Irresistible Crockpot Braised Short Ribs

Here is my favorite crockpot braised short ribs recipe, with tender, fall-off-the-bone beef that cooks low and slow in a rich sauce with red wine, herbs, and vegetables.

These short ribs are my go-to recipe when I want something hearty and comforting without spending hours in the kitchen. I love that the crockpot does all the work while I go about my day. Plus, the house smells amazing when everyone gets home for dinner!

What Kind of Short Ribs Should I Use?

You’ll find short ribs sold in two main cuts at the grocery store: English-cut (also called bone-in) and flanken-cut. For this crockpot recipe, you’ll want to go with English-cut short ribs, which are cut parallel to the bone into thick, rectangular pieces – they’re perfect for slow braising and will fall right off the bone when they’re done. Look for ribs with good marbling throughout the meat, as that fat will render down during cooking and keep everything moist and flavorful. If your butcher counter only has boneless short ribs available, those will work too, though the bone does add extra richness to the braising liquid.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Beef short ribs: Short ribs are really the star here and tough to replace, but if you absolutely need to, try using beef chuck roast cut into large chunks. Keep in mind the texture won’t be quite the same, but you’ll still get that rich, braised beef flavor.
• Baby Bella mushrooms: Any mushroom variety works here – white button mushrooms, cremini, or even shiitake if you want a deeper flavor. You can also leave them out completely if mushrooms aren’t your thing.
• Sweet onion: Yellow or white onions are fine substitutes. Sweet onions add a milder flavor, but regular onions will give you a bit more bite.
• Beef broth: You can use beef stock instead, or even red wine mixed with water (about 1 cup wine to 2 cups water) for a richer sauce.
• Tomato paste: In a pinch, use ketchup (about 3 tablespoons) or a couple tablespoons of crushed tomatoes, though the flavor will be slightly different.

Watch Out for These Mistakes While Cooking

Skipping the searing step is the biggest mistake you can make with short ribs – those few minutes of browning in olive oil create a deep, rich flavor that slow cooking alone can’t achieve, so don’t be tempted to toss everything straight into the crockpot.

Another common error is trimming off all the fat before cooking, but short ribs actually need that fat to stay tender and moist during the long braising process, so just remove any large chunks and leave the rest.

Make sure your beef broth actually covers at least two-thirds of the ribs in the crockpot, because any exposed meat can dry out and turn tough even with the lid on.

Finally, resist the urge to open the lid and check on your ribs every hour – each peek releases heat and adds 15-20 minutes to your cooking time, so trust the process and let them braise undisturbed for 6-8 hours on low.

What to Serve With Short Ribs?

These fall-off-the-bone short ribs are begging for something to soak up all that rich, savory sauce. My go-to is creamy mashed potatoes or buttery egg noodles, which work perfectly for catching every bit of the braising liquid. If you want something a little lighter, try serving them over polenta or alongside roasted root vegetables like carrots and parsnips. A simple side of steamed green beans or roasted Brussels sprouts adds a nice fresh contrast to the hearty meat, and don’t forget some crusty bread for mopping up your plate at the end.

Storage Instructions

Store: These short ribs taste even better the next day after all those flavors have had time to meld together. Keep them in an airtight container in the fridge for up to 4 days. The sauce will thicken up as it cools, which makes it even more delicious when you reheat it.

Freeze: Short ribs are perfect for freezing! Let them cool completely, then store in freezer-safe containers or heavy-duty freezer bags for up to 3 months. I like to portion them out into individual servings so I can grab just what I need for dinner.

Reheat: Warm the short ribs gently on the stovetop over medium-low heat until heated through, adding a splash of beef broth if the sauce seems too thick. You can also reheat in the microwave, but I find the stovetop keeps the meat more tender.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3600-3900
• Protein: 260-280 g
• Fat: 260-290 g
• Carbohydrates: 30-40 g

Ingredients

For the beef ribs:

• 4 lb beef short ribs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the braising sauce:

• 1 large sweet onion, thinly sliced
• 8 oz sliced baby bella mushrooms
• 2 tbsp tomato paste
• 2 tsp minced garlic
• 3 cups beef broth

Step 1: Season the Beef Short Ribs

• 4 lb beef short ribs
• 1 tsp kosher salt
• 1/2 tsp black pepper

Pat the short ribs dry with paper towels.

