Crockpot Beef Short Ribs Recipe

Prepare to fall in love with comfort food all over again as you dive into a plate of Crockpot Beef Short Ribs. This dish delivers melt-in-your-mouth beef, carrots, and mushrooms all bathed in a buttery, wine-kissed broth that tastes as though you’ve been slow-braising all afternoon (but really, your trusty crockpot does the work). With fragrant thyme and a hint of tomato paste for richness, these short ribs are the kind of hearty, soul-soothing meal you’ll want to share with both family and friends—perfect for a cozy weekend supper or an impressive make-ahead dinner party.

Crockpot Beef Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

Simplicity is the secret to what makes these Crockpot Beef Short Ribs so crave-worthy. Each ingredient has its own special purpose: from layering flavor to building deep, luscious color and balancing textures. Here’s what you need, and why it matters:

  • Bone-In Beef Short Ribs (3 lbs): Opt for bone-in—those bones make the sauce richer, and keep the meat succulent.
  • Baby Carrots (3 cups): They sweeten as they slow cook and soak up all those savory juices.
  • Mushrooms, Sliced (2 cups): Mushrooms add earthiness and depth, plus extra heartiness.
  • Beef Broth (2 cups): Use a good-quality broth for the base; it ties everything together beautifully.
  • Red Wine (1 cup, optional): A little wine brings elegance, giving the sauce robustness—feel free to skip for alcohol-free version.
  • Tomato Paste (2 tbsp): This adds a concentrated, almost jammy richness to the braising liquid.
  • Unsalted Butter (3 tbsp): Melted butter luxuriously finishes the sauce and boosts flavor.
  • Bay Leaf (1): Essential for subtle herbal complexity as it simmers away.
  • Fresh Thyme (8 sprigs): Thyme infuses the ribs and veggies with aromatic warmth—don’t skip it!
  • Garlic, Minced (1 tbsp): A tablespoon means bold flavor that softens and sweetens over the long cooking time.
  • Salt, To Taste: Seasoning is key; layer it at every step.
  • Pepper, To Taste: Adds a gentle heat that balances out the richness.

How to Make Crockpot Beef Short Ribs

Step 1: Brown the Short Ribs

Start by generously seasoning your beef short ribs all over with salt and pepper. The magic begins with a good sear, so heat up a large skillet over medium heat and add the ribs, working in batches if needed. Brown each side for about 20 seconds—just enough to build that incredible caramelized crust. This step isn’t just for looks: it adds deep, savory flavor to the finished dish and gives those Crockpot Beef Short Ribs their signature richness.

Step 2: Load Up the Crockpot

Transfer the browned short ribs straight into your crockpot. Next, pile in the baby carrots, sliced mushrooms, garlic, tomato paste, and butter. Pour over the beef broth and, if you’re using it, the red wine. Tuck the bay leaf and sprigs of thyme amid the bounty. This magical combination will slowly transform into the most luxurious braise as the day goes on, sending incredible aromas all through your kitchen.

Step 3: Slow Cook to Perfection

Cover and set your crockpot on low, then let everything mingle for about 8 hours. There’s no need to fuss—just let time do its thing. By the end, the meat should be incredibly tender and nearly falling off the bone, with vegetables that are meltingly sweet and juicy. Carefully remove the short ribs and veggies with a slotted spoon, and don’t forget to fish out the thyme and bay leaf before serving. Most importantly, reserve all that gorgeous cooking liquid: It’s pure flavor gold!

Step 4: Serve and Savor

For the grand finale, arrange your Crockpot Beef Short Ribs and vegetables on a platter or plates. Drizzle generously with the reserved braising liquid for extra richness. For a classic pairing, serve with a mound of buttery mashed sweet potatoes on the side, making sure to spoon over plenty of that luscious sauce. Every bite will be meltingly tender and bursting with flavor.

How to Serve Crockpot Beef Short Ribs

Crockpot Beef Short Ribs Recipe - Recipe Image

Garnishes

A sprinkle of fresh thyme leaves right before serving adds both color and an aromatic touch that really makes these Crockpot Beef Short Ribs special. For a little fresh flavor, try snipped chives or a showering of chopped parsley—these greens brighten the plate and lift the earthy flavors beautifully.

Side Dishes

These ribs truly shine with creamy mashed sweet potatoes, which soak up every drop of that amazing sauce. You might also love them over silky polenta, buttery egg noodles, or even classic mashed potatoes. Steamed green beans or a peppery arugula salad on the side add a lovely, crisp contrast to the rich, tender meat.

