Crockpot Beef Short Ribs

These crockpot beef short ribs are fall apart tender after being slow cooked all day. Optionally turn the juices into a flavorful red wine gravy to smother them with!

Why this recipe works

Fork tender and full of rich flavor, this easy crockpot beef short ribs recipe turns a seemingly elegant dinner into something that’s actually really simple to make. Cooked low and slow, the short ribs are nestled on top of a bath of flavorful liquids that can be thickened into the perfect gravy for smothering them with. We love a two-in-one recipe.

Beef short ribs in all their glory can take quite a bit of time in the oven, which clogs up space if you’re looking to make any side dishes in the meantime. While we’ve shown you how to make our juicy instant pot beef short ribs, it’s about time we introduce you to slow cooker beef short ribs – because sometimes it’s easier to set it and forget it.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

BEEF – You can use bone-in or boneless beef short ribs for this recipe. Cook to an internal temperature of 190 – 205 F.

WINE – The alcohol content in this recipe is cooked out. The dry red wine adds rich flavoring to the short ribs. However, you can substitute with beef stock if needed.

ADDITIONS – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the beef base.

How to Make Crockpot Beef Short Ribs

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Season the ribs on all sides with garlic salt and black pepper.
2. Heat olive oil in skillet over medium-high heat until shimmering.
3. Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
4. Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
5. Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
6. Top with rosemary sprigs.
7. Cover the crockpot and cook on low for 7-8 hours.
8. Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.
   
   EXPERT TIP – You can optionally use the liquid to make a gravy by thickening it with a little cornstarch or flour.

Frequently Asked Questions & Expert Tips

For juicy, fall-apart tender beef short ribs – aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.

Yes, you should sear your short ribs before beginning. Searing the beef will enhance the flavor and help add a delicate crust which you simply wouldn’t get from slow cooking alone.

Store leftovers in an air-tight container kept in the refrigerator for 3-4 days

Serving Suggestions

Serve crockpot beef short ribs over a bed of mashed potatoes or rice with a roasted veggie like green beans, Brussels sprouts, asparagus, carrots, or broccoli on the side. Enjoy!

More Related Recipes

• Crockpot Pork Chops
• Crockpot Roast Beef
• Braised Beef Short Ribs
• Boneless Beef Short Ribs

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