Fall-Apart Tender Crockpot Beef Short Ribs: Your Ultimate Slow Cooker Recipe with Red Wine Gravy
Imagine tender, succulent beef short ribs that effortlessly fall off the bone with just a gentle nudge of your fork. This dream becomes a delicious reality with our easy crockpot beef short ribs recipe! Designed for maximum flavor and minimal effort, these ribs slow cook all day, soaking up a rich braising liquid. As an optional but highly recommended step, you can transform these flavorful juices into an exquisite red wine gravy, perfect for smothering your melt-in-your-mouth short ribs and any accompanying sides.
Why This Crockpot Beef Short Ribs Recipe is a Weeknight Winner
This crockpot beef short ribs recipe isn’t just easy; it’s a culinary triumph that delivers incredibly tender, richly flavored meat with minimal fuss. What makes this dish truly stand out? It’s the magical combination of hands-off slow cooking and a carefully crafted braising liquid that transforms a typically elegant meal into a simple, comforting, and deeply satisfying dinner. By letting your slow cooker do all the hard work, you free up your oven and your time, making it an ideal choice for busy weeknights or relaxed weekend cooking.
Unlike more involved cooking methods that might require constant attention, the crockpot allows the beef short ribs to simmer gently for hours. This low-and-slow approach is key to breaking down the tough connective tissues in the short ribs, resulting in that coveted fall-apart tender texture. The sustained, gentle heat ensures the meat is moist and succulent, infused with every aromatic note from the braising liquid. Furthermore, the convenience of a slow cooker means you can simply set it and forget it, returning hours later to a perfectly cooked, aromatic meal ready to be devoured. This recipe truly offers the best of both worlds: gourmet flavor with everyday ease.
We’ve previously guided you through making juicy Instant Pot beef short ribs and traditional oven-braised beef short ribs. While both methods yield fantastic results, there’s something uniquely satisfying about the set-it-and-forget-it simplicity of a slow cooker. It’s the perfect solution when you crave deeply satisfying, flavorful beef without the constant vigilance. Plus, the braising liquid isn’t just for cooking; it’s a built-in bonus! The rich, savory juices created during the slow-cooking process can be easily transformed into a luscious red wine gravy, adding another layer of indulgence to your meal. This two-in-one approach elevates your dinner from great to extraordinary with minimal additional effort.
Gather Your Ingredients for Delicious Slow Cooker Short Ribs
For a complete list of all measurements, ingredients, and detailed instructions, please refer to the printable recipe card conveniently located at the end of this post. This ensures you have everything you need to create these incredible crockpot beef short ribs with ease.
Ingredient Deep Dive: Tips & Substitutions for Perfect Short Ribs
Understanding your ingredients and their roles can make all the difference in achieving a truly exceptional dish. Here’s a closer look at the key components of our crockpot beef short ribs recipe, along with helpful substitution suggestions to suit your preferences and pantry.
BEEF SHORT RIBS – The star of our show! You have the flexibility to use either bone-in or boneless beef short ribs for this recipe. Bone-in ribs tend to impart a richer, deeper flavor to the braising liquid and meat due to the marrow and connective tissues. Boneless ribs, on the other hand, offer convenience in preparation and serving. When selecting your ribs, look for good marbling – streaks of fat running through the meat – as this contributes significantly to tenderness and flavor during the long cooking process. Aim to cook the short ribs to an internal temperature of 190 – 205 F, a range where the collagen breaks down beautifully, yielding that signature fall-apart texture.
DRY RED WINE – The dry red wine is not just for flavor; it adds a crucial layer of acidity that helps tenderize the meat and balances the richness of the beef. It creates a complex, robust flavor profile that is absolutely divine, especially when turned into gravy. Don’t worry about the alcohol content; it will cook out completely during the slow-cooking process, leaving behind only its deep, aromatic essence. For best results, choose a dry red wine you would enjoy drinking, such as a Cabernet Sauvignon, Merlot, or Pinot Noir. If you prefer to omit alcohol, or simply don’t have wine on hand, a high-quality beef stock or broth makes an excellent substitute, providing a rich, savory foundation for your ribs.
