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Crockpot Beef Short Ribs

Crockpot beef short ribs braise low and slow until fall-off-the-bone tender, with a glossy red-wine tomato sauce. This hands-off method delivers rich, savory flavor that clings to the meat and shines over mashed potatoes or creamy polenta.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs
Braising liquids and aromatics
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 cup beef broth
  • 1 can (14.5 oz) crushed tomatoes
  • 1 large onion, diced
  • 4 clove garlic, minced
  • 2 stalk celery, diced
  • 2 medium carrots, diced
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
Seasonings
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
To serve and garnish
  • 1 Mashed potatoes or creamy polenta for serving
  • 1 Fresh thyme and parsley for garnish

Equipment

  • 1 Dutch oven

Method
 

Season and load the slow cooker
  1. Season the bone-in beef short ribs generously with salt, black pepper, and smoked paprika. Keep the surface evenly coated for better flavor in every bite.
  2. Place the short ribs in the slow cooker. Arrange them so they fit in a single layer as much as possible.
Build the red wine sauce
  1. Whisk together the dry red wine, beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, and brown sugar. Whisk until the tomato paste loosens and the mixture looks uniformly combined.
  2. Add the diced onion, minced garlic, diced celery, diced carrots, dried thyme, and dried rosemary to the slow cooker. Spread the vegetables around the ribs so the sauce cooks through the meat.
  3. Pour the red wine sauce over everything. Make sure the ribs and vegetables are covered with the liquid for braising.
Slow cook and serve
  1. Cook on low for 8–9 hours until the meat is fall-off-the-bone tender. The sauce should look thickened and glossy, with tender ribs you can pull apart easily.
  2. Remove the ribs and skim excess fat from the surface of the sauce. Use a spoon to lift off the fat so the sauce stays rich but not greasy.
  3. Serve the ribs over mashed potatoes or creamy polenta, spooning the sauce generously over the top. Finish with fresh thyme and parsley garnish for a bright, fresh aroma.

Notes

For best texture, avoid stirring during the last hour so the sauce stays clingy to the ribs. Store leftovers in the refrigerator up to 4 days in a sealed container; reheat gently until steaming. Freezing is yes—freeze sauce and ribs together for up to 3 months and thaw overnight in the fridge. For a lighter option, serve over polenta made with low-fat milk or use cauliflower mash (the sauce is still the star).