Generously season them on all sides with kosher salt and black pepper to ensure a flavorful crust during searing.

Step 2: Sear the Short Ribs

• 2 tbsp olive oil
• seasoned short ribs from Step 1

Heat the olive oil in a large skillet over medium-high heat.

Place the seasoned short ribs in the hot oil, starting with the bone side up, and sear for 1-2 minutes on each side until deeply browned.

The ribs will not be cooked through at this point.

Once browned, transfer the short ribs to a large crockpot.

Step 3: Make the Vegetable Sauce

• 1 large sweet onion, thinly sliced
• 8 oz sliced baby bella mushrooms
• 2 tbsp tomato paste
• 2 tsp minced garlic

In the same skillet used for searing, add the sliced onions, mushrooms, and tomato paste.

Stir well to coat the vegetables in the tomato paste and cook over medium heat until the onions are softened, about 3-5 minutes.

Add the minced garlic and cook for an additional minute until fragrant.

Step 4: Deglaze and Reduce the Sauce

• 3 cups beef broth
• vegetable mixture from Step 3

Increase the heat to high and pour in the beef broth.

Stir and scrape the bottom of the pan to loosen the brown bits left from the searing process.

Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes, stirring occasionally to allow the flavors to meld.

I always make sure to scrape up every bit for maximum flavor in the final sauce.

Step 5: Slow Cook the Short Ribs

• seared short ribs from Step 2
• deglazed sauce from Step 4

Pour the hot vegetable and broth mixture over the seared short ribs in the crockpot.

Cover with the lid and cook on low for 7-8 hours, or on high for 3-5 hours, until the ribs are tender and easily fall off the bone.

Step 6: Serve the Short Ribs

Once the short ribs are done, carefully remove them from the crockpot.

Serve the ribs hot, spooning the rich mushroom and onion sauce over the top.

These ribs are especially delicious served over mashed potatoes for a hearty meal.

For an extra burst of flavor, I sometimes finish with a sprinkle of fresh herbs like parsley.

Irresistible Crockpot Braised Short Ribs

Delicious Irresistible Crockpot Braised Short Ribs recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 55 minutes mins

Cook Time 3 hours hrs 52 minutes mins

Total Time 5 hours hrs 47 minutes mins

Servings: 4

Calories: 3750

Ingredients Method

Ingredients

  

For the beef ribs:

• 4 lb beef short ribs
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp olive oil

For the braising sauce:

• 1 large sweet onion, thinly sliced
• 8 oz sliced baby bella mushrooms
• 2 tbsp tomato paste
• 2 tsp minced garlic
• 3 cups beef broth

Method

 

1. Pat the short ribs dry with paper towels. Generously season them on all sides with kosher salt and black pepper to ensure a flavorful crust during searing.
2. Heat the olive oil in a large skillet over medium-high heat. Place the seasoned short ribs in the hot oil, starting with the bone side up, and sear for 1-2 minutes on each side until deeply browned. The ribs will not be cooked through at this point. Once browned, transfer the short ribs to a large crockpot.
3. In the same skillet used for searing, add the sliced onions, mushrooms, and tomato paste. Stir well to coat the vegetables in the tomato paste and cook over medium heat until the onions are softened, about 3-5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
4. Increase the heat to high and pour in the beef broth. Stir and scrape the bottom of the pan to loosen the brown bits left from the searing process. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes, stirring occasionally to allow the flavors to meld. I always make sure to scrape up every bit for maximum flavor in the final sauce.
5. Pour the hot vegetable and broth mixture over the seared short ribs in the crockpot. Cover with the lid and cook on low for 7-8 hours, or on high for 3-5 hours, until the ribs are tender and easily fall off the bone.
6. Once the short ribs are done, carefully remove them from the crockpot. Serve the ribs hot, spooning the rich mushroom and onion sauce over the top. These ribs are especially delicious served over mashed potatoes for a hearty meal. For an extra burst of flavor, I sometimes finish with a sprinkle of fresh herbs like parsley.