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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low-and-slow until falling off the bone, then finished with a cornstarch-thickened red wine broth. Ideal for serving over mashed potatoes with a rich dark sauce flecked with herbs.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

Beef short ribs braise
  • 4 lb bone-in beef short ribs Use generously salted and peppered ribs for deep browning.
  • 1 onion Dice for steady braising flavor throughout the crockpot.
  • 4 garlic Minced so it blooms into the sauce without large chunks.
  • 2 carrots Dice for sweetness and tenderness in the braise.
  • 3 celery Dice for aromatic base.
  • 2 cup beef broth
  • 1 cup red wine Any dry red wine works; it becomes the braising liquid.
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves Remove before thickening and serving.
  • 2 tbsp olive oil Used for searing the ribs.
  • 2 tbsp cornstarch Thickens the braising sauce after skimming fat.
  • 0.5 tsp Salt and pepper to taste Season the short ribs generously before searing.
  • 1 Mashed potatoes for serving For serving and soaking up the braising sauce.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear and build the braise
  1. Season the short ribs generously with salt and pepper, then heat olive oil in a hot skillet until it shimmers and sear the ribs on all sides until deeply browned.
  2. Add the diced onion, minced garlic, diced carrots, and diced celery to the crockpot, then nestle the seared ribs on top.
  3. Whisk the beef broth, red wine, tomato paste, and Worcestershire sauce, then pour the mixture over the ribs.
  4. Stir in the dried thyme, dried rosemary, and bay leaves.
Slow cook
  1. Cook on Low for 7-8 hours, until the meat is falling off the bone.
Skim and thicken sauce
  1. Remove the ribs and bay leaves, then skim fat from the braising liquid.
  2. Whisk cornstarch with a little braising liquid to make a slurry, stir it into the crockpot, and cook on High for 15 minutes until thickened.
Serve
  1. Serve the ribs over mashed potatoes and spoon the rich braising sauce on top.

Notes

Pro tip: don’t rush the browning—deep color from searing builds flavor for the braising liquid. Refrigerate leftovers in a covered container for up to 3 days; reheat gently. Freezing is yes—freeze ribs and sauce (cooled) for up to 3 months, then thaw overnight and reheat. Dietary swap: use gluten-free Worcestershire sauce if needed for a gluten-free version.