Tender Crock Pot Beef Short Ribs

If you ask me, slow-cooked beef short ribs are pure comfort food magic.

These fall-off-the-bone ribs simmer away in the crock pot while filling your kitchen with the most amazing savory aroma. The meat becomes so tender it practically melts, swimming in a rich sauce made from everyday ingredients like beef broth and red wine.

Just toss everything in before work, and by dinner time, you’ve got fork-tender meat that’s been soaking up all those good flavors. A handful of carrots and onions cook right alongside, making this basically a complete meal in one pot.

It’s the kind of no-fuss dinner that feels special enough for Sunday supper but is easy enough for any day of the week.

What Kind of Beef Short Ribs Should I Use?

For this slow cooker recipe, you’ll want to look for either English-cut or flanken-style beef short ribs – both styles will work great, though English-cut (which are cut parallel to the bone) are more commonly found in grocery stores. The key is to pick ribs that have good marbling and a decent amount of meat on the bones – aim for pieces that are about 2-3 inches thick. While you might see boneless short ribs at the store, it’s better to go with bone-in for this recipe since the bones add extra flavor during the long cooking process and help keep the meat moist. If you’re not sure what to pick, just ask your butcher – they can point you to the right cuts and might even cut them to size for you.

Options for Substitutions

This cozy short rib recipe can be adapted with several ingredient swaps if needed:

• Beef Short Ribs: While short ribs give the best results for this recipe, you can use chuck roast cut into large chunks or beef brisket as alternatives. Just keep the cooking time the same to achieve that tender, fall-off-the-bone texture.
• Red Wine: Not into cooking with wine? Replace it with extra beef broth plus 2 tablespoons of balsamic vinegar to maintain that rich flavor. You can also use grape juice mixed with 1 tablespoon of apple cider vinegar.
• Fresh Herbs: If fresh herbs aren’t available, use 1 teaspoon dried thyme and ½ teaspoon dried rosemary instead. Remember, dried herbs are more concentrated than fresh ones.
• Dijon Mustard: Regular yellow mustard works in a pinch, or try whole grain mustard. If you’re out of mustard completely, a tablespoon of apple cider vinegar plus ½ teaspoon ground mustard powder makes a good substitute.
• Vegetable Oil: Any neutral cooking oil works here – canola, grapeseed, or even light olive oil are all good options.
• Baby Carrots: Regular carrots cut into chunks work just as well. You’ll need about 3-4 medium carrots to replace the small bag of baby carrots.

Watch Out for These Mistakes While Cooking

The biggest mistake when making slow cooker short ribs is skipping the browning step – taking an extra 10 minutes to sear the meat creates a rich flavor base and better texture that’s worth every second. Another common error is adding too much liquid to your slow cooker, which can dilute the sauce and prevent it from reducing properly – the liquid should only come about halfway up the sides of the meat. When preparing the vegetables, cutting them into large, uniform pieces helps them hold their shape during the long cooking time and prevents them from turning to mush. For the most tender results, avoid lifting the lid during cooking as this releases heat and can add up to 30 minutes to your cooking time, and make sure to remove excess fat from the sauce before serving by either using a fat separator or letting it rest for a few minutes and skimming the top.

What to Serve With Beef Short Ribs?

These tender, slow-cooked short ribs are begging to be served over something that can soak up all that rich, savory sauce! Creamy mashed potatoes are my go-to choice, but buttery polenta or egg noodles work beautifully too. Since the meat is pretty rich, I like to balance it with a simple side of roasted Brussels sprouts or steamed green beans. For an extra cozy touch, warm up some crusty bread to swipe through any sauce left on your plate – trust me, you won’t want to waste a drop of it!

Storage Instructions

Keep: These tender short ribs are even better the next day! Place them with the sauce in an airtight container and pop them in the fridge for up to 4 days. The flavors will continue to develop, making your leftovers extra tasty.

Freeze: Got extras? These short ribs freeze really well. Let them cool completely, then transfer to a freezer-safe container with their sauce. They’ll stay good for up to 3 months in the freezer. I like to freeze them in portion-sized containers for easy weeknight dinners.

Reheat: To warm up your short ribs, place them with the sauce in a covered pot over low heat until heated through, about 15-20 minutes. You can also use the microwave – just heat in short intervals, stirring occasionally. If the sauce seems too thick, add a splash of beef broth to thin it out.

Preparation Time	15-20 minutes
Cooking Time	240-480 minutes
Total Time	255-500 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1800-2100
• Protein: 120-140 g
• Fat: 100-120 g
• Carbohydrates: 150-170 g

Ingredients

For the short ribs and vegetables:

• 3 sprigs fresh thyme
• 1 small bag baby carrots (about 1 lb)
• 1 sprig fresh rosemary
• 1 large yellow onion (sliced into 1/2-inch half-moons)
• 3 garlic cloves (freshly minced for best flavor)
• 3 celery stalks (sliced into 1-inch pieces)
• 8 beef short ribs (about 2 lbs, bone-in)
• 2 tbsp vegetable oil
• 1/3 cup all-purpose flour (I use Gold Medal All-Purpose Flour)

For the sauce:

• 1 can 8 oz tomato sauce
• 3 bay leaves
• 2 tbsp dijon mustard
• 2 tbsp worcestershire sauce
• 1 3/4 cups beef broth
• 2 cups red wine (like a Cabernet Sauvignon or Merlot)
• 1 tbsp packed brown sugar

Step 1: Sauté the Vegetables

In a large saucepan, heat 1 tablespoon of oil over medium-high heat.

Add the chopped onion, carrots, and celery, cooking for 8 to 10 minutes until the vegetables just begin to color.

Stir in the garlic, thyme, and rosemary, and cook for an additional couple of minutes until aromatic.

Once done, remove the vegetable mixture from the pan and place it in the bottom of your slow cooker.

Step 2: Prepare and Brown the Short Ribs

Season some flour generously with salt and pepper.

Coat the short ribs well with the seasoned flour.

In the same saucepan, heat the remaining oil and brown the short ribs in two batches until they are golden brown.

Add any remaining flour with the second batch to help develop a crust.

Carefully remove the browned ribs from the pan and place them on top of the vegetables in the slow cooker.

Step 3: Deglaze and Prepare the Sauce

Add the wine to the used saucepan to deglaze, reducing it by half while scraping the bottom to release any flavorful sediment.

Incorporate the stock, tomato sauce, brown sugar, mustard, Worcestershire sauce, and bay leaves into the pan, stirring to combine all ingredients.

Once mixed, pour this sauce over the ribs and vegetables in the slow cooker, ensuring everything is well-covered.

Step 4: Slow Cook to Perfection

Cover the slow cooker, then cook the short ribs and vegetables on low for 8 hours or high for 4 hours.

Stir occasionally to ensure even cooking and to prevent sticking.

This slow cooking will ensure the ribs are tender and the flavors meld beautifully.

Once cooked, season the dish to taste with additional salt or pepper if needed.

Step 5: Serve and Enjoy

Once the short ribs are fully cooked, serve them generously over a bed of creamy mashed potatoes or smooth polenta, allowing the rich sauce to drape over the dish, adding depth and flavor.

Enjoy this comforting and hearty meal!