Crockpot Beef Short Ribs

These Crockpot beef short ribs are cooked low and slow for deep flavor and fall-apart tenderness. Perfect for special date nights and cozy family dinners!

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Course: Main Dishes

Cuisine: American

Keyword: crockpot beef short ribs

Prep Time: 20

Cook Time: 8

Total Time: 8 20

Servings:

Calories: 135kcal

Author: Louisa

Equipment

Ingredients

8 bone-in beef short ribs
Salt to taste
Pepper to taste
2 tbsp olive oil
1 onion, sliced
3 cloves garlic, minced
1 lb baby carrots, washed
2 cups dry red wine
2 cups beef broth
2 tbsp tomato paste
1/2 tsp dried thyme
1/2 tsp dried parsley
1 bay leaf
1 tbsp cornstarch
Mashed potatoes for serving

Instructions

Season the short ribs with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Once hot, add the short ribs and sear each side for 1 minute.
Transfer the seared meat into your Crockpot, then add the onions, garlic, and baby carrots.
Add the red wine, beef broth, tomato paste, and dried herbs. Cover and cook on low for 6 to 8 hours or until tender.
At the last hour, whisk one tablespoon of cornstarch with one tablespoon of cold water until lump-free.
Slowly stir the slurry into the broth. Cover and continue cooking until the gravy thickens.
Serve on top of mashed potatoes and garnish with herbs. Enjoy!

Notes

For perfectly tender slow cooker beef short ribs, let your seasoned meat rest at room temperature for 20 minutes before searing it.
For a deeper flavor, we start this Crockpot beef short ribs recipe by searing the meat to caramelize the fat.
These easy short ribs make amazing leftovers! You can store them in an airtight container in the fridge for up to 4 days. To serve, reheat over medium heat for 8 to 10 minutes.

Nutrition