There’s something absolutely magical about coming home to the aroma of fall-apart tender short ribs that have been slow-cooking all day in your crock pot. This is the kind of comfort food that makes you feel like you’re being hugged from the inside out – rich, deeply flavorful, and so incredibly satisfying. I’ve been making this short rib crock pot recipe for years, and it’s become one of my most requested dishes at dinner parties and family gatherings.
The beauty of this recipe lies in its simplicity and the incredible depth of flavor that develops during the long, slow cooking process. Unlike many short rib recipes that require hours of active cooking time, this crock pot version is practically hands-off, making it perfect for busy weeknights or when you’re planning ahead for entertaining. The low and slow method breaks down the connective tissue in the short ribs, transforming them into the most tender, succulent meat you’ve ever experienced.
What I love most about this recipe is how it brings together classic aromatics – onions, garlic, and fresh herbs – with rich beef broth and a touch of red wine for sophistication. The vegetables become infused with all those incredible flavors, and the sauce reduces into this glossy, restaurant-quality gravy that’s perfect for serving over creamy mashed potatoes or polenta. This is the kind of dish that screams elegance while being incredibly approachable for home cooks of all skill levels.
I always recommend investing in quality short ribs for this recipe – look for well-marbled pieces that have good fat content, as this is what creates that luxurious, tender texture. You’ll want to sear them quickly in a hot pan before adding them to the crock pot; this extra step creates a beautiful crust that adds depth and richness to your final dish. It might seem like an additional step, but trust me, it makes all the difference.
One of my favorite things about this recipe is how forgiving it is. You can adjust the vegetables based on what you have on hand, swap out the wine if you prefer, or even add a touch of balsamic vinegar for extra depth. I’ve included some of my favorite variations and tips throughout, but please feel free to make this your own. The most important thing is that you’re creating something delicious for the people you love.
This short rib crock pot recipe is perfect for those nights when you want something impressive but don’t want to spend hours in the kitchen. It’s also wonderful for meal prep – the flavors actually improve after a day or two in the refrigerator, making it perfect for making ahead. Whether you’re cooking for a special occasion or just treating yourself to some serious comfort food, this recipe delivers every single time. Let me show you how to make it!
For more slow-cooker inspiration, check out our beef stew crock pot recipe and classic pot roast. You might also love our oven-braised short ribs for a stovetop alternative. If you’re looking for wine pairing suggestions, our wine pairing guide has excellent recommendations for beef dishes. For more slow-cooker techniques, check out our complete slow-cooker guide.
For additional inspiration and techniques, Bon Appétit’s braised short ribs and Serious Eats’ short rib techniques are fantastic resources. You’ll also find great variations on New York Times Cooking, plus Bon Appétit’s slow-cooker beef dishes.
Ingredients
- 4-5 pounds bone-in beef short ribs (about 2-3 inches thick), trimmed of excess fat
- 2 tablespoons kosher salt, divided
- 1 tablespoon freshly ground black pepper, divided
- 3 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 large yellow onions, roughly chopped
- 4 large carrots, cut into 2-inch pieces
- 4 celery stalks, cut into 2-inch pieces
- 6 cloves garlic, minced
- 1½ cups dry red wine (such as Cabernet Sauvignon or Pinot Noir)
- 3 cups beef broth (preferably low-sodium)
- 2 tablespoons tomato paste
- 3 bay leaves
- 4 sprigs fresh thyme (or 1½ teaspoons dried thyme)
- 2 sprigs fresh rosemary (or ½ teaspoon dried rosemary)
- 1 teaspoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 tablespoons butter (for finishing)
- 2 tablespoons cornstarch (optional, for thickening sauce)
- 3 tablespoons cold water (if using cornstarch)
- Fresh parsley for garnish
- Fleur de sel for finishing
Instructions
- Pat the short ribs completely dry with paper towels – this is crucial for getting a good sear. Season generously all over with 1 tablespoon of the kosher salt and ½ tablespoon of the black pepper.
- In a shallow bowl or plate, combine the flour with the remaining ½ tablespoon salt and ½ tablespoon pepper. Lightly dredge each short rib in the flour mixture, shaking off any excess.
- Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it’s shimmering and almost smoking – about 2 minutes. Working in batches to avoid crowding the pan, sear the short ribs for 3-4 minutes per side until deeply browned and caramelized. Transfer the seared ribs to a plate and set aside.
- In the same skillet, add the chopped onions, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
- Stir in the tomato paste and cook for 2 minutes, stirring constantly to coat the vegetables. Pour in the red wine, scraping up all the browned bits from the bottom of the pan with a wooden spoon – these flavorful bits are liquid gold and will add incredible depth to your sauce.