Creative Ways to Present

If you want to wow your guests, try shredding the meat and piling it atop toasted sourdough for a rustic open-faced sandwich, or serve the ribs family-style, straight from the crockpot at the center of the table. For date night, plate the ribs individually, spoon on the braised veggies, and drizzle with sauce for a restaurant-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Cool any leftover Crockpot Beef Short Ribs completely, then pack the meat, vegetables, and braising liquid into airtight containers. Stored in the fridge, they’ll stay juicy and delicious for up to 4 days—the flavors only deepen with time.

Freezing

This recipe freezes beautifully! Once chilled, portion the ribs and veggies with a bit of the sauce into freezer-safe containers or heavy-duty zip-top bags. They’ll keep for up to three months. Just make sure to thaw overnight in the fridge before reheating for the best texture.

Reheating

To rewarm, transfer the ribs and sauce to a saucepan or Dutch oven, cover, and gently heat on low until hot, stirring occasionally. Or, for a hands-off option, pop them back in the crockpot on low until heated through. Add a splash of broth if the sauce has thickened too much.

FAQs

Can I make Crockpot Beef Short Ribs without wine?

Absolutely! The red wine adds depth, but beef broth alone works wonderfully. If you want a little acidity, a splash of balsamic vinegar or even a bit of tomato juice can help mimic that complexity.

Do I have to brown the short ribs first?

While it’s tempting to skip this step when you’re in a hurry, browning locks in juices and brings an extra layer of savory flavor—well worth the extra few minutes!

What kind of mushrooms work best?

Cremini or baby bella mushrooms are great, but white button mushrooms work just fine. You can even mix and match for a bit of variety and added depth.

Can I use boneless short ribs?

You can substitute boneless ribs, though bone-in gives the dish more flavor and helps keep the meat incredibly tender. If using boneless, check for doneness a bit earlier as they may cook more quickly.

What can I do with leftover Crockpot Beef Short Ribs?

Leftovers make the most decadent tacos, sliders, or even a hearty beef stew. Simply shred the meat and get creative—your future self will thank you!

Final Thoughts

If you’re searching for a truly unforgettable dinner, Crockpot Beef Short Ribs are guaranteed to impress. The crockpot does the heavy lifting, leaving you to enjoy deeply flavorful, fall-apart-tender beef with minimal effort. Try it soon, and I promise it’ll become a staple whenever you’re craving comforting, gourmet home cooking!

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Crockpot Beef Short Ribs Recipe

These Crockpot Beef Short Ribs are a comforting and hearty dish perfect for a cozy dinner at home. The beef ribs are cooked low and slow with vegetables and aromatics, resulting in tender, flavorful meat that falls off the bone. The rich gravy-like sauce that forms during cooking is perfect for spooning over mashed potatoes or creamy polenta.

  • Author: moretti
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 20 minutes
  • Yield: 4 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Bone-In Beef Short Ribs

  • 3 lbs Bone-In Beef Short Ribs

Baby Carrots

  • 3 Cups Baby Carrots

Mushrooms

  • 2 Cups Mushrooms (Sliced)

Other Ingredients

  • 2 Cups Beef Broth
  • 1 Cup Red Wine (Optional – See Notes)
  • 2 Tbsp Tomato Paste
  • 3 Tbsp Unsalted Butter
  • 1 Bay Leaf
  • 8 Sprigs Fresh Thyme
  • 1 Tbsp Garlic (Minced)
  • Salt (To Taste)
  • Pepper (To Taste)

Instructions

  1. Prepare the Short Ribs: Season the short ribs with salt and pepper. Brown all sides in a skillet over medium heat.
  2. Crockpot Assembly: Place the browned short ribs, carrots, mushrooms, beef broth, red wine, tomato paste, butter, bay leaf, thyme, and garlic in the crockpot.
  3. Cook: Cook on low for 8 hours until the meat is tender. Remove the ribs and vegetables, discard the herbs, and reserve the cooking liquid.
  4. Serve: Serve the ribs and vegetables with mashed sweet potatoes, drizzled with the cooking liquid.

Notes

  • Red wine adds depth to the sauce but can be omitted if preferred.

Nutrition

  • Serving Size: 1 serving
  • Calories: 540 kcal
  • Sugar: 4g
  • Sodium: 780mg
  • Fat: 36g
  • Saturated Fat: 16g
  • Unsaturated Fat: 16g
  • Trans Fat: 1g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Protein: 42g
  • Cholesterol: 150mg

Keywords: Crockpot Beef Short Ribs, Slow Cooker Ribs, Comfort Food

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