Crockpot Beef Short Ribs: 7 Easy Steps to Perfect Comfort

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If there’s one recipe that makes me feel like a total kitchen rockstar without spending all day at the stove, it’s Crockpot Beef Short Ribs. These fall-off-the-bone beauties basically cook themselves while filling your house with that “Sunday dinner at Grandma’s” aroma. Perfect for busy weeknights, cozy weekends, or even impressing guests, this dish is rich, comforting, and ridiculously easy.

Why You’ll Love These Crockpot Beef Short Ribs

Melt-in-your-mouth texture: The beef cooks low and slow until it’s tender enough to fall off the bone.
Rich, savory flavor: A perfect balance of garlic, rosemary, thyme, and a touch of sweetness.
Easy prep: Minimal chopping and just one skillet to sear before the slow cooker takes over.
One-pot cleanup: Everything happens in the crockpot—less mess, less stress.
Great for busy days: You can set it in the morning and come home to a ready-to-serve dinner.
Crowd-pleasing: Feels like a fancy dinner but is effortless enough for any night of the week.

Ingredients You’ll Need

4–6 bone-in beef short ribs (English-cut works best)
Salt and freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium onion, chopped
2 medium carrots, peeled and chopped
4 cloves garlic, minced
2 cups beef broth (plus 1 extra cup if you like extra sauce!)
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
2 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf

How to Make Crockpot Beef Short Ribs

Prep the ribs: Pat the beef short ribs dry with paper towels. This helps them sear better and develop that golden-brown crust. Season generously with salt and freshly ground black pepper on all sides. Don’t be shy—this is the foundation of flavor!
Sear for flavor: Heat olive oil in a large skillet over medium-high heat. Once hot, add the short ribs in batches (avoid overcrowding) and sear for 2–3 minutes per side until they’re beautifully browned. Searing locks in flavor and gives the final dish that rich, deep taste. Transfer the seared ribs to the slow cooker.
Sauté the veggies: In the same skillet (no need to clean it out—you want those flavorful browned bits!), add the chopped onions and carrots. Cook for 3–4 minutes until they begin to soften. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Deglaze the pan: Pour in about ½ cup of the beef broth to deglaze the skillet, scraping up all those caramelized bits stuck to the bottom. This step makes sure none of that flavor goes to waste. Pour the veggie mixture and liquid over the ribs in the slow cooker.
Make the sauce: In a bowl or measuring cup, whisk together the remaining beef broth, tomato paste, Worcestershire sauce, soy sauce, and brown sugar until well combined. Taste the sauce—if you like it sweeter, add a touch more brown sugar; if you prefer it saltier, an extra splash of soy sauce will do the trick.
Layer in the crockpot: Arrange the ribs evenly in the slow cooker if they’re stacked. Add the sautéed veggies on top, then tuck in the thyme, rosemary, and bay leaf. Finally, pour the sauce over everything so the ribs are mostly submerged.
Cook low and slow: Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours. The longer, the better—the beef becomes tender, juicy, and practically falls off the bone. Avoid peeking too often—every time you lift the lid, heat escapes, and the cooking time increases!
Finish and serve: Once done, carefully remove the ribs (they’ll be very tender) and discard the herbs and bay leaf. If you’d like a thicker sauce, pour the cooking liquid into a saucepan and simmer on medium heat for 5–10 minutes until slightly reduced. Spoon the sauce over the ribs and serve immediately with mashed potatoes, creamy polenta, or crusty bread to soak up all that deliciousness.

Helpful Tips

Want extra sauce? Add that extra cup of beef broth at the start.
No fresh herbs? Dried thyme and rosemary work fine—use about 1 teaspoon each.
For a thicker sauce, remove the ribs at the end and simmer the liquid on the stovetop for 5–10 minutes.

This recipe has been my go-to on weeks when life feels like one big to-do list. There’s just something magical about walking in the door to the smell of dinner already done.

Crockpot Beef Short Ribs served with carrots and mashed potatoes in a rich brown gravy. — These Crockpot Beef Short Ribs are tender, juicy, and served with mashed potatoes and carrots in a savory gravy.

FAQs About Crockpot Beef Short Ribs

Can I use boneless short ribs?

Yes! Boneless works too, but bone-in gives extra flavor.

Can I make these Crockpot Beef Short Ribs ahead of time?

Absolutely. They taste even better the next day—just reheat gently.

How do I store leftovers?

Keep in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.

Your New Favorite Comfort Meal

These Crockpot Beef Short Ribs are the ultimate set-it-and-forget-it dinner. With rich, deep flavors and effortless prep, they’re guaranteed to become a family favorite. The best part? They’re just as perfect for a casual weeknight as they are for a cozy Sunday dinner or a holiday meal. You can serve them over creamy mashed potatoes, with buttered noodles, or even with crusty bread to mop up every last drop of sauce.

If you’ve been searching for a hearty dish that feels special but doesn’t require hours in the kitchen, this is it. Next time you need a cozy, comforting meal without the stress, let your slow cooker do the work—and enjoy every delicious bite!

More Recipes You’ll Love Next

Looking for more comforting and flavorful dishes to add to your weekly rotation? Here are some reader favorites that pair perfectly with or are similar to these Crockpot Beef Short Ribs:

Try this Short Rib Ragu with Parmesan Mashed Potatoes for another rich and hearty beef dinner.
If you love beefy comfort food, you’ll also enjoy this French Onion Pot Roast packed with deep caramelized onion flavor.
For a budget-friendly but equally delicious meal, check out Crock Pot Beef and Noodles—a true family favorite.
When you want to switch things up, try the sweet and savory flavors of Slow Cooker Mongolian Beef for an easy takeout-style dinner at home.