Best Crockpot Beef Short Ribs Recipe | Tender & Flavorful
Make super tender Crockpot Beef Short Ribs with this easy recipe! Perfect for holidays or a fancy dinner, this slow cooker meal offers big flavor with minimal effort.
Ingredients
- 3-4 lbs bone-in beef short ribs or boneless, trimmed of excess fat
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp olive oil
- 1 medium yellow onion chopped
- 2 stalks celery chopped
- 2 medium carrots peeled and chopped
- 4 cloves garlic minced
- 2 tbsp tomato paste
- 1 cup dry red wine such as Cabernet Sauvignon or Merlot (optional, can substitute with more beef broth)
- 3 cups beef broth low sodium
- 2 tbsp Worcestershire sauce
- 1 tbsp fresh thyme chopped, or 1 tsp dried
- 1 tsp fresh rosemary chopped, or 1/2 tsp dried
- 2 whole bay leaves
- 2 tbsp cornstarch optional, for thickening
- 2 tbsp cold water optional, for thickening slurry
Instructions
- Prep the Ribs: Pat the beef short ribs dry thoroughly with paper towels. Season generously all over with salt and black pepper.
- Sear the Ribs: Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Working in batches, sear the short ribs on all sides until deeply browned, about 2-3 minutes per side. Remove ribs from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium. Add the chopped onion, celery, and carrots to the skillet. Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and tomato paste, and cook for another 1-2 minutes until fragrant.
- Deglaze: Pour in the red wine (if using) and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes until slightly reduced. Stir in the beef broth, Worcestershire sauce, fresh thyme, fresh rosemary, and bay leaves. Bring to a gentle simmer.
- Slow Cook: Carefully transfer the seared short ribs into the slow cooker. Pour the vegetable and liquid mixture over the ribs, ensuring they are mostly submerged. Cover the slow cooker with a lid.
- Cook: Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours, until the short ribs are fork-tender and practically falling off the bone.
- Thicken Sauce (Optional): Once cooked, carefully remove the short ribs from the slow cooker and set them aside. Skim any excess fat from the surface of the braising liquid. In a small bowl, whisk together the cornstarch and cold water to form a slurry. Stir the slurry into the braising liquid in the slow cooker. Cook on high for about 15-20 minutes, or until the sauce has thickened to your desired consistency. Discard bay leaves.
- Serve: Return the short ribs to the slow cooker (or serve directly from the pot) and coat with the thickened sauce. Serve hot with your favorite sides like mashed potatoes, polenta, or buttered noodles.
Notes
For an extra rich flavor, you can allow the short ribs to cool completely in the braising liquid overnight in the refrigerator. The next day, easily skim off the solidified fat from the top before reheating and serving. If you prefer to avoid alcohol, simply omit the red wine and use an additional cup of beef broth instead.
These short ribs freeze beautifully. Once cooled, store portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
