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Crockpot Beef Short Ribs

Crockpot beef short ribs are browned in a skillet, then slow-cooked with red wine, vegetables, and herbs until fork-tender. The meat pulls easily from the bones, and the rich cooking liquid becomes a savory sauce.
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Prep Time 20 minutes
Cook Time 9 hours 15 minutes
Total Time 9 hours 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp vegetable oil
  • 4 lb beef short ribs bone-in English-cut, thawed
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 yellow onion medium, chopped
  • 2 carrots medium, chopped
  • 2 celery ribs chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 cup beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp dried thyme
  • 0.5 tsp dried rosemary
  • 2 bay leaves

Equipment

  • 1 12-inch skillet
  • 1 6-quart slow cooker

Method
 

  1. Heat the vegetable oil in a 12-inch skillet over medium-high heat.
  2. Pat the short ribs dry with paper towels.
  3. Season the short ribs all over with the kosher salt and black pepper.
  4. Brown the short ribs in batches for 2 to 3 minutes per side, without crowding the skillet.
  5. Transfer the browned short ribs to a 6-quart slow cooker.
  6. Add the onion, carrots, and celery to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally.
  7. Add the garlic and cook for 30 seconds.
  8. Stir in the tomato paste and cook for 1 minute.
  9. Pour in the red wine and scrape up the browned bits.
  10. Simmer for 2 minutes, then pour the mixture over the short ribs.
  11. Add the beef broth, Worcestershire sauce, thyme, rosemary, and bay leaves to the slow cooker.
  12. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the ribs are fork-tender and the meat pulls easily from the bones.
  13. Discard the bay leaves and skim excess fat from the cooking liquid.
  14. Serve the ribs with the vegetables and sauce.

Notes

For the deepest flavor, brown the ribs in batches without crowding the skillet. Refrigerate leftovers for 3 to 4 days or freeze them; use gluten-free Worcestershire sauce if needed for a gluten-free version.