Go Back

Easy Crockpot Beef Short Ribs - Tender, Saucy, and Comforting

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 3–4 pounds bone-in beef short ribs (English cut, about 6–8 pieces)
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons oil (olive or neutral)
  • 1 large yellow onion, sliced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and cut into chunks
  • 2 celery stalks, cut into chunks
  • 1 tablespoon tomato paste
  • 1 cup beef broth (low sodium preferred)
  • 1/2 cup dry red wine (optional; sub with more broth)
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried thyme (or a few sprigs fresh)
  • 1 bay leaf
  • 1–2 teaspoons cornstarch (optional, for thickening)
  • Fresh parsley, chopped, for garnish (optional)

Method
 

  1. Season the ribs. Pat the short ribs dry with paper towels. Sprinkle all sides with salt and pepper. This helps build flavor and encourages browning.
  2. Sear for color. Heat oil in a large skillet over medium-high. Sear the ribs in batches, 2–3 minutes per side, until well browned. Don’t overcrowd the pan. Transfer to the slow cooker.
  3. Soften the aromatics. In the same skillet, add onion, carrots, and celery with a pinch of salt. Cook 3–4 minutes, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute until fragrant.
  4. Deglaze the pan. Pour in the red wine (or some broth) and simmer for 1–2 minutes to loosen the fond. Pour everything into the slow cooker over the ribs.
  5. Add liquids and herbs. Stir in beef broth, balsamic vinegar, Worcestershire sauce, thyme, and bay leaf. The liquid should come about halfway up the ribs.
  6. Cook low and slow. Cover and cook on LOW for 7–9 hours or HIGH for 4–5 hours, until the meat is tender and pulls away from the bone easily.
  7. Adjust seasoning. Remove the ribs and vegetables to a platter. Skim excess fat from the surface of the sauce. Taste and adjust with salt, pepper, or a splash more balsamic if needed.
  8. Thicken the sauce (optional). If you like a thicker gravy, mix 1–2 teaspoons of cornstarch with 1 tablespoon of cold water. Whisk into the hot sauce and simmer on HIGH in the slow cooker for 5–10 minutes until glossy.
  9. Serve. Spoon the sauce over the ribs and garnish with chopped parsley. Serve with mashed potatoes, polenta, buttered noodles, or crusty bread.