🛒 Ingredients
For the Beef Short Ribs
3–4 lbs (1.4–1.8 kg) bone-in beef short ribs
2 tablespoons olive oil
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried thyme
For the Vegetables
4 large carrots, peeled and cut into large chunks
1½ lbs baby potatoes, halved
1 large yellow onion, roughly chopped
5–6 cloves garlic, minced
2 celery stalks, chopped
2 tablespoons tomato paste
For the Sauce
2 cups beef broth
1 cup dry red wine
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon brown sugar
1 teaspoon Dijon mustard
2 bay leaves
4–5 fresh thyme sprigs
2 fresh rosemary sprigs
For Finishing
2 tablespoons fresh parsley, finely chopped
Extra fresh thyme for garnish
Salt and black pepper, to taste
👩🍳 Instructions
- Prepare the Short Ribs
Pat the beef short ribs completely dry with paper towels. This is important because dry meat will develop a much better crust when seared.
Season all sides generously with kosher salt, black pepper, smoked paprika, garlic powder, onion powder, and dried thyme.
Let the ribs sit at room temperature for about 15–20 minutes while you prepare the vegetables. - Sear the Beef
Heat the olive oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat.
When the oil is hot, carefully place the short ribs into the pan. Do not overcrowd the pan; work in batches if necessary.
Sear the ribs for approximately 2–4 minutes per side, until they develop a deep golden-brown, caramelized crust.
Transfer the browned ribs to a plate.
Do not skip this step. The caramelized surface adds tremendous depth and richness to the finished dish. - Cook the Aromatics
Using the same skillet, add the chopped onion and celery.
Cook for about 3–4 minutes, stirring occasionally, until they begin to soften.
Add the minced garlic and tomato paste.
Cook for another 1–2 minutes, stirring constantly. The tomato paste should become slightly darker and fragrant. - Deglaze the Pan
Slowly pour in the red wine.
Use a wooden spoon to scrape the browned bits from the bottom of the pan. Those caramelized bits are packed with flavor and will become part of the sauce.
Allow the wine to simmer for approximately 3–5 minutes, allowing some of the alcohol to cook off and the liquid to reduce slightly.
Add the beef broth, Worcestershire sauce, soy sauce, brown sugar, and Dijon mustard.
Stir everything together until well combined. - Assemble the Crock Pot
Place the chopped carrots, potatoes, and remaining vegetables into the bottom of the slow cooker.
Arrange the seared short ribs on top of the vegetables.
Pour the prepared sauce over the beef.
Add the bay leaves, fresh thyme, and rosemary.
The liquid does not need to completely cover the meat. The ribs will release additional juices as they slowly cook. - Slow Cook
Cover the Crock Pot with the lid.
Cook on:
LOW for 7–8 hours
or
HIGH for 4–5 hours.
For the most tender, fall-apart texture, LOW and slow is highly recommended.
The short ribs are ready when the meat is extremely tender and easily pulls apart with a fork. - Check the Meat
Carefully open the slow cooker and remove one short rib with tongs.
The meat should be incredibly tender and almost falling away from the bone.
If the beef is still firm, continue cooking for another 30–60 minutes and check again. - Finish the Sauce
Carefully remove the short ribs and vegetables from the Crock Pot.
Remove the bay leaves and herb stems.
If the sauce is thinner than you prefer, transfer it to a saucepan and simmer over medium heat for several minutes until it becomes richer and slightly thicker.
Taste and adjust the seasoning with additional salt and black pepper if needed. - Plate the Short Ribs
Place the tender short ribs onto a large serving plate or shallow bowl.
Arrange the roasted carrots and potatoes around the beef.
Generously spoon the rich sauce over the short ribs and vegetables.
Finish with freshly chopped parsley and a few fresh thyme leaves.
For an extra beautiful presentation, place a small rosemary or thyme sprig on top. - Serve
Serve immediately while everything is hot.
The beef should be juicy, rich, deeply caramelized, and tender enough to fall apart with a fork. The carrots and potatoes absorb the flavorful beef sauce, making every bite incredibly satisfying.
Serve with warm crusty bread, mashed potatoes, or a simple green salad for a complete American comfort-food dinner.
❤️ Final Result
You’ll end up with slow-cooked beef short ribs with a glossy, savory sauce, tender vegetables, and a deeply caramelized exterior. The long cooking time allows the connective tissue in the beef to break down, giving you that classic fall-apart texture that makes Crock Pot short ribs so irresistible.
Tip: For the best flavor, prepare the short ribs the night before and refrigerate them in their sauce. The next day, gently reheat them—the flavor becomes even richer.