Ohhh, cozy choice 😌 Here’s a fall-apart, rich Crockpot Beef Short Ribs recipe that’s basically low effort / high reward.
Crockpot Beef Short Ribs (Tender & Saucy)
Ingredients
- 3–4 lbs beef short ribs (bone-in is best)
- Salt & black pepper
- 2 tbsp olive oil (for searing)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup beef broth
- ½ cup red wine (or more broth if skipping wine)
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce (secret umami boost)
- 1 tsp smoked paprika
- 1 tsp dried thyme or rosemary
- 1 bay leaf
Optional but great:
- 1 tbsp brown sugar or honey (balances acidity)
- Carrots or mushrooms for extra heartiness
Instructions
- Season & sear (worth it):
Salt and pepper the ribs generously. Sear in hot oil until deeply browned on all sides (2–3 min per side). Transfer to crockpot. - Build the flavor:
In the same pan, sauté onions until soft. Add garlic and tomato paste; cook 1 minute. Deglaze with wine, scraping up all the good bits. - Into the crockpot:
Pour onion mixture over ribs. Add broth, Worcestershire, soy sauce, herbs, bay leaf, and optional sugar. - Slow cook:
- Low: 8–9 hours (best texture)
- High: 5–6 hours
Ribs should be meltingly tender.
- Optional sauce upgrade:
Remove ribs. Skim fat, then simmer the liquid on the stove 10–15 minutes until thick. Spoon back over ribs.
Serving Ideas
- Creamy mashed potatoes (classic)
- Polenta or buttered noodles
- Crusty bread to mop up sauce 🥖
- Roasted carrots or green beans on the side
If you want:
- BBQ-style
- Korean-inspired
- No-wine / pantry-only
- Dump-and-go (no sear)
…tell me the vibe and I’ll dial it in 👌
