Crockpot short ribs are the easiest way to make a restaurant-style braise at home. Bone-in beef short ribs get a quick sear, then cook for 8 hours in a savory sauce of broth, soy sauce, garlic and tomato until the meat slides off the bone.
Serve them over mashed potatoes or polenta for a dinner that feels special with almost no effort.
Why You Will Love This Crockpot Short Ribs
- Fall-off-the-bone tender. Short ribs need long, slow cooking, which is what a slow cooker does best.
- Rich sauce. The braising liquid reduces into a glossy gravy.
- Impressive but easy. Just 20 minutes of prep.
- Great for company. Make it a day ahead; it tastes even better.
Ingredients for Crockpot Short Ribs
- Short ribs: 4 lb (1.8 kg) bone-in beef short ribs, English cut (thick pieces with one bone each).
- Sauce: Beef broth, soy sauce, tomato paste, brown sugar, balsamic vinegar and plenty of garlic. No wine needed.
How to Make Crockpot Short Ribs
Step 1: Season and sear
Season the ribs with salt and pepper. Sear in the oil in a hot skillet, 2 to 3 minutes per side, until deeply browned.
Step 2: Layer
Add the onion and garlic to a 6-quart slow cooker and set the ribs on top, bone side up.
Step 3: Add the sauce
Whisk the broth, soy sauce, tomato paste, brown sugar, balsamic and thyme and pour over the ribs.
Step 4: Slow cook
Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is falling off the bone.
Step 5: Make the gravy
Move the ribs to a platter. Skim the fat from the liquid, pour into a saucepan, whisk in the cornstarch slurry and simmer until thickened. Spoon over the ribs.
Tips for the Best Crockpot Short Ribs
- Do not skip the sear. Short ribs are fatty; searing renders fat and builds flavor.
- Skim the fat. Chill the sauce briefly or use a fat separator.
- Make ahead. Refrigerate overnight; the fat hardens on top and lifts off easily.
- Choose English cut. Thick single-bone pieces braise better than thin flanken strips.
What to Serve with Crockpot Short Ribs
Serve over crockpot mashed potatoes, creamy polenta or egg noodles with roasted green beans.
Easy Variations
- Korean-style. Add 2 tbsp gochujang, 1 tbsp grated ginger and 1 grated pear.
- Boneless. Use 3 lb boneless short ribs and cook 6 to 7 hours on LOW.
- Herb. Add fresh rosemary and thyme sprigs.
How to Store and Reheat
Refrigerate in the sauce up to 4 days or freeze up to 3 months. Reheat gently on the stove.
Equipment I Used
- 6-quart slow cooker: the right size for this recipe. Fill it between half and two-thirds full for even cooking.
- Large ceramic pasta and soup bowls: deep enough for stews, soups and saucy dinners.
- Wooden cutting board with handle: for slicing and serving right at the table.
- Teak wood soup ladle: will not scratch the ceramic crock insert.
Want even more tender meat? The Braised to Perfection guide explains the low-and-slow method step by step.
Crockpot Short Ribs
Ingredients
Method
- Season the ribs with salt and pepper. Sear in the oil in a hot skillet, 2 to 3 minutes per side, until deeply browned.
- Add the onion and garlic to a 6-quart slow cooker and set the ribs on top, bone side up.
- Whisk the broth, soy sauce, tomato paste, brown sugar, balsamic and thyme and pour over the ribs.
- Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is falling off the bone.
- Move the ribs to a platter. Skim the fat from the liquid, pour into a saucepan, whisk in the cornstarch slurry and simmer until thickened. Spoon over the ribs.
Notes
Crockpot Short Ribs FAQ
Do you have to brown short ribs before slow cooking?
It is strongly recommended. Searing renders fat and adds deep flavor, though they will still be tender without it.
How long do short ribs take in the crockpot?
About 8 hours on LOW or 5 hours on HIGH, until the meat falls off the bone.
Can I make short ribs without wine?
Yes. This recipe uses beef broth, soy sauce and balsamic vinegar for depth instead of wine.
What do you serve with short ribs?
Mashed potatoes, polenta, rice or egg noodles to soak up the sauce.
