These crockpot beef short ribs are fall apart tender after being slow cooked all day. Optionally turn the juices into a flavorful red wine gravy to smother them with!
Why this recipe works
Fork tender and full of rich flavor, this easy crockpot beef short ribs recipe turns a seemingly elegant dinner into something that’s actually really simple to make. Cooked low and slow, the short ribs are nestled on top of a bath of flavorful liquids that can be thickened into the perfect gravy for smothering them with. We love a two-in-one recipe.
Beef short ribs in all their glory can take quite a bit of time in the oven, which clogs up space if you’re looking to make any side dishes in the meantime. While we’ve shown you how to make our juicy instant pot beef short ribs, it’s about time we introduce you to slow cooker beef short ribs – because sometimes it’s easier to set it and forget it.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
BEEF – You can use bone-in or boneless beef short ribs for this recipe. Cook to an internal temperature of 190 – 205 F.
WINE – The alcohol content in this recipe is cooked out. The dry red wine adds rich flavoring to the short ribs. However, you can substitute with beef stock if needed.
ADDITIONS – We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the beef base.
How to Make Crockpot Beef Short Ribs
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Season the ribs on all sides with garlic salt and black pepper.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
- Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
- Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
- Top with rosemary sprigs.
- Cover the crockpot and cook on low for 7-8 hours.
- Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.
EXPERT TIP – You can optionally use the liquid to make a gravy by thickening it with a little cornstarch or flour.
Frequently Asked Questions & Expert Tips
For juicy, fall-apart tender beef short ribs – aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
Yes, you should sear your short ribs before beginning. Searing the beef will enhance the flavor and help add a delicate crust which you simply wouldn’t get from slow cooking alone.
Store leftovers in an air-tight container kept in the refrigerator for 3-4 days
Serving Suggestions
Serve crockpot beef short ribs over a bed of mashed potatoes or rice with a roasted veggie like green beans, Brussels sprouts, asparagus, carrots, or broccoli on the side. Enjoy!
More Related Recipes
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Crockpot Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 ½ pounds beef short ribs
- garlic salt to taste
- black pepper to taste
- 3 Tablespoons olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon Better than Bouillon beef base
- ¼ cup dry red wine
- ½ cup low sodium soy sauce
- 2 cups water
- 3-4 fresh rosemary sprigs
Things You’ll Need
Before You Begin
- You can use bone-in or boneless beef short ribs for this recipe.
- The alcohol content in this recipe is cooked out. The dry red wine adds rich flavoring to the short ribs. However, you can substitute with beef stock if needed.
- We use a concentrated bouillon base for most of our recipes instead of broth or stock. It’s convenient, takes up a lot less space, has a more intense flavor, and is easily reconstituted with water. You can certainly use broth or stock instead. Just replace the amount of water in the recipe with stock and omit the beef base.
Instructions
- Season the ribs on all sides with garlic salt and black pepper.
- Heat olive oil in skillet over medium-high heat until shimmering.
- Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
- Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
- Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
- Top with rosemary sprigs.
- Cover the crockpot and cook on low for 7-8 hours.
- Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.Optional – you can use the liquid to make a gravy by thickening it with a little cornstarch or flour.
Expert Tips & FAQs
- Store leftovers in an air-tight container kept in the refrigerator for 3-4 days.
- For juicy, fall-apart tender beef short ribs – aim for an internal temperature of around 190 – 205F read on an instant read thermometer inserted into the thickest part of the rib.
Nutrition
Chef Antoine Davis
Latest posts by Chef Antoine Davis (see all)
- Garlic Aioli - November 5, 2024
- Sautéed Green Beans - October 31, 2024
- Crusted Salmon - October 25, 2024
Liz Dickson says
Amazing. I made one addition; browned baby Bella mushrooms after searing the meat (3 pounds). Then I poured off the oil and deglazed the pan with some of the cooking liquid, adding it back to the crockpot. Made gravy from the cooking juices and mixed in the mushrooms. After bread and cheese appetizer, dinner was spicy clam chowder, the fabulous short ribs, gravy, and roasted broccoli. We are in heaven.
Liz Dickson says
O.M.G. Fabulous
Marty Olson says
OMG! We are in our late 70’s so we don’t usually eat red meat, but this recipe sounded so good! I was put off by the $23 price of the short ribs as I calculate price per meal, not price per pound. HOWEVER . . . Melt in your mouth meat, flavorful, satisfying, just delicious! This will definitely replace high priced steak in our menu. So very good. You MUST try it!