Crockpot Beef Short Ribs Recipe

Directions

1. Prepare the ribs: Pat the beef short ribs dry with a paper towel and season generously with salt and pepper on all sides.
2. Sear the ribs (optional): Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side until nicely browned. Transfer the ribs to the crockpot.
3. Cook the aromatics: In the same skillet, sauté onions and garlic until softened, about 2–3 minutes. Add them to the crockpot.
4. Prepare the sauce: In a bowl, combine beef broth, red wine (if using), tomato paste, Worcestershire sauce, soy sauce, smoked paprika, and thyme. Pour the mixture over the ribs in the crockpot.
5. Add vegetables: Stir in the carrots, celery, and bay leaves.
6. Cook the ribs: Cover and cook on low for 8–10 hours, or on high for 5–6 hours, until the ribs are tender and the meat falls off the bone.
7. Serve: Remove ribs and vegetables from the crockpot. Skim off excess fat from the sauce and pour the sauce over the ribs when serving.

Recipe Details

Prep Time: 15 minutes
Cook Time: 8–10 hours (low) / 5–6 hours (high)
Total Time: 8–10 hours (low) / 5–6 hours (high)
Servings: 4–6
Difficulty Level: Easy

Variations & Substitutions

• Wine-free option: Replace red wine with additional beef broth for a rich, deep flavor without alcohol.
• Extra flavor: Add a splash of balsamic vinegar or a teaspoon of Dijon mustard to the sauce for complexity.
• Vegetable swaps: Include parsnips, turnips, or mushrooms for different textures and flavors.
• Thickened sauce: Mix 1 tbsp cornstarch with 1 tbsp water and stir into the sauce after cooking to thicken it.

Serving Suggestions