Ultimate Garlic & Herb Crockpot Braised Short Ribs
There’s a special kind of alchemy that happens inside a slow cooker, a gentle magic that transforms tough, humble cuts of meat into something truly extraordinary.
Today, we’re harnessing that magic to create the most succulent, fall-off-the-bone tender Crockpot braised short ribs you’ve ever had.
This recipe is a celebration of deep, rustic flavors. We start by giving meaty beef short ribs a rich, golden-brown sear before laying them to rest in the crockpot.
Then, we let them slowly braise for hours in a savory garlic-infused broth, perfumed with earthy herbs. As the day slips by, the tough ribs surrender, becoming incredibly tender and creating a luxurious, glossy sauce that is pure comfort.
This is the ultimate set-it-and-forget-it meal that delivers a five-star dining experience with minimal effort. Let’s get started on this cozy, comforting classic.
Quick Recipe Snapshot
Here’s a quick look at the timeline and details for this incredibly easy and impressive meal.
Prep time | Cook time | Total time | Yield | Skill level | Spice level |
---|---|---|---|---|---|
20 minutes | 8 hours | 8 hours 20 minutes | 4-5 servings | Easy | Mild |
Ingredients
A handful of simple, high-quality ingredients is all you need for this deeply flavorful dish.
- Beef Short Ribs – Look for bone-in, English-style short ribs. You want thick, meaty pieces, as the bone adds a huge amount of flavor to the final sauce.
- 2-3 servings: 2.5 lbs
- 4-5 servings: 4-5 lbs
- Aromatics – The savory, fragrant foundation.
- Yellow Onion: 1 very large, chopped
- Garlic: 1 entire head, cloves separated and smashed
- Braising Liquid – The heart of our rich and savory sauce.
- Beef Broth: 3 cups, low-sodium
- Soy Sauce: 3 tbsp, low-sodium (for umami depth)
- Apple Cider Vinegar: 2 tbsp (for a touch of brightness)
- Herbs & Seasonings
- Tomato Paste: 2 tbsp
- Fresh Thyme: 5-6 sprigs
- Bay Leaves: 2
- Fresh Parsley: ½ cup, chopped (for finishing)
- For Searing & Thickening
- All-Purpose Flour: ¼ cup for dredging. You can choose either APF or corn flour. I have used APF, but you can choose whichever is available.
- Olive Oil: 2 tbsp
Spice Profile Breakdown
This recipe focuses on deep, savory, and aromatic notes, with a big emphasis on garlic and fresh herbs.
Spice/Aromatic | Flavor Role | Optional Substitution |
---|---|---|
Garlic | The star of the show. It provides a pungent, sweet, and deeply savory flavor that infuses the entire dish. | Shallots can be added for a milder, sweeter aromatic note. |
Thyme | Adds a gentle, earthy, and slightly woodsy note that is a classic pairing for braised beef. | 1.5 tsp of dried thyme can be used, but fresh is highly recommended for the best aroma. |
Parsley | Stirred in at the end, it adds a burst of clean, bright, and peppery freshness that lifts the rich flavors. | Fresh chives can offer a mild, fresh oniony flavor. |
Black Pepper | Provides a classic, mild, and woody heat that seasons the beef and balances the richness. | Coarsely ground peppercorns will provide the best flavor and texture. |
Essential Tools
You’ll need your trusty slow cooker and a few other kitchen basics.
- 6-quart (or larger) Crockpot / Slow Cooker
- Large, heavy-bottomed skillet for searing
- Tongs
- Fine-mesh strainer
- Saucepan for finishing the gravy
Cooking Instructions
A little bit of prep work on the front end is the secret to an incredible slow-cooked meal.

Step 1: The Essential Sear
This is the most important step for building a deep, rich, and savory flavor. Do not skip this! Pat your short ribs completely dry with paper towels. In a shallow dish, combine the flour with a generous amount of salt and pepper. Lightly dredge each short rib in the seasoned flour, tapping off any excess. Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, carefully place the short ribs in the pan in a single layer. Sear for 3-4 minutes per side, until a beautiful, deep golden-brown crust forms on all meaty sides. This caramelization is pure flavor. Transfer the seared ribs directly into the basin of your slow cooker.
Step 2: Build the Aromatic Foundation
Pour off all but about two tablespoons of the rendered fat from the skillet. Reduce the heat to medium and add the chopped onion. Sauté, stirring occasionally, for 5-7 minutes until the onion has softened and is starting to turn golden, scraping up any browned bits from the bottom of the pan. Add the smashed garlic cloves to the pan and cook for just one more minute until you are hit with their incredible, pungent aroma. Be careful not to let the garlic burn.
Step 3: Create the Rich Braising Liquid
Add the tomato paste to the skillet with the aromatics. Cook for 2 minutes, stirring constantly, until the paste darkens to a brick-red color. This step deepens the savory flavor and cooks out any raw taste. Pour in the apple cider vinegar to deglaze the pan, using a wooden spoon to scrape up any last stubborn browned bits. Stir in the beef broth and soy sauce. Bring the liquid to a simmer, then tuck in the fresh thyme sprigs and the bay leaves.
