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Crockpot Beef Short Ribs

Crockpot Beef Short Ribs Recipe

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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 3 to 4 lbs bone-in beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 4 sprigs fresh thyme
  • 2 bay leaves
  • Kosher salt and black pepper
  • Chopped fresh parsley (optional)

Method
 

  1. Pat short ribs dry and season all over with salt and pepper. Heat oil in a large skillet over medium-high heat. Sear ribs in batches until deeply browned, about 4 minutes per side, then transfer to slow cooker.
  2. Pour off all but 1 tbsp fat from skillet. Sauté onion, carrots, and celery over medium heat for 5 minutes until softened. Add garlic and tomato paste, cook 1 minute.
  3. Pour in red wine, scrape up browned bits, and reduce by half, 3 to 4 minutes. Stir in beef broth, Worcestershire, thyme, and bay leaves. Simmer briefly, then pour over ribs.
  4. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until fork-tender.
  5. Transfer ribs to a platter. Skim fat from sauce, remove herbs, then spoon hot gravy over the ribs. Garnish with parsley and serve.

Notes

Cook times are based on the low setting (6 hours) for the recipe card, but the ribs stay tender for up to 8 hours on low without drying out. If you opt for the high setting, check at 3 hours. Let the cooked dish rest for 10 minutes off the heat before serving if you want the sauce to settle.