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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow in a red wine, broth, and Worcestershire sauce until fall-off-the-bone tender. Sear first for deep browning, then thicken the braising liquid into a rich gravy to spoon 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
  • 0.5 Salt and pepper to taste Season generously to ensure good browning and flavor.
vegetables
  • 1 onion, diced
  • 2 cup carrots, diced
  • 2 cup celery, diced
  • 4 garlic, minced
braising liquid
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 2 tbsp olive oil
seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
thickener and serving
  • 2 tbsp cornstarch For slurry to thicken the braising liquid.
  • 0.25 cup Mashed potatoes for serving

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the short ribs
  1. Season bone-in beef short ribs generously with salt and pepper. Sear in olive oil in a hot cast iron skillet until deeply browned on all sides, about 8 to 10 minutes total.
Build the crockpot braise
  1. Add onion, garlic, carrots, and celery to the crockpot, then nestle the seared ribs on top. Keep the ribs evenly spaced for better coverage in the liquid.
  2. Whisk beef broth, red wine, tomato paste, and Worcestershire sauce until smooth. Pour the braising liquid over the ribs so they are mostly submerged.
  3. Add dried thyme, dried rosemary, and bay leaves to the pot. Cook on Low for 7 to 8 hours until the meat is falling off the bone, with the surface gently simmering.
Finish and thicken
  1. Remove the ribs and bay leaves, then skim fat from the braising liquid. Stir as you skim so you capture the excess sheen.
  2. Thicken the sauce with a cornstarch slurry, then cook on High for 15 minutes while stirring occasionally. The braising liquid should turn glossy and coat the back of a spoon.
Serve
  1. Serve the short ribs over mashed potatoes and spoon the thickened braising sauce on top. Garnish with fresh thyme if desired for a brighter finish.

Notes

For maximum flavor, sear the ribs until you see deep, dark browning—don’t rush this step. Store leftovers covered in the refrigerator for up to 4 days; reheat gently until steaming. Freezing is yes: freeze cooled portions of ribs and sauce up to 3 months, thaw overnight in the fridge, then reheat. For a lower-sodium swap, use low-sodium beef broth and reduce added salt to taste.