Crock Pot Short Ribs Recipe

There’s something magical about a slow-cooked meal that fills your home with warmth and mouthwatering aromas. A Crock Pot short ribs recipe is the ultimate answer to cozy nights, impressing dinner guests, or simply treating yourself after a long day. The beauty of this dish is how simple it is to make while delivering restaurant-quality results. Think tender, fall-off-the-bone ribs in a rich, flavorful sauce that pairs perfectly with mashed potatoes or creamy polenta.

If you’re looking for a go-to recipe that feels special but doesn’t require you to hover over the stove, this one is it.

Why make short ribs in a crock pot

Slow cookers have a reputation for transforming tougher cuts of meat into melt-in-your-mouth masterpieces. Short ribs are naturally rich and flavorful, but they need time and low heat to break down the connective tissue. That’s where the Crock Pot shines.

Here’s why this method works so well:

• Hands-off cooking: Set it and forget it. You don’t need to babysit.
• Flavor development: Low and slow heat lets flavors mingle beautifully.
• Perfect for busy lifestyles: Ideal if you want dinner ready without fuss after work.

Pro Tip: Browning your short ribs before adding them to the Crock Pot deepens the flavor. Don’t skip this step if you want a truly rich dish.

Ingredients you’ll need

For a crowd-pleasing Crock Pot short ribs recipe, you don’t need anything fancy. Here’s the simple shopping list:

• 3-4 pounds beef short ribs
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 large onion, sliced
• 3 carrots, chopped
• 3 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine (optional but recommended)
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves

This combination creates a balanced flavor that’s savory, slightly sweet, and aromatic.

Pro Tip: If you don’t want to use wine, simply replace it with more beef broth for the same slow-cooked tenderness.

Step-by-step instructions

Cooking short ribs in the Crock Pot is all about patience and layering flavors. Each step builds on the last to create a dish that feels luxurious yet comforting. Here’s how to get it just right:

Step 1: Season and sear

Start by patting your short ribs dry with paper towels. This removes excess moisture and ensures a good sear. Season generously with salt and freshly cracked black pepper. Don’t be shy here, the seasoning forms the base of your flavor.

Heat olive oil in a heavy skillet or Dutch oven over medium-high heat. Once hot, add the ribs in batches, leaving space between them (crowding the pan prevents proper browning). Sear each side for 2-3 minutes until a deep golden crust forms. This caramelization is where the magic begins, it locks in juices and creates that savory, umami-packed flavor you want in every bite.

Pro Tip: If you’re short on time, you might be tempted to skip searing. Don’t! This step is what takes your Crock Pot short ribs from “good” to “wow.”

Step 2: Sauté the aromatics

After removing the seared ribs, keep the same skillet on the stove. Those little browned bits stuck to the bottom? That’s concentrated flavor, and you want every bit of it.

Add the sliced onions, chopped carrots, and minced garlic to the pan. Sauté for about 5 minutes, stirring occasionally, until the onions turn translucent and the carrots start to soften. This creates a sweet, savory base for your sauce.

Now stir in the tomato paste, coating the vegetables completely. The paste adds richness and a subtle tang. Let it cook for 1-2 minutes to caramelize slightly, this reduces the raw tomato taste and deepens the flavor.

Pro Tip: Cooking the tomato paste for a minute before adding liquid makes your sauce taste like it simmered for hours.

Step 3: Deglaze the pan

Next, pour in the red wine. As it hits the pan, use a wooden spoon to scrape up all the browned bits from the bottom. This process, called deglazing, infuses your sauce with layers of flavor.

Let the wine simmer for about 2 minutes, just until it reduces slightly. This step not only adds depth but also burns off the harsh alcohol taste, leaving behind a rich, slightly fruity undertone that balances the meatiness of the ribs.

If you prefer not to use wine, replace it with extra beef broth or even balsamic vinegar for a tangy alternative.

Step 4: Transfer to the Crock Pot and slow cook

Now it’s time to bring everything together. Place your seared ribs in the bottom of the Crock Pot. Pour the sautéed veggies and wine mixture over the top. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves.

Cover with the lid and set your Crock Pot:

• Low for 8 hours – the best option for fall-apart tenderness.
• High for 4-5 hours – great if you’re short on time but still want juicy results.

As the ribs cook, the connective tissue slowly breaks down, turning tough meat into fork-tender bites that practically melt in your mouth. The broth, veggies, and herbs mingle into a sauce so flavorful you’ll want to pour it over everything.

Pro Tip: Resist the urge to lift the lid while cooking. Each time you peek, you lose valuable heat and extend the cooking time.

Step 5: Serve and enjoy

After hours of slow cooking, you’ll know the ribs are done when you can slide a fork in effortlessly and the meat falls away from the bone. Remove the rosemary, thyme, and bay leaves, they’ve already done their job.

