There’s something deeply satisfying about slow-cooked beef short ribs. The way the meat becomes fall-off-the-bone tender, soaking up all the rich, savory flavors of the sauce, is pure comfort food at its finest. I love making these in the crockpot because it’s practically effortless—just set it in the morning, and by dinnertime, you have a meal that tastes like it took all day to prepare (well, technically, it did!).

This recipe is perfect for when you want something hearty and indulgent but without standing over the stove for hours. The ribs are slow-braised in a flavorful sauce that gets richer as it cooks, creating a deep, velvety glaze that coats every bite. Whether you serve them with creamy mashed potatoes, buttered rice, or crusty bread to soak up the juices, these short ribs will easily become a favorite at your table.

Why You’ll Love These Super Tender Crockpot Beef Short Ribs

Hands-off cooking: The slow cooker does all the work for you.
Melt-in-your-mouth texture: The low and slow cooking process makes the meat incredibly tender.
Rich, deep flavors: A combination of beef broth, red wine, and seasonings create a luscious sauce.
Perfect for meal prep: Make a big batch and enjoy leftovers the next day.
Great for special occasions or weeknight dinners: Elegant enough for guests but easy enough for a cozy night in.

What Cut of Beef Short Ribs Should I Use?

When it comes to making super tender beef short ribs in the crockpot, choosing the right cut is key. There are two main types of short ribs: English-cut and flanken-cut.

English-cut short ribs are the most popular for slow cooking. These are cut parallel to the bone, leaving a thick chunk of meat sitting on top. They cook down beautifully, becoming incredibly tender and flavorful.
Flanken-cut short ribs are sliced across the bone into thin strips and are often used in Korean-style BBQ. While they cook quickly on a grill, they can also be used in slow cooking if you want a different texture and presentation.

For this recipe, I highly recommend English-cut short ribs for that fall-apart tenderness and rich, meaty bite.

Options for Substitutions

Want to tweak the recipe to fit what you have on hand? Here are some simple swaps:

No beef short ribs? Try using bone-in beef chuck roast cut into large chunks. It will still have that rich, slow-cooked texture.
Don’t have red wine? Swap it out for extra beef broth or even a splash of balsamic vinegar for depth.
Need a gluten-free version? Use tamari instead of soy sauce and make sure your Worcestershire sauce is gluten-free.
Prefer a sweeter sauce? Add a tablespoon of honey or brown sugar to balance out the savory flavors.
Want a spicier kick? A pinch of red pepper flakes or a splash of hot sauce can add some heat.

With these simple substitutions, you can customize the recipe to your taste while keeping it just as delicious!

Ingredients for Super Tender Crockpot Beef Short Ribs

Each ingredient in this recipe plays a crucial role in creating deep, rich flavors and perfectly tender short ribs. Here’s why you need them:

Beef Short Ribs – The star of the dish! Opt for English-cut short ribs for the best texture and flavor.
Salt & Black Pepper – Essential for seasoning the meat and enhancing its natural flavors.
Olive Oil – Used for searing the ribs before slow cooking, which helps lock in flavor.
Onion & Garlic – These aromatics add depth and richness to the sauce.
Carrots – Adds a slight sweetness and complements the beefy flavors.
Beef Broth – Forms the base of the braising liquid, keeping the ribs moist and flavorful.
Red Wine (optional) – Helps deepen the sauce and tenderize the meat with its acidity. If you prefer, you can use more broth instead.
Tomato Paste – Adds a concentrated umami richness to the sauce.
Worcestershire Sauce – Brings in a savory, slightly tangy depth of flavor.
Soy Sauce – Enhances the umami notes and balances the sauce with a hint of saltiness.
Brown Sugar – A touch of sweetness to balance the acidity and richness.
Thyme & Rosemary – Fresh or dried, these herbs add an earthy, aromatic flavor.
Bay Leaf – Infuses the sauce with a subtle, warm complexity.
Cornstarch (optional) – If you want a thicker sauce, mix cornstarch with water to create a slurry.

