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Crockpot Beef Short Ribs

You'll get fall-apart tender beef short ribs with a silky, savory gravy after just 20 minutes of hands-on work and 8 hours in the slow cooker. Red wine, tomato paste, and Worcestershire build deep flavor while the crockpot does all the heavy lifting, making this an effortless showstopper for weeknights or company.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 4 meaty beef short ribs
  • 1 tbsp neutral oil vegetable, canola, or light olive oil
  • 1 onion peeled and chopped
  • 3 cloves garlic peeled and minced
  • 1 Cup beef broth (low sodium)
  • 1 tbsp tomato paste
  • 1 tbsp apple cider vinegar
  • 640 ml 2¾ cups beef stock
  • 1 tsp dried thyme
  • 1 tbsp tomato paste
  • 1 tsp sugar
  • 2 bay leaves
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 1 tbsp Worcestershire sauce
  • 2 tbsp cornstarch
  • 5 tbsp cold water

Method
 

  1. Heat oil in a large frying pan over high heat until shimmering.
  2. Sear short ribs undisturbed for 2-3 minutes per side, then brown edges for 1-2 minutes each.
  3. Transfer browned ribs to a plate.
  4. Add chopped onion to the same pan and cook 2 minutes until softened.
  5. Add minced garlic and cook 1 minute, stirring constantly.
  6. Pour in the beef broth, tomato paste, and apple cider vinegar mixture. Scrape up browned bits from the pan and let it simmer for 2–3 minutes.
  7. Return ribs to the pan. Add beef stock, thyme, sugar, bay leaves, salt, pepper, and Worcestershire sauce.
  8. Stir to dissolve tomato paste, then bring to a simmer.
  9. Transfer everything to the crockpot. Cover and cook on low for 6-8 hours.
  10. Ladle most of the cooking liquid into a saucepan and bring to a steady boil.
  11. Whisk cornstarch and cold water in a small bowl until smooth.
  12. Slowly pour slurry into the boiling liquid while whisking constantly until thickened, 1-2 minutes.
  13. Taste and adjust salt and pepper. Serve ribs with gravy over mashed potatoes.

Notes

  • Make ahead: cook through step 9, cool, and refrigerate up to 3 days. Reheat on low, then thicken gravy.
  • Skip cornstarch: reduce cooking liquid in a saucepan over medium-high heat for 10-15 minutes for a thinner sauce.
  • Add 200g sliced mushrooms during the last hour of cooking for extra earthiness.