Crockpot Beef Short Ribs | Short Ribs Recipe
This Crockpot Beef Short Ribs recipe transforms tough cuts into melt-in-the-mouth perfection. Begin by browning the short ribs to develop deep flavour, then simmer them gently in a simple but delicious gravy made with beef broth, onions, garlic, and a touch of honey and red wine vinegar for balance. The slow cooker does all the heavy lifting, rendering the meat tender whilst the sauce reduces and concentrates. Perfect for a weekend supper or when you want something impressive with minimal hands-on time
Watch: Crockpot Beef Short Ribs | Short Ribs Recipe
Original recipe video — click to play
Ingredients
- 1500 g beef short ribs
Choose ribs with good marbling; allow them to come to room temperature before cooking
- 80 ml plain flour
For dredging before browning
- 4 rashers bacon rashers or olive oil or rendered bacon fat(optional)
Use bacon for browning, or 15 ml olive oil, or 15 ml rendered bacon fat as alternatives
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic cloves, smashed and peeled
- 480 ml beef broth
Use good-quality stock for best results
- 3 ml kosher salt
Adjust to taste at the end
- 3 ml black pepper, ground
Freshly ground if possible
- 30 g butter
Stir in at the very end of cooking
Adds richness to the gravy
- 30 ml red wine vinegar
Add in the final 30 minutes of cooking
Brightens the flavour of the gravy
- 15 ml honey
Add in the final 30 minutes of cooking
Balances the acidity of the vinegar
Method
- 1
Pat the beef short ribs dry with kitchen paper and season generously with salt and pepper. Lightly dredge each rib in the plain flour, shaking off any excess.
~10 minsTip: Dry meat browns better and the flour helps create a more substantial gravy
- 2
Heat a large frying pan or griddle over a medium-high heat. If using bacon rashers, lay them in the pan and cook until crispy, then remove and set aside. Alternatively, heat the olive oil or bacon fat.
~5 minsTip: Use the rendered fat or oil to brown the meat
- 3
In batches, carefully place the floured short ribs into the hot pan. Brown them for 2–3 minutes on each side until they develop a golden crust. Work in batches to avoid overcrowding. Transfer browned ribs to your slow cooker.
~12 minsTip: Browning creates deep, savoury flavour. Do not skip this step
- 4
Add the chopped yellow onion and smashed garlic cloves to the slow cooker with the browned short ribs.
~2 mins - 5
Pour the beef broth evenly over the ribs and vegetables. Stir gently to combine, ensuring the liquid reaches around the meat.
~2 minsTip: The ribs should be mostly submerged
- 6
Cover the slow cooker and cook on Low for 8 hours or on High for 5 hours, until the meat is very tender and pulls away from the bone easily.
~8 hrsTip: Cooking time depends on the size of the ribs and your slow cooker model
- 7
In the final 30 minutes of cooking, stir in the red wine vinegar and honey. These will brighten and balance the gravy.
0Tip: Adding these at the end preserves their flavour impact
- 8
Once cooking is complete, stir in the butter until melted and fully incorporated. Taste and adjust seasoning with additional salt and pepper as needed.
~3 minsTip: The butter enriches the gravy and gives it a silky finish
- 9Optional step
If you cooked bacon rashers earlier, crumble them and sprinkle over the top as a garnish. Serve the short ribs hot with the rich gravy spooned over them.
~2 minsTip: Serve with creamy mashed potatoes, egg noodles, or crusty bread to soak up the delicious sauce
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Whilst browning is an extra step, it is well worth the effort as it develops deep, savoury flavour through caramelisation. If you are very pressed for time, you can skip it, but the finished dish will lack the complexity and richness that browning provides
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