Tender Crockpot Beef Short Ribs Recipe

I’ve always loved sinking into a bowl of succulent, fall-off-the-bone beef short ribs that have cooked low and slow until every flavor is deep and rich. This crockpot version is one of my favorites—set it and forget it, and come back to dinner perfection.

Why You’ll Love This Recipe

I love how the slow cooking transforms tough short ribs into tender morsels that practically melt in my mouth. The combination of red wine, cognac, herbs, and vegetables builds layers of flavor without much effort. Using the crockpot means I can start it in the morning, go about my day, and come back to a dinner that tastes like I spent hours in the kitchen. It’s elegant enough for guests but simple enough for weeknight luxury.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)
▢ 2 yellow onions, thinly sliced
▢ 5 pounds bone-in beef short ribs
▢ kosher salt and black pepper
▢ 6 shallots, halved
▢ 8 garlic cloves, smashed
▢ 6 carrots, chopped
▢ 1 bottle (750ml) (or 3 cups) dry red wine, such as Pinot Noir
▢ 2 cups beef broth
▢ 1/2 cup cognac
▢ 2 tablespoons tomato paste
▢ 2 tablespoons chopped fresh thyme
▢ 2 dried bay leaves
▢ 4 tablespoons salted butter
▢ 2 cups sliced cremini mushrooms
▢ 1 tablespoon chopped fresh sage

Directions

1. Season the short ribs generously with kosher salt and black pepper on all sides.
2. In a large skillet over medium-high heat, sear the ribs on all sides until browned (about 3–4 minutes per side). Remove and set aside.
3. In the same skillet, add half the sliced onions and cook until they begin to soften (2-3 minutes). Transfer those onions to the crockpot.
4. Place the seared short ribs atop the onions in the crockpot.
5. Around the ribs, add the remaining sliced onions, halved shallots, chopped carrots, smashed garlic, and sliced mushrooms.
6. In a bowl, whisk together the red wine, beef broth, cognac, tomato paste, chopped thyme, and sage. Pour this mixture over the ribs and vegetables.
7. Tuck in the two dried bay leaves. Dot the top with the salted butter.
8. Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the ribs are fork tender and the sauce is rich and reduced.
9. Once cooked, remove the ribs and vegetables carefully. If the sauce is too thin, I like to skim off fat and reduce it in a pan over medium heat until it reaches the consistency I like.
10. Serve the ribs with the sauce and vegetables spooned over top.

Servings and Timing

This recipe yields about 6 to 8 servings.

• Prep time: 20–30 minutes (searing, chopping, assembling)
• Cook time: 7–8 hours on LOW (or 4–5 hours on HIGH)
• Total time: approximately 8 to 8½ hours on LOW (or about 4½ to 5½ hours on HIGH)

Storage/Reheating

I let leftovers cool slightly and then store in airtight containers in the refrigerator for up to 3–4 days. The sauce tends to thicken overnight, so before reheating I add a splash of beef broth or water and gently warm on the stovetop over low heat. If frozen, I freeze in heavy-duty freezer bags or containers for up to 2–3 months. Thaw in the refrigerator overnight and reheat gently over low heat until warmed through.

FAQs

What cut of ribs should I use?

I use bone-in beef short ribs—they have more flavor and the bones help deepen the sauce. Avoid very thin spare ribs, as they won’t stand up to long cooking as well.

Do I need to sear the ribs first?

I always sear, because it adds color and layers of flavor through the Maillard reaction. Skipping it may result in paler meat and a less robust sauce.

Can I use a different red wine?

Yes—I typically use a dry red like Pinot Noir, Merlot, or Cabernet. Just avoid sweet wines. The goal is depth, acidity, and balance.

Can I make this on the stovetop or in the oven instead?

Yes—if I don’t use a crockpot, I can do it in a heavy Dutch oven, searing and then braising at about 325 °F (160 °C) for 3–4 hours, or simmer gently on the stovetop.

Should I thicken the sauce?

I often reduce the sauce after cooking to concentrate flavor and thicken it. If needed, I can whisk in a little cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) off the heat and then reheat gently.

What do I serve with the ribs?

I like creamy mashed potatoes, polenta, buttered noodles, or crusty bread to soak up the sauce. Roasted veggies also work great.

Can I adjust herbs or use dried instead of fresh?

I use fresh thyme and fresh sage for brightness, but in a pinch I substitute dried (about one-third the amount). The flavor won’t be as vibrant but will still be good.

Why are there whole shallots and sliced onions?

I include both for textural contrast and flavor layering. The sliced onions become base aromatics, while the halved shallots stay more intact and add sweetness.

How can I reduce fat in the sauce?

After cooking, I let the sauce sit briefly, then skim off excess fat from the top before serving or reducing further. Chilling overnight makes fat solidify and easier to remove.

Conclusion

This crockpot beef short ribs recipe is one of my favorite comfort meals—hands-off, richly flavored, and always a crowd pleaser. The slow cooking transforms simple ingredients into something truly special. I hope when you make it, you enjoy every tender bite and the wonderful sauce just as much as I do.

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