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Crock Pot Short Ribs

Tender, fall-off-the-bone crock pot short ribs slow-cooked in a rich, savory sauce. This easy, set-it-and-forget-it recipe delivers deep flavor and a comforting, restaurant-quality meal with minimal effort.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Beef
  • 2 lbs beef short ribs bone-in or boneless
  • 1 tbsp olive oil for browning
For the Flavor Base
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots cut into chunks
  • 2 stalks celery sliced
For the Cooking Liquid
  • 2.5 cups beef broth
  • 2 tbsp tomato paste
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce
For Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tsp dried thyme
Optional Flavor Boost
  • 1 tsp balsamic vinegar

Method
 

  1. Heat olive oil in a large pan over medium-high heat. Sear the short ribs for 2–3 minutes per side until a deep brown crust forms. Work in batches if needed.
  2. Add chopped onion, garlic, carrots, and celery to the bottom of the slow cooker to create a flavorful base.
  3. Place the seared short ribs on top of the vegetables in a single layer if possible.
  4. In a bowl, mix beef broth, tomato paste, Worcestershire sauce, soy sauce, salt, pepper, and thyme until smooth.
  5. Pour the sauce over the ribs, ensuring they are mostly covered.
  6. Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours until the meat is tender and easily pulls apart.
  7. Remove ribs carefully, skim excess fat from the sauce if needed, and spoon the sauce over the ribs before serving.

Notes

For best flavor, always sear the ribs before slow cooking. Deglaze the pan with a bit of broth to capture extra flavor. Skim excess fat from the sauce before serving for a cleaner taste. Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months.