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My beef short ribs crock pot recipe is deeply flavorful and melt-in-your-mouth delicious! With only 15 minutes of prep and simple ingredients, you can set it and forget it while it cooks. These short ribs promise to be the star of any family meal!
Jump to:
- Beef Short Ribs in the Crock Pot
- Slow Cooker Beef Short Ribs Ingredients
- Bone-in Beef Short Ribs Slow Cooker Instructions
- Crock Pot Gravy for Short Ribs
- Beef Short Ribs Recipe Slow Cooker Tips
- What are Short Ribs?
- Slow Cooker Short Ribs FAQ
- How to Store Leftover Slow Cooker Short Ribs
- How to Reheat Crock Pot Short Ribs
- Short Rib Recipes
- Recipe
- Reviews
Beef Short Ribs in the Crock Pot
This short rib recipe in the slow cooker is the ultimate comfort food! The short ribs are so juicy they melt in your mouth. This is a slow cooker recipe I make again and again for my family, especially as a part of my favorite Sunday dinner ideas.
This is a bone-in beef short ribs slow cooker recipe, but you can also use boneless! Try making it just once, and I know you'll come back to it again and again.
Such a great recipe! You can taste the build of flavors in the meat. It’s not an overpowering punch, but more of a slow progression of flavors, which I feel like makes this dish taste and feel sophisticated.
Rachael
Another favorite is my slow cooker lasagna. It is so easy to prepare ahead of time for a crowd!
Slow Cooker Beef Short Ribs Ingredients
- Short Ribs: Look for beef chuck short ribs for this recipe.
- Salt: Kosher salt or sea salt flakes work best.
- Pepper: Freshly cracked black pepper is always a great choice.
- Onion, Celery, and Carrots: These veggies are an essential base for the tasty gravy these short ribs form when cooking.
- Vegetable Oil: For searing the short ribs before slow cooking them.
- Garlic: You want to use fresh crushed garlic. A garlic press makes this so easy.
- Red Wine: If you don't want to use red wine, you can replace it with extra beef broth at a 1:1 ratio.
- Balsamic Vinegar: A little bit of balsamic vinegar goes a long way for flavor in this recipe!
- Tomato Paste: You could also use tomato sauce if it's what you have, but I prefer the flavor and consistency of tomato paste.
- Beef Broth: When braised in beef broth, a delicious gravy forms to pair with these slow cooker short ribs.
- Rosemary and Bay Leaves: For best flavor, use fresh rosemary!
Isabel's Top Tip
This is always my favorite slow cooker to use! It seriously makes life so easy!
Bone-in Beef Short Ribs Slow Cooker Instructions
- Pat beef short ribs dry if necessary.
- Finely dice the onion, celery ribs, and carrots.
- Season all over with salt and pepper. Pat the seasoning into the meat.
- Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.
- Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.
- Cook the vegetables for a couple of minutes, then add minced garlic. Cook a minute more, then add red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.
- Add balsamic vinegar, tomato paste, beef broth, rosemary, and bay leaves as it starts to simmer.
- Add the short ribs to the slow cooker. Bring the vegetable mixture to a simmer then pour over the short ribs.
- Turn the slow cooker on low and cook for 6 - 8 hours.
- Remove the bay leaves when it is done and discard them.
- Serve over mashed potatoes, rice, or thick pasta like pappardelle.
Crock Pot Gravy for Short Ribs
You can serve the braised short ribs in their drippings (which is amazing) or make them into gravy. Homemade gravy is easy, delicious, and adds so much flavor to the dish
- Remove the short ribs to a platter and tent with foil.
- Strain the liquid and remove any large chunks of meat and vegetables.
- Add the strained liquids back to the pot, then add 3 Tbsp. All-purpose flour and stir to make gravy. It's that easy!
Beef Short Ribs Recipe Slow Cooker Tips
- I used bone-in short ribs for this recipe. Boneless short ribs also work well.
- Season the short ribs generously with salt and pepper to intensify the flavor.
- Important step: Heating oil in a skillet and sear the ribs on all sides in batches so you don't overcrowd the pan. This step is key to beautiful and flavorful short ribs.
- You can also use large pieces of carrots and serve them as your side dish.
- Once your slow cooker short ribs have finished cooking, turn off the slow cooker and let them cool slightly, but not to room temperature.
- Transfer the short ribs to an airtight container or a lidded ovenproof dish.
- Seal the container or dish with airtight lids or plastic wrap to prevent moisture loss, and place it in the refrigerator if you plan to consume the short ribs within a few days.
What are Short Ribs?
Beef chuck short ribs come from the front section of the backbone and are beautifully marbled, which results in meat that is very tender. Short ribs are one of the best cuts of beef for slow cooking and grilling.
Slow Cooker Short Ribs FAQ
There are two cuts: flanken and English-style.
