I can’t resist beef short ribs when they turn meltingly tender in the Crockpot, especially with a rich sauce begging for mashed potatoes. This is the kind of winter dinner that makes the whole table go quiet.

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I’m obsessed with Crockpot Braised Short Ribs because they taste like I put in way more effort than I did. The bone in beef short ribs turn rich, beefy, and so tender I barely need a fork.

And that sauce. Deep, glossy, savory, with dry red wine giving it that slow-braised restaurant vibe without making me babysit anything.

I love it over a ridiculous pile of mashed potatoes, because the sauce deserves somewhere to land. But honestly, I’d eat it straight from the pot if nobody was looking.

Big winter dinner energy. No fuss.

Just bold, messy, totally satisfying beef.

Ingredients

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Bone-in short ribs bring rich, beefy comfort, and the bones add serious depth.
Kosher salt wakes everything up so the meat doesn’t taste flat.
Black pepper adds a little bite without getting bossy.
Flour helps the ribs brown and gives the sauce body.
Neutral oil gets that good sear going before the slow cooking starts.
Onion melts down into sweetness and makes the sauce feel cozy.
Carrots add gentle sweetness, plus they make it feel a tiny bit wholesome.
Celery brings that savory backbone you’d miss if it wasn’t there.
Garlic makes the whole pot smell like dinner’s about to be amazing.
Tomato paste adds richness, color, and a little tang.
Red wine gives the sauce depth and that slow-cooked restaurant vibe.
Beef broth keeps everything juicy, savory, and spoon-worthy.
Worcestershire sauce is basically the secret salty, tangy boost.
Thyme and bay leaves add herby flavor without stealing the show.
Parsley at the end keeps things fresh, because this dish is rich.

Ingredient Quantities

3 to 4 pounds bone in beef short ribs

2 teaspoons kosher salt, divided

1 teaspoon freshly ground black pepper, divided

1/2 cup all purpose flour for dredging

2 tablespoons vegetable oil or other neutral oil

1 large yellow onion, chopped

2 medium carrots, peeled and chopped

2 celery stalks, chopped

4 garlic cloves, minced

2 tablespoons tomato paste

1 1/2 cups dry red wine

2 cups low sodium beef broth

1 tablespoon Worcestershire sauce

2 sprigs fresh thyme or 1 teaspoon dried thyme

2 bay leaves

1 tablespoon brown sugar or maple syrup, optional for balance

2 tablespoons chopped fresh parsley for garnish, optional

How to Make this

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1. Pat ribs dry and season both sides with half of the kosher salt and half of the black pepper. Dredge ribs lightly in the flour, shaking off excess.

2. Heat vegetable oil in a large skillet over medium high heat. Brown ribs in batches, about 2 to 3 minutes per side, until well browned. Transfer browned ribs to the Crockpot.

3. In the same skillet, lower heat to medium and add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes, stirring and scraping up browned bits.

4. Add minced garlic and tomato paste to the vegetables and cook 1 minute, stirring to combine.

5. Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes to reduce slightly.

6. Transfer the wine and vegetable mixture to the Crockpot. Add the beef broth, Worcestershire sauce, remaining kosher salt and black pepper, thyme sprigs, bay leaves, and brown sugar or maple syrup if using.

7. Nestle the ribs in the liquid, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until meat is very tender and falling off the bone.

8. Remove ribs to a platter and skim any excess fat from the surface of the sauce. If you prefer a thicker sauce, strain the sauce into a saucepan and simmer until reduced, or whisk together 1 tablespoon cornstarch and 1 tablespoon water and stir into simmering sauce until thickened.

9. Serve ribs over mashed potatoes, spooning plenty of the rich sauce over the meat, and sprinkle with chopped fresh parsley if desired.

Equipment Needed

1. Crockpot or slow cooker
2. Large heavy skillet (oven safe not required)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Tongs
7. Wooden spoon or heatproof spatula
8. Fine mesh strainer or chinois
9. Medium saucepan and whisk (for reducing or thickening sauce)

FAQ

Do I need to sear the short ribs before adding them to the crockpot? Yes. Searing the dredged ribs in hot oil for 2 to 3 minutes per side creates a deep brown crust and adds rich flavor to the braising liquid.

How long should I cook the ribs in the crockpot? Cook on low for 7 to 9 hours or on high for 4 to 5 hours, until meat is very tender and falls off the bone.

Can I skip the flour used for dredging? You can skip it, but dredging in flour helps brown the ribs and slightly thickens the sauce. For a gluten free option use a gluten free flour or cornstarch slurry at the end to thicken.

What can I use instead of red wine? Substitute additional beef broth or unsweetened grape juice with a splash of vinegar for brightness. Use the same volume called for by the recipe.