Step 4: Let the Crockpot Work Its Magic
Carefully pour the entire aromatic broth mixture over the short ribs in the slow cooker. The liquid should come about two-thirds of the way up the sides of the ribs. Place the lid on your crockpot, set it to “Low,” and let it do its thing for 8 hours. Throughout the day, your home will be filled with the most incredible, mouth-watering aroma, a promise of the delicious dinner to come.
Step 5: Finish the Perfect Gravy
After 8 hours of slow braising, the short ribs will be so tender they will be falling off the bone. Carefully remove them from the slow cooker and place them on a platter, tenting with foil to keep warm. Strain the remaining liquid from the crockpot through a fine-mesh strainer into a saucepan, discarding the cooked solids and herbs. Let the liquid settle, then skim as much of the fat from the surface as you can. Bring the sauce to a simmer over medium heat. Let it reduce for 10-15 minutes until it has thickened slightly into a glossy gravy. Stir in the fresh, chopped parsley, and season with salt and pepper to taste. Pour this incredible gravy over the short ribs and serve immediately.
Recipe Variations
This classic recipe is a wonderful starting point for other flavor profiles.
- Spicy Garlic Ribs: Add ½ to 1 teaspoon of red pepper flakes to the skillet along with the garlic for a fiery kick.
- Lemony Herb Ribs: Omit the tomato paste and vinegar. At the end, stir the zest and juice of one lemon into the finished sauce along with the parsley for a bright, zesty twist.
- Mushroom & Onion: For an even deeper, earthier flavor, sauté 1 pound of sliced cremini mushrooms in the skillet after searing the ribs and before adding the onions.
Serving Suggestions
These rich, tender ribs are a showstopper and deserve the perfect accompaniments.
- Creamy Mashed Potatoes: The absolute classic and best pairing. The creamy potatoes are perfect for soaking up the rich, savory gravy.
- Soft Polenta: A bed of soft, cheesy polenta is another fantastic vehicle for the tender short ribs and their sauce.
- Orzo or Egg Noodles: Simple buttered orzo or egg noodles are a great alternative that won’t compete with the rich flavor of the beef.
- Simple Steamed Greens: A side of steamed green beans, asparagus, or broccoli provides a fresh, simple contrast to the richness of the meal.
Storage & Reheating Tips
These short ribs make for phenomenal leftovers, with the flavors deepening overnight.
- Storage: Let the short ribs and sauce cool completely. Store them together in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat is gently in a covered saucepan over low heat until warmed through. This keeps the meat moist and tender.
- Make Ahead: This is a fantastic make-ahead meal. The flavor is often even better on the second day, making it perfect for entertaining.
Common Mistakes & Fixes
Here are a few tips to ensure your short ribs are fall-off-the-bone perfect.
Mistake | Fix |
---|---|
My ribs are still tough. | They just need more time. The collagen that makes short ribs tough needs a long, slow cooking time to melt into tender gelatin. If they’re not tender at 8 hours, let them go for another hour on low. |
The final gravy is greasy. | Short ribs are a fatty cut, which is why they’re so flavorful. Skimming the fat from the strained liquid before you reduce it into a gravy is a crucial step. Chilling the liquid first makes the fat solid and easy to remove. |
My gravy is too thin. | Simply simmer the strained gravy in a saucepan on the stove for 10-20 minutes to let it reduce and concentrate the flavor. For a faster fix, whisk 1 tbsp of cornstarch with 1 tbsp of cold water and stir it into the simmering gravy. |
The flavor lacks depth. | Did you get a deep, dark brown sear on the ribs? Did you cook down the tomato paste? These steps are essential for building flavor. A final taste and adjustment for salt are also key. |
I forgot to add the fresh parsley. | It’s okay! Just sprinkle it generously over the final dish before serving. It’s meant to be a fresh finishing touch, so it doesn’t need to be cooked into the sauce. |
FAQs
Here are answers to a few more common questions about slow cooking short ribs.
What are English-style short ribs?
English-style is a cut where the ribs are separated so that each piece has one thick bone with a generous piece of meat on top. This is the ideal cut for braising. Flanken-style ribs, in contrast, are cut thinly across the bones and are better for grilling.
Can I cook this recipe on the HIGH setting in my crockpot?
You can, but the results are significantly better on the low setting. Cooking on HIGH for 4-5 hours will cook the meat, but the low-and-slow method for 8 hours is what truly allows the tough connective tissues to gently melt away, resulting in more succulent and tender meat.
Can I use boneless short ribs for this recipe?
Yes, you can use boneless short ribs. They will cook in about the same amount of time. However, the bone-in ribs will contribute a lot more flavor and body to the final sauce, so they are highly recommended if you can find them.
Time for the Ultimate Comfort Meal!
There you have it—a virtually foolproof method for creating the most tender, flavorful Crockpot braised short ribs. This recipe is all about letting time and low heat do the work for you, resulting in a meal that is both incredibly easy and deeply elegant. I hope you enjoy the process and the delicious reward at the end. Let me know how your amazing dinner turns out in the comments!