Crockpot Beef Short Ribs Recipe Easy Comfort Food

The aroma of slow-cooked beef short ribs simmering in a rich, savory sauce is pure magic. You know that feeling of walking into a kitchen and being instantly hugged by warm, comforting smells? That’s exactly what this Crockpot Beef Short Ribs recipe brings to the table. It’s one of those dishes that feels fancy but is ridiculously simple to make. Whether you’re hosting a cozy dinner for friends or just want something hearty after a long day, this recipe has you covered.

I first made these beef short ribs during the winter when I was craving something indulgent but couldn’t spend hours babysitting the oven. The crockpot came to the rescue, and let me tell you—this dish is a game changer. The beef becomes so tender, it practically melts in your mouth, while the sauce is packed with deep flavors that make every bite unforgettable. If you’re looking for an easy comfort food recipe that feels like a big warm hug, you’ve found it.

Why You’ll Love This Recipe

• Effortless Preparation: The crockpot does all the heavy lifting, so you can set it and forget it.
• Incredible Flavor: These beef short ribs are slow-cooked until they’re fall-off-the-bone tender, infused with a rich and savory sauce.
• Perfect for Any Occasion: Whether it’s a casual family dinner or a holiday meal, this dish fits right in.
• Minimal Ingredients: You don’t need anything fancy—just a few pantry staples and fresh beef short ribs.
• Make-Ahead Friendly: You can prepare this dish ahead of time and simply reheat for stress-free entertaining.

What sets this Crockpot Beef Short Ribs recipe apart is its simplicity without sacrificing flavor. The slow-cooking process creates layers of deep, rich taste that you’d expect from hours of effort, but it’s all done while you go about your day. Honestly, this recipe is the kind that makes you feel like a kitchen rockstar without breaking a sweat.

What Ingredients You Will Need

This recipe uses simple, readily available ingredients that work together to create a dish bursting with flavor. Here’s what you’ll need:

• Beef Short Ribs: About 2-3 pounds, bone-in (for maximum flavor).
• Salt and Pepper: For seasoning the beef before browning.
• Olive Oil: A couple of tablespoons to sear the ribs.
• Onion: 1 large onion, sliced.
• Garlic: 4-5 cloves, minced (because garlic makes everything better).
• Beef Broth: 2 cups for the base of the sauce.
• Tomato Paste: 2 tablespoons to add richness.
• Worcestershire Sauce: 2 tablespoons for a tangy depth of flavor.
• Soy Sauce: 2 tablespoons for umami goodness.
• Brown Sugar: 1 tablespoon to balance out the savory elements.
• Fresh Rosemary: A few sprigs (optional, but highly recommended).

Feel free to tweak the ingredients based on your preferences. For example, you can add a splash of red wine to the sauce for extra richness or swap out rosemary for thyme.

Equipment Needed

• Crockpot: The star of the show—any standard slow cooker will work.
• Large Skillet: For searing the short ribs.
• Tongs: To handle the ribs while browning.
• Cutting Board and Knife: For slicing the onion and mincing garlic.
• Measuring Cups and Spoons: To ensure the sauce ingredients are just right.

If you don’t have a crockpot, you can use a Dutch oven and cook the ribs low and slow in the oven. Just be sure to adjust the cooking time and temperature.

Preparation Method

1. Season the Ribs: Generously sprinkle salt and pepper on all sides of the beef short ribs.
2. Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Sear the ribs for about 2-3 minutes on each side until browned. Transfer them to the crockpot.
3. Sauté the Aromatics: In the same skillet, add the sliced onion and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
4. Prepare the Sauce: In a bowl, whisk together beef broth, tomato paste, Worcestershire sauce, soy sauce, and brown sugar.
5. Combine Everything: Pour the sauce mixture over the ribs in the crockpot. Add the sautéed onions and garlic on top. If using rosemary, tuck the sprigs into the sauce.
6. Cook Low and Slow: Set the crockpot to low and cook for 8 hours (or high for 4-5 hours). The ribs should be tender and easily pulled apart.
7. Optional Step: If you’d like a thicker sauce, remove the ribs after cooking and transfer the liquid to a pan. Simmer over medium heat until reduced.

