How long should I cook short ribs in the crockpot for them to become super tender?

If you’re aiming for true fork-tender, super tender crockpot beef short ribs, set your slow cooker to low for 7–8 hours (or high for 4–5 hours) until the meat pulls away easily from the bone. If it still feels tough, simply continue cooking—slow and steady wins the race.

Can I skip searing the ribs before using the crockpot?

Yes, you can skip searing, but you’ll miss out on a lot of that deep, caramelised flavour you get when you brown the meat first. Searing adds richness to the sauce and a better colour, so it’s worth the extra 5-10 minutes.

What cut of beef short ribs should I buy and why does it matter?

Look for bone-in beef short ribs (about 2–3 inches thick) because the bone and connective tissue give the dish richness and depth. Boneless ribs can work, but you’ll sacrifice some of that “fall-off-the-bone” magic and flavour infusion.

Super Tender Crockpot Beef Short Ribs – 5 Secrets to Fall-Off-the-Bone Flavor

Description

These super tender crockpot beef short ribs are slow-cooked to perfection for that classic fall-off-the-bone texture and deep, rich flavor. Made with a savory blend of herbs, broth, and a touch of sweetness, this recipe delivers a comforting, restaurant-quality meal right from your slow cooker. Perfect for cozy weeknights, family dinners, or holiday gatherings.

Ingredients

Scale

3 pounds bone-in beef short ribs
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 medium onion, sliced
3 cloves garlic, minced
1 tablespoon tomato paste
1 cup beef broth
½ cup red wine (or more broth)
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
1 teaspoon dried thyme
2 tablespoons cornstarch
2 tablespoons cold water

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Instructions

Pat the ribs dry and season with salt, pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sear the ribs on all sides until browned.
Transfer the seared ribs to the crockpot.
In the same skillet, sauté onion and garlic until fragrant. Stir in tomato paste, Worcestershire sauce, and red wine to deglaze the pan.
Pour the mixture over the ribs. Add beef broth, brown sugar, and thyme.
Cover and cook on low for 7–8 hours or high for 4–5 hours until ribs are fork-tender.
Remove ribs and strain the liquid into a saucepan.
Mix cornstarch with cold water and whisk it into the sauce. Heat until thickened.
Return ribs to the sauce or serve with it on the side.
Serve hot with mashed potatoes, noodles, or roasted vegetables.

Notes

For the richest flavor, always sear the short ribs before adding them to the crockpot.
If you skip wine, substitute it with extra broth and a splash of apple cider vinegar.
Leftovers taste even better the next day—store in an airtight container and reheat gently.

Prep Time: 20 minutes
Cook Time: 8 hours
Category: Main Course
Method: Slow Cooking
Cuisine: American

Nutrition

Serving Size: 1 portion (¼ of total recipe)
Calories: 520
Sugar: 7 g
Sodium: 720 mg
Fat: 34 g
Saturated Fat: 12 g
Unsaturated Fat: 20 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 1 g
Protein: 39 g
Cholesterol: 145 mg