If you’ve ever wished dinner could cook itself while you go about your busy day, this Crockpot Beef Short Ribs recipe is your new best friend. Imagine coming home to tender, juicy ribs simmered low and slow in a savory, slightly sweet sauce—it’s comfort food at its finest. As a mom of three (and a big believer in letting the slow cooker do the heavy lifting), I can tell you these short ribs have saved more than one weeknight at my house.
Table of Contents
Why You’ll Love This Crockpot Beef Short Ribs Recipe
- Set-it-and-forget-it convenience—just 20 minutes of prep.
- Perfect for family dinners, Sunday meals, or even entertaining.
- Juicy, fall-off-the-bone beef with a rich, flavorful sauce.
- Pairs beautifully with mashed potatoes or crusty bread (try my Italian Garlic Bread Sloppy Joes if you love hearty sides).
What Do Crockpot Beef Short Ribs Taste Like?
Think of the most tender pot roast you’ve ever had—but with an even deeper, more satisfying flavor. These short ribs are meaty, juicy, and soak up a sauce that balances savory broth, smoky spices, and just the right touch of sweetness. Every bite practically melts in your mouth.
Ingredients You’ll Need for Crockpot Beef Short Ribs
When it comes to making Crockpot Beef Short Ribs, every ingredient plays a role in building that deep, slow-cooked flavor we all love. Think of it less like a list and more like the building blocks of a dish that practically cooks itself while you’re busy living your life.
Here’s what you’ll want to gather from your pantry or fridge before you get started:
- 4 pounds beef short ribs – This is the heart of the recipe. Short ribs are marbled with just enough fat to keep the meat juicy while it slowly tenderizes. Bone-in ribs give the richest flavor, but boneless works if that’s what you can find.
- Salt and black pepper – A simple but mighty combo. Seasoning the ribs before searing not only locks in flavor but helps create that crave-worthy crust on the outside.
- 2 tablespoons olive oil – For searing. Don’t skip this step—it makes the meat extra flavorful, and that golden crust is where the magic begins.
- 1 large onion, sliced – Onions soften down and melt into the sauce, adding sweetness and body.
- 4 cloves garlic, minced – Because every slow cooker dinner deserves a garlic kick. It rounds out the sauce beautifully.
- 1 cup beef broth – This gives the sauce a savory backbone and keeps the ribs moist while they cook all day.
- 1/2 cup soy sauce – Adds salty, savory depth and pairs beautifully with the richness of the beef.
- 1/4 cup Worcestershire sauce – A secret weapon for adding that extra layer of umami (that hard-to-describe “deliciousness” factor).
- 1/4 cup brown sugar, packed – A touch of sweetness to balance the savory flavors. It helps the sauce caramelize around the ribs.
- 2 tablespoons tomato paste – Thickens the sauce while adding tang and richness.
- 1 tablespoon apple cider vinegar – A splash of acidity to cut through the richness of the beef.
- 1 teaspoon smoked paprika – For that subtle smoky flavor that makes the sauce taste like it simmered on the stove all day.
- 1 teaspoon dried thyme – Earthy and comforting, thyme is a classic herb that pairs well with beef.
- 1/2 teaspoon crushed red pepper flakes (optional) – Add this if you like a gentle heat in the background.
- Fresh parsley, chopped (for garnish) – Brightens everything up at the very end. Don’t underestimate the power of a fresh herb garnish!
Tip from my kitchen: If you’re already planning sides, these short ribs taste incredible spooned over creamy potatoes or pasta. For another cozy pairing idea, check out my Crockpot Mac and Cheese Recipe—it’s pure comfort when served alongside these juicy ribs.
How to Make Crockpot Beef Short Ribs (Step by Step)
One of the best things about Crockpot Beef Short Ribs is that the slow cooker does most of the work—you just need to give it a little help at the beginning. Here’s exactly how to take those meaty ribs from raw to melt-in-your-mouth delicious:
Step 1: Season the Beef Short Ribs
Start with 4 pounds of beef short ribs. Pat them dry with paper towels, then sprinkle generously with salt and black pepper. Don’t be shy here—this early seasoning is the foundation for bold flavor later.
Step 2: Sear for Maximum Flavor
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil shimmers, place the short ribs in batches (don’t overcrowd the pan). Sear each side for about 3–4 minutes until golden brown. This browning step locks in juices and builds that crave-worthy “fall off the bone” taste. Transfer seared ribs directly to your crockpot.
(Tip: Searing might seem like an extra step, but trust me—it’s worth it. It makes the difference between good slow cooker beef and absolutely unforgettable slow cooker beef.)
Step 3: Cook the Aromatics
In the same skillet, toss in the sliced onions. Let them sauté for about 5 minutes until they soften and turn golden. Add in the garlic and stir for one more minute—it should smell heavenly at this point.
Step 4: Build the Sauce
To the skillet, stir in:
- 1 cup beef broth
- 1/2 cup soy sauce
- 1/4 cup Worcestershire sauce
- 1/4 cup packed brown sugar
- 2 tablespoons tomato paste
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional)
Bring this mixture to a gentle simmer for about 2–3 minutes. This sauce will be the liquid gold that transforms your Crockpot Beef Short Ribs into the ultimate comfort food.
