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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until falling-off-the-bone, then finished with a quick cornstarch-thickened red wine broth. Sear-first method builds deep browned flavor, with vegetables simmering into a rich dark 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: 690
Ingredients Equipment Method Notes

Ingredients
  

beef short ribs
  • 4 lb bone-in beef short ribs
vegetables
  • 1 onion, diced
  • 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
seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp olive oil
  • 0.25 tsp salt and pepper to taste Use to season before searing.
thickener and serving
  • 2 tbsp cornstarch
  • 1 mashed potatoes for serving

Equipment

  • 1 Dutch oven
  • 1 Dutch oven

Method
 

Sear and start the braise
  1. Season the bone-in beef short ribs generously with salt and pepper. Sear in olive oil in a hot skillet until deeply browned on all sides.
  2. Add the diced onion, minced garlic, diced carrots, and diced celery to the Crockpot. Nestle the seared short ribs on top.
Slow cook
  1. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce until smooth. Pour the mixture over the ribs.
  2. Add dried thyme, dried rosemary, and bay leaves on top of the ribs. 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 from the Crockpot. Skim fat from the braising liquid.
  2. Thicken the braising liquid with a cornstarch slurry. Cook on High for 15 minutes.
  3. Serve the ribs over mashed potatoes and spoon the rich braising sauce on top. Garnish with fresh thyme if desired.

Notes

Pro tip: for a richer sauce, skim off as much surface fat as you can before thickening—this keeps the braise glossy instead of greasy. Refrigerate leftovers in a sealed container for up to 4 days; the flavors deepen after a night in the fridge. Freezing is yes—freeze the ribs and sauce up to 3 months, then thaw overnight in the fridge and reheat gently. If you want a lighter option, use low-sodium beef broth and choose a dry red wine you enjoy.