Fall-apart beef served with a rich and meaty red wine gravy. This is serious comfort food. The whole family devours my Crockpot Short Ribs! Plus they make THE BEST leftovers too.
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Oh man, I love these beef short ribs! So tasty served on a big pile of creamy mashed potato and smothered in gravy.
One of the things I love about short ribs is the sheer amount of meat you get on them. These ones from the supermarket are pretty meaty (easily enough for the kids to share one), although if I go to the butchers, they're sometimes huuuuggge!
Last time they were so big, one short rib fed all four of us!
Of course I saved the leftovers and we had a giant burrito feast the next day.
FYI – this post contains a couple of affiliate links to products I use. If you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps me to keep Kitchen Sanctuary running x
📋 What do we need?
📺 How to make it
Full recipe with detailed steps in the recipe card at the end of this post.
- Heat some oil and sear the short ribs. You can do this in a pan, or directly in your slow cooker if you have a searing function (my crockpot does this and I love it!). You want them nicely browned all over.
Then we add onions and soften them, before adding in garlic, red wine, stock, thyme, tomato paste, sugar, bay leaves, salt, pepper and Worcestershire sauce.
Bring everything to the boil (transfer to your slow cooker at this point if you were doing this part in a pan) and cook on low for 6-8 hours.
After that time the meat should be starting to fall apart. Ladle most of the liquid into a pan
Bring the liquid to the boil, then turn down the heat to a simmer. Stir in a little cornstarch slurry to thicken, then turn off the heat.
Serve the short ribs on top of creamy mashed potato with green veg and a good drizzle of that gravy.
👩🍳PRO TIP Cook an extra short rib or two so you can use the meat for leftovers. I've got some ideas for you in the recipe card at the end of this post.
🍽️ What to serve it with
Let’s talk mashed potato. One of my childhood dream-foods - I've always loved mashed potato. It’s got to be proper mash though.
By that I mean laced with lots of butter, a good drizzle of thick cream and some freshly ground salt and pepper. Done like that, I just want to sit on the sofa and eat it straight from the pan.
An absolute must for me is a potato ricer. Have you tried one?
I have a thing against traditional mashers – they just don’t work for me. I always end up with lumpy mash. Potato ricers may just be one of my favourite kitchen inventions. I use this OXO good grips one.
No peeling needed, no need to work up a sweat, endlessly bashing those potatoes.
For emergency mash (I'm not the only person to have ever used the words 'emergency mash' am I?) you can even shove a whole potato in the microwave to cook and then put it through the ricer.
Any leftover mash and veg is fantastic fried up into bubble and squeak patties.
The mash for this meal is served with a deliciously meaty red-wine gravy - meaning it's pretty unlikely you'll have any leftovers anyway.
Let's just have a close-up look at that meat again…….
🍲 More fantastic Slow-Cooked recipes
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Crockpot Beef Short Ribs with Rich Gravy
Ingredients
Short Ribs:
- 1 tbsp oil
- 4 meaty beef short ribs
- 1 onion - peeled and chopped
- 3 cloves garlic - peeled and minced
- 240 ml (1 cup) red wine
- 640 ml (2 ¾ cups) beef stock - (water + 3 beef stock cubes is fine)
- 1 tsp dried thyme
- 1 tbsp tomato puree - paste for US
- 1 tsp sugar
- 2 bay leaves
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp Worcestershire sauce
For the gravy:
- 2 tbsp cornstarch/cornflour
- 5 tbsp cold water
To Serve:
- creamy mashed potato
- green vegetables
INSTRUCTIONS
- Heat the oil on high in a large frying pan (or using the searing function of your slow-cooker if it has one). Place the short ribs in the pan and brown on all sides. This should take about 10 minutes.1 tbsp oil, 4 meaty beef short ribs
- Add in the onion and cook for a further 2 minutes, whilst stirring.1 onion
- Add in the garlic and heat through for a minute, then add in the red wine.3 cloves garlic, 240 ml (1 cup) red wine
- Bring to a bubble and allow to simmer for 3 or 4 minutes, then add in the rest of the short rib ingredients.640 ml (2 ¾ cups) beef stock, 1 tsp dried thyme, 1 tbsp tomato puree, 1 tsp sugar, 2 bay leaves, ¼ tsp salt, ¼ tsp pepper, 1 tbsp Worcestershire sauce
- Stir together and bring to a simmer, then transfer to the crockpot. Place the lid on and cook on low for 6-8 hours.
