Go Back

Crockpot Beef Short Ribs

Crockpot beef short ribs made with bone-in meat simmered low and slow until fall-apart tender in a wine-dark tomato sauce. Serve over creamy mashed potatoes or polenta for a glossy, herb-fresh finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Bone-in beef short ribs
  • 4 lb bone-in beef short ribs Use bone-in for best richness and texture.
Wine and braising liquids
  • 1 cup dry red wine (Cabernet or Merlot)
  • 1 cup beef broth
  • 1 can (14.5 oz) crushed tomatoes
  • 2 tbsp tomato paste
  • 1 tbsp Worcestershire sauce
  • 1 tbsp brown sugar
Vegetables and aromatics
  • 1 large onion, diced
  • 4 garlic, minced
  • 2 stalks celery, diced
  • 2 medium carrots carrots, diced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For serving and garnish
  • 1 Mashed potatoes or creamy polenta for serving Choose either mashed potatoes or polenta.
  • 1 Fresh thyme and parsley for garnish

Equipment

  • 1 Dutch oven
  • 1 cast iron skillet

Method
 

Season and load the slow cooker
  1. Season the short ribs generously with salt, black pepper, and smoked paprika, coating all sides for deep flavor. Set them aside while you mix the sauce ingredients.
  2. Place the seasoned short ribs in the slow cooker so they sit in a single layer as much as possible. Leave space around them for the sauce to circulate.
Make the wine-tomato sauce
  1. Whisk together the red wine, beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, and brown sugar until the tomato paste disperses. The mixture should look evenly combined.
  2. Add the diced onion, minced garlic, diced celery, and diced carrots to the slow cooker. Stir in the dried thyme and dried rosemary as well.
  3. Pour the sauce over the ribs and vegetables to ensure everything is mostly covered. Tap the insert gently to help the liquid settle.
Slow cook until tender
  1. Cook on low for 8–9 hours until the meat is fall-off-the-bone tender. The sauce should darken and thicken slightly as it cooks.
Finish and serve
  1. Remove the ribs and skim any excess fat from the surface of the sauce. Discard the skimmed fat to keep the sauce clean and rich.
  2. Serve the ribs over mashed potatoes or polenta, spooning the sauce generously over the top. Garnish with fresh thyme and parsley for a bright herbal finish.

Notes

For the richest sauce, let the slow cooker rest for 5–10 minutes after cooking, then skim fat more easily. Refrigerate leftovers in an airtight container up to 4 days; reheat gently on the stovetop or microwave until hot. Freezing is yes—cool completely, freeze up to 3 months, and thaw in the fridge before reheating. For a lower-sugar option, replace the brown sugar with 1 tbsp honey or omit it and add a teaspoon of tomato paste instead to balance acidity.