Why You’ll Love This Recipe
I love how this recipe transforms humble ingredients into something truly special. The crockpot does all the heavy lifting—no need to hover over the stove. The meat becomes incredibly tender, and the red wine sauce develops deep, savory complexity. It’s comfort food at its finest and a fantastic make-ahead option for stress-free entertaining.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
• 3 lbs beef short ribs, bone-in
• Salt and black pepper to taste
• 2 tablespoons olive oil
• 1 onion, sliced
• 4 garlic cloves, minced
• 1 cup red wine
• 2 tablespoons tomato paste
• 2 cups beef broth
• 2 teaspoons Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 bay leaves
• 2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
directions
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I season the short ribs generously with salt and pepper.
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In a large skillet, I heat olive oil over medium-high heat and sear the ribs for 2–3 minutes per side until nicely browned. I transfer them to the crockpot.
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In the same skillet, I add the onion and garlic. I sauté for about 2–3 minutes until fragrant.
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I stir in the tomato paste and cook for 1 minute, then pour in the red wine, scraping up the browned bits from the pan. I simmer it for 2–3 minutes.
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I transfer the wine mixture to the crockpot. Then I add beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves. I stir gently to combine.
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I cover and cook on low for 8 hours or high for 4–5 hours, until the ribs are fork-tender.
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(Optional) I remove the ribs and whisk together cornstarch and water, then stir that into the sauce and cook on high for 10–15 minutes to thicken.
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I discard the bay leaves and return the ribs to the sauce. I garnish with chopped fresh parsley before serving.
Servings and timing
This recipe makes 6 servings.
Prep Time: 15 minutes
Cooking Time: 8 hours (low)
Total Time: 8 hours 15 minutes
Calories: 560 kcal per serving
Variations
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I use boneless short ribs if I want an easier, more casual presentation.
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I add a splash of balsamic vinegar for a touch of sweetness and acidity.
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I include sliced mushrooms or carrots for extra veggies in the sauce.
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I swap red wine with extra broth for an alcohol-free version.
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I finish with a squeeze of lemon for brightness before serving.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 3 days. The flavors deepen even more overnight. To reheat, I warm them in a covered skillet or in the microwave. The dish also freezes well—perfect for prepping in advance.
FAQs
Can I skip the searing step?
I recommend searing for maximum flavor, but if I’m in a rush, I sometimes skip it and still get delicious results.
What red wine should I use?
I go with a dry red like Cabernet Sauvignon, Merlot, or a blend. It doesn’t have to be fancy—just something I’d enjoy sipping.
Can I make this in the oven instead?
Yes—I follow the same steps using a Dutch oven, cover, and bake at 300°F for 3–3½ hours until tender.
What sides go best with short ribs?
I love serving them over mashed potatoes, creamy polenta, egg noodles, or even garlic rice to soak up all that delicious sauce.
How do I thicken the sauce?
I use a cornstarch slurry at the end and cook on high until it reaches the consistency I like. Alternatively, I reduce the sauce in a separate pan on the stovetop.
Conclusion
These Crockpot Beef Short Ribs are one of my favorite ways to enjoy a hearty, comforting meal with minimal effort. The meat turns incredibly tender, the sauce is rich and complex, and the entire dish feels like a warm hug. I hope you enjoy making—and sharing—it as much as I do!
Print
Crockpot Beef Short Ribs
- Total Time: 8 hours 15 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Fall-off-the-bone tender short ribs slow-cooked in a rich red wine and herb sauce. An easy, comforting meal perfect for cozy nights and special dinners.
Ingredients
3 lbs beef short ribs, bone-in
Salt and black pepper to taste
2 tablespoons olive oil
1 onion, sliced
4 garlic cloves, minced
1 cup red wine
2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves
2 tablespoons cornstarch + 2 tablespoons water (optional, for thickening)
Fresh parsley, chopped (for garnish)
Instructions
Season short ribs generously with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Sear ribs 2–3 minutes per side until browned. Transfer to crockpot.
In the same skillet, sauté onion and garlic for 2–3 minutes. Stir in tomato paste; cook 1 minute.
Add red wine, scraping up browned bits. Simmer 2–3 minutes, then pour into crockpot.
Add beef broth, Worcestershire, thyme, rosemary, and bay leaves. Stir gently.
Cover and cook on low for 8 hours or high for 4–5 hours, until ribs are tender.
(Optional) Remove ribs. Stir cornstarch slurry into sauce. Cook on high for 10–15 minutes until thickened.
Discard bay leaves, return ribs to sauce, and garnish with parsley. Serve hot.
Notes
Use boneless short ribs for a simplified serving option.
Add sliced mushrooms or carrots for built-in vegetables.
Swap red wine with more broth for an alcohol-free version.
Balsamic vinegar or a splash of lemon juice adds brightness to the sauce.
Great over mashed potatoes, polenta, egg noodles, or rice.
- Prep Time: 15 minutes
- Cook Time: 8 hours (low)
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American, Comfort Food
