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Built for low-and-slow cooking, the crockpot is the ideal cooking vessel for tough, marbled cuts of meat, as demonstrated by these fall-off-the-bone tender Crockpot Short Ribs. The magic happens hands-free, and this recipe is worthy of a dinner party, but easy enough for a weeknight!

Crockpot short ribs on platter

The slow cooker version of a Well Plated reader favorite.

cookbook author erin clarke of well plated

I will sing the praises of Braised Short Ribs all day and all night—and judging by your comments on that post, we are in agreement. But if you want that meltingly tender, juicy short rib goodness with even LESS effort, I present to you these crockpot short ribs. (And then I wait with giddy anticipation for you to try them!)

This recipe starts with browning on the stove, giving these short ribs all the rich flavor of the braised version. The low-and-slow cooking method breaks down this normally tough cut of meat, bringing out its very best.

Even though short ribs are a more budget-friendly beef option, serve this recipe over Garlic Mashed Potatoes and you’ll feel like you’re sitting down to a restaurant meal. Break out the cloth napkins and wine glasses! (Okay, maybe just the wine glasses…)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Short Ribs. Look for bone-in short ribs that are a minimum of 1 1/2 inches thick. You want English cut, vs. the thinner flanken cut that often used for Korean-style shortribs.
  • Vegetables. Carrots, celery, onion, and garlic infuse the short ribs with flavor and in turn, the short ribs infuse the veggies with flavor. In the end, everything is scrumptious!
  • Tomato Paste. An underrated source of umami that adds fantastic depth. (Pro-tip: freeze extra tomato paste in tablespoon-size portions so you don’t have to buy a whole can next time you need just a little bit.)
  • Red Wine. You want a dry wine here like Chianti or Cabernet Sauvignon. If you prefer to skip the alcohol, use extra stock instead.
  • Stock. Beef stock or chicken stock both work.
  • Fire-Roasted Diced Tomatoes. I love the hint of smoky flavor they add. Not enough to make this taste like Smoked Pork Butt, but enough to add some depth.
  • Fresh Thyme. Rosemary is another good option if you have it on hand or you’re not a fan of thyme. 

How to Make Crockpot Short Ribs

Prepare. Dry the short ribs with paper towels; this helps them get a nice sear. Season them with salt and pepper. I like coarsely ground pepper because it adds a nice texture to the crust.

Sear the Short Ribs. Cook them in a Dutch oven until they’re browned on all sides. Don’t crowd them—cook them in batches instead to make sure they sear instead of steaming. (“Steamed beef” sounds like something they served to prisoners in colonial times. Not the vibe we want here!)

Cook the Veggies. Sauté the onions, celery, and carrots in 2 tablespoons of fat from the short ribs. As with searing the short ribs, this is key to getting the very best flavor for this crockpot short ribs recipe. Move the veggies to the side and cook the tomato paste until it darkens, then stir everything together and add the garlic.

Deglaze. Pour in the wine and scrape the browned bits from the bottom of the pan. Bring to a boil and then simmer to reduce, then transfer the contents of the Dutch oven to your slow cooker.

Assemble. Add the broth, tomatoes, and thyme to the slow cooker, followed by the short ribs. 

Cook. Turn on the slow cooker and cook the short ribs on low for 7 to 8 hours—basically, until they are so tender, they’re practically falling apart. If you test the short ribs and they’re tough, just cook them longer. You can’t go wrong! Transfer the ribs to a plate when they’re done and remove the thyme.

Make the Sauce. Pour the juices from the crock pot into a pot on the stove. Whisk in the cornstarch slurry and simmer for 15 minutes.

Serve. Plate your crockpot short ribs with your accompaniments of choice (see below!) and the sauce. Garnish with parsley and ENJOY!

Slow cooker short ribs on plate with mashed potatoes

What to Serve with Crockpot Short Ribs

When serving these slow cooker short ribs, you want to pair them with something that will soak up that delicious sauce. Don’t let it go to waste!

Crockpot Short Ribs

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Prep: 30 minutes
Cook: 8 hours
Total: 8 hours 30 minutes

Servings: 6 servings
Fall-off-the-bone tender crockpot short ribs with beef, vegetables, and a rich red wine sauce are easy to make and packed with flavor!

