Can I use boneless short ribs?

Absolutely! Boneless short ribs work perfectly. Just keep an eye on cook time—they may need slightly less.

What’s the best side dish for these ribs?

Mashed potatoes are a classic choice (hello, comfort food heaven), but rice, polenta, or even buttered noodles are fantastic too.

Can I make this in advance?

Yes! These ribs reheat like a dream. In fact, the flavors are even better the next day.

Super Tender Crockpot Beef Short Ribs: 5-Star Comfort

Name: Super Tender Crockpot Beef Short Ribs
Prep time: 15 min
Cook time: PT-489015H16M54S
Total time: PT-489015H16M54S
Cuisine: American
Ingredients: 4 to 5 lbs beef short ribs; Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 1 large onion, sliced; 4 cloves garlic, minced; 1 cup beef broth; 1/2 cup red wine (optional); 1/4 cup soy sauce; 1/4 cup Worcestershire sauce; 2 tablespoons tomato paste; 2 tablespoons brown sugar; 2 teaspoons smoked paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 2 bay leaves

Description

These Super Tender Crockpot Beef Short Ribs are the ultimate comfort food — fall-off-the-bone tender, juicy, and bathed in a rich, flavorful sauce made right in your slow cooker. With just 15 minutes of prep, your home will smell amazing all day while dinner practically cooks itself. Perfect for cozy family dinners or special weekend meals!

Ingredients

Scale

4 to 5 lbs beef short ribs
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
1 large onion, sliced
4 cloves garlic, minced
1 cup beef broth
1/2 cup red wine (optional)
1/4 cup soy sauce
1/4 cup Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
2 bay leaves

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Instructions

Season the Ribs: Generously season beef short ribs with salt and pepper on all sides.
Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear ribs for 3–4 minutes per side until browned. Transfer to crockpot.
Sauté the Onions: In the same skillet, add onions and cook 3–4 minutes until softened, scraping up browned bits.
Add Garlic: Stir in minced garlic and cook 30 seconds until fragrant.
Make the Sauce: Add beef broth, soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, thyme, and rosemary. Simmer 2 minutes.
Combine Everything: Pour the sauce mixture over ribs in the crockpot. Add bay leaves.
Slow Cook: Cover and cook on low for 8–10 hours or high for 4–6 hours, until ribs are tender and falling off the bone.
Rest and Serve: Remove ribs and keep warm. Skim fat from sauce and reduce if desired. Serve over mashed potatoes or rice with sauce drizzled on top.

Notes

For an extra thick sauce, simmer the cooking liquid on the stovetop for 10–15 minutes after removing the ribs.
Leftovers keep well refrigerated for up to 4 days or frozen for 3 months.
Perfect side dishes: mashed potatoes, roasted veggies, or buttery noodles.

Prep Time: 15 minutes
Cook Time: 8 hours (Low) or 4–6 hours (High)
Category: Dinner, Main Course
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 Serving
Calories: 580 kcal
Sugar: 8 g
Sodium: 870 mg
Fat: 38 g
Saturated Fat: 16 g
Unsaturated Fat: 19 g
Trans Fat: 0.5 g
Carbohydrates: 14 g
Fiber: 1 g
Protein: 45 g
Cholesterol: 155 mg