Ben Kenwood December 21, 2025

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Irresistible Crockpot Beef Short Ribs in 8 Hours

Name: Irresistible Crockpot Beef Short Ribs in 8 Hours
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 3 lbs beef short ribs; 1 tbsp olive oil; 1 onion, chopped; 3 cloves garlic, minced; 2 cups beef broth; 1/4 cup soy sauce; 2 tbsp brown sugar; 1 tsp black pepper

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There is nothing quite like the slow, comforting bubble of a crockpot that fills the kitchen with a savory scent, the promise of melt in your mouth meat after a long day. These Irresistible Crockpot Beef Short Ribs in 8 Hours deliver that exact feeling, with glossy, deeply flavored sauce and beef so tender it falls from the bone. Serve them on a cozy weeknight, bring them to a Sunday dinner, or let them be the showstopper for a casual gathering, and everyone will linger at the table for another bite. If you enjoy rich, beef-forward meals, you might also love the cozy textures in Cheesy Beef and Bowtie Pasta in Garlic Butter for another comforting dinner idea.

Why This Irresistible Crockpot Beef Short Ribs in 8 Hours Works

Slow cooking is magic when it comes to short ribs, the connective tissue breaking down into silky, unctuous gelatin that coats the tongue. This recipe balances deep savory notes from soy and beef broth with a touch of sweetness from brown sugar, creating a sauce that is glossy, rich, and perfect for spooning over mashed potatoes or creamy polenta. The long, gentle cooking at low heat is forgiving, letting flavors meld and texture develop without constant attention, which is why home cooks reach for the crockpot again and again.

Reasons to love this dish include

Hands off cooking, wake up or come home to ready made comfort
Deep, caramelized flavor from searing and slow braise
Versatile sauce that pairs with many sides
Crowd pleasing texture that melts off the bone

What You’ll Need

Short ribs are all about fat and connective tissue turning into silky richness, so don’t be afraid of a bit of marbling. Olive oil helps build a hot sear, while onion and garlic create an aromatic base. The soy sauce brings umami and salt, brown sugar adds a counterpoint of caramelized sweetness, and beef broth adds depth and body to the braising liquid.

3 lbs beef short ribs
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp black pepper

Optional note, add a bay leaf or two while braising for a herby lift, or swap a tablespoon of tomato paste into the pan when you pour the sauce for extra richness.

How to Cook Irresistible Crockpot Beef Short Ribs in 8 Hours

Heat olive oil in a pan and sear the short ribs on all sides.
Heat a heavy bottomed skillet over medium high heat until it shimmers, then add the olive oil. Place short ribs in the pan in a single layer and brown until a deep mahogany crust forms on each side, this takes about 3 to 4 minutes per side and gives off a nutty, caramel aroma.
Transfer ribs to the crockpot.
Move the seared ribs carefully into the crockpot, layering them with the browned sides up when possible, you will notice the sizzling has locked in juices and created a sticky fond in the pan.
Add chopped onion and minced garlic to the pan, sauté for 2 minutes.
Reduce the heat to medium, add the chopped onion and cook until it softens, stirring so it takes on color, then add the minced garlic and cook for about 2 minutes until fragrant, the kitchen will smell sweet and savory.
Pour beef broth, soy sauce, and brown sugar into the pan, stir well.
Deglaze the pan with the beef broth, scraping up the browned bits, then stir in the soy sauce and brown sugar until the sugar dissolves and the sauce is glossy, taste carefully and adjust seasoning with black pepper.
Transfer the mixture to the crockpot over the ribs.
Spoon the aromatic sauce and onions over the short ribs in the crockpot, making sure the liquid comes partway up the ribs without fully submerging them, the sauce should shimmer and cling to the meat.
Cook on low for 8 hours.
Cover and set the crockpot to low, letting the ribs braise slowly, the house will fill with a rich, beefy perfume as collagen transforms into silky gelatin.
Remove ribs and skim fat from the sauce before serving.
Lift the ribs out onto a platter, skim any excess fat from the surface of the sauce with a spoon, and if you like, reduce the sauce briefly on the stovetop to concentrate flavor until it thickens and coats the back of a spoon.

Prep about 20 minutes, Cook about 8 hours, Total about 8 hours 20 minutes, Servings about 6, Kcal about 600 per serving

Make-Ahead and Prep Tips

You can do many steps ahead to make dinner stress free. Brown the short ribs the night before and store them in the refrigerator in an airtight container, along with the cooled pan sauce. Chop the onions and mince the garlic and keep them covered in the fridge until you are ready to finish. If you are prepping entirely in advance, combine ribs, aromatics, and sauce in the crockpot insert and refrigerate up to 24 hours before cooking, then bring the insert to room temperature briefly and set the cooker to low. For freezer prep, assemble the ribs and sauce in a freezer safe bag or container, freeze flat for up to 3 months, then thaw in the refrigerator overnight before transferring to the crockpot to cook.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, and they will keep well for 3 to 4 days. For longer storage, freeze the ribs and sauce in a freezer safe container or bag for up to 3 months, label with the date, and thaw overnight in the refrigerator before reheating. Reheat gently, either in a low oven at 300 F until warmed through, or on the stovetop over low heat so the sauce does not break, add a splash of beef broth if the sauce has thickened too much. Freshness cue to look for, the sauce should smell rich and beefy, not sour, and the meat should be tender and moist, if it smells off or looks discolored, discard.