Transfer the ribs to a serving platter and spoon the sauce and vegetables over the top. Pair them with creamy mashed potatoes, buttery noodles, or velvety polenta to soak up every drop of the luscious sauce.

If you’d like a thicker sauce, pour the cooking liquid into a saucepan and simmer it on medium heat for 10-15 minutes until reduced. This extra step intensifies the flavors and creates a glossy finish worthy of a restaurant dish.

Pro Tip: For an even smoother sauce, strain out the veggies and blend the liquid before reducing. It gives you a rich, velvety gravy that clings to the ribs beautifully.

What to serve with crock pot short ribs

Pairing is everything. These ribs deserve a cozy sidekick:

• Creamy mashed potatoes
• Garlic butter noodles
• Parmesan polenta
• Roasted root vegetables
• A fresh green salad for balance

The richness of the ribs pairs best with something creamy or starchy that can soak up the sauce.

Nutrition facts and serving size

While indulgent, short ribs can still fit into a balanced lifestyle. Here’s an approximate breakdown per serving (based on 6 servings):

• Calories: ~480
• Protein: 32g
• Carbohydrates: 10g
• Fat: 32g
• Fiber: 2g

Pro Tip: Want to lighten things up? Skim excess fat off the sauce before serving or let it cool in the fridge and remove the hardened fat layer.

Tips for the best crock pot short ribs

• Choose bone-in ribs for maximum flavor.
• Don’t skip searing – it makes a huge difference.
• Cook low and slow for tenderness that melts in your mouth.
• Let the sauce rest – it thickens and deepens in flavor as it sits.

Variations to try

Want to switch things up? Here are a few fun twists:

• Asian-inspired: Swap red wine for soy sauce and add ginger, hoisin, and sesame oil.
• Italian style: Add crushed tomatoes, basil, and serve with pasta.
• Spicy kick: Stir in chipotle peppers or chili flakes for heat.
• Winter comfort: Add mushrooms and parsnips for a hearty stew-like version.

Experimenting keeps this recipe fresh and exciting for repeat dinners.

Why crock pot recipes are trending

Did you know that slow cooker use has surged by 65% among millennials in the last five years? According to Statista, more young adults are embracing low-effort, high-reward cooking. It’s a lifesaver for balancing busy workdays with nutritious, homemade meals.

Plus, with the rise of comfort-food content on platforms like TikTok and Pinterest, recipes like these are becoming viral-worthy. Sharing your short rib creation online could inspire others while earning you some foodie cred.

Storing and reheating leftovers

This dish is perfect for meal prep since the flavors deepen overnight.

• Fridge: Store in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 3 months.
• Reheat: Warm gently on the stove or in the oven at 300°F until heated through.

Pro Tip: Store the ribs and sauce separately for the best texture when reheating.

FAQs

Final thoughts

A Crock Pot short ribs recipe is one of those timeless dishes that makes you feel like a culinary rockstar with minimal effort. It’s hearty, flavorful, and versatile enough to suit date nights, family dinners, or even casual entertaining.

So grab your slow cooker, pour yourself a glass of wine, and let the magic of low and slow cooking turn simple ingredients into a five-star experience.

Crock Pot Short Ribs Recipe

0

from

0

votes

Course: BeefCuisine: AmericanDifficulty: Easy

Servings

1

serving

Prep time

15

minutes

Cooking time

8

hours 

Calories

480

kcal

This Crock Pot short ribs recipe delivers fall-off-the-bone tenderness with minimal effort. Slow-cooked in a rich, savory sauce, it’s the ultimate cozy comfort food for one.

Ingredients

• ¾–1 pound beef short ribs (about 2 pieces)

• ½ tablespoon olive oil

• Salt and pepper to taste

• ¼ large onion, sliced

• ¾ carrot, chopped

• 1 clove garlic, minced

• ½ cup beef broth

• ¼ cup red wine (optional but adds depth)

• ½ tablespoon tomato paste

• ½ tablespoon Worcestershire sauce

• ½ sprig fresh rosemary

• ½ sprig fresh thyme

• 1 bay leaf

Directions

• Season and sear: Pat short ribs dry, season generously with salt and pepper, and sear in hot olive oil until golden brown on all sides.
• Sauté aromatics: In the same pan, cook onion, carrot, and garlic for 4–5 minutes until softened. Stir in tomato paste and cook for 1 minute.
• Deglaze: Pour in red wine, scraping up browned bits. Simmer for 2 minutes.
• Slow cook: Transfer ribs, vegetables, broth, Worcestershire sauce, and herbs into the Crock Pot. Cook on low for 8 hours (or high for 4–5 hours) until tender.
• Serve and enjoy: Remove herbs and bay leaf. Serve hot over mashed potatoes, polenta, or noodles with the rich sauce poured on top.