This crockpot short rib recipe is all about convenience and deep flavor. Beef short ribs become exceptionally tender after slow cooking for hours in a savory red wine liquid.
With just a few minutes of prep, the slow cooker takes over for the rest of the day. The result is a warm, satisfying meal with very little hands-on effort, great for a weeknight or a relaxed weekend dinner.
Why will you love Crockpot Short Ribs?
The slow cooker gently breaks down the tough connective tissues in the short ribs, making them tender enough to fall from the bone.
Cooking low and slow for hours allows the flavors of the beef, wine, and aromatics to meld together into a deeply savory sauce base.
Finishing the sauce on the stovetop concentrates the cooking liquid and creates a thick, rich glaze to coat the finished ribs.
Crockpot Short Ribs Ingredients
• Beef Short Ribs: Look for bone-in, English-style short ribs, which are cut into thick, meaty pieces. They have great flavor and texture for slow cooking.
• Red Wine: A dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir works well. You can substitute with an equal amount of beef broth if you prefer to cook without alcohol.
• Brown Sugar: Light or dark brown sugar can be used. Dark brown sugar will give the final glaze a more pronounced molasses flavor.
• Worcestershire Sauce: This adds a savory, umami depth to the sauce. Soy sauce or tamari can be used as a substitute if needed.
Exact quantities are in the recipe card below.
How to Make Crockpot Short Ribs
Step 1: Season and Arrange the Ribs
First, pat the short ribs dry and season them well with salt and pepper. Arrange them in a single layer inside your slow cooker. There is no need to sear them first unless you want to build an extra layer of flavor.
Step 2: Add the Liquid and Slow Cook
Next, whisk together the red wine, beef broth, olive oil, minced garlic, and Worcestershire sauce. Pour this cooking liquid evenly over the ribs. Cover the crockpot and let it cook on low for 8 hours until the meat is completely tender.
Step 3: Create the Glaze
Once cooked, carefully remove the ribs and keep them warm. Strain the cooking liquid into a saucepan to remove any solids. Stir in the brown sugar and bring the liquid to a simmer, cooking until it reduces and thickens into a glaze.
Step 4: Serve and Enjoy
To serve, place the warm short ribs on a platter or on individual plates. Spoon the warm, thickened glaze generously over the top of the ribs before serving.
How to Store and Freeze Crockpot Short Ribs
Store leftover short ribs and sauce in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave.
Expert Tips for Crockpot Short Ribs
For deeper flavor, you can sear the short ribs in a hot skillet with oil for 2-3 minutes per side before placing them in the slow cooker.
To easily remove excess fat, let the strained cooking liquid rest for 5-10 minutes. The fat will rise to the top and can be spooned off before you add the brown sugar.
For food safety, beef should reach an internal temperature of 145°F (63°C) with a 3-minute rest. For tender short ribs, the final temperature will be much higher, around 200°F (93°C), which is when the connective tissues break down.
What to Serve with Crockpot Short Ribs?
These short ribs are wonderful served over creamy mashed potatoes, polenta, or buttered egg noodles to soak up the rich sauce.
Crockpot Short Ribs Recipe FAQs
Can I use boneless short ribs?
Yes, you can use boneless short ribs. They may cook a little faster, so start checking for tenderness around the 6-hour mark on LOW.
Do I have to use red wine?
No, you can substitute the red wine with an equal amount of beef broth for a non-alcoholic version. The flavor will be slightly different but still very good.
What’s the difference between English-style and Flanken-style short ribs?
English-style ribs are cut parallel to the bone, yielding thick, meaty pieces. Flanken-style ribs are cut thin across several bones. For this recipe, English-style is preferred.
Crockpot Short Ribs
Ingredients
- 3 lbs bone-in beef short ribs English-style, 1.4 kg
- 1 tbsp olive oil 15 ml
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cloves garlic minced
- 1/2 cup dry red wine such as Cabernet Sauvignon or Merlot, 120 ml
- 1 cup beef broth 240 ml
- 1 tbsp Worcestershire sauce 15 ml
- 1/4 cup packed light brown sugar 55 g
Instructions
- Pat the short ribs dry with paper towels and season all over with salt and pepper.
- Place the seasoned short ribs in the basin of a 6-quart or larger slow cooker.
- In a small bowl, whisk together the olive oil, minced garlic, red wine, beef broth, and Worcestershire sauce.
- Pour the liquid mixture over the short ribs in the slow cooker.
- Cover and cook on LOW for 8 hours or on HIGH for 4-5 hours, until the meat is very tender and pulling away from the bone.
- Carefully transfer the cooked short ribs to a platter and cover with foil to keep warm. Pour the cooking liquid through a fine-mesh strainer into a small saucepan.
- Add the brown sugar to the saucepan with the strained liquid. Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
- Reduce the heat to maintain a steady simmer and cook for 3-5 minutes, stirring occasionally, until the sauce has thickened into a glaze that coats the back of a spoon.
- Serve the warm short ribs with the hot glaze spooned over the top.
Notes
