Crockpot Beef Short Ribs with Rich Gravy

Why You’ll Love This Recipe

This recipe delivers restaurant-quality flavor with minimal effort. The slow cooker does all the work, breaking down the short ribs until they’re incredibly tender while building a rich, hearty gravy.

It’s also ideal for special occasions or cozy family dinners. The deep, savory flavors make it feel impressive, yet the preparation is simple and mostly hands-off. It’s the kind of meal that fills your home with mouthwatering aromas all day long.

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 stalks, chopped
garlic cloves, minced
beef broth
Worcestershire sauce
tomato paste
fresh thyme or dried thyme
fresh rosemary or dried rosemary
bay leaves
cornstarch

Directions

1. Season the beef short ribs generously 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 flavor but can be skipped if needed.
3. Transfer the seared ribs to the crockpot.
4. In the same skillet, sauté the sliced onion, carrots, and celery until slightly softened. Add the minced garlic and cook for 30 seconds. Transfer everything to the crockpot.
5. 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 meat is extremely tender and easily pulls away from the bone.
7. Carefully remove the short ribs and set aside. Skim excess fat from the cooking liquid if desired.
8. To thicken the gravy, mix cornstarch with a small amount of cold water to create a slurry. Stir it into the crockpot and cook on high for an additional 15–20 minutes until thickened.
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 deeper flavor, add a splash of red wine to the broth before slow cooking. You can also include mushrooms for an earthy note or pearl onions for subtle sweetness.

If you prefer a thicker gravy, mash some of the softened vegetables into the sauce before adding the cornstarch slurry. For a slightly sweet contrast, stir in a teaspoon of brown sugar or balsamic vinegar.

These short ribs pair beautifully with mashed potatoes, creamy polenta, or buttered egg noodles.

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.

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 sear the short ribs first?

Searing adds depth of flavor and helps develop a richer gravy, but it can be skipped if you’re short on time.

Can I use boneless short ribs?

Yes, boneless short ribs work well and may cook slightly faster.

How do I know when the ribs are done?

They are ready when the meat is extremely tender and easily pulls away from the bone.

Can I make this recipe ahead of time?

Yes, it actually tastes even better the next day as the flavors continue to develop.

How do I remove excess fat from the gravy?

After cooking, skim the fat from the surface with a spoon. You can also refrigerate the gravy briefly so the fat solidifies and is easier to remove.

Can I cook this on the stovetop instead?

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

What vegetables work well with short ribs?

Carrots, parsnips, mushrooms, and pearl onions are excellent additions.

How do I make the gravy thicker?

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

Can I add potatoes directly to the crockpot?

Yes, diced potatoes can be added at the beginning and will cook alongside the ribs.

What should I serve with beef short ribs?

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

Conclusion

Crockpot Beef Short Ribs with Rich Gravy is a comforting, flavor-packed meal that transforms simple ingredients into something truly special. With tender, slow-cooked beef and a deeply savory gravy, this recipe is perfect for cozy evenings, family gatherings, or anytime you crave a hearty, satisfying dish.

Crockpot Beef Short Ribs with Rich Gravy

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 sauce. Finished with a luscious, thick gravy, this hearty meal is perfect for cozy dinners or special occasions.

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Season short ribs generously with salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat. Sear ribs on all sides until deeply browned. Transfer to crockpot.
3. In the same skillet, sauté onion, carrots, and celery until slightly softened. Add garlic and cook for 30 seconds. Transfer to crockpot.
4. Add beef broth, Worcestershire sauce, tomato paste, thyme, rosemary, and bay leaves. Stir gently to combine.
5. Cover and cook on low for 8–9 hours or on high for 5–6 hours, until meat is very tender and pulls away from the bone.
6. Carefully remove short ribs and set aside. Skim excess fat from cooking liquid if desired.
7. Mix cornstarch with 2–3 tablespoons cold water to form a slurry. Stir into 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 may be skipped if needed.
• Add mushrooms or pearl onions for additional depth.
• For richer flavor, include a splash of red wine in the broth.
• Store in the refrigerator for up to 4 days.
• Freeze for up to 3 months in airtight containers.

Nutrition

• Serving Size: 1 serving
• Calories: 640
• Sugar: 4g
• Sodium: 720mg
• Fat: 48g
• Saturated Fat: 20g
• Unsaturated Fat: 24g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 42g
• Cholesterol: 150mg