These Crockpot Beef Short Ribs are a fancy-feeling, melt-in-your-mouth dish that’s surprisingly easy to make. With just a few minutes of prep and the slow cooker doing all the work, you’ll end up with tender short ribs in a rich, flavorful sauce with vegetables you’ll actually want to eat. Perfect for Christmas, Thanksgiving, or any special occasion that calls for an impressive meal without hours in the kitchen.
Why You’ll Love This Recipe
- Effortless Flavor: Brown the ribs quickly, then let the crockpot do the magic.
- Minimal Prep: About 10 minutes to prep, and the slow cooker takes care of the rest.
- Fancy Yet Simple: Looks like a gourmet meal, tastes incredible, and doesn’t require all day to make.
- Family & Guest-Friendly: A dish that pleases both adults and kids alike.
Ingredients
- 3 lbs bone-in beef short ribs
- 3 cups baby carrots
- 2 cups sliced mushrooms
- 2 cups beef broth
- 1 cup red wine (optional, can substitute with more broth)
- 2 tbsp tomato paste
- 3 tbsp unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 tbsp garlic, minced
- Salt and pepper, to taste
Instructions
- Brown the Short Ribs: Season all sides of the ribs with salt and pepper. In a large skillet over medium heat, brown each side of the ribs for about 20 seconds. This step is optional but enhances flavor and texture.
- Add to Crockpot: Place the browned ribs in a large slow cooker. Add carrots, mushrooms, beef broth, red wine (if using), tomato paste, butter, bay leaf, thyme, and garlic.
- Cook Low and Slow: Cover and cook on low for 8 hours, until the meat is tender and falling off the bone.
- Finish & Serve: Remove the short ribs and vegetables, discarding herbs. Don’t throw away the liquid—it makes a perfect natural gravy. Serve the ribs over mashed sweet potatoes or your favorite sides and drizzle with the cooking liquid.
Pro Tips
- Gravy: Use the cooking liquid as a sauce. To thicken, simmer in a pan with a little cornstarch slurry.
- Red Wine: Optional. If preferred, substitute with beef broth or water. The alcohol cooks off during slow cooking.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Freeze for up to 2 months.
- Sides: Mashed sweet potatoes, roasted potatoes, dinner rolls, or a simple salad all pair beautifully.
Why This Recipe Works
Crockpots do all the heavy lifting for you, giving you fall-apart tender ribs with minimal effort. Low and slow cooking ensures that the flavors meld together while the meat becomes ultra-tender. The combination of beef, red wine, butter, and herbs creates a rich, savory sauce that’s perfect for special occasions—or a cozy weeknight dinner you’ll feel fancy serving.
Serving Suggestion: Plate the ribs with mashed sweet potatoes and drizzle with the flavorful sauce. Garnish with fresh thyme for a restaurant-worthy presentation.