Fall-Apart Tender Crockpot Beef Short Ribs Recipe

Succulent crockpot beef short ribs melt effortlessly into a comfort food symphony that promises pure culinary bliss.

Slow-cooking transforms tough meat into tender, falling-apart goodness that makes mouths water.

Rich marinades infuse each morsel with deep, complex flavors that dance across your palate.

Minimal preparation means maximum enjoyment for busy home cooks seeking delectable meals.

Hearty and satisfying, these ribs create an irresistible aroma that fills every kitchen corner.

With just a few simple ingredients, you can craft a restaurant-quality dish that impresses without complicated techniques.

Dive into this foolproof recipe and watch magic happen with minimal effort.

Crockpot Beef Short Ribs That Melt in Your Mouth

• Savor Slow-Cooking Magic: Crockpot transforms tough beef short ribs into melt-in-your-mouth tender meat with minimal effort, creating a rich, deeply flavored dish that feels like a restaurant-quality meal at home.
• Master One-Pot Wonder: This recipe requires simple preparation steps, uses a single cooking appliance, and delivers maximum flavor with minimal cleanup, making it perfect for busy home cooks seeking delicious meals.
• Customize with Ease: Versatile recipe allows endless side dish pairings like mashed potatoes, rice, or roasted vegetables, letting you adapt the meal to your family's preferences and dietary needs.
• Stress-Free Entertaining: Impressive main course that looks and tastes gourmet but actually involves straightforward cooking techniques, ideal for hosting dinner parties or family gatherings without spending hours in the kitchen.

Ingredients for Crockpot Beef Short Ribs

• Beef Short Ribs: Rich, flavorful cut perfect for slow cooking that becomes incredibly tender when braised.

• Salt, Pepper: Classic seasoning blend that enhances the natural meat flavor.
• Olive Oil: Helps with searing and adds a subtle fruity undertone to the dish.

• Onion, Garlic: Foundational ingredients that provide deep, savory flavor base for the sauce.

• Beef Broth, Red Wine: Creates a rich, complex liquid base that tenderizes and infuses meat with depth.
• Soy Sauce, Worcestershire Sauce: Adds umami and complexity to the overall sauce profile.
• Brown Sugar: Balances the savory elements with a touch of sweetness.

• Rosemary, Thyme, Bay Leaves: Aromatic herbs that contribute earthy and robust flavors to the dish.

• Tomato Paste: Adds rich, concentrated tomato flavor and helps thicken the sauce.
• Carrots, Celery: Classic vegetable companions that provide additional flavor and nutrition to the braising liquid.

How to Cook Crockpot Beef Short Ribs

Step 1: Sear and Season Ribs

Generously coat beef short ribs with salt and pepper. Heat olive oil in a large skillet over medium-high heat.

Carefully brown the ribs on all sides until a delicious golden crust forms, creating deep flavor. Transfer the seared ribs to the slow cooker.

Step 2: Create Flavor Base

• Onions
• Garlic

Cook until the vegetables become soft and fragrant. Stir in tomato paste and cook for an additional minute to intensify the flavors.

Step 3: Craft Savory Liquid Magic

• Beef broth
• Red wine
• Soy sauce
• Brown sugar
• Worcestershire sauce
• Rosemary
• Thyme
• Bay leaves

Bring the mixture to a gentle simmer, stirring until the sugar completely dissolves.

Step 4: Layer Ingredients in Slow Cooker

Pour the aromatic sauce and vegetable mixture over the short ribs.

• Carrots
• Celery

Ensure the ribs are well-coated with the liquid.

Step 5: Slow Cook to Perfection

Cover the slow cooker and set to low heat.

Allow the ribs to cook for 8-10 hours, transforming into incredibly tender, fall-apart meat that melts in your mouth.

Step 6: Plate and Enjoy

Carefully remove the short ribs from the slow cooker.

Discard the bay leaves. Serve with your favorite side dishes, letting the rich, deep flavors shine through.

Tips for Tender Crockpot Beef Short Ribs

• Choose well-marbled, bone-in beef short ribs for maximum flavor and tenderness, ensuring a melt-in-your-mouth result.
• Always brown short ribs before slow cooking to develop rich, caramelized flavors that enhance the overall taste of the dish.
• Maintain proper liquid ratio by not overfilling the crockpot, which helps achieve perfectly braised, not watery, short ribs.
• Remove excess fat from the surface of the sauce before serving to create a cleaner, more refined final presentation.
• Store leftover short ribs in their cooking liquid to keep the meat moist and intensify the flavors when reheating.

Variations on Crockpot Beef Short Ribs

• Spicy Chipotle Ribs: Replace red wine with chipotle peppers in adobo sauce. Add smoked paprika and cumin for extra heat and depth of flavor. Garnish with fresh cilantro before serving.
• Asian-Inspired Ribs: Swap red wine for rice wine. Include ginger, star anise, and five-spice powder. Replace Worcestershire sauce with hoisin sauce for a rich, sweet-savory profile.
• Mediterranean Herb Ribs: Use white wine instead of red. Add oregano, mint, and lemon zest. Include kalamata olives during the last hour of cooking for a Mediterranean touch.
• Red Wine Balsamic Ribs: Increase red wine quantity and add balsamic vinegar. Include sun-dried tomatoes and fresh basil. Reduce sauce separately after cooking for a more concentrated flavor.

