I’m sharing my Easy Crockpot Short Ribs recipe that takes just 15 minutes of prep and lets the slow cooker turn budget-friendly short ribs into tender, flavorful meat ready to serve over buttery mashed potatoes or seasonal vegetables.

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I love meals that do the work for me, and my Easy Slow Cooker Beef Short Ribs For Busy Nights is one of those. With bone-in beef short ribs and smashed garlic this dish comes together in about 15 minutes of prep then the slow cooker takes over.

It’s exactly the sort of thing that deserves a tag like Recipe For Beef Short Ribs Crock Pot and it reliably turns into Slow Cooked Beef Short Ribs that everyone keeps asking about. Honest, messy and totally forgiving, it’s my go-to when time is short and appetites are big.

Ingredients

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Beef short ribs: Rich in protein and collagen, become silky when slow cooked, very satisfying.
Onion: Adds savory sweetness, fiber and vitamin C, helps build deep flavor.
Garlic: Pungent, gives aromatics, may boost flavor and small health benefits.
Carrots: Sweet, adds body and natural sugars, gives color and fiber.
Red wine: Adds acidity, depth and fruity tannins, helps deglaze and concentrate flavors.
Tomato paste: Intense umami and slight sweetness, deepens color and thickens sauce.
Beef broth: Provides savory liquid, salt and minerals, keeps meat moist and tender.
Thyme and bay leaves: Herbs add earthy, aromatic notes, subtle bitter and floral hints.
Brown sugar: Small sweetness round out flavors, helps caramelize edges and balance acidity.
Cornstarch and butter: Finish sauces glossy and slightly thicker, richer mouthfeel.

Ingredient Quantities

3 to 4 lb beef short ribs, bone-in (about 1.4 to 1.8 kg)

1 1/2 to 2 tsp kosher salt

1 tsp freshly ground black pepper

1 to 2 tbsp olive oil or vegetable oil

1 large yellow onion, sliced

2 medium carrots, chopped

2 celery stalks, chopped

4 cloves garlic, smashed or minced

1 cup dry red wine, optional

1 1/2 to 2 cups low sodium beef broth

2 tbsp tomato paste

1 tbsp Worcestershire sauce

1 tbsp brown sugar

3 to 4 sprigs fresh thyme or 1 tsp dried thyme

2 bay leaves

1 tbsp cornstarch, optional

2 tbsp unsalted butter, optional

Fresh parsley, for garnish (optional)

How to Make this

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1. Pat the short ribs dry with paper towels, trim any big chunks of fat if you want, then season both sides with about 1 1/2 to 2 tsp kosher salt and 1 tsp freshly ground black pepper.

2. Heat 1 to 2 tbsp olive oil in a large heavy skillet over medium high heat until shimmering. Sear ribs in batches so they brown well, about 2 to 3 minutes per side, then transfer browned ribs to the slow cooker. Don’t overcrowd the pan or you’ll steam instead of brown.

3. In the same skillet add the sliced onion, chopped carrots and celery, cook 4 to 5 minutes until soft, then add the garlic and 2 tbsp tomato paste and cook 30 to 60 seconds to wake up the flavors.

4. If using wine pour in 1 cup dry red wine to deglaze the pan, scrape up the brown bits with a wooden spoon and let the wine reduce by about half, about 1 to 2 minutes. Then add 1 1/2 to 2 cups low sodium beef broth, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 3 to 4 sprigs fresh thyme or 1 tsp dried thyme and 2 bay leaves, bring just to a simmer.

5. Pour the whole sauce and veggies over the ribs in the slow cooker, nestle ribs into the liquid, cover and cook on low for about 8 hours or on high for 4 to 5 hours until the meat is falling off the bone.

6. When done lift ribs out onto a plate, skim excess fat from the top of the cooking liquid with a spoon or refrigerate briefly and remove solidified fat, and discard the bay leaves and thyme stems.

7. For a glossy, thicker sauce whisk 1 tbsp cornstarch with 1 to 2 tbsp cold water until smooth, then whisk into the strained sauce on the stove over medium heat until it thickens. Taste and adjust salt and pepper.

