Crockpot Beef Short Ribs with Rich Gravy

Why You’ll Love This Recipe

This recipe transforms simple ingredients into an impressive, restaurant-quality dish with very little hands-on effort. The slow cooker gently breaks down the connective tissue in the short ribs, creating incredibly tender meat and a rich, deeply developed gravy.

It’s perfect for cozy weekends, family dinners, or even special occasions. The aroma that fills your kitchen as it cooks is just as rewarding as the final dish. Plus, it pairs beautifully with a variety of comforting side dishes.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

bone-in beef short ribs
salt
black pepper
olive oil
onion, sliced
carrots, chopped
celery, chopped
garlic cloves, minced
beef broth
Worcestershire sauce
tomato paste
fresh thyme or dried thyme
fresh rosemary or dried rosemary
bay leaves
cornstarch
water

Directions

1. Season the beef short ribs generously on all sides with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until deeply browned. This step enhances the flavor and creates a richer gravy.
3. Transfer the seared short ribs to the crockpot.
4. In the same skillet, sauté the onion, carrots, and celery for about 4–5 minutes until slightly softened. Add the garlic and cook for another 30 seconds.
5. Transfer the vegetables to the crockpot. Stir in the beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves.
6. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until the beef is very tender and easily pulls away from the bone.
7. Carefully remove the short ribs and set aside. Discard the bay leaves.
8. Skim any excess fat from the cooking liquid. In a small bowl, mix cornstarch with cold water to form a slurry. Stir it into the crockpot and cook on high for 15–20 minutes until the gravy thickens.
9. Return the short ribs to the crockpot and spoon the rich gravy over the top before serving.

Servings and timing

Servings: 4–6

Preparation time: 20 minutes
Cooking time: 8–9 hours on low or 5–6 hours on high
Total time: Approximately 9 hours

Variations

For added depth of flavor, include a splash of red wine or balsamic vinegar in the broth. Mushrooms or pearl onions can be added for extra richness and texture.

If you prefer a smoother gravy, blend some of the cooked vegetables into the sauce before thickening. For a slightly sweet contrast, stir in a small amount of brown sugar or honey.

You can also serve the short ribs over creamy mashed potatoes, buttery polenta, rice, or egg noodles to soak up the flavorful gravy.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, warm gently on the stovetop over medium-low heat until heated through. Add a splash of beef broth if the gravy has thickened too much during storage.

This dish freezes very well. Allow it to cool completely before transferring to freezer-safe containers. Freeze for up to 3 months and thaw overnight in the refrigerator before reheating.

FAQs

Do I need to brown the short ribs first?

While optional, browning adds significant depth of flavor and enhances the overall richness of the gravy.

Can I use boneless short ribs?

Yes, boneless short ribs work well and may cook slightly faster than bone-in ribs.

How do I know when the ribs are done?

The meat should be fork-tender and easily pull away from the bone.

Can I make this recipe ahead of time?

Yes, the flavors often deepen after resting overnight, making it an excellent make-ahead dish.

How do I remove excess fat from the gravy?

You can skim the fat from the surface after cooking or refrigerate the sauce briefly so the fat solidifies and is easier to remove.

Can I cook this on the stovetop instead?

Yes, simmer the ribs in a heavy pot over low heat for about 2½ to 3 hours, or until tender.

What vegetables pair well with short ribs?

Carrots, parsnips, mushrooms, and pearl onions all complement the rich flavors.

How can I make the gravy thicker?

Use a cornstarch slurry or let the liquid simmer uncovered to reduce and thicken naturally.

Can I add potatoes directly to the crockpot?

Yes, diced potatoes can be added at the beginning of cooking and will become tender alongside the ribs.

What side dishes go best with this meal?

Mashed potatoes, rice, polenta, or crusty bread are excellent choices for soaking up the rich gravy.

Conclusion

Crockpot Beef Short Ribs with Rich Gravy is the ultimate comfort food, combining fall-apart tender beef with a deeply flavorful, velvety sauce. With minimal preparation and maximum flavor, this slow cooker recipe is perfect for special dinners or cozy nights at home. It’s a hearty, satisfying dish that’s sure to become a favorite in your recipe collection.

Crockpot Beef Short Ribs with Rich Gravy

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Crockpot Beef Short Ribs with Rich Gravy is a deeply comforting slow-cooked dish featuring fall-off-the-bone tender beef simmered in a savory herb-infused broth. The result is a luxurious, flavorful gravy that perfectly complements the melt-in-your-mouth short ribs.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 8–9 hours (low) or 5–6 hours (high)
• Total Time: Approximately 9 hours
• Yield: 4–6 servings
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American
• Diet: Halal

Ingredients

• 3 lbs bone-in beef short ribs
• 1 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 large onion, sliced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 4 garlic cloves, minced
• 3 cups beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp tomato paste
• 1 tsp fresh thyme (or 1/2 tsp dried)
• 1 tsp fresh rosemary (or 1/2 tsp dried)
• 2 bay leaves
• 2 tbsp cornstarch
• 3 tbsp cold water

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Instructions

1. Season the short ribs generously with salt and black pepper on all sides.
2. Heat olive oil in a large skillet over medium-high heat. Sear the ribs until deeply browned on all sides. Transfer to the crockpot.
3. In the same skillet, sauté onion, carrots, and celery for 4–5 minutes until slightly softened. Add garlic and cook for 30 seconds.
4. Transfer vegetables to the crockpot. Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir gently.
5. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until beef is fork-tender and easily pulls from the bone.
6. Remove short ribs and discard bay leaves. Skim excess fat from the cooking liquid if desired.
7. Mix cornstarch with cold water to form a slurry. Stir into the crockpot and cook on high for 15–20 minutes until gravy thickens.
8. Return short ribs to the crockpot and spoon gravy over the top before serving.

Notes

• Searing enhances flavor but can be skipped if needed.
• Add mushrooms or pearl onions for extra richness.
• A splash of red wine or balsamic vinegar deepens the flavor.
• Store in the refrigerator for up to 4 days.
• Freeze for up to 3 months in airtight containers.

Nutrition

• Serving Size: 1 serving
• Calories: 650
• Sugar: 4g
• Sodium: 730mg
• Fat: 50g
• Saturated Fat: 21g
• Unsaturated Fat: 25g
• Trans Fat: 0g
• Carbohydrates: 9g
• Fiber: 2g
• Protein: 43g
• Cholesterol: 155mg