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.
- Season the ribs on all sides with garlic salt and black pepper.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
- Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
- Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
- Top with rosemary sprigs.
- Cover the crockpot and cook on low for 7-8 hours.
- 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!
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Crockpot Beef Short Ribs
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.
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Servings: 4 servings
7 hours 25 minutes
Calories: 330
Before You Begin
- You can use bone-in or boneless beef short ribs for this recipe.
- 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.
- 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.
Instructions
-
Season the ribs on all sides with garlic salt and black pepper.
-
Heat olive oil in skillet over medium-high heat until shimmering.
-
Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
-
Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
-
Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
-
Top with rosemary sprigs.
-
Cover the crockpot and cook on low for 7-8 hours.
-
Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.Optional – you can use the liquid to make a gravy by thickening it with a little cornstarch or flour.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
- 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.
Nutrition
Serving: 1serving | Calories: 330cal | Carbohydrates: 3g | Protein: 25g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 73mg | Sodium: 812mg | Potassium: 523mg | Fiber: 0.3g | Sugar: 0.3g | Vitamin A: 0.01IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 3mg