There’s something magical about the aroma of beef short ribs simmering away in a crockpot, don’t you think? The moment you step into your home and catch that rich, meaty scent wafting through the air, it feels like a cozy hug. And let’s be honest, who doesn’t love the idea of coming home to a meal that’s already done and waiting for you? That’s exactly what makes these Super Tender Crockpot Beef Short Ribs such a winner.
This dish is everything you want in comfort food: bold flavors, fall-off-the-bone tenderness, and an easy preparation process that practically guarantees success. It’s perfect for busy weeknights when you need dinner to take care of itself or for those laid-back weekend gatherings where you just want to relax while the crockpot does all the work.
What makes these beef short ribs truly special is the balance of flavors. The rich, savory sauce pairs beautifully with the melt-in-your-mouth beef, creating a dish that feels luxurious but is surprisingly simple to make. The combination of herbs, beef broth, and a touch of tomato paste creates a depth of flavor that’s utterly irresistible.
Let me share a little story to set the mood. My love affair with beef short ribs began at a family dinner years ago. My aunt—known for her legendary cooking—served a slow-cooked version of this dish, and the moment I tasted it, I was hooked. When she told me how easy it was to prepare in a crockpot, I couldn’t believe it. Since then, this recipe has become my go-to for everything from casual weeknight meals to special family celebrations.
Why You’ll Fall in Love with This Crockpot Beef Short Ribs
It’s Ridiculously Easy
The beauty of this recipe lies in its simplicity. With just 15 minutes of prep work, you can have everything ready to go. The crockpot takes care of the rest, slowly cooking the ribs to tender perfection while you go about your day.
The Flavor Is Out of This World
Imagine rich, juicy beef infused with the earthy aroma of thyme and rosemary, complemented by the subtle sweetness of carrots and the deep, savory notes of tomato paste and Worcestershire sauce. Every bite is an explosion of flavor.
Perfect for Any Occasion
This recipe is versatile enough to fit any setting. Hosting a dinner party? Serve these ribs over creamy mashed potatoes for a sophisticated main course. Need an easy family meal? Pair them with rice or a loaf of crusty bread for a no-fuss dinner.
Kid-Friendly and Crowd-Pleasing
The tender texture and hearty flavors make this a hit with kids and adults alike. Plus, it’s easy to customize—spicy for those who like a kick, mild for those who don’t.
Preparation Time and Servings
- Prep Time: 15 minutes
- Cook Time: 7-8 hours (on low heat)
- Total Time: About 8 hours
- Servings: Serves 4-6 people
What You’ll Need
Here’s what you’ll need to make these mouthwatering beef short ribs:
- 3-4 pounds beef short ribs (bone-in): Bone-in ribs add extra flavor to the dish, but boneless works too if you prefer.
- Salt and pepper: Essential for seasoning the meat and bringing out its natural flavor.
- 2 tablespoons olive oil: For searing the ribs and sautéing the vegetables.
- 1 large onion, diced: Adds sweetness and depth to the sauce.
- 4 cloves garlic, minced: A must-have for flavor; it’s a small ingredient that makes a big difference.
- 2 carrots, diced: Brings a hint of sweetness and a touch of color to the dish.
- 2 stalks celery, diced: Adds an aromatic, savory base to the sauce.
- 2 cups beef broth (low sodium preferred): Forms the base of the sauce and keeps the ribs moist while cooking.
- 1 cup red wine (optional, can substitute with beef broth): Adds a deep, rich flavor to the sauce.
- 2 tablespoons tomato paste: Enhances the sauce with its concentrated umami flavor.
- 1 tablespoon Worcestershire sauce: Provides a tangy, savory kick.
- 1 teaspoon dried thyme: Adds an earthy, herby note.
- 1 teaspoon dried rosemary: Complements the thyme and adds a woodsy aroma.
- 1 bay leaf: Infuses the sauce with a subtle, complex flavor.
- Fresh parsley (for garnish): Adds a pop of color and freshness to the finished dish.
Step-by-Step Instructions
Prepare the Beef Short Ribs
Start by seasoning the beef short ribs generously with salt and pepper on all sides. This step is crucial for building flavor right from the beginning.
Sear the Short Ribs
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, sear the short ribs for about 3-4 minutes on each side. The goal is to develop a golden-brown crust, which will add richness to the final dish. Transfer the ribs to a plate and set them aside.
