Recipe

Crock Pot Short Ribs

Fork-tender beef short ribs cooked low and slow in a rich, savory gravy with onions, garlic, and herbs.

By Matt Campbell

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4.8

A platter of fall-apart beef short ribs coated in glossy brown gravy with carrots and onions

If you want the kind of dinner that makes the whole house smell like you definitely have your life together, crock pot short ribs are the move. They are cozy, a little dramatic in the best way, and shockingly forgiving. You do a little browning, toss everything in the slow cooker, and a few hours later you are staring at beef that basically surrenders when you look at it.

This version leans into big flavor without sending you on a scavenger hunt. Think tomato paste, garlic, onions, a splash of red wine (or extra broth), and herbs doing their slow, simmering magic. The payoff is tender short ribs and a gravy that tastes like you spent all day babysitting a pot, even though your crock pot did the heavy lifting.

Raw bone-in beef short ribs with small bowls of salt, pepper, tomato paste, minced garlic, and herbs laid out for cooking

Why It Works

Deep, rich flavor: Tomato paste, aromatics, and a long slow cook build a sauce that tastes bold, not watery.
Fork-tender texture: Low heat over time melts connective tissue so the meat turns silky and pull-apart.
Gravy you can control: Reduce it on the stove or thicken it fast with a cornstarch slurry, your call.
Weeknight-friendly setup: A quick sear is optional but recommended, and everything else is hands-off.

Pairs Well With

Storage Tips

Refrigerator: Cool short ribs and gravy, then store airtight for up to 3 to 4 days. The gravy will thicken when chilled. That is a good thing.

Freezer: Freeze ribs with some gravy (prevents freezer burn) for up to 2 to 3 months for best quality. Thaw overnight in the fridge.

Reheat: Warm gently in a covered saucepan over low heat, adding a splash of broth or water if the gravy is too thick. You can also reheat in the microwave in short bursts, stirring gravy between rounds.

Leftover beef short ribs and gravy stored in a glass container, ready to reheat

Common Questions

Do I have to sear the short ribs first?

No, but I highly recommend it if you have 8 to 10 minutes. Searing adds that browned, savory depth that makes the final gravy taste like a restaurant sauce. If you skip it, your ribs will still be tender, just a little less complex.

Should I use bone-in or boneless short ribs?

Either works. Bone-in tends to stay juicier and brings a little extra richness to the sauce. Boneless is easier to portion and serve. Adjust cook time based on tenderness, not the clock.

What cut of short ribs works best in the slow cooker?

Look for English-cut short ribs (the thicker, meaty blocks, usually with one bone per piece). Flanken-cut short ribs (thin slices cut across multiple bones) cook up differently and can turn dry and stringy in a long slow cook.

How long do short ribs take in the crock pot?

Plan on 8 to 9 hours on LOW or 4.5 to 5.5 hours on HIGH, depending on thickness. Slow cookers vary (some run hot, some run cool), so go by texture: they are done when a fork slides in easily and the meat is starting to pull from the bone and shred with very little effort.

What if my sauce is thin?

Two easy fixes: (1) Pour the liquid into a saucepan and simmer 10 to 15 minutes to reduce. (2) Use a cornstarch slurry: mix 1 tablespoon cornstarch with 1 tablespoon cold water, stir into simmering sauce, and cook 1 to 2 minutes until glossy. You can also do this right in the slow cooker: remove the ribs, turn to HIGH, whisk in the slurry, and cook uncovered for 10 to 15 minutes until thickened.

Can I put vegetables in the slow cooker with the ribs?

Yes. Carrots are great, and mushrooms work really well too. Potatoes can work, but they sometimes get a little soft after a long cook. If you want potatoes with better texture, serve the ribs over mashed potatoes or roasted potatoes instead.

What should I serve with crock pot short ribs?

My favorites are mashed potatoes, buttered egg noodles, polenta, or crusty bread. Add something bright on the side like a simple arugula salad or quick lemony green beans to balance the richness.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

6-quart slow cooker
Large skillet (cast iron or stainless steel is great for searing)
Tongs
Chef’s knife and cutting board
Measuring cups and spoons
Fine mesh strainer (optional, for a smoother gravy)

I love cooking big, impressive things, but I also love when dinner does not require me to be glued to the stove like it is my full-time job. Short ribs in the crock pot hit that sweet spot. It is the kind of meal that feels like a weekend project, even if you started it on a random Tuesday and promptly went back to living your life. Also, there is something deeply satisfying about pulling the lid off and realizing the sauce smells like you made a series of excellent decisions.