Flanken refers to ribs located along the back towards the belly of the cow, cut across the bones. They are cut into short ½-inch lengths. Sometimes, a few cross-sections of ribs are left in a strip. English-style short ribs are cut between each rib to separate them. This leaves a thick piece of meat sitting on top of the bone. English ribs can be left in one long piece or cut into smaller, 2-inch pieces. Some are bone-in while others are boneless beef short ribs. They are both immensely juicy and packed with flavor!
My recipe requires searing the meat before adding it to the crock pot to build flavor. When you sear them, the outside of the meat caramelizes slightly. This builds a more flavorful dish, as that flavor releases as the beef cooks in the crockpot. I recommend using a cast-iron skillet to sear your beef.
How to Store Leftover Slow Cooker Short Ribs
- Transfer to Containers: Place the cooled short ribs along with any cooking liquid into airtight containers. You can store them whole or shred the meat if preferred. Make sure to leave some space at the top of the container to allow for expansion during freezing.
- Labeling and Freezing: Label the containers with the date of preparation and place them in the refrigerator or freezer accordingly. Short ribs can be stored in the refrigerator for up to 4 days or in the freezer for up to 3 months.
How to Reheat Crock Pot Short Ribs
- Reheating in the Oven:
- Preheat your oven to around 325°F (160°C).
- Place the short ribs in an oven-safe dish with any cooking liquid.
- Cover the dish with foil to prevent drying out.
- Reheat for approximately 20-30 minutes or until heated through.
- Reheating on the Stove:
- Transfer the short ribs and cooking liquid to a saucepan or skillet.
- Heat over medium-low heat, stirring occasionally, until warmed through. This method helps to retain moisture.
- Reheating in the Microwave:
- Place the short ribs in a microwave-safe dish with a lid.
- Heat on medium power in short increments, stirring occasionally to ensure even heating.
- Check the temperature of the meat with a food thermometer to ensure it reaches at least 165°F (74°C).
I made this tonight. It was incredibly delicious. The prep work is worth the effort. I served with a red wine, crusty bread and a side salad.
Kay
Short Rib Recipes
Try my Grilled Pork Ribs, 3-2-1 Smoked Ribs, and Air Fryer Ribs next!
Recipe
Slow Cooker Short Ribs
Equipment
Ingredients
- 2½ lbs. beef chuck short ribs
- ¼ tsp. salt approx.
- ¼ tsp. pepper approx.
- 1 onion
- 8 ribs celery or one stalk
- 3 carrots medium
- 1½ Tbsp. vegetable oil or other flavorless oil
- 1 clove garlic crushed or 1 tsp. finely diced garlic
- ½ cup red wine
- 2 Tbsp. balsamic vinegar
- 2 Tbsp. tomato paste
- ¾ cup beef broth
- ½ tsp. rosemary dried
- 3 bay leaves
Instructions
- Pat 2½ lbs. beef short ribs dry if necessary. Finely dice 1 onion, 8 celery ribs, and 3 medium carrots.2½ lbs. beef chuck short ribs, 1 onion, 8 ribs celery, 3 carrots
- Season the ribs all over with salt and pepper. Pat the seasoning into the meat.¼ tsp. salt, ¼ tsp. pepper
- Warm half of your vegetable oil in a skillet over medium-high heat and sear the short ribs on all sides, in two batches so you don't overcrowd the skillet. Make sure to sear until you have a nice mahogany crust.1½ Tbsp. vegetable oil
- Add the onion, celery, and carrots to the skillet along with the remaining oil. Reduce the heat slightly so the vegetables don't burn.1½ Tbsp. vegetable oil
- Cook the vegetables for a couple minutes, then add 1 clove minced garlic. Cook a minute more, then add ½ cup red wine to deglaze the pan. Scrape up brown bits from the bottom of the skillet.½ cup red wine, 1 clove garlic
- As it starts to simmer, add 2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ beef broth, ½ tsp. rosemary, and 3 bay leaves. Add the short ribs to the slow cooker.Bring the vegetable mixture to a simmer then pour over the short ribs.2 Tbsp. balsamic vinegar, 2 Tbsp. tomato paste, ¾ cup beef broth, ½ tsp. rosemary, 3 bay leaves
- Turn the slow cooker on low and cook for 6 - 8 hours. Remove the bay leaves when it is done and discard them. Serve over mashed potatoes, rice, or thick pasta like pappardelle.
Video
Notes
- I used bone in short ribs for this recipe but boneless short ribs also work well.
- Make sure to give the short ribs a good amount of seasoning with salt and pepper to intensify the flavor.
- Important step: Heating oil in a skillet and searing the ribs on all sides in batches so you don't overcrowd the pan. This step is key to beautiful and flavorful short ribs.
- You can also use large pieces of carrots and serve them as your side dish.
