1. Do you need to sear short ribs before putting them in a crock pot?

While it's not absolutely required, searing short ribs before slow cooking adds a deep, caramelized flavor that enhances the entire dish. Browning the meat also helps lock in juices and creates flavorful bits (fond) that enrich the sauce.

2. Can I cook frozen short ribs in crock pot?

Technically, yes, but it's not recommended. According to the USDA , meat should be fully thawed before slow cooking to ensure it reaches safe internal temperatures evenly.

3. What is the best liquid to use for short ribs in crock pot?

Beef broth and red wine are the most flavorful options. Red wine brings brightness and complexity, while broth gives the sauce a richer, heartier base. You can also use soy sauce or Worcestershire for umami. For a non-alcoholic version, just use more broth.

4. How do I make short ribs in crock pot more tender?

The key is low and slow cooking . Set your crock pot on low for 7–8 hours , and avoid lifting the lid too often. Use bone-in ribs and be patient; the connective tissue will break down naturally, resulting in a melt-in-your-mouth texture.

5. Can I thicken the sauce from short ribs in crock pot?

Absolutely. Once the ribs are cooked, remove them and whisk a slurry of 1 tbsp cornstarch + 2 tbsp cold water into the crock pot juices. Cook on high for 10–15 minutes, uncovered, until thickened to your liking.

Perfect Short Ribs in Crock Pot : Tender, Easy & High-Protein

Name: Short Ribs in Crock Pot
Prep time: 15 min
Cook time: 7 h
Total time: 7 h 15 min
Cuisine: American
Ingredients: 3 to 3.5 lbs bone-in beef short ribs; 1 tbsp olive oil; 1 large yellow onion, sliced; 4 cloves garlic, minced; 2 large carrots, chopped; 1 tbsp tomato paste; 1 tbsp Worcestershire sauce; 1 cup beef broth (low sodium); 1 cup dry red wine (or extra broth); 1 tsp dried thyme; 1 tsp kosher salt; 1/2 tsp black pepper; 1 bay leaf; 1 tbsp cornstarch + 2 tbsp water (optional)

Description

Tender, fall-off-the-bone short ribs slow cooked in a rich, savory sauce with carrots, garlic, and red wine.

Ingredients

Scale

3 to 3.5 lbs bone-in beef short ribs

1 tbsp olive oil

1 large yellow onion, sliced

4 cloves garlic, minced

2 large carrots, chopped

1 tbsp tomato paste

1 tbsp Worcestershire sauce

1 cup beef broth (low sodium)

1 cup dry red wine (or extra broth)

1 tsp dried thyme

1 tsp kosher salt

1/2 tsp black pepper

1 bay leaf

1 tbsp cornstarch + 2 tbsp water (optional)

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Instructions

1. Season and sear short ribs on all sides in olive oil.

2. Transfer ribs to crock pot. Sauté onions, garlic, and carrots in the same pan.

3. Add tomato paste, Worcestershire sauce, then deglaze with wine.

4. Transfer everything to crock pot. Add broth, thyme, bay leaf, salt, and pepper.

5. Cover and cook on low for 7–8 hours (or high for 4–5) until fork-tender.

6. (Optional) Remove ribs and thicken sauce with cornstarch slurry.

7. Serve hot with your favorite side like mashed potatoes or polenta.

Notes

Use bone-in ribs for best results.

Chill overnight to easily skim fat from sauce.

Great for meal prep — leftovers reheat well.

Substitute wine with broth for alcohol-free version.

Prep Time: 15 minutes
Cook Time: 7 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 plate
Calories: 520
Sugar: 3g
Sodium: 540mg
Fat: 35g
Saturated Fat: 12g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1.5g
Protein: 38g
Cholesterol: 115mg