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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until falling off the bone in a rich red wine broth. Sear for deep browning, then thicken the sauce for spoon-tender ribs over mashed potatoes.
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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
Ingredients Equipment Method Notes

Ingredients
  

Beef and vegetables
  • 4 lb bone-in beef short ribs Bone-in for maximum flavor during long braise.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 2 carrots Diced.
  • 3 celery Diced.
Braising liquid and seasonings
  • 2 cup beef broth
  • 1 cup red wine Use a dry 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 For searing.
  • 1 salt and pepper to taste Season generously before searing.
Thickener and serving
  • 2 tbsp cornstarch For thickening the sauce.
  • 1 mashed potatoes for serving For serving and soaking braising liquid.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the ribs
  1. Season short ribs generously with salt and pepper, then heat olive oil in a hot skillet until shimmering and sear the ribs until deeply browned on all sides, 6-10 minutes total per side as needed for a rich crust. Use the browning to build flavor before slow cooking.
Braise in the crockpot
  1. Add onion, garlic, carrots, and celery to the crockpot, then nestle the seared ribs on top. Spread vegetables under and around the ribs for even braising.
  2. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce, then pour the mixture over the ribs. Make sure most of the ribs are surrounded by liquid.
  3. Stir in dried thyme, dried rosemary, and bay leaves, then cook on Low for 7-8 hours until the meat is falling off the bone. Keep the lid on during cooking for steady low heat.
Skim and thicken the sauce
  1. Remove ribs and bay leaves, then skim fat from the braising liquid until it looks glossy and less greasy. Work carefully so you keep the flavors.
  2. Thicken with cornstarch slurry on High for 15 minutes, stirring to avoid lumps until the sauce coats a spoon. Return ribs to the sauce briefly to warm through if desired.
Serve
  1. Serve the ribs over mashed potatoes with the rich braising sauce. Spoon extra sauce over the potatoes so they soak up the flavor.

Notes

Pro tip: get a truly deep brown crust during searing—this is what turns the braising liquid into a darker, richer sauce. Refrigerate leftovers in an airtight container up to 3-4 days; reheat gently until hot. Freeze the cooled ribs and sauce in a freezer-safe container up to 2-3 months; thaw in the fridge overnight and reheat. For a lighter option, use reduced-sodium beef broth and skim more fat before thickening.