Super Tender Crockpot Short Ribs (Print-Friendly Version)

Ideal for cozy winter nights or festive holiday gatherings like Christmas, these crockpot short ribs use simple ingredients to deliver incredibly tender, rich beef with savory sauce. This easy, set-it-and-forget-it dish is one to keep handy.

# Ingredients You’ll Need:

→ Main

01 - 4 to 5 pounds beef short ribs
02 - Salt, to taste
03 - Freshly ground black pepper, to taste

→ For Searing and Vegetables

04 - 2 tablespoons olive oil
05 - 1 large onion, sliced
06 - 4 cloves garlic, minced

→ For Sauce

07 - 1 cup beef broth
08 - 1/2 cup red wine (optional)
09 - 1/4 cup soy sauce
10 - 1/4 cup Worcestershire sauce
11 - 2 tablespoons tomato paste
12 - 2 tablespoons brown sugar
13 - 2 teaspoons smoked paprika
14 - 1 teaspoon dried thyme
15 - 1 teaspoon dried rosemary
16 - 2 bay leaves

# How to Make It:

01 - Generously season the beef short ribs with salt and freshly ground black pepper on all sides.
02 - Heat olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, sear short ribs on all sides for 3 to 4 minutes per side until evenly browned. Transfer browned ribs to a slow cooker.
03 - In the same skillet, add sliced onion and cook for 3 to 4 minutes until softened, scraping up any browned bits from the pan. Stir in minced garlic and cook for 30 seconds until fragrant.
04 - Add beef broth, red wine (if using), soy sauce, Worcestershire sauce, tomato paste, brown sugar, smoked paprika, dried thyme, and dried rosemary to the skillet. Stir well and simmer for 2 minutes.
05 - Pour the sauce mixture over the short ribs in the slow cooker. Add bay leaves.
06 - Cover and cook on low for 8 to 10 hours or on high for 4 to 6 hours until ribs are very tender and easily separate from the bone.
07 - Carefully remove the ribs from the slow cooker and cover to keep warm. For a richer sauce, pour the cooking liquid into a saucepan, skim off excess fat, and simmer over medium heat until thickened as desired.
08 - Arrange short ribs on plates and spoon sauce over the top. Serve hot alongside preferred side dishes.

# Extra Suggestions:

01 - For best flavor, allow the ribs to rest before serving and skim excess fat from the cooking liquid to create a well-balanced sauce.
02 - Red wine can be replaced with extra beef broth, unsweetened grape juice, or cranberry juice for different flavor profiles.
03 - Prepare ahead by cooking the ribs a day before, refrigerating in an airtight container, and gently reheating before serving.

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