Crockpot Beef Short Ribs
These Crockpot Beef Short Ribs are the ultimate comfort food—slow-cooked until fall-off-the-bone tender in a rich, wine-infused sauce. Deeply savory, glossy, and luxurious, this recipe delivers restaurant-quality flavor with minimal effort.
Equipment
- slow cooker 6–7 quart recommended
- large skillet for searing
- fine mesh sieve optional, for straining sauce
Ingredients
- 3 lb bone-in beef short ribs
- 2 tbsp all-purpose flour
- to taste salt and black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 1 tbsp Worcestershire sauce
- 2 sprigs fresh thyme
- 2 whole bay leaves
Instructions
- Pat short ribs dry, season generously with salt and pepper, and lightly dust with flour.
- Heat olive oil in a skillet over high heat. Sear short ribs on all sides until deeply browned. Transfer to crockpot.
- In the same skillet, sauté onion, carrots, and celery for 5 minutes. Add garlic and tomato paste; cook 1 minute.
- Deglaze with red wine and simmer for 2 minutes. Pour mixture over ribs in the crockpot.
- Add beef broth, Worcestershire sauce, thyme, and bay leaves. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
- Remove ribs carefully. Strain sauce, skim excess fat, and simmer sauce until thickened if desired.
- Serve short ribs hot with sauce spooned over the top.
Notes
For best flavor, always sear the short ribs before slow cooking. Skimming the fat from the sauce creates a cleaner, more refined finish.