Welcome to the ultimate guide to Beef Short Rib Crockpot Recipes! If you've ever wanted that melt-in-your-mouth, fall-off-the-bone short rib experience without hovering over a stove, this is it.
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Your slow cooker does all the heavy lifting, turning tough cuts into buttery, succulent meat. This recipe uses a rich red wine and herb sauce that clings to every bite. It's perfect for busy weeknights or a special Sunday dinner.
Why You'll Love This Recipe
About the Ingredients
4 lbs (1.8 kg) bone-in beef short ribs
Look for thick-cut, well-marbled ribs. If boneless, reduce to 3 lbs and adjust cooking time slightly.
1 tbsp (15 ml) olive oil
For searing the ribs. Any neutral oil works, but olive oil adds a nice flavor.
1 tsp salt
Use kosher salt for even seasoning.
1/2 tsp black pepper
Freshly ground is best.
1 large onion, diced
Yellow or sweet onion. Substitute with 2 shallots.
3 cloves garlic, minced
Fresh garlic is key. Use 1/2 tsp garlic powder in a pinch.
1 cup (240 ml) dry red wine
Cabernet or Merlot. For non-alcoholic, use extra beef broth plus 2 tbsp balsamic vinegar.
1 cup (240 ml) beef broth
Low-sodium preferred. Use chicken broth if needed.
2 tbsp (30 ml) tomato paste
Adds depth. No substitute? Use ketchup but reduce salt.
2 sprigs fresh thyme
Or 1/2 tsp dried thyme.
2 bay leaves
Adds a subtle herbal note. Remove before serving.
2 tbsp (16 g) cornstarch
For thickening the sauce. Use arrowroot if gluten-free.
Tips & Tricks
- Pat the ribs dry with paper towels before searing to get a proper golden-brown crust.
- Don't skip the searing step – it builds a deep flavor foundation that you can't get otherwise.
- Trim excess fat from the ribs before cooking to prevent an overly greasy sauce.
- If you're short on time, you can skip searing and just add everything to the slow cooker, but the flavor will be less rich.
Pro Tips
Step-by-Step Instructions
1. Season and Sear
Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches for 2-3 minutes per side until deeply golden brown. Work in batches to avoid steaming. Transfer to the slow cooker.
2. Sauté Aromatics
In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Pour in the red wine and scrape up any browned bits from the pan. Simmer for 2 minutes to cook off the alcohol.
3. Build the Sauce
Stir in the beef broth and tomato paste. Pour the mixture over the ribs in the slow cooker. Add the thyme sprigs and bay leaves. The liquid should come about halfway up the ribs – add a little water if needed.
4. Slow Cook Low and Slow
Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours. The ribs are done when the meat is fork-tender and easily pulls apart. Aim for an internal temperature of 200°F (93°C) for that fall-off-the-bone texture.
5. Rest and Skim
Carefully transfer the ribs to a plate and tent with foil. Let them rest for 10 minutes. Meanwhile, skim the excess fat from the sauce using a spoon or fat separator.
6. Thicken the Sauce
In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. Bring the sauce to a simmer in a saucepan or in the slow cooker on HIGH. Gradually whisk in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens to a glossy consistency. Season with salt and pepper to taste.
7. Serve and Enjoy
Serve the short ribs over mashed potatoes, polenta, or creamy grits. Spoon the rich sauce over the top and garnish with fresh thyme if desired. Enjoy!
Delicious Variations
Asian-style
Swap the red wine for 1/2 cup soy sauce, 1/4 cup brown sugar, 1 tbsp grated ginger, and 2 star anise. Serve over rice.
BBQ style
Omit the wine and broth, and use 1 cup BBQ sauce, 1/2 cup beef broth, and 1 tbsp Worcestershire sauce. Cook as directed.
Italian-style
Add 1 tbsp balsamic vinegar and 1 tsp dried oregano to the sauce. Serve with creamy polenta.
