The first time I let my kitchen fill with the aroma of Crockpot Beef Short Ribs, it felt like a warm hug on a chilly evening.
Each bite of these succulent ribs, slowly simmered with carrots, mushrooms, and fragrant herbs, transports me back to family gatherings where hearty meals brought everyone together.
I can’t wait for you to experience how effortlessly you can create this comforting, melt-in-your-mouth dish in your own home.
Why You’ll Love This Recipe
Effortless preparation – Simply season, sear, and let the crockpot do the work for hours.
Fall-off-the-bone texture – Low-and-slow cooking ensures the beef becomes unbelievably tender.
Rich, layered flavors – Red wine and tomato paste deepen the sauce, while fresh thyme and bay leaf add herbal warmth.
Nutrient-packed vegetables – Baby carrots and mushrooms absorb the savory juices, making every bite satisfying.
Versatile serving options – Serve over mashed sweet potatoes, polenta, or buttered noodles for a complete meal.
What You’ll Need (Ingredient Highlights)
Bone-in beef short ribs – 3 lbs worth, rich in marbling that breaks down into tender, flavorful meat.
Baby carrots – 3 cups, adding natural sweetness and a pop of color.
Sliced mushrooms – 2 cups, providing umami depth and earthy notes.
Beef broth – 2 cups, forming the savory base for the cooking liquid.
Red wine (optional) – 1 cup, infusing the sauce with richness and subtle acidity.
Tomato paste – 2 tablespoons, concentrating the tomato flavor and adding body to the sauce.
Unsalted butter – 3 tablespoons, used for searing and enhancing the sauce’s silkiness.
Bay leaf – 1 leaf, lending subtle aromatic warmth.
Fresh thyme – 8 sprigs, imparting gentle herbal fragrance.
Garlic – 1 tablespoon minced, contributing savory depth.
Salt & pepper – To taste, highlighting and balancing all flavors.
Pro Tips Before You Start
Pat ribs dry before seasoning to ensure a better sear and deeper color.
Use a heavy skillet for searing so the meat caramelizes quickly without steaming.
Deglaze the pan with a splash of beef broth or wine after searing to lift any stuck-on bits—this intensifies the sauce.
Don’t skip the herbs; fresh thyme and bay leaf infuse the cooking liquid with delicate herbal notes.
Avoid overfilling the crockpot—ensure there’s room for the liquid to circulate around the ribs.
How to Make Crockpot Beef Short Ribs
Step 1: Season and Sear
Generously sprinkle salt and pepper over all sides of the short ribs.
Heat a large skillet over medium heat and add melted butter.
Sear each piece of short rib for about 20 seconds per side, until a golden crust forms.
Transfer to a plate.
Step 2: Layer Ingredients in the Crockpot
Place seared short ribs at the bottom of a large crockpot.
Add baby carrots, sliced mushrooms, minced garlic, and tomato paste around and on top of the ribs.
Step 3: Add Liquids and Herbs
Pour in beef broth and red wine (if using) so the ribs are partially submerged.
Tuck a bay leaf and fresh thyme sprigs into the mixture.
Step 4: Cook Low and Slow
Cover the crockpot and set to Low heat.
Cook for 8 hours, or until the meat is so tender it falls off the bone.
Step 5: Finish and Serve
Carefully remove the short ribs and vegetables with a slotted spoon.
Discard the herbs and bay leaf.
Keep the cooking liquid—this rich jus will be drizzled over the ribs.
Serve ribs and carrots immediately alongside mashed sweet potatoes, then drizzle with the reserved liquid.
What to Serve It With
Mashed sweet potatoes – The natural sweetness pairs perfectly with the savory jus.
Creamy polenta – A soft bed of polenta absorbs the rich sauce for ultimate comfort.
Butter noodles – Simple egg noodles tossed in butter and parsley provide a neutral canvas for the ribs.
Roasted Brussels sprouts – Their slight bitterness balances the meal’s richness.
Crusty bread – Use to soak up any extra sauce for a satisfying bite.
Variations / Substitutions
Boneless short ribs – Cook for the same time; remove any excess fat before serving.
Chicken stock – Swap for beef broth if you prefer a lighter base.
White wine – Use instead of red wine for a milder, slightly fruity note.
Dried herbs – Replace fresh thyme with 1 teaspoon dried thyme; omit the bay leaf and add ½ teaspoon dried once cooking begins.
Root vegetables – Swap baby carrots for parsnips or add peeled pearl onions for additional sweetness.
Slow cooker roast – Add whole potatoes to the crockpot for a one-pan meal variation.
Storage & Leftovers
Refrigerator – Store cooled short ribs and vegetables with cooking liquid in an airtight container for up to 3–4 days.
Freezer – Freeze portions in a freezer-safe container for up to 2 months; thaw overnight before reheating.
Reheat – Warm leftovers gently in a saucepan over medium-low heat, adding a splash of broth to maintain moisture.
Meal prep – Portion ribs and vegetables, then separately portion sauce for slurp-on-demand quick lunches.
FAQs
Can I skip the red wine?
Yes—simply double the beef broth for a wine-free version.
The ribs will still be tender and flavorful.
Why do I need to sear the ribs first?
Searing creates a flavorful crust and enhances the depth of the cooking liquid through caramelized bits.
How do I know when the ribs are done?
They’re ready when the meat easily pulls away from the bone with a fork—about 8 hours on low heat.
Can I cook on high instead of low?
Yes. Cook on High for 4–5 hours, checking tenderness after 4 hours to avoid overcooking.
Is this recipe gluten-free?
Yes, provided your beef broth and tomato paste are certified gluten-free.
Can I use dried herbs instead of fresh?
Yes—use 1 teaspoon dried thyme and omit the bay leaf.
Add the dried herbs directly to the cooking liquid.
Final Thoughts
These Crockpot Beef Short Ribs are the epitome of comfort food—rich, indulgent, and practically effortless.
The long, gentle simmer in beef broth, red wine, and aromatic herbs transforms inexpensive short ribs into restaurant-quality fare.
Whether you’re hosting a casual dinner or craving a cozy night in, this dish delivers soul-warming satisfaction in every bite.
Serve with your favorite sides, and prepare for requests to make them again.
