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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until fall-off-the-bone, then finished with a quick cornstarch thickened red wine sauce. Sear for deep browning, slow-cook with vegetables and herbs, and serve 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
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

beef short ribs
  • 4 lb bone-in beef short ribs
aromatics and vegetables
  • 1 onion, diced
  • 4 clove garlic, minced
  • 2 carrots, diced
  • 3 stalk celery, diced
braising liquids and flavor
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 bay leaf bay leaves
herbs and seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 tbsp olive oil
  • Salt and pepper to taste
thickener and serving
  • 2 tbsp cornstarch
  • Mashed potatoes for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the ribs
  1. Season short ribs generously with salt and pepper, ensuring all sides are coated. Sear in olive oil in a hot skillet until deeply browned on all sides, about 4-6 minutes per side, with a dark, crusted surface visible.
Braise in the crockpot
  1. Place onion, garlic, carrots, and celery in the Crockpot, spreading them into an even layer. Nestle the seared ribs on top so they sit mostly above the vegetables.
  2. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce until smooth. Pour the braising liquid over the ribs so the meat is well coated.
  3. Add dried thyme, dried rosemary, and bay leaves to the Crockpot. Cook on Low for 7-8 hours until the meat is falling off the bone, where you can pull a rib apart with gentle pressure.
Finish the sauce and serve
  1. Remove ribs and bay leaves from the Crockpot, leaving the braising vegetables behind. Skim fat from the braising liquid until the sauce looks glossy but not greasy.
  2. Whisk cornstarch with a small amount of braising liquid to make a slurry, then stir it into the pot. Cook on High for 15 minutes, watching the sauce thicken to a spoon-coating consistency.
  3. Serve the ribs over mashed potatoes and spoon the rich braising sauce on top. Add any remaining herbs from the pot for a visible garnish and serve hot.

Notes

Pro tip: Don’t skip the sear—deep browning builds a darker, richer braising sauce. Store leftovers in an airtight container in the fridge for up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes (freeze ribs and sauce separately if possible) for up to 3 months. For a lighter option, use reduced-fat beef broth and trim excess fat after chilling the sauce briefly.