Step 5: Combine Everything in the Crockpot
Pour the sauce mixture over the short ribs in your slow cooker. Make sure the meat is well-coated and nestled into the liquid.
Step 6: Slow Cook to Tender Perfection
Cover the crockpot and cook on low for 8 hours. This is where the magic happens. By the time the day is over, your beef short ribs will be fork-tender and falling off the bone.
(Busy day tip: Get this going in the morning before work or errands. Coming home to the smell of simmering short ribs is the best welcome you’ll ever have.)
Step 7: Finish the Sauce
When cooking time is up, carefully remove the short ribs and set them on a serving platter. Strain the sauce to remove solids, and skim off any excess fat from the top.
- Want a thicker sauce? Whisk together 1 tablespoon cornstarch with 2 tablespoons cold water. Stir into the sauce, then cook on high in the slow cooker for 10–15 minutes until thickened.
Step 8: Serve and Garnish
Spoon that rich sauce back over the ribs and sprinkle with fresh parsley for a pop of color. These Crockpot Beef Short Ribs pair beautifully with creamy mashed potatoes, buttered noodles, or even something hearty like my Slow Cooker Beef and Noodles.
Step 9: Enjoy
Grab a fork (and maybe a napkin or two). These ribs are fall-apart tender, saucy, and downright irresistible. Perfect for Sunday dinners, cozy weeknights, or whenever your family needs a hearty meal.
Tips and Tricks for Perfect Crockpot Beef Short Ribs
- Don’t skip the sear. It makes all the difference in flavor.
- Make ahead. These taste even better the next day.
- Freezer-friendly. Cook, cool, then freeze ribs and sauce in portions.
- Want spice? Add extra red pepper flakes or a splash of hot sauce.
- Pair smart. Creamy mashed potatoes or Crockpot Mac and Cheese soak up the sauce perfectly.
Storage
- Fridge: Store leftovers in an airtight container up to 4 days.
- Freezer: Freeze up to 3 months. Thaw overnight in the fridge, then reheat gently on the stove or in the crockpot.
FAQs
Q: Can I cook Crockpot Beef Short Ribs on high?
A: Yes, but they won’t be as tender. High for 4–5 hours works, though I always recommend low and slow.
Q: Can I use boneless short ribs?
A: Absolutely. They’ll cook faster and still taste fantastic.
Q: What sides go best?
A: Mashed potatoes, polenta, roasted veggies, or buttered noodles are classic.
Conclusion
These Crockpot Beef Short Ribs are proof that comfort food doesn’t have to mean hours in the kitchen. With just a bit of prep in the morning, you’ll be rewarded with tender, saucy, fall-apart beef that feels like a hug on a plate. I hope you give this recipe a try—and if you do, let me know how it went!
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Super Tender Crockpot Beef Short Ribs – Quick Prep, Big Flavor, Ultimate Comfort
- Total Time: 8 hours 20 minutes
- Yield: 6 servings 1x
Description
These Crockpot Beef Short Ribs are incredibly tender, flavorful, and perfect for a cozy family dinner. Slow-cooked in a savory-sweet sauce with garlic, soy, Worcestershire, and a touch of brown sugar, these fall-off-the-bone short ribs are hearty and satisfying.
Ingredients
4 pounds beef short ribs
Salt and black pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup brown sugar, packed
2 tablespoons tomato paste
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes (optional)
Fresh parsley, chopped (for garnish)
Instructions
1. Season the beef short ribs generously with salt and black pepper.
2. In a large skillet, heat olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3–4 minutes per side. Transfer to the crockpot.
3. In the same skillet, sauté sliced onions until softened and caramelized, about 5 minutes. Add minced garlic and cook for 1 more minute.
4. Stir in beef broth, soy sauce, Worcestershire sauce, brown sugar, tomato paste, apple cider vinegar, smoked paprika, thyme, and red pepper flakes. Simmer for 2–3 minutes.
5. Pour the sauce mixture over the short ribs in the crockpot, ensuring they are fully coated.
6. Cover and cook on LOW for 8 hours until the ribs are tender and falling off the bone.
7. Remove short ribs and set aside. Optional: strain the sauce and skim off excess fat.
8. To thicken, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water) and cook on HIGH for 10–15 minutes.
9. Serve ribs hot, spooning sauce over the top. Garnish with fresh parsley.
10. Enjoy with mashed potatoes, rice, or steamed vegetables.
Notes
For deeper flavor, searing the ribs and caramelizing the onions is highly recommended before slow cooking.
This dish can be made a day ahead—flavors deepen overnight, and it reheats beautifully.
Leftovers store well in the refrigerator for up to 3 days or can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Dinner
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 10g
- Sodium: 900mg
- Fat: 42g
- Saturated Fat: 18g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 140mg
Keywords: Crockpot Beef Short Ribs, slow cooker short ribs, beef short ribs recipe, fall-off-the-bone ribs, comfort food