How to Store Slow Cooker Beef Short Ribs
Refrigerator
Store leftovers in an airtight container for up to 4 days. Keep the ribs in the sauce to stay moist.
Freezer
Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat until warmed through, or in the microwave in 30-second bursts.
Frequently Asked Questions
Q: Can I make this in a pressure cooker instead of a slow cooker?
Yes, you can. Sear the ribs on the sauté setting, then pressure cook on HIGH for 45 minutes with a natural release. The sauce may need thickening after.
Q: How do I get the meat to fall off the bone?
Cook the ribs low and slow until the internal temperature reaches around 200°F (93°C) – this breaks down the collagen. In a crockpot, that's about 8 hours on LOW.
Q: Can I use boneless short ribs?
Yes, boneless short ribs work, but reduce the cooking time to 6-7 hours on LOW. They cook a bit faster since there's no bone.
Q: What can I substitute for red wine?
If you prefer not to use alcohol, use an equal amount of beef broth plus 2 tablespoons of balsamic vinegar or red wine vinegar to add that tangy depth.
Q: How do I thicken the sauce without cornstarch?
You can simmer the sauce uncovered on the stovetop for 10-15 minutes to reduce and thicken naturally, or whisk in 1 tablespoon of butter mixed with 1 tablespoon of flour (beurre manié).
Ready to fill your home with the most incredible aroma? Grab those short ribs and let your crockpot work its magic. Don't forget to tag me in your creations – I'd love to see how they turn out! And if you're craving more set-and-forget dinners, check out my other slow cooker favorites.
Slow Cooker Beef Short Ribs
Fall-apart tender beef short ribs slow-cooked in a rich red wine sauce. Effortless comfort food with a deep, savory flavor.
🧂 Ingredients
- 4 lbs (1.8 kg) bone-in beef short ribs
- 1 tbsp (15 ml) olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 cup (240 ml) dry red wine
- 1 cup (240 ml) beef broth
- 2 tbsp (30 ml) tomato paste
- 2 sprigs fresh thyme
- 2 bay leaves
- 2 tbsp (16 g) cornstarch
📋 Instructions
- 1Season and Sear — Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches for 2-3 minutes per side until deeply golden brown. Work in batches to avoid steaming. Transfer to the slow cooker.
- 2Sauté Aromatics — In the same skillet, add the diced onion and cook over medium heat for 3-4 minutes until translucent. Add the garlic and cook for 30 seconds until fragrant. Pour in the red wine and scrape up any browned bits from the pan. Simmer for 2 minutes to cook off the alcohol.
- 3Build the Sauce — Stir in the beef broth and tomato paste. Pour the mixture over the ribs in the slow cooker. Add the thyme sprigs and bay leaves. The liquid should come about halfway up the ribs – add a little water if needed.
- 4Slow Cook Low and Slow — Cover the slow cooker and cook on LOW for 8 hours or on HIGH for 4-5 hours. The ribs are done when the meat is fork-tender and easily pulls apart. Aim for an internal temperature of 200°F (93°C) for that fall-off-the-bone texture.
- 5Rest and Skim — Carefully transfer the ribs to a plate and tent with foil. Let them rest for 10 minutes. Meanwhile, skim the excess fat from the sauce using a spoon or fat separator.
- 6Thicken the Sauce — In a small bowl, whisk the cornstarch with 2 tablespoons of cold water. Bring the sauce to a simmer in a saucepan or in the slow cooker on HIGH. Gradually whisk in the cornstarch slurry. Simmer for 2-3 minutes until the sauce thickens to a glossy consistency. Season with salt and pepper to taste.
- 7Serve and Enjoy — Serve the short ribs over mashed potatoes, polenta, or creamy grits. Spoon the rich sauce over the top and garnish with fresh thyme if desired. Enjoy!
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable changes for everyday life. She shares practical tips on reducing plastic, saving energy, and making eco-friendly choices without overwhelming readers.