Each of these ingredients works together to create a perfectly balanced, flavorful dish that slow cooks to perfection.

Step 1: Season and Sear the Short Ribs

Start by patting the short ribs dry with a paper towel. This helps them sear properly. Generously season them with salt and black pepper on all sides. Heat olive oil in a large skillet over medium-high heat and sear the ribs for about 2-3 minutes per side, until they develop a deep golden-brown crust. This step locks in flavor and enhances the richness of the dish.

Step 2: Sauté the Aromatics

In the same skillet, add the chopped onions and carrots. Cook for 3-4 minutes until they start to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant. Transfer everything to the slow cooker.

Step 3: Make the Flavorful Sauce

In a bowl, mix together beef broth, red wine (if using), tomato paste, Worcestershire sauce, soy sauce, and brown sugar. Stir well to combine. Pour this mixture over the short ribs and vegetables in the slow cooker. Add the thyme, rosemary, and bay leaf for extra depth of flavor.

Step 4: Slow Cook to Perfection

Cover the slow cooker and set it on low for 7-8 hours or high for 4-5 hours. The meat should become incredibly tender and easily pull apart with a fork.

Step 5: Thicken the Sauce (Optional)

If you prefer a thicker sauce, remove the short ribs and strain the liquid. In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. Stir it into the strained sauce and let it simmer on the stovetop for a few minutes until thickened. Pour it back over the ribs before serving.

How Long to Cook the Super Tender Crockpot Beef Short Ribs

The key to perfectly tender short ribs is low and slow cooking. Here’s a breakdown of the cooking times:

Low Setting: Cook for 7-8 hours for the most tender, fall-apart texture.
High Setting: Cook for 4-5 hours, though low heat is preferred for best results.

If you have extra time, I always recommend the low setting—it allows the flavors to develop more deeply and ensures the meat is meltingly tender.

Tips for Perfect Crockpot Beef Short Ribs

Sear the ribs first – Browning the meat before slow cooking adds depth and richness to the final dish.
Use bone-in short ribs – The bones add extra flavor and keep the meat juicy.
Don’t skip the aromatics – Onions, garlic, and carrots infuse the sauce with a natural sweetness and complexity.
Red wine enhances the sauce – If you can, use red wine for a more luxurious depth of flavor, but you can substitute extra broth if needed.
Let them rest before serving – Once cooked, let the ribs sit for about 10 minutes before serving to help the juices redistribute.
Thicken the sauce if needed – If you want a richer, more velvety sauce, use a cornstarch slurry to thicken it before serving.
Remove excess fat – If the sauce seems too oily, skim off excess fat from the top before serving.
Pair with the right sides – Creamy mashed potatoes, polenta, or buttered rice will soak up every bit of that delicious sauce.

Watch Out for These Mistakes While Cooking

Even though crockpot beef short ribs are easy to make, a few common mistakes can affect the final result. Here’s what to avoid:

Skipping the sear – Browning the ribs before slow cooking adds depth and richness to the dish. If you skip this step, you may miss out on that deep, caramelized flavor.
Using too much liquid – The crockpot retains moisture well, so you don’t need as much liquid as you would for stovetop braising. Too much liquid can dilute the flavors.
Cooking on high for too long – While you can cook on high, slow-cooking on low for 7-8 hours ensures the most tender meat.
Not removing excess fat – Short ribs are naturally fatty. If the sauce has too much grease, skim the fat before serving for a cleaner, more flavorful dish.
Not seasoning enough – The sauce and ribs need plenty of seasoning. Don’t be afraid to adjust salt and pepper to taste.
Overcrowding the slow cooker – Arrange the ribs in a single layer or slightly stacked for even cooking. Too many ribs crammed together may cook unevenly.
Forgetting the herbs – Thyme, rosemary, and bay leaf add a deep, aromatic flavor. Even dried herbs make a big difference.
Not letting the ribs rest – Allowing the ribs to sit for a few minutes before serving helps the juices settle for a more flavorful bite.

