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Crockpot Beef Short Ribs

Crockpot Beef Short Ribs

These Crockpot Beef Short Ribs are the ultimate comfort food—slow-cooked until fall-off-the-bone tender in a rich, wine-infused sauce. Deeply savory, glossy, and luxurious, this recipe delivers restaurant-quality flavor with minimal effort.
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Prep Time 25 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb bone-in beef short ribs
  • 2 tbsp all-purpose flour
  • to taste salt and black pepper
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 2 sprigs fresh thyme
  • 2 whole bay leaves

Equipment

  • slow cooker 6–7 quart recommended
  • Large skillet for searing
  • fine mesh sieve optional, for straining sauce

Method
 

  1. Pat short ribs dry, season generously with salt and pepper, and lightly dust with flour.
  2. Heat olive oil in a skillet over high heat. Sear short ribs on all sides until deeply browned. Transfer to crockpot.
  3. In the same skillet, sauté onion, carrots, and celery for 5 minutes. Add garlic and tomato paste; cook 1 minute.
  4. Deglaze with red wine and simmer for 2 minutes. Pour mixture over ribs in the crockpot.
  5. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
  6. Remove ribs carefully. Strain sauce, skim excess fat, and simmer sauce until thickened if desired.
  7. Serve short ribs hot with sauce spooned over the top.

Notes

For best flavor, always sear the short ribs before slow cooking. Skimming the fat from the sauce creates a cleaner, more refined finish.