Crockpot Beef Short Ribs with Rich Gravy

Crockpot Beef Short Ribs with Rich Gravy is the epitome of comfort food—fall-apart tender beef short ribs in a deep, flavorful gravy that’s made even richer with red wine. Perfect for a cozy dinner, this recipe gives you melt-in-your-mouth meat and a hearty sauce that’s great with mashed potatoes and green vegetables.

Why You’ll Love This Recipe

This Crockpot Beef Short Ribs recipe is easy to make and results in a dish that’s both comforting and indulgent. The beef short ribs cook slowly, absorbing all the flavors of the beef stock, red wine, and spices. As the ribs simmer, the meat becomes tender enough to fall off the bone, while the gravy thickens into a rich, flavorful sauce. It’s the perfect meal to serve on a chilly evening, and it’s even better when paired with creamy mashed potatoes and fresh vegetables. The best part? The Crockpot does all the hard work, leaving you free to relax or tend to other tasks.

Ingredients

For the 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 3/4 cups) beef stock (water + 3 beef stock cubes works fine)

• 1 tsp dried thyme

• 1 tbsp tomato puree (for US)

• 1 tsp sugar

• 2 bay leaves

• ¼ tsp salt

• ¼ tsp pepper

• 1 tbsp Worcestershire sauce

For the Gravy:

• 2 tbsp cornstarch (or cornflour)

• 5 tbsp cold water

To Serve:

• Creamy mashed potatoes

• Green vegetables (like peas, broccoli, or green beans)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat the oil in a large frying pan (or use the searing function of your slow cooker if it has one). Brown the short ribs on all sides, which should take about 10 minutes.

2. Add the chopped onion to the pan and cook for another 2 minutes, stirring occasionally.

3. Stir in the garlic and cook for 1 minute. Add the red wine and let it simmer for 3-4 minutes.

4. Add the beef stock, thyme, tomato puree, sugar, bay leaves, salt, pepper, and Worcestershire sauce to the pan. Stir to combine.

5. Bring the mixture to a simmer, then transfer it to the Crockpot. Place the lid on and cook on low for 6-8 hours.

6. Once the ribs are cooked and tender, ladle most of the cooking liquid out of the Crockpot and into a saucepan. Heat it on high until it begins to bubble.

7. Mix the cornstarch and cold water together, then slowly whisk the mixture into the cooking liquid. Continue whisking until the gravy thickens to a medium consistency.

8. Turn off the slow cooker and serve the short ribs over mashed potatoes, drizzling the gravy over the top. Serve with green vegetables.

Servings and Timing

• Servings: 4

• Prep Time: 20 minutes

• Cook Time: 8 hours (in the Crockpot)

• Total Time: 8 hours 20 minutes

Variations

• Oven Method: If you don’t have a Crockpot, you can cook these short ribs in a Dutch oven or heavy-based pan with a lid at 140°C (275°F) for 3-4 hours. Just be sure to check every half hour towards the end to top up with stock as needed.

• Wine Substitute: Replace the red wine with additional beef stock and a tablespoon of Worcestershire sauce (or balsamic vinegar) for a non-alcoholic version.

• Gluten-Free: This recipe is already gluten-free if you use gluten-free beef stock. Just make sure your tomato puree and red wine are also gluten-free.

Storage/Reheating

• Storing Leftovers: Store any leftover short ribs and gravy in an airtight container in the refrigerator for up to 3 days.

• Freezing: This recipe freezes well. Allow it to cool quickly in the cooking liquid, cover, and freeze. To reheat, defrost overnight in the refrigerator and warm in a pan with a lid at 160°C (320°F) for 30-40 minutes until heated through. Add a splash of stock or water if needed to prevent the gravy from drying out.

• Reheating: If reheating, use the oven to keep the meat moist. Heat in a covered pan in the oven at 160°C (320°F) for 30-40 minutes.

FAQs

Can I make this recipe without wine?

Yes, simply substitute the wine with the same amount of beef stock and add an extra tablespoon of Worcestershire sauce or balsamic vinegar for extra depth of flavor.

How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. For longer storage, freeze them in an airtight container for up to 3 months.

Can I cook this recipe in the oven?

Yes, you can cook this recipe in a Dutch oven at 140°C (275°F) for 3-4 hours. Be sure to check the liquid level occasionally, topping up with more stock if necessary.

Can I make this recipe ahead of time?

Absolutely! You can cook the short ribs, let them cool in the cooking liquid, then refrigerate them. When you’re ready to eat, reheat the ribs in the liquid before making the gravy.

Can I freeze the beef short ribs?

Yes, leftovers can be frozen. Be sure to store them in the cooking liquid, and when reheating, make sure the meat is heated thoroughly before serving.

What should I serve this with?

These short ribs pair wonderfully with creamy mashed potatoes and steamed green vegetables, such as peas, broccoli, or green beans.

How do I thicken the gravy?

If your gravy isn’t thick enough, mix 2 tablespoons of cornstarch with 5 tablespoons of cold water. Whisk it into the cooking liquid and bring it to a boil until the gravy reaches your desired consistency.

What if I don’t have a slow cooker?

If you don’t have a Crockpot, you can cook the short ribs in a covered Dutch oven or heavy pot in the oven at 140°C (275°F) for 3-4 hours. Just check the liquid level periodically.

Can I make this recipe gluten-free?

Yes! This recipe can be made gluten-free by using gluten-free beef stock and ensuring that the red wine and tomato paste you use are also gluten-free.

How do I know when the short ribs are done?

The short ribs are done when they are fork-tender and the meat pulls away from the bone easily. If it’s not tender yet, simply cook for another hour or so.

Conclusion

Crockpot Beef Short Ribs with Rich Gravy is a delightful and comforting dish that’s perfect for any night of the week. With minimal prep and a slow cooker doing most of the work, you’ll be rewarded with incredibly tender beef and a flavorful gravy that’s ideal over mashed potatoes or served with your favorite vegetables. Whether you’re making it for a weeknight dinner or a special occasion, this recipe will not disappoint.