Ingredients
  

  • 4 pounds meaty bone-in short ribs 1 ½ inches or thicker
  • 5 teaspoons kosher salt divided
  • 1 ½ teaspoons black pepper
  • 6 medium carrots chopped into ½-inch pieces about 3 cups
  • 4 ribs celery chopped into ½-inch pieces about 3 cups
  • 1 medium onion chopped into ½-inch pieces about 1 ½ cups
  • 8 cloves garlic minced
  • 3 tablespoons tomato paste
  • 1 bottle 750 ml dry red wine such as Chianti, Cabernet Sauvignon, or Cotes de Rhone
  • 3 cups beef stock or chicken stock plus more as needed
  • 1 (14-ounce) can fire roasted diced tomatoes in their juices
  • 1 tablespoon Worcestershire sauce
  • 8 to 10 sprigs fresh thyme tied into a bundle with kitchen string
  • 2 tablespoons cornstarch mixed with 2 tablespoons water to create a slurry
  • ¼ cup finely chopped fresh flat-leaf parsley optional for serving

For Serving

  • Mashed potatoes, cooked pappardelle or similar pasta, roasted potatoes, or creamy polenta

Instructions
 

  • Pat the short ribs dry, then season generously all over with 4 teaspoons salt and 1 teaspoon pepper.
  • Heat a large Dutch oven or similar large, sturdy-bottomed pot over medium-high heat (no need to add oil). Add half of the short ribs in a single layer, arranging them so that they do not touch. Sear all over until they are deeply browned on all sides, about 8 to 10 minutes per batch. Transfer the short ribs to a big baking dish that can catch any juices. Repeat with remaining short ribs.
  • Carefully discard all but about 2 tablespoons fat from the pot. Reduce the heat to medium and add the carrots, celery, onion, and remaining 1 teaspoon salt and ½ teaspoon pepper. Cook, stirring periodically, until the vegetables are tender and beginning to brown, about 12 minutes.
  • Move the vegetables over to one side of the pot to create some space. Add the tomato paste and stir continually for 30 seconds to bloom its flavors, then stir the paste into the vegetables to combine. Stir in the garlic and cook 30 seconds, just until fragrant.
  • Add the wine (be careful as it will splatter), and using a wooden spoon or sturdy spatula, scrape up any browned bits that have collected on the pan. Bring the wine to a boil, then reduce the heat to a simmer. Let simmer until the wine is reduced by approximately half, about 10 minutes.
  • Carefully transfer the mixture in the Dutch oven to a large slow cooker. Stir in the broth, diced tomatoes, and thyme bundle.
  • Nestle the short ribs into the pot, along with any cooking liquid that collected in the dish.
  • Slow cook short ribs in the crockpot on LOW, until they are fall-apart tender, 7 to 8 hours (don't cook on high—you really need that long, gentle cook time to render the fat).
  • With a slotted spoon, carefully remove the short ribs to a large plate (it’s fine if you have some vegetables with the meat too). Check the pot for any bones that have separated from the meat and discard. Fish out and discard the thyme bundle.
  • Carefully transfer the cooking liquid to a large pot on the stove. Stir in the cornstarch slurry. Bring the liquid to a rapid simmer. Let cook until it is reduced, about 15 minutes (it won’t be super thick but should reduce somewhat). If desired, skim off some of the fat with a spoon (you won’t be able to get it all).
  • Serve the short ribs hot over mashed potatoes with the cooking juices spooned over the top. Garnish with fresh parsley.

Notes

  • TO STORE: Refrigerate leftover crockpot short ribs in an airtight storage container for up to 3 days.
  • TO REHEAT: Rewarm short ribs in a Dutch oven on the stovetop over medium-low heat or in the microwave.
  • TO FREEZE: Freeze short ribs in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6)Calories: 477kcalCarbohydrates: 19gProtein: 47gFat: 23gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 130mgPotassium: 1450mgFiber: 4gSugar: 8gVitamin A: 10977IUVitamin C: 16mgCalcium: 108mgIron: 7mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. The short ribs were crazy good! Didn’t even need a knife to cut these. They were falling off the bone as I took them out of the slow cooker. I appreciated how easy it was to put everything together. I added more carrots and onions, which cooked down nicely with the meat. It made for a satisfying and comforting dinner. Thank you!5 stars

  2. Made this yesterday. It was perfect after a day out in the cold. Easy to follow recipe, and the final result was superb. Ribs were pulled apart tender and full of flavour. Delicious over mashed potatoes. The house smelled amazing when we got home.5 stars

  3. Made this for Christmas dinner tonight and it was amazing! Used my Dutch oven but had one change, we couldn’t find bone-in short ribs so used boneless and cooked for three hours. It was perfect! We served it with mashed potatoes and kale and brussels sprout side salad. Highly recommend it!5 stars

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