Crockpot Beef Short Ribs with Gravy

tender beef short ribs served over mashed potatoes with gravy on white dish

Crockpot beef short ribs are flavorful, tender--cook low in the crockpot all day for a simple crowd-pleasing dinner.

5 from 1 vote

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Prep Time 20

Cook Time 6

Total Time 6 20

Course comfort food, dinner, meat

Cuisine American, comfort food, midwestern

Servings servings

Calories 640 kcal

Equipment

1 crockpot 6-8 qt size
frying pan or cast iron for searing

Ingredients

4-5 lbs beef short ribs
1-2 tbsp Farmers Blend Spice Rub or simple mixture of salt, pepper, rosemary, onion, garlic powder works great.
2 tbsp beef tallow or olive oil, avocado oil, butter
3 cups beef broth I used low sodium
2 tsp worcestershire sauce
1 tbsp minced garlic
1 tsp onion powder

Gravy Slurry

3 tbsp corn starch
1/2 cup cold water

Instructions

Thaw and rub your spice blend generously on all sides of the short ribs. If needed, cut your short ribs into smaller chunks (as pictured) to fit better.
4-5 lbs beef short ribs
Heat your cast iron or frying pan to medium high heat. Grease the pan with tallow or cooking oil. Then start working in batches to sear each side of the short ribs, about 2-3 minutes each side.
Add short ribs to your crockpot and add your chicken broth, Worcestershire sauce, garlic and onion powder. Add onion if you wish.
Cook on low for 6-7 hours or until the ribs are falling off the bone and very tender. (mine took 6 hours on low, but each crockpot is different).

Gravy

Remove the short ribs from the crockpot and turn the crockpot to "high" setting until it is bubbling. Mix 4 tbsp of corn starch with 1/2 cup of water in a bowl until well combined then pour into the crockpot.
Whisk until the mixture is thickened. Serve over the short ribs and enjoy!

Notes

Bone-in vs boneless: Bone-in short ribs give the best flavor and tenderness. If using boneless short ribs the cooking time may be less.

Searing Matters: make sure to sear the short ribs before slow cooking to add deep flavor and gravy improvement. I always add the juices from searing into the crockpot!

Cooking on high: I recommend low and slow cooking this, BUT if in a pinch, you can cook on "high" for about 4-5 hours until meat is fall-apart tender.

Reheat: this recipe reheats beautifully. Store in fridge for up to 4 days or freeze for 3 months.

Portion Guidance for Short Ribs: I plan for roughly 1 lb of bone-in ribs per person for a hearty serving.

Nutrition

Serving: 8ozCalories: 640kcalCarbohydrates: 10gProtein: 42gFat: 48gSaturated Fat: 20gCholesterol: 150mgSodium: 780mgSugar: 1g

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