Perfect Pairings

Creamy mashed potatoes to soak up the glossy sauce
Buttered egg noodles or polenta for smooth contrast
Roasted root vegetables with a hint of rosemary
A crisp green salad to cut through the richness
Steamed green beans or sautéed broccolini for bright color
Warm crusty bread for sopping up every last drop

Make It Your Own

Experimenting with small tweaks lets you customize the dish without losing the slow cooked comfort.

Asian inspired, add a tablespoon of hoisin or a teaspoon of toasted sesame oil to the sauce, and finish with sliced scallions for brightness. You can also serve with steamed rice and crisp cucumbers for contrast.
Herb forward, tuck in a few sprigs of thyme and a bay leaf before cooking, and finish with chopped parsley to add a fresh lift.
Spicy kick, stir in a teaspoon of crushed red pepper flakes or a squirt of sriracha to the sauce for heat, taste as it cooks so it does not overwhelm the beef.
Tomato notes, whisk a tablespoon of tomato paste into the deglazing broth for added body and a subtle tang, it deepens the color and enriches the sauce.
Lighter option, skim fat after cooking and serve over cauliflower puree or mashed sweet potato to balance richness.

For a different kind of quick beef dish with bright flavors, try this savory stir fry idea in the pantry, Chinese Ground Beef Cabbage Stir Fry, it makes a perfect weeknight counterpart when you want something faster.

Pro Tips for Best Results

Sear in batches so each rib develops a deep brown crust, do not overcrowd the pan.
Deglaze the pan and scrape up fond to build flavor for the braising liquid.
Cook low and slow, short ribs become tender best at low temperatures for extended time.
Skim fat after cooking for a cleaner sauce, refrigerate briefly to solidify fat if precision skimming is needed.
Test tenderness with a fork, it should slide in and out with very little resistance, that is your cue the collagen has broken down.

Frequently Asked Questions

What cut of short ribs should I buy, English or flanken?
Both styles work, but English cut short ribs are thicker and ideal for slow braising because they yield large pieces of meat that become wonderfully tender. Flanken cut is thinner and has more cross cut bones, it cooks faster and also makes a delicious result.

Can I speed up the cooking time using high on the crockpot?
You can cook on high for about 4 to 5 hours, but the texture may not be quite as silky as low and slow. Low heat gives the best breakdown of collagen and yields the mouthfeel that makes these ribs irresistible.

Do I need to brown the short ribs before slow cooking?
Browning is highly recommended, it creates caramelized flavor and those browned bits in the pan add depth to the sauce when deglazed. If you are short on time, you can skip searing, but the final sauce will be lighter in color and depth.

How do I thicken the sauce if it is too thin after cooking?
Remove ribs and simmer the sauce on the stovetop to reduce and concentrate, or whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer until thickened. Taste and adjust seasoning after thickening.

Can I make this recipe in an oven instead of a crockpot?
Yes, transfer the ribs and sauce to a Dutch oven and cook covered at 300 F for about 3 to 3 1/2 hours, checking for tenderness. The oven gives an evenly distributed low heat that mimics the slow cooker.

What sides can stretch the meal for a crowd?
Serve over a bed of creamy polenta, buttery mashed potatoes, or wide egg noodles, and add roasted vegetables to round out the plate so a little goes a long way.

Is this recipe freezer friendly?
Absolutely, the ribs and sauce freeze well for up to 3 months. Cool completely, portion into freezer safe containers, then thaw overnight in the fridge before reheating gently.

Final Thoughts

These Irresistible Crockpot Beef Short Ribs in 8 Hours are a masterclass in slow cooked comfort, giving you glossy, deeply flavored meat that melts in your mouth with almost no fuss. Whether you make them for a relaxed family dinner, a small celebration, or to enjoy leftovers all week, the gentle braise rewards your patience with a sauce that begs to be ladled over something creamy. Give them a try on a day you want warmth and simplicity on the table, and savor each spoonful.

Irresistible Crockpot Beef Short Ribs in 8 Hours

Author: anastasia-rice
Total Time: 500 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

Slow-cooked beef short ribs that melt in your mouth, served in a glossy, deeply flavorful sauce. Perfect for cozy weeknights or special gatherings.

Ingredients

Scale

3 lbs beef short ribs
1 tbsp olive oil
1 onion, chopped
3 cloves garlic, minced
2 cups beef broth
1/4 cup soy sauce
2 tbsp brown sugar
1 tsp black pepper

Instructions

Heat olive oil in a pan and sear the short ribs on all sides until a deep mahogany crust forms, about 3 to 4 minutes per side.
Transfer ribs to the crockpot, layering them with browned sides up.
Add chopped onion and minced garlic to the pan, sauté for 2 minutes until fragrant.
Pour beef broth, soy sauce, and brown sugar into the pan, deglaze and stir until the mixture is glossy.
Transfer the mixture over the short ribs in the crockpot.
Cook on low for 8 hours, allowing the ribs to braise slowly.
Remove ribs, skim excess fat from the sauce, and reduce it if desired before serving.

Notes

For added flavor, consider adding a bay leaf or swapping in a tablespoon of tomato paste during cooking. You can customize the flavor with hoisin sauce, herbs, or spice according to your preference.

Prep Time: 20 minutes
Cook Time: 480 minutes
Category: Main Course
Method: Slow Cooking
Cuisine: American