Slow-Cooked Beef Short Ribs in a Crockpot: Tender, Flavorful Comfort Food

Pat the short ribs dry with paper towels to help them sear better.
Season all sides of the short ribs with salt and pepper.
2. Sear the Short Ribs:

Heat the olive oil in a large skillet over medium-high heat.
Once the oil is hot, sear the short ribs for about 3-4 minutes on each side, until they’re browned and caramelized. This step helps to lock in flavor.
Transfer the seared short ribs to the Crockpot.
3. Prepare the Sauce:

In the same skillet, add the chopped onion and cook for about 2-3 minutes, until softened.
Add the minced garlic and cook for an additional minute until fragrant.
Stir in the tomato paste and cook for 1-2 minutes, allowing it to deepen in color.
Pour in the red wine (if using) and beef broth, scraping the bottom of the pan to loosen any browned bits.
Add Worcestershire sauce, thyme, rosemary, and bay leaves. Stir everything together and bring to a simmer.
4. Cook the Short Ribs:

Pour the sauce mixture over the short ribs in the Crockpot.
Cover and cook on low for 6-8 hours, or until the meat is tender and easily pulls away from the bone.
5. Finish the Sauce (Optional):

Once the ribs are done, remove them from the Crockpot and set them aside.
To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to make a slurry. Stir this into the sauce in the Crockpot, then cover and cook on high for an additional 10-15 minutes to thicken.
6. Serve:

Serve the short ribs with the sauce poured over the top. Garnish with fresh parsley if desired. These ribs go wonderfully with mashed potatoes, rice, or roasted vegetables.
Serving and Storage Tips