Pairings That Complement Beef Short Ribs

• Pair Bold Red Wine: Select a robust Cabernet Sauvignon or Syrah to complement the rich, tender beef short ribs. These full-bodied wines match the meat's intense flavor and cut through its fatty texture.
• Create Creamy Mashed Potatoes: Whip smooth, buttery potatoes as the perfect side dish. Their velvety texture balances the meat's hearty character and absorbs the delicious braising sauce wonderfully.
• Roast Herbal Root Vegetables: Prepare a colorful medley of roasted carrots, parsnips, and turnips. These caramelized vegetables echo the herbs in the short ribs and provide a delightful earthy contrast to the meat's intense flavor.

Storage Tips for Beef Short Ribs

• Store leftover short ribs in an airtight container within 2 hours of cooking. Keep in the refrigerator for 3-4 days, ensuring the meat is completely cooled before sealing.
• Package short ribs in freezer-safe containers or heavy-duty freezer bags. Remove excess air to prevent freezer burn. Freeze for up to 3 months, maintaining best quality and flavor.
• Place short ribs in a microwave-safe dish, add a splash of beef broth to prevent drying. Cover with a microwave-safe lid or damp paper towel. Heat on medium power in 30-second intervals, stirring between each interval.

FAQs

• Can I use a different cut of meat?

You can substitute beef short ribs with chuck roast or beef brisket, but cooking times and tenderness may vary slightly.

• Do I have to sear the meat before slow cooking?

Searing isn’t mandatory, but it helps develop deeper flavors and creates a nice caramelized exterior on the meat.

• Is red wine necessary for this recipe?

If you prefer not to use wine, replace it with additional beef broth or beef stock to maintain the liquid volume and flavor profile.

• Can I make this recipe in the oven instead of a crockpot?

Yes, you can use a Dutch oven and cook at 325°F for approximately 3-4 hours, checking meat tenderness periodically.

Crockpot Beef Short Ribs Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 19 reviews

• Total Time: 8 hours 30 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

Hearty crockpot beef short ribs invite culinary adventure with rich, melt-in-your-mouth tenderness. Slow-cooked perfection brings comfort to hungry souls, promising a memorable meal that draws family and friends closer around the dinner table.

---

Ingredients

Scale 1x2x3x

Main Proteins:

• 3 pounds (3 lbs) beef short ribs

Aromatics and Vegetables:

• 1 large onion, chopped
• 4 cloves garlic, minced
• 1 cup carrots, chopped
• 1 cup celery, chopped

Liquid and Seasoning Ingredients:

• 2 tablespoons olive oil
• 2 cups beef broth
• 1 cup red wine (or additional beef broth)
• 1/4 cup soy sauce
• 1/4 cup brown sugar
• 2 tablespoons tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 2 bay leaves
• Salt, to taste
• Freshly ground black pepper, to taste

Cook Mode Prevent your screen from going dark

---

Instructions

1. Enhance the flavor profile of beef short ribs by generously seasoning with salt and pepper. Sear ribs in a hot skillet with olive oil over medium-high heat until golden brown on all surfaces, approximately 3-4 minutes per side, creating a rich caramelized exterior.
2. In the same skillet, sauté diced onions and minced garlic until they become translucent and fragrant. Incorporate tomato paste and cook briefly to intensify the depth of flavor.
3. Craft a robust braising liquid by combining beef broth, red wine, soy sauce, brown sugar, Worcestershire sauce, rosemary, thyme, and bay leaves. Simmer the mixture, ensuring the sugar completely dissolves and ingredients meld together.
4. Transfer seared ribs to the crockpot and pour the aromatic sauce and vegetable mixture over them. Gently nestle chopped carrots and celery around the meat to infuse additional flavor during slow cooking.
5. Set crockpot to low temperature and allow ribs to braise for 8-10 hours, creating a tender, fall-apart texture that promises melt-in-your-mouth succulence.
6. Once cooking is complete, carefully remove ribs from the liquid. Discard bay leaves and plate the short ribs alongside your preferred accompaniments, allowing the rich, concentrated sauce to enhance the dish.

Notes

• Tenderize Perfectly by patting ribs dry before seasoning to ensure a crispy, golden-brown sear that locks in maximum flavor and creates a delectable crust.
• Enhance Wine Selection by choosing a robust red like Cabernet Sauvignon or Merlot that complements the rich beef and adds depth to the braising liquid.
• Trim Excess Fat strategically to reduce greasiness while maintaining the meat’s succulence, helping achieve a more balanced and healthier dish.
• Customize Dietary Needs by substituting beef broth with low-sodium vegetable broth and using coconut sugar for a gluten-free, paleo-friendly version that doesn’t compromise on taste.

• Prep Time: 30 minutes
• Cook Time: 8 hours (or 10 hours)
• Category: Lunch, Dinner
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 525 kcal
• Sugar: 8 g
• Sodium: 620 mg
• Fat: 35 g
• Saturated Fat: 13 g
• Unsaturated Fat: 20 g
• Trans Fat: 1.2 g
• Carbohydrates: 11 g
• Fiber: 2 g
• Protein: 40 g
• Cholesterol: 140 mg