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Easy Crock Pot Short Ribs

Close-up of four tender Crock Pot Short Ribs coated in a thick, glossy, dark red sauce, resting on a white plate.

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Make tender, fall-off-the-bone beef short ribs using your slow cooker with this simple recipe.

Ingredients

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  • 3 lbs beef short ribs, bone-in
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 1 cup dry red wine (optional, substitute with more broth)
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Instructions

  1. Pat the short ribs dry with paper towels. Season all sides with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, about 2-3 minutes per side. Remove ribs and set aside.
  3. Add the chopped onion to the same skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  4. Transfer the onions and garlic to the slow cooker basin.
  5. Add the beef broth, red wine (if using), diced tomatoes, Worcestershire sauce, tomato paste, and thyme to the slow cooker. Stir to combine the liquid ingredients.
  6. Nestle the seared short ribs into the liquid mixture in the slow cooker.
  7. Cover the slow cooker. Cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours, until the meat is very tender.
  8. Remove the ribs carefully. If you prefer a thicker sauce, strain the liquid and simmer it on the stovetop until reduced slightly.
  9. Serve the short ribs with the sauce poured over them.

Notes

  • Searing the ribs before slow cooking adds depth of flavor to the final dish.
  • For a richer sauce, skim any excess fat from the top of the liquid before serving or reducing.
  • These ribs pair well with mashed potatoes or creamy polenta to soak up the sauce.

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