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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until falling-off-the-bone, then finished with a cornstarch-thickened red wine broth. Rich, dark, and deeply savory with classic aromatics like onion, garlic, carrots, and celery.
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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: 880
Ingredients Equipment Method Notes

Ingredients
  

beef short ribs
  • 4 lb bone-in beef short ribs
vegetables and aromatics
  • 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
for searing and thickening
  • 2 tbsp olive oil
  • 2 tbsp cornstarch
serving
  • 1 mashed potatoes for serving
seasoning
  • 1 salt and pepper to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the ribs
  1. Season the short ribs generously with salt and pepper, then pat lightly so the seasoning adheres. Heat olive oil in a hot cast iron skillet until shimmering.
  2. Sear the ribs in the hot olive oil until deeply browned on all sides, turning as needed for even color. Transfer to the Crockpot when finished.
Braised slow cook
  1. Add the diced onion, minced garlic, diced carrots, and diced celery to the Crockpot. Nestle the seared ribs on top.
  2. Whisk together beef broth, red wine, tomato paste, and Worcestershire sauce, then pour over the ribs. Scatter dried thyme, dried rosemary, and bay leaves over the top.
  3. Cook on Low for 7-8 hours, until the meat is falling off the bone. Do not open the lid during cooking.
Finish and serve
  1. Remove the ribs from the Crockpot and remove the bay leaves from the braising liquid. Skim off excess fat so the sauce stays rich but not greasy.
  2. Thicken the braising liquid with a cornstarch slurry on High for 15 minutes. Stir occasionally until the sauce looks glossy and coats a spoon.
  3. Serve the ribs over mashed potatoes and spoon the thickened braising sauce on top. Taste and adjust salt and pepper if needed before serving.

Notes

For the deepest flavor, sear the ribs until very dark brown—this adds color and body to the finished sauce. Store leftovers in an airtight container in the refrigerator for up to 3-4 days; reheat gently in a pot or microwave until hot. Freezing is yes: freeze ribs and sauce in portions for up to 2-3 months, thaw overnight in the fridge. For a lower-sodium option, use reduced-sodium beef broth and Worcestershire sauce (or a sodium-reduced version) and season to taste.