BEEF BASE (or Broth/Stock) – For most of our recipes, we rely on a concentrated bouillon base, like “Better Than Bouillon” beef base, instead of traditional broth or stock. Its advantages are clear: it’s incredibly convenient, takes up minimal pantry space, and delivers a much more intense, concentrated beef flavor compared to liquid broth. This intensity helps build a robust foundation for our short ribs. If you opt to use beef broth or stock instead, simply replace the amount of water specified in the recipe with an equal amount of stock and omit the beef base. You might want to choose a low-sodium version of broth if you’re sensitive to salt, as soy sauce is also included in this recipe.
OTHER AROMATICS & SEASONINGS – Garlic salt and black pepper are your initial seasoning for the ribs, enhancing their natural flavor. Garlic powder and onion powder in the braising liquid add foundational savory notes, while low-sodium soy sauce contributes a wonderful depth of umami, rounding out the richness of the beef. Fresh rosemary sprigs are essential for their fragrant, herbaceous aroma, which pairs beautifully with beef. If fresh rosemary isn’t available, you can use about ½ teaspoon of dried rosemary, though fresh is highly recommended for its potent fragrance.
Crafting Perfection: How to Make Crockpot Beef Short Ribs
These step-by-step photos and detailed instructions are designed to help you visualize each stage of making this incredibly delicious recipe. For a printable version, complete with precise measurements and instructions, you can Jump to Recipe at the bottom of this post.
- Prepare the Ribs: Begin by thoroughly seasoning your beef short ribs on all sides with garlic salt and freshly ground black pepper. Don’t be shy with the seasoning; it forms the first layer of flavor!
- Sear for Flavor: Heat olive oil in a large, heavy-bottomed skillet over medium-high heat until it shimmers. This is a critical step for developing deep flavor. Carefully place the seasoned ribs into the hot skillet and sear them on all sides until they develop a beautiful, deep brown crust, which usually takes about 1 minute per side. This browning, known as the Maillard reaction, adds immense depth and complexity to the final dish. Once seared, remove the ribs from the skillet and set them aside.
- Assemble the Braising Liquid: In the basin of your crockpot, whisk together all the remaining ingredients for the braising liquid – that’s the garlic powder, onion powder, Better than Bouillon beef base, dry red wine, low sodium soy sauce, and water. Mix until everything is well combined and the beef base has dissolved.
- Add Ribs to Crockpot: Gently nestle the seared ribs into the prepared liquid in the crockpot. Ensure they are almost fully submerged in the flavorful liquid. This ensures even cooking and maximum flavor absorption.
- Infuse with Rosemary: Place the fresh rosemary sprigs directly on top of the ribs. As they cook, the rosemary will release its aromatic oils, infusing the entire dish with its distinctive, woody fragrance.
- Slow Cook to Perfection: Secure the lid on your crockpot and set it to cook on the low setting for 7-8 hours. The “low and slow” method is crucial for achieving that incredible fall-apart tender texture that makes these short ribs so irresistible.
- Finish and Serve (Optional Gravy): Once cooking is complete, carefully remove the tender ribs from the crockpot and set them aside. At this point, you’ll have a rich, flavorful liquid remaining. For an optional but highly recommended step, run this liquid through a fat separator to remove any excess fat, which will create a cleaner, more refined gravy. Discard the separated fat.
EXPERT TIP – To turn the de-fatted liquid into a luxurious gravy, simply return it to the crockpot (or a saucepan on the stove). Create a slurry by whisking 1-2 tablespoons of cornstarch with an equal amount of cold water until smooth. Slowly whisk the slurry into the simmering liquid, allowing it to thicken to your desired consistency. Alternatively, you can use a flour roux for thickening.
Frequently Asked Questions & Expert Tips for Optimal Results
Achieving perfectly tender and flavorful crockpot beef short ribs is simple with these expert insights and answers to common questions.
For juicy, fall-apart tender beef short ribs, you’re aiming for an internal temperature between 190 – 205°F. While this might seem higher than typical beef cuts, this temperature range is where the tough collagen and connective tissues in short ribs break down into gelatin, resulting in that incredibly tender, melt-in-your-mouth texture. Always use an instant-read thermometer inserted into the thickest part of the meat (avoiding the bone) to ensure accuracy. The long, slow cooking in the crockpot is perfectly suited to reaching this ideal temperature.