8. Stir in 2 tbsp unsalted butter at the end for richness and shine, it’s a small trick that makes the sauce feel restaurant level.

9. Return the ribs to the sauce to warm and coat, or spoon the sauce over them when serving. Garnish with chopped fresh parsley if you like.

10. Serve with buttery mashed potatoes or roasted seasonal veggies, and store leftovers in the fridge up to 3 days or freeze for longer.

Equipment Needed

1. Paper towels and kitchen towels (for patting ribs dry and skimming fat)
2. Sharp chefs knife for trimming and chopping
3. Sturdy cutting board
4. Large heavy skillet or frying pan for searing and sauteing
5. Wooden spoon or heatproof spatula to scrape up the brown bits
6. Slow cooker or Dutch oven for the long braise, youll pick whichever you have
7. Measuring cups and measuring spoons
8. Fine mesh strainer and a medium saucepan to strain and reduce the sauce
9. Small bowl and whisk for the cornstarch slurry
10. Tongs or a slotted spoon for lifting ribs and a plate to rest them on

FAQ

Q: How long should I cook the short ribs in the slow cooker?

A: Cook on LOW for about 8 hours or on HIGH for 4 to 5 hours, until the meat is fork tender and falling off the bone. If you want extra fall apart meat aim for 9 to 10 hours on low. Internal doneness for shreddable short ribs is usually around 190 to 205 F.

Q: Do I need to brown the ribs first or can I skip it?

A: Browning is optional but worth it for flavor, sear 2 to 3 minutes per side in hot oil until a deep brown crust forms. If you're rushed you can skip searing, just expect a slightly less caramelized sauce.

Q: The recipe calls for red wine, can I leave it out or swap it?

A: Yes you can skip the wine, just add an extra 1 cup beef broth plus 1 tablespoon vinegar or a splash of balsamic for acidity. Wine adds depth but broth + a little acid works fine.

Q: How do I thicken the sauce at the end?

A: Remove the ribs, skim off excess fat, then either stir a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) into the cooking liquid and heat on high until thickened, or pour the liquid into a skillet and reduce it on the stove until it reaches the texture you like. Stir in 1 to 2 tablespoons butter at the end for shine if you want.

Q: Can I make this ahead and how do I store leftovers?

A: Yes you can make ahead. Cook fully then refrigerate up to 3 to 4 days or freeze up to 3 months. To reheat thaw overnight, warm gently in the slow cooker on low or on the stove over low heat with a splash of broth so it doesn't dry out.

Q: Any tips for less greasy sauce or ingredient swaps?

A: Chill the cooking liquid in the fridge, the fat will solidify and you can lift it off easily. For thyme you can use 3 to 4 fresh sprigs or 1 tsp dried. Bone in ribs give better flavor than boneless, but boneless works if thats what you have.

Easy Slow Cooker Beef Short Ribs For Busy Nights Recipe Substitutions and Variations

Red wine: use 1 cup extra beef broth plus 1 to 2 tbsp balsamic or red wine vinegar for the same tang, or try a non alcoholic red wine if you want the flavor without booze.
Low sodium beef broth: swap with equal parts chicken or vegetable broth, or use water plus 1 beef bouillon cube and taste for salt.
Brown sugar: replace 1 tbsp brown sugar with 1 tbsp maple syrup or honey (cut other liquids a bit), or use 1 tbsp granulated sugar plus 1 tsp molasses to mimic that molasses note.
Cornstarch: thicken with a slurry of 2 tbsp all purpose flour mixed with cold water, or use an equal amount of arrowroot powder, or just simmer the sauce longer to reduce and thicken naturally.

Pro Tips

1. Sear the ribs hot and in batches so they actually brown instead of steam, let them sit till a deep crust forms before turning — that crust is where most of the flavor hides. If you crowd the pan you’ll boil the meat, not brown it, and thats a quick way to a bland end result.

2. Always deglaze the pan and reduce those browned bits, they carry a ton of flavor; if you skip wine a splash of red wine vinegar or a little soy/worcestershire will help give the sauce depth. Taste after reduction though, dont salt too early because the liquid concentrates and can turn overly salty.

