Crockpot Beef Short Ribs

Melissa Turner


Found this recipe online a while ago and it is so good I wanted to share with all of you. Enjoy!


★★★★★ 1 vote

30 Min
8 Hr
Slow Cooker Crock Pot


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2 Tbsp
vegetable oil
large yellow onion (peeled and sliced)
1 bag(s)
baby carrots (small bag)
stalks of celery (sliced)
3 clove
garlic (minced)
3 sprig(s)
1 sprig(s)
1/3 c
beef short ribs (about 2 lbs)
2 c
red wine
1 3/4 c
beef stock
1 can(s)
tomato sauce (8 ounce)
1 Tbsp
packed brown sugar
2 Tbsp
dijon mustard
2 Tbsp
worcestershire sauce
bay leaves

How to Make Crockpot Beef Short Ribs


  • 1Heat 1 tablespoon of oil in a large saucepan over medium-high heat. Cook the onion, carrots, and celery for 8 to 10 minutes, until just beginning to color. Add the garlic, thyme, and rosemary, and cook for a further couple of minutes. Remove from the pan and place in the bottom of a slow cooker.
  • 2Season the flour generously with salt and pepper. Coat the short ribs well in the flour. Heat the remaining oil in the pan and brown the short ribs in 2 batches until golden, adding any remaining flour with the second batch of ribs. Remove the ribs from the pan and place on top of the vegetables in the slow cooker.
  • 3Add the wine to the pan to deglaze, and reduce it by half, scraping the bottom of the pan to release any sediment. Add the stock, tomato sauce, brown sugar, mustard, Worcestershire sauce, and bay leaves, and stir to combine. Pour the sauce over the ribs and vegetables in the slow cooker. Cover and cook on low for 8 hours or high for 4 hours, stirring occasionally. Season to taste. Serve over mashed potatoes or a creamy polenta.

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About Crockpot Beef Short Ribs

Course/Dish: Beef, Ribs
Main Ingredient: Beef
Regional Style: American
Hashtags: #ribs, #wine, #Carrots, #short

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