- Add the beef broth and bring to a gentle simmer. Stir in the Dijon mustard and balsamic vinegar. Remove from heat.
- Transfer the seared short ribs to your crock pot, nestling them among the vegetables. Pour the wine and broth mixture over the ribs, ensuring they’re mostly submerged. Add the bay leaves, thyme sprigs, and rosemary sprigs, tucking them between the ribs and vegetables.
- Cover the crock pot and cook on low for 8 hours, or on high for 5-6 hours. The short ribs are done when the meat is extremely tender and falls off the bone easily when pierced with a fork. The cooking time may vary slightly depending on the size of your short ribs and the accuracy of your crock pot’s temperature.
- Using tongs, carefully transfer the cooked short ribs to a serving platter and tent loosely with foil to keep warm.
- Strain the cooking liquid through a fine-mesh strainer into a bowl, pressing gently on the vegetables to extract all the flavorful liquid. Discard the cooked vegetables and herbs (or save for another use if desired). You should have about 2-2½ cups of liquid.
- If you prefer a thicker sauce, whisk together the cornstarch and cold water in a small bowl to create a slurry. Pour the cooking liquid into a saucepan and bring to a simmer over medium heat. Slowly whisk in the cornstarch slurry while stirring constantly until the sauce reaches your desired consistency – this should take about 2-3 minutes.
- Remove the sauce from heat and whisk in the butter until it’s completely melted and incorporated, creating a glossy, silky finish. Taste and adjust seasonings as needed – add more salt, pepper, balsamic vinegar, or herbs to your preference.
- Spoon the sauce over the short ribs and garnish generously with fresh chopped parsley. Finish with a light sprinkle of fleur de sel for a touch of elegance.
- Serve immediately while hot, alongside creamy mashed potatoes, buttered egg noodles, polenta, or crusty bread for soaking up every last drop of that incredible sauce.
Pro Tips
- **Selecting Short Ribs:** Look for short ribs that have good marbling and fat content – these will become incredibly tender during the long cooking process. Bone-in ribs are preferable to boneless as they add incredible flavor to the broth. Ask your butcher to cut them to about 2-3 inches thick for even cooking.
- **The Searing Step:** While it might seem tempting to skip searing the short ribs, this step is absolutely essential. The browning creates a flavorful crust through the Maillard reaction, which adds depth and richness that you simply cannot achieve by cooking them directly in the crock pot. It’s only an extra 15 minutes and makes a huge difference!
- **Wine Selection:** Use a wine you would actually drink – avoid “cooking wines” which often contain added salt. Cabernet Sauvignon, Pinot Noir, or even Merlot work beautifully. If you prefer not to use wine, you can substitute an additional 1½ cups of beef broth, though you’ll lose some of that lovely complexity.
- **Make-Ahead Instructions:** This dish actually improves after sitting in the refrigerator for 1-2 days as the flavors continue to develop and meld. Prepare everything up through step 7, then refrigerate. When ready to serve, reheat on low in the crock pot for 2-3 hours, or transfer to a Dutch oven and reheat in a 325°F oven for about 45 minutes.
- **Thickening the Sauce:** If you prefer a brothier sauce, skip the cornstarch slurry entirely – the sauce will still be delicious and flavorful. If you prefer it thicker and more gravy-like, the cornstarch method works perfectly. Some cooks prefer to reduce the sauce on the stovetop instead – simply simmer uncovered for 10-15 minutes until it reaches the desired consistency.
- **Vegetable Variations:** Feel free to add or substitute vegetables based on what you have on hand or your preferences. Parsnips, potatoes, mushrooms, or pearl onions all work wonderfully. Just note that softer vegetables should be added during the last 2 hours of cooking to prevent them from becoming mushy.
- **Herb Substitutions:** If you don’t have fresh herbs, you can use dried – just use about one-third the amount. Oregano, marjoram, or even a touch of smoked paprika can add interesting dimensions to the dish.
- **Leftover Storage:** Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. The flavors actually become more concentrated after freezing and thawing.
- **Serving Suggestions:** This dish pairs beautifully with creamy mashed potatoes, buttered egg noodles, polenta, wild rice, or crusty bread. A simple green salad or roasted vegetables on the side provides a nice contrast to the rich, hearty short ribs.
- **Crock Pot Size:** This recipe works best in a 6-8 quart crock pot. If using a smaller crock pot, you may need to reduce the recipe by half or cook in batches.
- **Temperature Consistency:** If your short ribs aren’t quite as tender as you’d like, they can continue cooking for an additional 30-60 minutes. Crock pots vary in temperature, so adjust accordingly based on your specific model.