Go Back
Tender Crockpot Beef Short Ribs Recipe

Tender Crockpot Beef Short Ribs Recipe

Deeply savory, fall-apart tender, and packed with slow-cooked richness, these crockpot beef short ribs turn simple ingredients into a comforting dinner that tastes like you spent all day in the kitchen.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Calories: 520
Ingredients Method Notes

Ingredients
  

For the Beef Short Ribs
  • 4 pounds beef short ribs
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons all-purpose flour
  • 2 tablespoons olive oil
For the Slow Cooker Sauce
  • 1 medium yellow onion sliced
  • 4 garlic cloves minced
  • 2 cups beef broth
  • 1 cup dry red wine
  • 3 tablespoons tomato paste
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoon smoked paprika
  • 2 bay leaves
For Finishing
  • 2 tablespoons chopped fresh parsley
  • Extra black pepper for serving

Method
 

  1. Pat the beef short ribs dry, season with salt and pepper, and lightly coat with flour to help create a flavorful crust during cooking.
  2. Sear the ribs in olive oil over medium-high heat until deeply browned on all sides, then transfer them to the crockpot for slow cooking.
  3. Cook onions and garlic in the same skillet, stir in tomato paste, then add red wine, beef broth, Worcestershire sauce, thyme, smoked paprika, and bay leaves to create the sauce.
  4. Pour the sauce over the ribs in the crockpot, cover, and cook on low for 8 hours or high for 5 hours until the beef becomes tender and easy to pull apart.
  5. Remove excess fat from the sauce if desired, spoon the sauce over the ribs, garnish with parsley, and serve warm with your favorite side dishes.

Notes

  • Browning the beef properly before slow cooking creates deeper flavor because caramelization adds richness that cannot develop inside the crockpot alone.
  • Keep the crockpot lid closed during cooking as much as possible because frequent heat loss can increase cooking time and affect tenderness.
  • Allow the short ribs to rest briefly before serving so the juices stay inside the meat instead of running out immediately onto the plate.
  • If the sauce feels too thin after cooking, simmer it for a few minutes on the stovetop to naturally thicken and concentrate the flavor.
  • Chilling leftovers overnight actually improves the flavor because the sauce continues developing while the beef absorbs more seasoning.