Sauté the Vegetables
Using the same skillet (don’t wash it—you want all those flavorful browned bits!), add the diced onion, carrots, and celery. Sauté the vegetables for about 5 minutes until they begin to soften. Add the minced garlic and cook for another 1-2 minutes, stirring frequently to avoid burning.
Build the Sauce
Stir in the beef broth, red wine (if using), tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. As you stir, scrape up any browned bits stuck to the bottom of the skillet—these are flavor gold! Let the mixture simmer for 2-3 minutes.
Combine Everything in the Crockpot
Pour the vegetable and broth mixture into the bottom of your crockpot. Nestle the seared short ribs into the sauce, making sure they’re mostly submerged. This ensures they’ll absorb all those delicious flavors while they cook.
Slow Cook to Perfection
Cover the crockpot and set it to cook on low heat for 7-8 hours. During this time, the meat will become incredibly tender, and the flavors will meld together beautifully.
Finish and Serve
When the cooking time is up, carefully remove the short ribs from the crockpot and transfer them to a serving platter. Discard the bay leaf. If you’d like a thicker sauce, pour the remaining liquid into a saucepan and simmer over medium heat until it reduces to your desired consistency.
Serve the short ribs over mashed potatoes, rice, or with a crusty loaf of bread to soak up that amazing sauce. Garnish with freshly chopped parsley for a burst of color and flavor.
Pro Tips for Perfect Crockpot Beef Short Ribs
- Don’t Skip the Sear: Searing the ribs before slow cooking locks in flavor and gives the meat a gorgeous color.
- Use Low Sodium Broth: This allows you to control the saltiness of the dish. You can always add more salt later, but you can’t take it away.
- Make It Ahead: These short ribs taste even better the next day as the flavors have more time to develop.
- Thicker Sauce Trick: If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce. Simmer until thickened.
- Customize the Flavor: Add a pinch of red pepper flakes if you like a bit of heat or a splash of balsamic vinegar for a hint of acidity.
How to Serve
- Over creamy mashed potatoes for the ultimate comfort food.
- Alongside buttered noodles or steamed white rice to soak up the sauce.
- With roasted vegetables or a crisp green salad for a balanced meal.
- Paired with a fresh baguette or soft dinner rolls for dipping into the sauce.
Storing and Freezing
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To freeze, place the cooked short ribs and sauce in a freezer-safe container and freeze for up to 3 months. Reheat in the oven or on the stovetop until heated through.
Your New Favorite Dinner
There you have it—a no-fail recipe for crockpot beef short ribs that’s sure to become a staple in your home. Whether you’re cooking for your family, hosting friends, or treating yourself, this dish delivers every time.
I’d love to hear how your short ribs turn out! Snap a photo, tag me on social media, or leave a comment with your tips and tweaks. Let’s keep the cooking inspiration flowing!
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Crockpot Beef Short Ribs Recipe for Melt-in-Your-Mouth Flavor
- Total Time: 8 hours
- Yield: 4-6 servings 1x
- Diet: Gluten Free
Description
This Super Tender Crockpot Beef Short Ribs recipe delivers rich, melt-in-your-mouth beef coated in a savory, flavorful sauce. Perfect for busy weeknights or relaxed weekend dinners, this dish is easy to prepare and guaranteed to impress.
Ingredients
- 3–4 pounds beef short ribs (bone-in)
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cups beef broth (low sodium)
- 1 cup red wine (or extra beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Fresh parsley for garnish
Instructions
- Season the short ribs with salt and pepper.
- Heat olive oil in a skillet and sear the ribs until browned on all sides. Set aside.
- In the same skillet, sauté onion, carrots, and celery until softened. Add garlic and cook for 1-2 minutes.
- Stir in beef broth, red wine, tomato paste, Worcestershire sauce, thyme, rosemary, and bay leaf. Simmer briefly.
- Pour the mixture into the crockpot and place the ribs on top.
- Cook on low for 7-8 hours, or until the ribs are tender.
- Remove ribs, discard bay leaf, and thicken sauce if desired. Serve garnished with parsley.
Notes
- For extra flavor, use bone-in short ribs.
- To thicken the sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir into the sauce, simmering until thickened.
- This dish tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 7-8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American