Yes, searing your short ribs before slow cooking is a crucial step you absolutely shouldn’t skip. While the crockpot does wonders for tenderness, searing the beef first significantly enhances the flavor through the Maillard reaction, creating a rich, savory crust that simply can’t be achieved by slow cooking alone. This browning caramelizes the natural sugars and proteins on the surface of the meat, adding a depth of flavor that permeates the entire dish and contributes to the richness of your braising liquid and eventual gravy.
Store any leftover beef short ribs in an air-tight container in the refrigerator for 3-4 days. The flavors often deepen overnight, making them even more delicious the next day. Reheat gently on the stovetop or in the microwave, adding a splash of the reserved gravy or beef stock if needed to maintain moisture.
It is always best to start with thawed short ribs for this recipe. Searing frozen or partially frozen meat is difficult and can lead to uneven browning and cooking. For optimal results, ensure your beef short ribs are fully defrosted before seasoning and searing.
A 6-quart or larger crockpot is ideal for this recipe, especially if you’re using bone-in short ribs. This size allows enough space for the ribs to be mostly submerged in the braising liquid without overcrowding, which can lead to uneven cooking. If your crockpot is smaller, you may need to adjust the number of ribs or cut them smaller to fit appropriately.
Delectable Serving Suggestions for Crockpot Beef Short Ribs
The rich, savory flavor and tender texture of crockpot beef short ribs make them a versatile centerpiece for many comforting meals. For a classic pairing, serve these magnificent ribs over a generous bed of creamy mashed potatoes or fluffy white rice. These starchy sides are perfect for soaking up every drop of that incredible red wine gravy.
Beyond the classics, consider serving your short ribs with other delightful accompaniments. Creamy polenta or buttered egg noodles offer a wonderful alternative to potatoes or rice, providing a comforting base. For a more sophisticated touch, a saffron risotto or even a hearty pasta like pappardelle can elevate the dish to a special occasion meal. Don’t forget a side of crusty bread to sop up any remaining delicious juices!
To complete your meal, pair your slow cooker beef short ribs with a vibrant roasted vegetable. Classic choices like green beans, Brussels sprouts, asparagus, carrots, or broccoli add a touch of freshness and balance the richness of the meat. A simple side salad with a vinaigrette dressing can also provide a refreshing contrast. Enjoy creating a truly memorable and satisfying dinner with these wonderfully tender short ribs!
More Hearty Slow Cooker & Beef Recipes You’ll Love
- Crockpot Pork Chops
- Crockpot Roast Beef
- Braised Beef Short Ribs
- Boneless Beef Short Ribs
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Crockpot Beef Short Ribs
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dinner
Cuisine: American
Ingredients
- 1 ½ pounds beef short ribs
- garlic salt to taste
- black pepper to taste
- 3 Tablespoons olive oil
- 1 Tablespoon garlic powder
- 1 Tablespoon onion powder
- 1 Tablespoon Better than Bouillon beef base
- ¼ cup dry red wine
- ½ cup low sodium soy sauce
- 2 cups water
- 3-4 fresh rosemary sprigs
Things You’ll Need
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6 qt Crockpot
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Large heavy bottomed skillet
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Fat separator
Before You Begin
- You can use bone-in or boneless beef short ribs. Bone-in often yields richer flavor.
- The dry red wine adds depth; the alcohol cooks out. Beef stock is a great non-alcoholic substitute.
- A concentrated bouillon base offers intense flavor and convenience. If using liquid broth/stock, replace the recipe’s water with stock and omit the beef base.
Instructions
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Season the ribs on all sides with garlic salt and black pepper.
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Heat olive oil in skillet over medium-high heat until shimmering.
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Sear ribs on all sides until nicely browned, about 1 minute each side. Remove from skillet.
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Whisk all remaining ingredients except the rosemary sprigs in the crockpot.
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Add the ribs to the liquid in the crockpot, they should almost be fully submerged.
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Top with rosemary sprigs.
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Cover the crockpot and cook on low for 7-8 hours.
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Carefully remove ribs from the crockpot and set aside. Run the liquid through a fat separator. Discard fat.
Optional – you can use the liquid to make a gravy by thickening it with a little cornstarch or flour.
Expert Tips & FAQs
- Store leftovers in an air-tight container in the refrigerator for 3-4 days.
- For fall-apart tender ribs, aim for an internal temperature of 190 – 205°F using an instant-read thermometer.
- Searing the ribs before slow cooking adds crucial flavor and a delicious crust.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.