3. Chill or cool the cooking liquid briefly to remove excess fat easily, or skim with a fat skimmer or large spoon while it’s hot if you need to serve right away. Strain the sauce before thickening so you end up with a glossy smooth finish, and whisk cold butter in at the end for shine and richness.

4. Make it a day ahead if you can, the ribs get better overnight as the flavors meld; when reheating go low and slow and add a splash of broth if the sauce has tightened up too much. Save the bones and veg for stock later, they’ll give you a next-level base for soups or gravy.

Easy Slow Cooker Beef Short Ribs For Busy Nights Recipe

Recipe by Tessa Jones

0.0 from 0 votes

Servings

servings

Calories

650

kcal

Equipment: 1. Paper towels and kitchen towels (for patting ribs dry and skimming fat)
2. Sharp chefs knife for trimming and chopping
3. Sturdy cutting board
4. Large heavy skillet or frying pan for searing and sauteing
5. Wooden spoon or heatproof spatula to scrape up the brown bits
6. Slow cooker or Dutch oven for the long braise, youll pick whichever you have
7. Measuring cups and measuring spoons
8. Fine mesh strainer and a medium saucepan to strain and reduce the sauce
9. Small bowl and whisk for the cornstarch slurry
10. Tongs or a slotted spoon for lifting ribs and a plate to rest them on

Ingredients

3 to 4 lb beef short ribs, bone-in (about 1.4 to 1.8 kg)
1 1/2 to 2 tsp kosher salt
1 tsp freshly ground black pepper
1 to 2 tbsp olive oil or vegetable oil
1 large yellow onion, sliced
2 medium carrots, chopped
2 celery stalks, chopped
4 cloves garlic, smashed or minced
1 cup dry red wine, optional
1 1/2 to 2 cups low sodium beef broth
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 tbsp brown sugar
3 to 4 sprigs fresh thyme or 1 tsp dried thyme
2 bay leaves
1 tbsp cornstarch, optional
2 tbsp unsalted butter, optional
Fresh parsley, for garnish (optional)

Directions

Pat the short ribs dry with paper towels, trim any big chunks of fat if you want, then season both sides with about 1 1/2 to 2 tsp kosher salt and 1 tsp freshly ground black pepper.
Heat 1 to 2 tbsp olive oil in a large heavy skillet over medium high heat until shimmering. Sear ribs in batches so they brown well, about 2 to 3 minutes per side, then transfer browned ribs to the slow cooker. Don’t overcrowd the pan or you’ll steam instead of brown.
In the same skillet add the sliced onion, chopped carrots and celery, cook 4 to 5 minutes until soft, then add the garlic and 2 tbsp tomato paste and cook 30 to 60 seconds to wake up the flavors.
If using wine pour in 1 cup dry red wine to deglaze the pan, scrape up the brown bits with a wooden spoon and let the wine reduce by about half, about 1 to 2 minutes. Then add 1 1/2 to 2 cups low sodium beef broth, 1 tbsp Worcestershire sauce, 1 tbsp brown sugar, 3 to 4 sprigs fresh thyme or 1 tsp dried thyme and 2 bay leaves, bring just to a simmer.
Pour the whole sauce and veggies over the ribs in the slow cooker, nestle ribs into the liquid, cover and cook on low for about 8 hours or on high for 4 to 5 hours until the meat is falling off the bone.
When done lift ribs out onto a plate, skim excess fat from the top of the cooking liquid with a spoon or refrigerate briefly and remove solidified fat, and discard the bay leaves and thyme stems.
For a glossy, thicker sauce whisk 1 tbsp cornstarch with 1 to 2 tbsp cold water until smooth, then whisk into the strained sauce on the stove over medium heat until it thickens. Taste and adjust salt and pepper.
Stir in 2 tbsp unsalted butter at the end for richness and shine, it's a small trick that makes the sauce feel restaurant level.
Return the ribs to the sauce to warm and coat, or spoon the sauce over them when serving. Garnish with chopped fresh parsley if you like.
Serve with buttery mashed potatoes or roasted seasonal veggies, and store leftovers in the fridge up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.