What to Serve With Super Tender Crockpot Beef Short Ribs

These slow-cooked short ribs pair beautifully with a variety of sides that soak up the delicious sauce. Here are some of my favorite options:

1. Creamy Mashed Potatoes

The buttery, smooth texture of mashed potatoes is perfect for catching every bit of the rich, savory sauce.

2. Garlic Butter Rice

Fluffy rice with a hint of garlic and butter makes a simple yet delicious pairing.

3. Buttery Polenta

Soft and creamy polenta creates a luxurious base for the tender short ribs.

4. Crusty Bread

A slice of warm, crusty bread is perfect for sopping up the flavorful sauce.

5. Roasted Vegetables

Oven-roasted carrots, Brussels sprouts, or green beans add a bit of crunch and balance out the richness of the ribs.

6. Sauteed Greens

Spinach, kale, or Swiss chard sautéed with garlic and olive oil provide a fresh, slightly bitter contrast to the dish.

7. Egg Noodles

Tossed with a little butter, these noodles are a great way to soak up the sauce.

8. Baked Sweet Potatoes

The natural sweetness of baked sweet potatoes complements the savory, umami flavors of the ribs.

Storage Instructions

Crockpot beef short ribs store well and taste even better the next day as the flavors continue to develop. Here’s how to store and reheat them properly:

Refrigeration: Let the short ribs cool completely, then transfer them (along with the sauce) to an airtight container. Store in the fridge for up to 4 days.
Freezing: For longer storage, place the ribs and sauce in a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Reheat Short Ribs

Stovetop: Heat the ribs and sauce in a saucepan over low-medium heat until warmed through. Add a splash of broth or water if the sauce is too thick.
Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals, stirring in between.
Oven: Preheat to 300°F (150°C), place the ribs in an oven-safe dish, cover with foil, and heat for 20-25 minutes until warmed through.

Estimated Nutrition

Here’s a general estimate per serving (based on 4 servings):

Calories: ~500-600 kcal
Protein: ~40g
Fat: ~35g
Carbohydrates: ~10-15g
Fiber: ~2g
Sodium: ~800-1000mg (varies based on soy sauce and broth used)

These values can vary depending on the specific ingredients used, but overall, this dish is protein-rich, satisfying, and full of flavor!

Frequently Asked Questions

1. Can I make these short ribs without searing them first?

Technically, yes, but searing the ribs first adds a deep, rich flavor. If you skip this step, the ribs may lack that caramelized depth, though they will still be tender.

2. What can I use instead of red wine?

You can substitute red wine with additional beef broth or a splash of balsamic vinegar for acidity and depth.

3. Can I cook these short ribs in the oven instead of a slow cooker?

Yes! Braise them in a covered Dutch oven at 325°F (160°C) for about 3 hours until they are fork-tender.

4. How do I make the sauce thicker?

After removing the ribs, strain the sauce and simmer it on the stovetop. Mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in, cooking until thickened.

5. Can I make this recipe in advance?

Absolutely! These short ribs taste even better the next day. Store them in the fridge overnight and reheat before serving.

6. What type of beef short ribs should I use?

Use English-cut short ribs for the best results. They are meatier and perfect for slow cooking.

7. Can I use boneless short ribs?

Yes, but bone-in ribs provide extra flavor. If using boneless, check for doneness around the 6-hour mark on low since they cook faster.

8. Can I add more vegetables to the slow cooker?

Yes! Carrots, celery, parsnips, or mushrooms all work well in this dish and add extra flavor to the sauce.

Conclusion

These Super Tender Crockpot Beef Short Ribs are the ultimate comfort food—rich, flavorful, and effortless to make. Whether for a cozy family dinner or an elegant meal for guests, this dish is a guaranteed winner. If you love this recipe, save it on Pinterest and share it with friends and family! Enjoy!