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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. Searing first creates deep browning, then the liquid is thickened into a velvety sauce with a cornstarch slurry.
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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: 780
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs Pat dry so seasoning sticks and browns well.
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
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp olive oil Used for searing.
Thickener and seasoning
  • 2 tbsp cornstarch Thicken sauce with slurry on High.
  • 0.25 Salt and pepper to taste Season ribs generously before searing.
Serving
  • 1 Mashed potatoes for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear and build the braise
  1. Season the short ribs generously with salt and pepper, ensuring an even coating on all sides.
  2. Heat olive oil in a hot skillet over high heat and sear the short ribs until deeply browned on all sides.
  3. Place the onion, garlic, carrots, and celery in the crockpot, then nestle the seared ribs on top.
  4. Whisk the beef broth, red wine, tomato paste, and Worcestershire sauce until smooth, then pour over the ribs.
  5. Add thyme, rosemary, and bay leaves to the crockpot, arranging them so they’re in the braising liquid.
Slow cook and thicken
  1. Cook on Low for 7-8 hours, until the meat is falling off the bone, with the liquid bubbling gently around the edges.
  2. Remove the ribs and bay leaves, then skim excess fat from the braising liquid until it looks cleaner on top.
  3. Thicken with a cornstarch slurry on High for 15 minutes, stirring as the sauce turns glossy and slightly darker.
Serve
  1. Serve the ribs over mashed potatoes and spoon the rich braising sauce on top so the potatoes soak it up.

Notes

For the richest flavor, don’t rush the sear—aim for a deep brown crust before they go into the slow cooker. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently to avoid drying the meat. Freeze the ribs and sauce together in a sealed container for up to 3 months; thaw overnight in the fridge and reheat until hot. For a lower-sodium option, use reduced-sodium beef broth and Worcestershire.