Crockpot Beef Short Ribs

The ribs start out firm and heavy in the skillet, then turn deeply browned around the edges; that color is what gives the slow-cooker sauce its savory backbone. I brown…

By Ava
•
November 14, 2026
•
Reading time: 9 min

Save to Pinterest



Print

Tip: save now, make later.

The ribs start out firm and heavy in the skillet, then turn deeply browned around the edges; that color is what gives the slow-cooker sauce its savory backbone. I brown these Crockpot Beef Short Ribs in batches, then use the same skillet to soften the onion and carrots and loosen every browned bit with red wine. It takes a few extra minutes up front, but the slow cooker handles the long, gentle braise from there.

Bone-in short ribs have plenty of connective tissue, so they need time before a fork slides through easily. I cook them until they’re fork-tender rather than relying on the clock alone, then finish the cooking liquid with a smooth cornstarch slurry. The result is tender beef and a glossy sauce that tastes like it came from a much fussier pot on the stove.

Why Browning Matters Even When the Slow Cooker Does the Long Work

A slow cooker makes short ribs tender, but it can’t brown them. That skillet step creates a savory crust on the meat and leaves browned bits on the pan; those bits dissolve into the wine and broth, giving the braising liquid a deeper, more rounded taste. Skip the sear and the ribs will still cook, but the sauce will miss that roasted, meaty base.

Give the ribs room to brown instead of piling them into the skillet. Crowding traps steam around the meat, so it turns gray and releases liquid before a proper crust forms. Work in batches, and let each side sit against the hot pan long enough to develop color. When the wine goes in, scrape the bottom while it simmers; the liquid should pick up the fond rather than leave it behind. That small bit of pan work is what makes the crockpot sauce taste connected to the ribs, not like a separate broth poured over them.

The Red Wine and Tomato Paste Build the Braising Base

• Bone-in beef short ribs — The bones and connective tissue contribute body as the meat braises, while the meat becomes tender with a long cook. Choose ribs with a good layer of meat and some visible marbling; very lean pieces are more likely to seem dry. Boneless short ribs work, but they won’t give quite the same depth to the liquid.
• Dry red wine — Wine brings acidity and complexity to the beefy braising liquid. Use a dry bottle you’d be comfortable drinking; an expensive one isn’t needed. For a wine-free pot, replace it with beef broth and a small splash of red wine vinegar, as described below.
• Tomato paste — A brief cook in the skillet takes away its raw edge and adds concentrated savory flavor. A tube is handy when you only need a couple of spoonfuls. Ketchup is a less balanced substitute because it’s sweeter; if that’s all you have, use it sparingly and expect a sweeter sauce.
• Fresh thyme and bay leaves — These aromatics quietly season the braising liquid over the long cook. Fresh thyme should smell fragrant, not musty, and dried thyme is a practical pantry swap: use about 1 teaspoon in place of the three sprigs. Keep the bay leaves whole so they’re easy to remove before serving.
• Cornstarch — This thickens the cooking liquid without needing a separate flour-based roux. Whisk it with cold water first; a smooth slurry blends in cleanly. Arrowroot starch can be used in the same amount, though the sauce may turn slightly more translucent.

From a Deep Sear to a Spoonable Slow-Cooker Sauce

Brown the Ribs in Batches

Pat the short ribs dry and season them all over with kosher salt and black pepper. Heat the vegetable oil in a 12-inch skillet over medium-high heat, then brown the ribs in batches for 3 to 4 minutes per side. Look for browned edges and a crust that releases from the pan; if the meat sticks, give it a little more time. Transfer the browned ribs to a 6-quart slow cooker.

Build the Wine-and-Vegetable Base

Add the chopped onion and 1-inch carrot pieces to the skillet and cook for 4 to 5 minutes, stirring occasionally, until they begin to soften. Stir in the minced garlic and tomato paste and cook for 1 minute, watching closely so the garlic doesn’t scorch. Pour in the dry red wine and scrape up the browned bits as it simmers for 2 to 3 minutes. Stir in the beef broth, then pour the mixture over the ribs and add the thyme sprigs and bay leaves.

Let the Slow Cooker Tenderize the Ribs

Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The ribs are ready when a fork slips into the meat easily and the meat yields without feeling rubbery. Slow cookers vary, so use that tenderness cue alongside the cook time. Keep the lid closed during cooking so heat and moisture stay in the cooker.

Finish with a Silky Sauce

Move the ribs to a platter and cover them loosely with foil. Remove the bay leaves and thyme stems from the slow cooker, then skim excess fat from the surface. Whisk the cornstarch with cold water in a small bowl until no dry lumps remain, and stir the slurry into the cooking liquid. Cook uncovered on HIGH for 15 to 25 minutes, until the sauce thickens, then spoon it over the ribs.

Three Easy Ways to Adapt These Short Ribs

Questions That Come Up with Crockpot Beef Short Ribs

Crockpot Beef Short Ribs

Crockpot beef short ribs are browned in a skillet, then slow-cooked with red wine, beef broth, vegetables, and herbs until fork-tender. A quick cornstarch thickening step turns the braising liquid into a rich sauce to spoon over the ribs.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 9 hours hrs 12 minutes mins

Total Time 9 hours hrs 32 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 850

Ingredients Equipment Method Notes

Ingredients

  

For the short ribs

• 3.5 lb beef short ribs bone-in
• 1 tbsp vegetable oil
• 1 tsp kosher salt
• 0.5 tsp black pepper

For the braising liquid

• 1 yellow onion medium, chopped
• 2 carrots medium, cut into 1-inch pieces
• 4 cloves garlic minced
• 2 tbsp tomato paste
• 1 cup dry red wine
• 1 cup beef broth
• 3 sprigs fresh thyme
• 2 bay leaves

For the sauce

• 2 tbsp cornstarch
• 2 tbsp cold water

Equipment

• 1 12-inch skillet
• 1 6-quart slow cooker

Method

 

Brown and assemble

1. Pat the short ribs dry and season them all over with the salt and pepper.
2. Heat the oil in a 12-inch skillet over medium-high heat and brown the ribs in batches for 3 to 4 minutes per side.
3. Transfer the browned ribs to a 6-quart slow cooker.
4. Add the onion and carrots to the skillet and cook for 4 to 5 minutes, stirring occasionally.
5. Add the garlic and tomato paste and cook for 1 minute.
6. Pour in the wine, scrape up the browned bits, and simmer for 2 to 3 minutes.
7. Stir in the beef broth, then pour the mixture over the ribs.
8. Add the thyme and bay leaves to the slow cooker.

Slow-cook

1. Cover and cook on LOW for 8 to 9 hours or HIGH for 4 to 5 hours, until the ribs are fork-tender.

Finish the sauce

1. Transfer the ribs to a platter and cover loosely with foil.
2. Remove the bay leaves and thyme stems from the slow cooker and skim excess fat from the surface.
3. Whisk the cornstarch and cold water in a small bowl until smooth, then stir the mixture into the slow cooker.
4. Cook uncovered on HIGH for 15 to 25 minutes, until the sauce thickens.
5. Spoon the sauce over the ribs to serve.

Notes

Brown the ribs in batches without crowding the skillet for better browning. Refrigerate leftovers for 3 to 4 days; freeze for up to 3 months. For an alcohol-free option, replace the red wine with additional beef broth.