These Crockpot Beef Short Ribs are rich, flavorful, and fall-off-the-bone tender—perfect for the holidays, special occasions, or any time you want a comforting, elevated dinner without the fuss. Trust me, they’re worth the splurge!
A Cozy, Fancy Dinner—Without the Work
Okay, I’m finally sharing a savory dish that’s not dessert—and it’s one of my absolute favorites. These Crockpot Beef Short Ribs are wildly easy and pack a ton of flavor. Prep takes just 10 minutes, then the slow cooker takes over and turns everyday ingredients into something magical.
The end result? Melt-in-your-mouth beef, a rich herb-infused sauce, and vegetables that soak up all that delicious flavor. Whether you’re hosting Christmas dinner, celebrating an anniversary, or just want to impress without lifting a finger all day—this one’s for you.
Why You’ll Love This Recipe
- Minimal effort, maximum reward – Only 10 minutes of prep!
- Make-ahead friendly – Let it slow cook while you relax or run errands.
- Fancy but approachable – Elegant enough for the holidays, easy enough for a weeknight.
- Incredibly flavorful – Thanks to wine, broth, herbs, garlic, and butter.
Ingredients You’ll Need
- Beef Short Ribs (bone-in) – The star of the show!
- Carrots & Mushrooms – Soak up all the flavor and make this a one-pot meal.
- Herbs & Spices – Thyme, bay leaf, garlic, salt, pepper.
- Tomato Paste & Butter – For richness and depth.
- Red Wine & Beef Broth – Adds amazing flavor to the sauce.
Kitchen Tools
- 6-quart (or larger) Crockpot
- Large skillet (for browning)
- Tongs or slotted spoon
How to Make Crockpot Short Ribs
Step 1: Sear the Ribs
Generously season short ribs with salt and pepper. In a large skillet over medium heat, brown each side (about 20 seconds per side). This step is optional but adds a lot of flavor and improves texture.
Step 2: Add Everything to the Crockpot
Transfer the short ribs to your slow cooker. Add carrots, mushrooms, tomato paste, butter, garlic, thyme, bay leaf, wine, and beef broth. Cover and cook on low for 8 hours or high for 5 hours.
Step 3: Finish & Serve
Once the ribs are fall-apart tender, remove them along with the vegetables. Discard the bay leaf and thyme sprigs. Don’t throw away the cooking liquid—it makes an amazing drizzle (or gravy, see tip below!).
Serve the ribs with mashed sweet potatoes, regular mashed potatoes, or roasted veggies and spoon the cooking liquid over everything.
Tips & Variations
Make It a Gravy:
For a thicker sauce, whisk together ½ cup water and 1 tablespoon cornstarch. Simmer with the cooking liquid in a saucepan for 2–4 minutes until slightly thickened.
Skip the Wine?
No problem. Replace it with extra beef broth or water if you prefer an alcohol-free version. The flavor will still be rich and delicious.
Low and Slow Is Best:
If you have time, cook on low for 8 hours for the most tender, flavorful ribs. High for 5 hours works too if you’re short on time.
Storage & Freezing
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating in the microwave or oven.
Serving Ideas
- Mashed sweet potatoes (my favorite combo!)
- Creamy mashed potatoes
- Roasted baby potatoes
- Buttery dinner rolls
- A crisp side salad for contrast
Frequently Asked Questions
Do I really need to brown the short ribs first?
It’s optional—but highly recommended! Searing adds deep, caramelized flavor and helps develop the rich sauce. If you’re short on time, you can skip it, but the texture will be a little different.
Can I make this ahead of time?
Yes! You can fully cook it a day in advance and gently reheat in the slow cooker or stovetop the next day. It actually tastes better the next day!
Whether it’s a cozy holiday dinner, a romantic night in, or a treat-yourself kind of Tuesday, these Crockpot Beef Short Ribs are a showstopper. They’re fancy without the stress—and your kitchen will smell amazing all day.