinker, a dark beer like stout or porter is a great pairing as well.
- Sides: Alongside mashed potatoes or polenta, a simple green salad with a tangy vinaigrette helps balance out the richness of the dish. Roasted Brussels sprouts or green beans would also be delicious.
How to Store and Reheat Leftovers
- In the refrigerator: Leftover short ribs can be stored in an airtight container for up to 4 days. The flavors will continue to deepen, making it a great dish to enjoy the next day.
- In the freezer: For longer storage, you can freeze the ribs and their sauce in a freezer-safe container for up to 3 months. Be sure to let them cool completely before freezing.
- Reheating: To reheat, you can either place the ribs on the stovetop over low heat, adding a splash of broth to keep them moist, or simply microwave them until heated through.
Make-Ahead and Freezer Tips
This dish is perfect for make-ahead cooking. You can assemble everything in the crockpot, refrigerate overnight, and then cook it the next day for an easy dinner. If you want to freeze the dish, I recommend cooking the ribs first and then freezing them with their sauce. When you’re ready to eat, just reheat on the stovetop or in the microwave.
Common Mistakes to Avoid
- Not seasoning enough: Don’t be afraid to season your ribs generously with salt and pepper before searing them. This is your chance to build flavor from the start.
- Not cooking long enough: These ribs need plenty of time to become tender. If they’re not falling off the bone, let them cook a little longer.
- Skipping the searing step: While it’s optional, searing the ribs creates a richer sauce and enhances the overall flavor. Don’t skip it if you can help it!
Frequently Asked Questions (FAQ)
- How do I know when the ribs are done?
They’re done when the meat is fork-tender and falls off the bone easily. If it’s not tender enough, just let them cook a bit longer. - Can I skip searing the ribs?
Yes, but searing does enhance the flavor and texture of the dish. If you’re short on time, it’s okay to skip. - Can I make this ahead of time?
Absolutely! This recipe actually tastes even better the next day as the flavors continue to meld.
**Cooking
Tools You’ll Need**
- Crockpot/Slow Cooker
- Large skillet for searing
- Tongs for transferring the ribs
- Sharp knife and cutting board
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Crockpot Beef Short Ribs
Ingredients
- 4 pounds beef short ribs (bone-in preferred)
- to taste salt
- to taste black pepper
- 1 tablespoon olive oil
- 1 medium 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
Instructions
- Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs on all sides until nicely browned. Transfer the ribs to the crockpot.
- In the same skillet, add the sliced onion and minced garlic. Cook for about 2-3 minutes until softened. Stir in the tomato paste and cook for another minute, then transfer the onion and garlic mixture to the crockpot.
- Pour a small splash of beef broth into the skillet to scrape up any browned bits from the bottom. Transfer this to the crockpot with the ribs.
- Add the remaining beef broth, Worcestershire sauce, dried thyme, fresh rosemary, and bay leaf to the crockpot.
- Cover the crockpot and cook on low for 8 hours, or until the ribs are fork-tender.
- Remove the bay leaf and rosemary sprig before serving. Serve the ribs with their juices over mashed potatoes, rice, or creamy polenta.