- To make the gravy, ladle most of the cooking liquid out of the slow cooker and into a saucepan.
- Heat the sauce over a high heat until bubbling.
- Mix the cornstarch and water, then slowly pour the mixture into the cooking liquid whilst whisking - until the gravy thickens. You may not need all of the cornstarch. You’re looking for a nice gravy of a medium-thick consistency.2 tbsp cornstarch/cornflour, 5 tbsp cold water
- Turn off the slow cooker and place one short rib on top of a pile of mash. Pour over a little gravy, and repeat with the other 3 short ribs. Serve with steamed green vegetables.creamy mashed potato, green vegetables
Video
✎ Notes
- Fantastic burritos (I heat up the shredded meat and gravy in a pan with little chilli sauce).
- You could also make meaty sandwiches like this brisket sandwich with garlic potatoes (I know it's not brisket, but it will work just as well).
- Alternatively heat up the shredded meat and gravy in a pan with a tablespoon of tomato paste, a tin of chopped tomatoes and a half teaspoon of chilli flakes to make a quick ragu, then stir it through cooked pasta and top with parmesan.
Nutrition
This post was first published in May 2015. Updated in December 2018 and again in June 2022 with new photos, video and tips.
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
🔪 Equipment
- Slow Cooker. We love our crockpot!
- A frying pan or skillet, if you cant cook directly on the hob with your slow cooker insert.
- A good Kitchen knife. In the video I use my Leiths knife however I have recently bought this Dalstrong one and love it.
- Chopping Board
- Garlic Press
- Measuring Jug
- Wooden or Silicon Coated Spoons.
- A potato ricer. An absolute must for the perfect mashed potato.
Sullivan says
The recipe sounds great. I happen to have 4 boneless short ribs (about 8 ounces each). Do you think I can use this recipe, and if so, do the ingredient quantities apply, or do I have to adjust them up or down? I'm not sure how to compare your "4 meaty short ribs" to my 4 8 oz. boneless ribs.
Nicky Corbishley says
Hi Sullivan, I think the ribs I used where around 16-20oz each (including the bone) - they were huge!
I think using boneless will be ok, especially if you're using good-quality beef stock (as you won't be getting as much flavour from the meat if it's no cooked on the bone). Personally I'd go with the same quantities of ingredients. You need a good amount of liquid for the crockpot.
Hope it works out ok, I'd love to hear 🙂
Jill says
I made these yesterday. I am still full. That said, I feel like it needs something. Not sure what. I did flour and brown the meat first so that it was a nice sauce after a good separation of all that fat.
Nicky Corbishley says
Hi Jill, thanks for letting me know. The usually go down a treat in our house. Did you skim off all the fat? Leaving some in there will help to ensure a richer flavour and succulent ribs.
Rebecca says
Just making sure do you leave the short ribs in the pan while adding all other ingredients in step 2 or set aside?
Nicky Corbishley says
Hi Rebecca, yes you leave the ribs in the pan. Hope you enjoy the recipe 🙂
Jojo says
What type of red wine did you use?
Nicky Corbishley says
Hi Jojo, I'm not a wine connoisseur by any means, so I just use whatever nice-but-not-too-expensive drinking wine I have in. This tends to be shiraz or rioja.
Lydia Jones says
Do you literally only mash one potato? I notice you only refer to it it as singular? How many people does it serve?
