Imagine walking into your kitchen and being greeted by the irresistible aroma of Crockpot Beef Short Ribs, perfectly tender and swimming in a luscious, flavorful sauce. This dish blends meltingly soft meat, bright vegetables, and an aromatic broth into the kind of hearty meal you’ll want to share with everyone you love—or secretly savor for yourself. Whether it’s a busy weeknight or a special Sunday dinner, this recipe brings together deep comfort and effortless prep in the best possible way. If you crave a go-to meal that never fails to impress, you’ll want to savor every bite of these Crockpot Beef Short Ribs.

Ingredients You’ll Need

Crockpot Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Crockpot Beef Short Ribs couldn’t be easier, and each one brings something wonderful to the table. From the richness of beef to the hearty sweetness of carrots, these essentials come together in pure harmony to create serious depth of flavor, and a sauce you’ll want to spoon over everything.

Beef Short Ribs (3 lbs, bone-in): The star of the show, these become incredibly tender after slow cooking and infuse the sauce with robust flavor.
Baby Carrots (3 cups): Bring a sweet earthiness and beautiful pop of color that balances the rich beef.
Mushrooms, sliced (2 cups): Add a savory, umami note and soak up all those amazing juices.
Beef Broth (2 cups): Forms the backbone of the braising liquid—choose a quality broth for extra flavor.
Red Wine (1 cup, optional): Adds depth, warmth, and complexity; don’t worry, you can use extra broth if you’d rather skip it.
Tomato Paste (2 tbsp): Gives a subtle tang and thickens the sauce beautifully.
Unsalted Butter (3 tbsp): Brings silkiness and richness to the finished sauce.
Bay Leaf (1): Infuses the dish with a subtle, herbal aroma; don’t forget to remove it before serving.
Fresh Thyme (8 sprigs): Essential for herby brightness—feel free to tie the sprigs together for easy removal.
Garlic, minced (1 tbsp): Adds a flavor punch and depth that makes the sauce truly memorable.
Salt (to taste): Helps bring out all the savory flavors—season generously!
Pepper (to taste): Adds a gentle heat and rounds out the taste of the finished dish.

How to Make Crockpot Beef Short Ribs

Step 1: Sear the Short Ribs

Begin by seasoning your beef short ribs all over with salt and pepper. In a large skillet on medium heat, brown each side of the ribs—just about 20 seconds per side. This step is totally worth it: those caramelized edges give the Crockpot Beef Short Ribs a deeper, almost smoky flavor that you simply can’t get skipping the sear.

Step 2: Layer in the Crockpot

After all the pieces are beautifully browned, transfer the short ribs to your crockpot. Then, add in all the remaining ingredients, including the baby carrots, mushrooms, beef broth, red wine (if using), tomato paste, butter, bay leaf, thyme bunch, and garlic. Give everything a gentle stir to ensure the tomato paste blends into the liquid and the veggies are evenly distributed.

Step 3: Slow Cook to Perfection

Set your crockpot to low and let everything cook for 8 hours. As tempting as it is to peek, leave the lid undisturbed—slow cooking is where the magic happens! When finished, the Crockpot Beef Short Ribs should be fall-off-the-bone tender and the vegetables perfectly soft. Remove the ribs and veggies, set them aside, and toss out the bay leaf and thyme stems. Don’t discard the gorgeous cooking liquid; it’s pure gold!

Step 4: Serve and Savor

Arrange your short ribs and cooked vegetables on a platter or individual plates, then spoon the rich, fragrant sauce right over everything. Don’t forget to serve with sides that will soak up all that delicious juice. Your kitchen will smell amazing, and your taste buds are in for a treat!

How to Serve Crockpot Beef Short Ribs

Garnishes

Finish your Crockpot Beef Short Ribs with a scattering of fresh thyme leaves, a grind of black pepper, or even a sprinkle of chopped parsley just before serving. These little touches bring shine and a hint of freshness to every plate, perfectly balancing the rich, savory flavors of the meat and sauce.

Side Dishes

You truly can’t go wrong with a generous helping of creamy mashed potatoes or mashed sweet potatoes on the side—they soak up the luscious sauce like a dream. Buttery egg noodles and crusty artisan bread are also fantastic options, creating a comforting meal that feels both cozy and special.

Creative Ways to Present

For an elevated twist, serve your Crockpot Beef Short Ribs atop a bed of cheesy polenta or risotto. Present them family-style on a beautiful platter with the vegetables nestled around the meat and the rich braising liquid in a gravy boat. Or, shred leftover short ribs and tuck them into sliders with a little horseradish cream for a playful, crowd-pleasing spin.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store your Crockpot Beef Short Ribs with the sauce in an airtight container in the refrigerator. They’ll stay delicious for up to four days and the flavor actually deepens overnight, making these even better the next day.

Freezing

Short ribs freeze beautifully! Let the meat, veggies, and broth cool completely, then freeze them in a well-sealed container for up to three months. Label with the date and reheat directly from frozen or thaw overnight when you’re craving a fuss-free, decadent meal.

Reheating

To reheat, simply warm the Crockpot Beef Short Ribs and their sauce gently on the stovetop over low heat, stirring occasionally until hot. You can also use the microwave in short bursts—just cover to keep them moist. If the sauce has thickened a lot, add a splash of broth or water to loosen it up.

FAQs

Can I make Crockpot Beef Short Ribs without wine?

Absolutely! The red wine adds a lovely depth, but if you prefer not to use it, simply replace it with an extra cup of beef broth. You’ll still end up with a wonderfully rich and deeply flavorful dish.

Do I have to sear the short ribs before slow cooking?

Searing is optional, but highly recommended. It’s a game-changer for developing that deep, complex flavor. If you’re short on time, you can skip it, but for the ultimate Crockpot Beef Short Ribs, don’t miss this step!

Can I cook these on high to save time?

While cooking on high can reduce the time to about 4-5 hours, low and slow is the secret to ultra-tender Crockpot Beef Short Ribs. The flavors meld better and the meat becomes irresistibly soft—patience is definitely rewarded here.

What cuts of beef can I use if I can’t find short ribs?

Look for bone-in chuck roast, beef shanks, or oxtail as delicious alternatives. The results won’t be exactly the same, but you’ll still get that signature, melt-in-your-mouth texture with plenty of rich flavor.

Is this recipe gluten-free?

Yes, as written, Crockpot Beef Short Ribs are naturally gluten-free! Just double-check your broth and tomato paste to ensure they contain no hidden gluten, especially if you’re cooking for someone with an allergy or intolerance.

Final Thoughts

There’s nothing quite as satisfying or impressive as a pot of Crockpot Beef Short Ribs waiting for you at the end of a long day. Whether you serve these for a cozy weeknight dinner or as the centerpiece of a special meal, you’ll fall in love with their incredible flavor and effortless prep. Give this recipe a try—you won’t be disappointed!