I present a truly easy yet elegant dish: tender beef short ribs cooked in a crockpot until they fall right off the bone. With minimal prep time and just a handful of ingredients, this recipe delivers rich flavor perfect for special dinners or holiday gatherings.

Crockpot Beef Short Ribs

Why You’ll Love This Recipe

I love how few steps it takes to achieve something that tastes gourmet. I brown the ribs to build deep flavor, then let the slow cooker do the rest—resulting in melt-in-your-mouth meat, a savory sauce, and vegetables that actually complement the dish. I can set it and forget it while focusing on other things.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 lbs bone‑in beef short ribs
3 cups baby carrots
2 cups sliced mushrooms
3 cups beef broth
2 Tbsp tomato paste
3 Tbsp unsalted butter
1 bay leaf
8 sprigs fresh thyme
1 Tbsp minced garlic
Salt and pepper, to taste

directions

I season the ribs with salt and pepper, then brown all sides in a hot skillet—about 20 seconds per side.
I transfer everything—including ribs, carrots, mushrooms, broth, tomato paste, butter, bay leaf, thyme, and garlic—into a 6‑quart crockpot.
I cook on low for 8 hours (or high for 5 hours, though I prefer low).
When ribs are literally falling off the bone, I remove the herbs and serve with the veggies and sauce.

Servings and timing

Servings: 6
Prep time: ~10 minutes
Cook time: 8 hours on low (or about 5 hours on high)
Total time: Approximately 8 hours and 10 minutes

Variations

I sometimes swap thyme for rosemary or add a tablespoon of Worcestershire sauce for an extra flavor boost.
For a richer sauce, I thicken the cooking liquid by simmering it on the stovetop after removing the ribs.
I add potatoes or pearl onions to the slow cooker for a heartier one-pot meal.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days.
I freeze leftover ribs and sauce for up to 2 months. To reheat, I thaw overnight in the fridge and warm gently in the oven or microwave until hot.

FAQs

How can I thicken the sauce into a gravy?

I simmer the cooking liquid on the stovetop and whisk in a slurry (1 tablespoon cornstarch + 1 tablespoon water) until it thickens.

Do I need to brown the ribs first?

I highly recommend it—it adds flavor and better texture. But if I’m in a rush, I skip it—ribs still turn out good, though slightly less depth.

Can I cook this on high instead of low?

I’ve had success cooking on high for 5 hours, but I find low and slow gives more tender results.

What sides pair well with this dish?

I serve it with mashed potatoes—regular or sweet—or dinner rolls and a crisp salad to balance richness.

Can I freeze the leftovers?

Yes—I freeze the ribs and sauce in freezer bags or containers for up to 2 months. I thaw them in the fridge overnight before reheating.

Conclusion

I adore how this crockpot beef short ribs recipe combines simplicity and sophistication. A small effort up front gives me plenty of time to enjoy with loved ones while a comforting, restaurant-quality meal simmers away. Whether it’s a holiday celebration, date night in, or just because Tuesday, these ribs never disappoint.