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Crockpot Beef Short Ribs

Crockpot beef short ribs cooked on Low until fall-off-the-bone, braised in a rich red wine broth. Sear first for deep browning, then thicken the braising liquid with a cornstarch slurry for a glossy sauce.
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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: 850
Ingredients Equipment Method Notes

Ingredients
  

bone-in beef short ribs
  • 4 lb bone-in beef short ribs Use bone-in short ribs for best braising flavor and texture.
onion
  • 1 onion Dice to ensure even softening in the slow cooker.
garlic
  • 4 garlic Minced for quick flavor release.
carrots
  • 2 carrots Dice for tender bite and consistent sauce body.
celery
  • 3 celery Dice so it melts into the braising liquid.
beef broth
  • 2 cup beef broth Adds savory depth to the braise.
red wine
  • 1 cup red wine Use a dry red wine for best flavor balance.
tomato paste
  • 2 tbsp tomato paste Helps deepen color and richness.
Worcestershire sauce
  • 1 tbsp Worcestershire sauce Adds umami and complexity.
dried thyme
  • 1 tsp dried thyme For classic braising aromatics.
dried rosemary
  • 1 tsp dried rosemary Use dried for steady, slow-release flavor.
bay leaves
  • 2 bay leaves Remove before thickening to keep the sauce clean.
olive oil
  • 2 tbsp olive oil For searing the ribs to build flavor.
cornstarch
  • 2 tbsp cornstarch Thickens the braising sauce at the end.
salt and pepper to taste
  • 0.25 salt and pepper to taste Season generously before searing and to finish after thickening.
mashed potatoes for serving
  • 1 mashed potatoes for serving Serve as a base to soak up the braising sauce.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the short ribs
  1. Season the short ribs generously with salt and pepper, then pat lightly so seasoning sticks.
  2. Heat olive oil in a hot skillet over high heat until shimmering, then sear the short ribs until deeply browned on all sides, turning as needed for even color.
Slow-cook the braise
  1. Place the onion, garlic, carrots, and celery into the crockpot, spreading them into an even layer.
  2. Nestle the seared ribs on top of the vegetables in the crockpot.
  3. Whisk the beef broth, red wine, tomato paste, and Worcestershire sauce until smooth, then pour over the ribs so the liquid reaches at least halfway up the meat.
  4. Add the thyme, rosemary, and bay leaves to the crockpot, then cook on Low for 7-8 hours until the meat is falling off the bone.
Finish the sauce and serve
  1. Remove the ribs and bay leaves, then skim fat from the braising liquid to keep the sauce cleaner.
  2. Whisk cornstarch into a slurry with a small splash of braising liquid, then stir it into the crockpot.
  3. Cook on High for 15 minutes to thicken the braising sauce to a glossy consistency.
  4. Serve the short ribs over mashed potatoes and spoon the thickened braising sauce on top.

Notes

Pro tip: Don’t skip the sear—browning builds flavor that shows up in the sauce. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently on the stovetop or in the microwave. Freezing is yes: cool, portion, and freeze up to 3 months, then thaw in the fridge before reheating. If you want a lower-sodium option, use reduced-sodium beef broth and reduce added salt at the end.