1. Home
  2. Recipes
  3. Slow Cooker Short Ribs

Mouthwatering Crockpot Beef Short Ribs

Category: Sophisticated Dinners Ready in 45 Minutes or Less

These beef short ribs are so tender, they basically fall apart after simmering all day in the slow cooker. They come together with flavorful carrots, fresh thyme, mushrooms, and a touch of garlic. Brown the ribs first to boost the flavor, then cover everything in beef broth, a splash of red wine, and a bit of tomato paste for a tasty sauce. Let it all hang out for about eight hours. If the sauce seems thin, just mix in a bit of cornstarch and simmer on the stove. Pair these beauties with creamy sweet potatoes and you’re set for a comfy night or something special. Leftovers? They hold up well and heat up fast for another easy meal later.

Save Recipe Share Recipe Forward Print Recipe Go to Recipe Instructions
A woman in a white chef's coat smiles for the camera.
Created By Mia Laurent
Updated on Sat, 21 Jun 2025 00:51:14 GMT
Tender beef short ribs with mushrooms, carrots, and sweet potatoes on a plate. Pin
Tender beef short ribs with mushrooms, carrots, and sweet potatoes on a plate. | chefmiarecipes.com

Want to wow friends or make a family dinner extra special without lifting a finger? Put beef short ribs in your slow cooker and watch them get crazy tender. Rich gravy, super soft veggies, and meat that slides right off the bone—it doesn’t get better for a cozy holiday or a fancy-at-home night.

When I made this one Christmas, my partner was sure I'd slaved away forever. Nope, my slow cooker did all the magic. Now it’s our go-to comfort meal for special times.

Delicious Ingredients

  • Bone-in beef short ribs: These turn out juicy and super soft. Choose cuts that have good marbling and lots of meat for the best results.
  • Fresh thyme: Adds a punch of fresh, bright flavor. Pick lively green sprigs.
  • Salt and pepper: A classic must-have. Add as you go so it’s just right for you.
  • Mushrooms, sliced: They soak up all the tasty juices and give body to the dish. Both cremini and regular button mushrooms work nicely.
  • Bay leaf: Toss in dried or fresh. It’ll give just a bit of herby goodness.
  • Minced garlic: Heats up those savory layers. Fresh garlic works best—just chop it up right before you start cooking.
  • Beef broth: Makes things rich and hearty. Go for low-salt if that’s your preference.
  • Red wine: Totally optional, but it adds deep flavor. If you’d rather not, use more broth or just water.
  • Tomato paste: This bumps up the savory factor and thickens the sauce a bit. The squeezable tube kind is super handy.
  • Unsalted butter: Puts a silky finish on everything with a hint of sweetness. Try to use high-fat European butter if you can find it.
  • Baby carrots: Bring color and sweetness while staying sturdy. Look for firm carrots that aren’t limp.

Simple Steps

Finish and Serve:
Scoop out the ribs and veggies with care. Strain out the herbs and pour the tasty cooking liquid over your meal. Want thicker gravy? Simmer the liquid on the stove and swirl in a little cornstarch mix from water until it thickens up.
Slow Cook:
Pop the lid on your crockpot and set it to low. Leave it alone for about eight hours until the meat is fork-tender and buttery. This long cook time really lets all those flavors blend together.
Add Flavorings:
Drizzle in broth, add wine if you like, plop in tomato paste, toss in butter, bay leaf, and garlic. Make sure everything’s tucked in, and throw the herbs up top.
Layer into Crockpot:
Place your browned ribs at the bottom, then pile on the carrots, mushrooms, and thyme for even flavor all around.
Brown the Meat:
Get a big pan hot on medium, then sear each short rib on all sides—just about 20 seconds per side. This helps build lots of yummy browned bits.
Season the Short Ribs:
Sprinkle salt and pepper on every piece of meat before you cook. This boosts taste and helps build a flavorful crust when browning.
Meaty short ribs and veggies on a plate ready to eat. Pin
Meaty short ribs and veggies on a plate ready to eat. | chefmiarecipes.com

Everyone in my house flocks to the table for these short ribs. My kiddo begs for extra carrots and always wants lots of butter sauce on mashed potatoes!