Frank says
Hi, I am wondering about how many cups of cut up celery would equal your suggested 8 ribs. In our area a rib and a stalk are the same for celery. The whole celery plant we call a bunch. So I’m thinking if cups is used I will get it correct. Thanks a lot , I’m anxious to give this recipe a try.
Em Beitel says
Hi Frank! I believe we used around 1 cup of chopped celery for this recipe, though it may have been a little more than that. You should be safe with 1 cup celery to about 1½ cups celery. Enjoy, and thank you for your question!
Nicole says
Hello, do you have to add red wine to the short ribs or what’s a good substitute for red wine ?
Em Beitel says
Hi Nicole! If you don't want to use red wine, you can use additional beef broth instead. Use the same amount as you would the red wine. Thank you for your question, and enjoy!
Rena says
I wonder have you ever made this from frozen? I have short ribs in the deep freezer and would prefer not to have to wait for them to thaw. What are your thoughts?
Em Beitel says
Hi Rena! We have not made them from frozen and recommend letting them thaw first before cooking them. However, you may be able to make it work by cooking them on high for an hour, then turning the slow cooker down to low for the remainder of the cook time.
frank marciari says
Nice recipe!
Only change for me was to flour the ribs lightly s&p before browning. I cut extra carrot & celery also.
Em Beitel says
That's awesome, Frank! Thank you for sharing, we're glad you enjoyed it!
Judy Campo says
I just made this amazing recipe using all the ingredients. It’s pretty much how I make it & it is delicious! Served over mashed potatoes!
Em Beitel says
That's awesome, Judy! We're so glad you enjoyed it - thank you!
Margy McCalmon says
I could only find boneless short ribs that look a bit thin and I'm making only a pound and a half since it's just the 2 of us! Any suggestion on cooking time? Thank you!
Em Beitel says
Hi Margy! For a pound and a half of boneless beef short ribs, I would cook them for about 4 hours. Check on them and if they're tender and shredding, they're good to go.
Emma wong says
Can I use a dutch oven over the stove? How long would it take to do it on the stove in a dutch oven?
Em Beitel says
Hi Emma! You could. I have not done this myself, but personally I would cook them for 3½-4 hours at a simmering heat (covered with a lid). You want to keep it simmering, so you'll have to check in on the ribs frequently to make sure they're staying at the right temperature and cooking properly (I would do this every 30 minutes or so).
Alexis says
I’ve made this recipe twice before and our family loves it! However this morning I forgot to add beef brother to the veggies. I realized after putting everything in the crockpot. Is it okay that I poured beef broth in the crock pot over top of everything or should I expect my meal to be different this time?
Em Beitel says
Hi Alexis! We're so glad you and your family enjoy it! It should be totally fine that you added the beef broth a little late.
Alexis says
Thank you so much for the quick response!
Em Beitel says
Thank you for reaching out! I hope it turned out beautifully. Have a great holiday season!
Patrick D says
Hi, for the concrete thinkers out there, could you please give a more definitive quantity for the onion, celery and carrot please? Also, is there a time frame for cooking on High? Thanks!
Em Beitel says
Hi Patrick! I would say about 1/2 to 1 cup diced onion (up to your preference), 1/2 cup sliced celery, and about 1/2 to 1 cup sliced carrots, as well. It's really up to your preference but that's how I would measure it out. Cook on High for 4-5 hours, but check the tenderness and cook for longer if needed before removing them from the slow cooker - they should easily shred when they're tender enough. Enjoy!
carmen Singer says
How much tomato past, wine and balsamic vinegar do you use? The ingredient list has no quantity listed!
Em Beitel says
Hi Carmen! The ingredients are listed in the recipe card at the bottom of the post! The ingredient list further up is just a "preview" to give you an idea of what you'll need. For these specifically you'll need ½ cup red wine, 2 Tbsp. balsamic vinegar, and 2 Tbsp. tomato paste.
Maria says
Hi Isabel gosto MUITO das suas receitas sou portuguesa e Adoro aprender a cozinhar visto que nunca ninguem me ensinou na minha infancia !!!obrigada so porque GOSTEI de VER a SUA historia 😍
Em Beitel says
Hi Maria! Sending this for Isabel:
O prazer é todo meu. Por favor, deixe-me saber se você tentar alguma das minhas receitas.
Lorna... says
I made this yesterday & it turned out amazing. I did however, gave to use celery salt as I had no celery in the fridge..
I made the gravy to spoon over& it was delish...
I used cornflour (as we say here in Scotland 🏴 ) then a dollop of redcurrant jelly, just to give a hint of sweetness & finally a splash of port..
A fantastic recipe for shortribs.. I'm so glad I found your site... I will definitely make again....😊
Em Beitel says
Hi, Lorna! Thank you so much for trying out the short ribs! We're so glad you enjoyed it - thank you for sharing with us!