How do I thicken the sauce after cooking? Remove ribs and skim fat. Whisk 1 to 2 tablespoons cornstarch with cold water and stir into simmering sauce until thickened, or reduce the liquid on the stovetop until it concentrates.

Can I make this ahead or freeze leftovers? Yes. The dish stores well. Refrigerate for up to 3 days or freeze for up to 3 months. Reheat gently and add a splash of broth if sauce has thickened too much.

Crockpot Braised Short Ribs Recipe Substitutions and Variations

3 to 4 pounds bone in beef short ribs: substitute beef chuck roast cut into 3 to 4 inch chunks for similar braising texture and rich beef flavor
1 1/2 cups dry red wine: substitute 1 1/2 cups low sodium beef broth plus 1 to 2 tablespoons red wine vinegar for acidity if you prefer no alcohol
1/2 cup all purpose flour for dredging: substitute 1/3 to 1/2 cup cornstarch for a gluten free dredge and similar browning
1 tablespoon Worcestershire sauce: substitute 1 tablespoon soy sauce plus 1 teaspoon balsamic vinegar to replicate umami and tang

Pro Tips

1. Brown in batches and resist crowding the pan. Getting a deep crust on each rib adds huge flavor to the final sauce, so work in small batches and don’t rush the searing. If the pan starts to smoke, lower the heat rather than flipping too soon.

2. Use the wine to scrape up every browned bit. After the ribs are removed, let the wine bubble and reduce for a couple minutes while you scrape the fond with a wooden spoon. That concentrated deglazing liquid is where most of the savory depth comes from.

3. Skim fat while the sauce is hot, then finish for texture. After removing the ribs, spoon off excess fat from the surface, then either simmer the sauce to concentrate it or whisk in a cornstarch slurry a little at a time until you reach the body you like. A thicker sauce clings to the meat and mashed potatoes much better.

4. Don’t forget the timing and seasoning check at the end. Slow cooking can mute salt, so taste the finished sauce before serving and adjust with a pinch of salt, a splash of Worcestershire, or a teaspoon of maple syrup or brown sugar if it needs brightness or balance. If you plan to reheat leftovers, underseason slightly now and adjust when serving.

Crockpot Braised Short Ribs Recipe

Recipe by Dan Coroni

0.0 from 0 votes

Servings

servings

Calories

850

kcal

Equipment: 1. Crockpot or slow cooker
2. Large heavy skillet (oven safe not required)
3. Chef knife
4. Cutting board
5. Measuring cups and spoons
6. Tongs
7. Wooden spoon or heatproof spatula
8. Fine mesh strainer or chinois
9. Medium saucepan and whisk (for reducing or thickening sauce)

Ingredients

3 to 4 pounds bone in beef short ribs
2 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1/2 cup all purpose flour for dredging
2 tablespoons vegetable oil or other neutral oil
1 large yellow onion, chopped
2 medium carrots, peeled and chopped
2 celery stalks, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
1 1/2 cups dry red wine
2 cups low sodium beef broth
1 tablespoon Worcestershire sauce
2 sprigs fresh thyme or 1 teaspoon dried thyme
2 bay leaves
1 tablespoon brown sugar or maple syrup, optional for balance
2 tablespoons chopped fresh parsley for garnish, optional

Directions

Pat ribs dry and season both sides with half of the kosher salt and half of the black pepper. Dredge ribs lightly in the flour, shaking off excess.
Heat vegetable oil in a large skillet over medium high heat. Brown ribs in batches, about 2 to 3 minutes per side, until well browned. Transfer browned ribs to the Crockpot.
In the same skillet, lower heat to medium and add the chopped onion, carrots, and celery. Cook until softened, about 5 minutes, stirring and scraping up browned bits.
Add minced garlic and tomato paste to the vegetables and cook 1 minute, stirring to combine.
Pour in the red wine to deglaze the pan, scraping up any browned bits. Simmer 2 to 3 minutes to reduce slightly.
Transfer the wine and vegetable mixture to the Crockpot. Add the beef broth, Worcestershire sauce, remaining kosher salt and black pepper, thyme sprigs, bay leaves, and brown sugar or maple syrup if using.
Nestle the ribs in the liquid, cover, and cook on low for 8 to 9 hours or on high for 4 to 5 hours, until meat is very tender and falling off the bone.
Remove ribs to a platter and skim any excess fat from the surface of the sauce. If you prefer a thicker sauce, strain the sauce into a saucepan and simmer until reduced, or whisk together 1 tablespoon cornstarch and 1 tablespoon water and stir into simmering sauce until thickened.
Serve ribs over mashed potatoes, spooning plenty of the rich sauce over the meat, and sprinkle with chopped fresh parsley if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.