Nicky Corbishley says
Hi Lydia, no I think it's a bit of a British-ism.
In the UK we'd say mashed potato, whereas I think in the US people often say mashed potatoes. The short ribs serve 4 hungry people, and personally I'd make lots of mash with at least 4 potatoes 🙂
Hank Miller says
Made this yesterday in crock pot, let it sit in fridge, skimmed fat off and reheated tonight. It was AWESOME & I just followed directions. (oh, and added 3 fresh rosemary sprigs, very key.) Thank you!
Nicky Corbishley says
Thanks so much for coming back and letting me know how it went :-). Really glad you like the recipe!
Lily nicholls says
This is such a great recipe it makes my family go back for more
Nicky Corbishley says
Glad you like it Lily 🙂
Linda U says
Cook in crockpot on high or low?
Nicky Corbishley says
Hi Linda, you need to cook this on low for 6-8 hours.
Craig says
Hi Nicky,
I'd love to incorporate mushrooms into this recipe. Would that be possible, and if so, how would you suggest adding them?
Nicky Corbishley says
Hi Craig, mushrooms stand up pretty well to slow cooking, so you could stir in whole baby mushrooms or thickly sliced mushrooms just before you put the lid on for slow-cooking. Alternatively you could add them in for the last hour (they'll be a bit firmer if you do that). When you're ladling the sauce out of the crockpot to make the gravy, just push the mushrooms to one side, so you're not ladling mushrooms in. Then add the mushrooms to the gravy at the end when the gravy is thickened. Hope you enjoy it 🙂
gerri says
Making about 15 med sized short ribs should I double up on ingredients
Nicky Corbishley says
Hi Gerri, It depends on the size of the ribs and whether you're doing it all in one large crockpot. If they're small enough to all fit in your crockpot, then I'd use double the ingredients, but reserve a cup of the stock and just use that to top it up if the liquid level is looking too low. Crock pots can be funny things when it comes to too much liquid 🙂
Laurie B says
What about substituting beef broth for the red wine? Red wine always overtakes the taste in my book.
Nicky Corbishley says
Hi Laurie,
Yes, that'll still work, but will have slightly less depth of flavour. I find the wine cooks down and leaves a subtle 'tang', but it'll still taste great swapping it out for beef broth.
Debbie says
What type of wine should I use. So many varieties of red wine???
Nicky Corbishley says
Hi Debbie I generally use whatever nice-but-not-too-expensive drinking wine I have in. This tends to be shiraz or rioja.
angelina says
Oh so good!! Made it twice in 2 weeks!
Nicky Corbishley says
Yay! Glad you like it Angelina 🙂
Amy says
Do you think it will make a big difference if we skip the tomato puree? My son cannot have tomatoes.
Nicky Corbishley says
Hi Amy, the tomato puree just adds a little bit of extra flavour, but it will still taste great without it, so it's fine to leave it out.
Hope you enjoy it 🙂
Amy says
Thank you!
jen Hoch says
Question please .. When putting the short ribs Into the crock pot. Do you put them meat down or bone down? Thanks
Nicky Corbishley says
Hi Jen,
I put them in bone side down.
JJ says
I made your recipe today, I put the ribs in meat side down to make sure they are covered with liquid. 🙂
Nicky Corbishley says
Hope you enjoyed it JJ 🙂
lizontheloose says
Hi! Quick question: In step 1, do you leave the ribs in the pan when you add the onions? Thanks!
Nicky Corbishley says
Hi Liz,
Yes, leave the ribs in when you add the onion.
Thalia @ butter and brioche says
Now this looks like one hearty , comforting and homely dish. It's been a while since I last cooked ribs and after seeing this post think it's about time I make some!
Nicky Corbishley says
I hope you do, they're so good 🙂 We can finish them off with your fudge cake with salted peanut butter glaze (drooling at that one!!) 🙂