Serve the ribs hot, spooning generous amounts of sauce over the top. Trust me, your family will be asking for seconds!

Cooking Tips & Techniques

• Searing is Key: Don’t skip the searing step—it locks in flavor and creates a beautiful crust.
• Layer the Ingredients: Place the ribs first, then the onions, garlic, and sauce to ensure even cooking.
• Don’t Rush It: Cooking on low heat yields the most tender ribs. High heat works in a pinch but isn’t quite as magical.
• Taste and Adjust: Before serving, taste the sauce and adjust the seasoning if needed. A pinch of salt or a dash of vinegar can make all the difference.
• Avoid Overcrowding: If your crockpot is too full, the ribs might not cook evenly. Use a larger crockpot if needed.

Variations & Adaptations

• Low-Carb Option: Skip the brown sugar or use a sugar substitute to make this dish keto-friendly.
• Wine Lover’s Twist: Replace 1 cup of beef broth with red wine for a deeper, richer flavor.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes to the sauce for some heat.
• Herb Swap: Use thyme or parsley instead of rosemary for a different aromatic profile.
• Vegetable Additions: Throw in carrots, celery, or mushrooms to make this a one-pot meal.

Feel free to experiment and make this recipe your own. I’ve tried it with red wine and mushrooms, and it was absolutely divine!

Serving & Storage Suggestions

These Crockpot Beef Short Ribs are best served warm, straight from the crockpot. Pair them with creamy mashed potatoes, crusty bread, or even buttered noodles for a complete meal. Add a simple green salad on the side to balance the richness of the dish.

To store leftovers, transfer the ribs and sauce to an airtight container. Refrigerate for up to 3 days. For longer storage, freeze in portions for up to 3 months. To reheat, warm them gently in a saucepan over low heat or microwave in short intervals, stirring occasionally. Trust me, the flavors deepen over time, making leftovers even tastier!

Nutritional Information & Benefits

Beef short ribs are a great source of protein and iron, making this dish a hearty and satisfying option. Each serving provides approximately:

• Calories: 450-500
• Protein: 25-30g
• Fat: 25-30g
• Carbohydrates: 8-10g

Keep in mind, these values may vary depending on ingredient substitutions. If you’re watching your sodium intake, opt for low-sodium soy sauce and broth.

Conclusion

This Crockpot Beef Short Ribs recipe is the ultimate comfort food for busy days or special occasions. It’s easy to make, packed with flavor, and sure to impress anyone you share it with. I love how the crockpot transforms simple ingredients into a dish that feels restaurant-worthy without the hassle.

If you try this recipe, let me know how you like it in the comments below! Don’t forget to share it with friends or pin it for later. I hope this dish brings as much comfort and joy to your table as it does to mine.

Happy cooking, and remember—the best meals come from the heart (and sometimes a crockpot)!

FAQs

Can I use boneless short ribs?

Yes, boneless short ribs work well in this recipe. However, bone-in ribs tend to have more flavor and richness.

Can I make this recipe in the oven?

Absolutely! Use a Dutch oven and cook at 300°F (150°C) for about 3-4 hours. Check occasionally to ensure the liquid doesn’t evaporate.

What’s the best way to thicken the sauce?

If you prefer a thicker sauce, transfer the liquid to a pan after cooking and simmer it until it reduces to your desired consistency.

Can I prepare this recipe ahead of time?

Yes, you can cook the ribs a day in advance and refrigerate them. Reheat gently in the sauce for best results.

What sides go well with these beef short ribs?

Mashed potatoes, roasted vegetables, buttered noodles, or even polenta are fantastic options to serve alongside these ribs.

Print