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Crockpot Beef Short Ribs

Crockpot beef short ribs braised low and slow until the meat is falling off the bone, then finished with a cornstarch slurry for a rich red wine broth. Serve over mashed potatoes to catch every spoonful of braising liquid.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

Beef ribs braise base
  • 4 lb bone-in beef short ribs Season generously with salt and pepper before searing.
  • 1 onion Dice.
  • 4 garlic Minced.
  • 2 carrots Diced.
  • 3 celery Diced.
  • 2 cup beef broth
  • 1 cup red wine
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 2 bay leaves
  • 2 tbsp olive oil For searing.
Finish and serve
  • 2 tbsp cornstarch Thicken slurry on High at the end.
  • 1 salt and pepper to taste Use to season the ribs before searing.
  • 1 mashed potatoes for serving Serve hot alongside the ribs.

Equipment

  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Sear the short ribs
  1. Season the short ribs generously with salt and pepper, ensuring all sides are coated. Heat olive oil in a hot skillet and sear the ribs until deeply browned on all sides, about 3-4 minutes per side depending on thickness.
Braise in the crockpot
  1. Add the diced onion, minced garlic, diced carrots, and diced celery to the Crockpot. Nestle the seared ribs on top so they sit over the vegetables.
  2. Whisk together the beef broth, red wine, tomato paste, and Worcestershire sauce, then pour over the ribs. Make sure most of the meat is surrounded by liquid.
  3. Add dried thyme, dried rosemary, and bay leaves into the Crockpot, distributing them around the ribs. Cook on Low for 7-8 hours, until the meat is falling off the bone, with the liquid visibly dark red and bubbling gently at the edges.
Skim and thicken the sauce
  1. Remove the ribs from the Crockpot and remove the bay leaves from the braising liquid. Skim off excess fat until the sauce looks cleaner and glossier.
  2. Stir cornstarch with a little cold water to make a slurry, then whisk it into the simmering braising liquid. Cook on High for 15 minutes, stirring occasionally, until the sauce thickens to a spoon-coating consistency.
Serve
  1. Serve the short ribs over mashed potatoes and spoon the thickened braising sauce on top. Finish with any remaining herb notes from the braise for a rich, dark red-glazed look.

Notes

For maximum depth, pat the ribs dry before seasoning so the sear browns deeply, then scrape the skillet fond into the Crockpot during the braise if any bits loosen. Refrigerate leftovers in a sealed container for up to 3-4 days; reheat gently until hot. Freezing is yes: freeze ribs and sauce (slurry-thickened) for up to 2-3 months, then thaw and rewarm, thinning with a splash of broth if needed. For a lower-carb option, serve over cauliflower mash instead of mashed potatoes.