How to Store

Stash leftovers in a lidded container and chill them for four days max. Gently heat in the microwave or on the stovetop—add a little broth to keep it nice and juicy.

Easy Swaps

No wine? Toss in another cup of broth or just water. Pretty much any root veggie—think parsnips or potato chunks—works well. If butter's out, use olive oil or ghee for a non-dairy finish.

Tasty Pairings

This is awesome with sweet potato mash or classic mashed potatoes. Warm bread or roast green beans on the side really rounds things out. For festive vibes, throw a few fresh thyme sprigs over the top.

Background

Slow-cooked beef ribs are comfort food classics in the US and have roots in old-school European kitchens. Using a crockpot gives all the homey flavor with way less effort, so they're great anytime you need that cozy feeling.

Common Recipe Questions

→ Is it okay to use something besides red wine here?

If you like, swap the wine for more beef broth or just water. You'll still end up with tasty sauce that everyone can enjoy.

→ What's the trick to make the sauce thicker?

Mix a spoonful of cornstarch with half a cup of water. Pour this into your hot cooking liquid and stir on the stove until it thickens a bit.

→ Any good sides that go with short ribs?

Creamy polenta, mashed sweet potatoes, or even some roasted veggies are awesome next to these rich ribs.

→ How should I keep leftovers and heat them up?

Pop leftovers into a container with a tight lid and stick them in the fridge. They'll last up to four days and heat up quick in the microwave or on the stove.

→ Do I really have to brown the ribs first?

You don’t have to, but giving them a quick brown in the pan adds a ton of flavor in the end.

Slow Cooker Short Ribs

Short ribs get extra tender as they cook with mushrooms and carrots for a deep, hearty main dish that barely takes any work.

Prep Time
10 minutes
Cooking Time
480 minutes
Total Duration
490 minutes
Created By: Mia Laurent

Recipe Category: Weeknight Elegance

Skill Level: Moderately Challenging

Recipe Cuisine: American

Recipe Yield: 6 Number of Servings

Dietary Categories: Gluten-Free Option

Ingredients You’ll Need

→ Beef and Veggies

01 200 g mushrooms, sliced
02 360 g baby carrots
03 1.36 kg bone-in beef short ribs

→ Liquids

04 240 ml red wine (skip or swap for broth or water if you want)
05 480 ml beef broth

→ Flavor Boosters

06 Salt, as much as you like
07 Black pepper, as much as you like
08 15 g garlic, minced up
09 8 sprigs fresh thyme
10 1 bay leaf
11 42 g unsalted butter
12 30 g tomato paste

Steps to Make It

Step 01

Put the short ribs and veggies on plates. Pour the tasty juices over everything. If you want your sauce to be thicker, check out the tip below.

Step 02

When everything is cooked, take out the short ribs and veggies. Set them aside to chill a bit. Toss out the thyme and bay leaf. Save the liquid for pouring.

Step 03

Let the slow cooker go for 8 hours on low. The meat should be super soft and falling right off the bone.

Step 04

Pile in the browned short ribs first. Throw in carrots, mushrooms, beef broth, red wine (if using), tomato paste, butter, bay leaf, thyme, and garlic. Mix gently to spread everything around.

Step 05

Hit all sides of the short ribs with salt and pepper. Toss them in a large skillet over medium heat and brown each side—just about 20 seconds per side.

Extra Information

  1. If you want a thicker sauce, stir 8 g cornstarch into 120 ml water, mix with the cooking juices, and simmer on the stove while whisking for a couple of minutes until a bit thicker.
  2. Toss leftovers in a container with a lid in the fridge; they'll be good for up to 4 days. Zap in the microwave for 30–60 seconds to reheat.
  3. Red wine is totally optional. Leave it out or swap for more broth or water if you feel like it.

Essential Tools

  • Large skillet
  • Slow cooker (crockpot)
  • Cutting board
  • Sharp knife

Nutritional Details (Per Serving)

These figures are for general reference and shouldn’t replace expert medical guidance.
  • Caloric Content: 739
  • Fat Content: 65.9 grams
  • Carbohydrate Content: 4.8 grams
  • Protein Content: 27.2 grams