Super Tender Crockpot Beef Short Ribs Recipe

There’s nothing quite like coming home to the smell of slow-cooked short ribs filling the kitchen. This Super Tender Crockpot Beef Short Ribs Recipe is all about comfort and ease—juicy, fall-off-the-bone beef simmered low and slow in a rich, flavorful sauce.

It’s the kind of meal that feels like a warm hug after a long day—perfect for Sunday family dinners, cozy date nights, or any time you want a meal that tastes like it took hours (because it did, but your crockpot did all the work!).

Recipe Info

Ingredients You’ll Need

• 3–4 lbs beef short ribs (bone-in preferred)
• 2 tablespoons olive oil
• 1 large onion, sliced
• 3 cloves garlic, minced
• 2 cups beef broth
• ¼ cup tomato paste
• 2 tablespoons Worcestershire sauce
• 2 carrots, cut into chunks
• 2 celery stalks, chopped
• 2 bay leaves
• 1 teaspoon dried thyme (or 3 sprigs fresh thyme)
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 1 tablespoon cornstarch + 2 tablespoons water (optional, for thickening sauce)

Step-By-Step Instructions

1. Sear the ribs
   Heat olive oil in a large skillet over medium-high heat. Season short ribs with salt and pepper, then sear on all sides until browned, about 2–3 minutes per side. (This locks in flavor!) Transfer to crockpot.
2. Sauté aromatics
   In the same skillet, add onions, garlic, carrots, and celery. Cook for 3–4 minutes until softened. Transfer to crockpot.
3. Make the sauce
   Whisk together beef broth , tomato paste, and Worcestershire sauce. Pour over ribs and veggies. Add bay leaves and thyme.
4. Slow cook
   Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until ribs are fork-tender and falling off the bone.
5. Optional thick sauce
   Remove ribs and vegetables. Skim fat from cooking liquid. Stir in cornstarch slurry and cook on HIGH for 5–10 minutes until sauce thickens.
6. Serve & enjoy
   Spoon sauce over ribs and serve hot with your favorite sides.

Helpful Notes & Tips

• Bone-in ribs = more flavor: While boneless works, bone-in gives the sauce extra richness.
• Make ahead: Sear ribs and prep sauce the night before, then start the crockpot in the morning.
• Storage: Leftovers keep well in the fridge for 3–4 days or can be frozen up to 2 months. Reheat gently for best results.
• Wine swap: No wine? Use extra broth plus 1 tablespoon balsamic vinegar for depth.

Recipe Variations

• Protein swap: Try beef chuck roast or even lamb shanks for a fun twist.
• Spicy kick: Add a pinch of red pepper flakes or chipotle powder for smoky heat.
• Lighter option: Use boneless short ribs for low-sodium broth.

Serving Suggestions

• Serve over creamy mashed potatoes, buttery polenta, or fluffy white rice to soak up the sauce.
• Pair with roasted green beans or a crisp side salad for balance.
• Add a slice of crusty bread—you won’t want to leave a drop of sauce behind!

Conclusion

This Super Tender Crockpot Beef Short Ribs Recipe is the definition of cozy comfort food. With just a few pantry staples and a slow cooker, you’ll have a meal that feels gourmet but is completely fuss-free. Gather around the table, pass the mashed potatoes, and enjoy every melt-in-your-mouth bite.