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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until falling-off-the-bone, simmered in a rich red wine and beef broth sauce. Sear first for deep browning, then thicken the braising liquid with a cornstarch slurry for a glossy finish.
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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: 760
Ingredients Equipment Method Notes

Ingredients
  

Beef short ribs
  • 4 lb bone-in beef short ribs Keep ribs bone-in for best flavor and texture.
Aromatics
  • 1 onion Dice for even distribution.
  • 4 garlic Minced.
  • 2 carrots Diced.
  • 3 celery Diced.
Braising liquid
  • 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
  • 2 tbsp olive oil
Thickener & seasoning
  • 2 tbsp cornstarch Use as a slurry to thicken after braising.
  • 0.5 Salt and pepper To taste; use generously for seasoning.
Serving
  • 1 Mashed potatoes for serving Serve hot alongside ribs.

Equipment

  • 1 Dutch oven
  • 1 slow cooker

Method
 

Sear the short ribs
  1. Season short ribs generously with salt and pepper. Heat olive oil in a hot skillet over high heat and sear ribs until deeply browned on all sides, about 3-4 minutes per side, until a rich crust forms.
Slow-cook
  1. Place onion, garlic, carrots, and celery in the crockpot. Nestle the seared ribs on top so the vegetables sit around the meat.
  2. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce until smooth. Pour braising liquid over the ribs so they are mostly covered.
  3. Add dried thyme, dried rosemary, and bay leaves to the crockpot. Cover and cook on Low for 7-8 hours, until meat is falling off the bone and the sauce looks deep and dark red.
Skim and thicken the sauce
  1. Remove ribs and bay leaves from the crockpot. Skim fat from the braising liquid so the sauce is cleaner and less greasy.
  2. Stir cornstarch into a small amount of water to make a slurry, then whisk it into the hot braising liquid. Cook on High for 15 minutes until thickened and glossy, stirring once or twice.
Serve
  1. Serve the short ribs over mashed potatoes and spoon the thickened braising sauce on top. Finish with any leftover bay leaves removed and serve hot.

Notes

For the best flavor, sear in batches so ribs brown deeply instead of steaming. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stovetop or in the microwave until hot. Freezing is yes—freeze ribs and sauce up to 3 months, then thaw overnight and reheat thoroughly. For a lighter option, use less olive oil to sear and spoon off visible fat after cooking.