Crock Pot Boneless Short Ribs

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These Crock Pot Boneless Short Ribs are the ultimate cozy dinner! Tender, juicy beef slowly cooks in a rich, savory gravy until it practically falls apart with a fork. Serve them over creamy mashed potatoes, egg noodles, or rice for an easy family dinner that tastes like you spent all day in the kitchen.

Why You’ll Love Crock Pot Boneless Short Ribs

There’s something about a crock pot dinner that makes life so much easier. When it’s chilly outside I crave cozy comforting beef and potatoes recipes, just like this one. I also love a good pot roast like this Mississippi Pot Roast, this French Onion Pot Roast or this Three Packet Pot Roast in the fall and winter months.

These boneless short ribs are especially good for busy days because there’s very little prep involved and they cook for 8 hours.

The beef cooks low and slow with onions, garlic, beef broth, Worcestershire sauce, tomato paste, and herbs. As everything cooks, the juices turn into a flavorful gravy that’s absolutely delicious spooned over mashed potatoes.

For even more flavor, you can quickly sear the seasoned beef in a hot skillet before adding it to the crock pot. This creates a beautifully browned exterior and adds extra depth to the finished dish.

But if you’re short on time—or simply don’t want to dirty another pan—skip the searing! The short ribs will still be tender and delicious.

Ingredients

Boneless Beef Short Ribs

You’ll need about 2½ to 3 pounds of boneless beef short ribs. Boneless short ribs are well marbled, which makes them perfect for crock pot cooking. The long cooking time allows the connective tissue and fat to break down, resulting in incredibly tender beef.

Seasonings

Salt, black pepper, garlic powder, onion powder, and smoked paprika season the beef before it goes into the crock pot.

Onion and Garlic

These add savory flavor to the cooking liquid and help create the flavorful gravy.

Beef Broth

Beef broth creates the base for the gravy and helps keep the beef moist while it cooks.

Worcestershire Sauce

Just a tablespoon adds a deep, savory, slightly tangy flavor to the sauce.

Tomato Paste

Tomato paste adds richness and helps give the gravy a deeper flavor.

Brown Sugar

A small amount of brown sugar balances the savory ingredients without making the sauce sweet.

Dried Thyme and Rosemary

These herbs add a cozy, classic flavor that pairs especially well with beef.

Mushrooms

Mushrooms are completely optional. If your family loves them, add sliced mushrooms to the crock pot. If mushrooms aren’t popular at your house, simply leave them out. I did not use them in my dish because me family doesn’t like them. But, if this was just for me, I’d double the mushrooms!

Cornstarch

Cornstarch is used at the end to thicken the cooking liquid into a delicious gravy.

Crock pot

A 6 quart size or larger is best for this recipe. I have this 7-quart programmable crock pot.

How to Make Crock Pot Boneless Short Ribs

1. Season the beef

Pat the boneless short ribs dry with paper towels. Season all sides generously with salt, black pepper, garlic powder, and onion powder.

2. Optional: Sear the short ribs

For extra flavor, heat the olive oil in a large skillet over medium-high heat.

Add the seasoned short ribs and sear for about 2–3 minutes per side, or until nicely browned on the outside.

You don’t need to cook the beef through at this point. You’re simply looking to develop a browned crust.

Transfer the seared short ribs to the crock pot.

Short on time? Skip this step! The short ribs can go directly into the crock pot after seasoning.

3. Add the vegetables

Add the sliced onion and mushrooms, if using, to the bottom of the crock pot.

If you’ve already added the beef, you can simply tuck the vegetables around it.

4. Make the cooking sauce

In a bowl, whisk together the beef broth, Worcestershire sauce, tomato paste, brown sugar, thyme, and rosemary.

Pour the mixture over the short ribs.

5. Cook

Cover and cook on LOW for 7–8 hours or HIGH for 4–5 hours.

The exact cooking time will depend on the size and thickness of your short ribs, so don’t worry if they need a little extra time.

The beef is ready when it is very tender and easily pulls apart with a fork.

6. Make the gravy

Carefully remove the short ribs from the crock pot and cover them loosely with foil.

Pour the cooking liquid into a saucepan.

In a small bowl, whisk together 1 tablespoon cornstarch and 2 tablespoons cold water until smooth.

Whisk the cornstarch slurry into the hot cooking liquid. Bring to a gentle simmer and cook for 2–3 minutes, or until the gravy has thickened.

7. Serve

Spoon the gravy over the tender short ribs and serve immediately.

I love serving these over creamy mashed potatoes because the gravy soaks right in!

Do I Have to Sear the Short Ribs First?

No! Searing is completely optional.

Searing the beef before adding it to the crock pot creates extra browning and adds another layer of flavor to the finished dish.

However, it isn’t necessary for tender short ribs.

If you’re making this on a busy weeknight and don’t want to dirty an extra skillet, simply season the beef and put it straight into the crock pot.

Want maximum flavor? Sear it. Want maximum convenience? Skip it.

Both methods work beautifully.

What to Serve With Crock Pot Short Ribs

These short ribs are especially good with something that can soak up all that delicious gravy.

Try serving them with:

• Creamy mashed potatoes
• Egg noodles
• White rice
• Mashed sweet potatoes
• Roasted potatoes
• Green beans
• Roasted broccoli
• A simple green salad
• Crusty bread

Can I Make These Short Ribs Ahead of Time?

Yes! These are a great make-ahead dinner.

Cook the short ribs according to the recipe, then allow them to cool and refrigerate them in an airtight container with the gravy.

When you’re ready to serve, gently reheat the beef and gravy on the stovetop or in the microwave until heated through.

The flavors are often even better the next day!

How to Store Leftovers

Store leftover short ribs and gravy in an airtight container in the refrigerator for 3–4 days.

Reheat gently until hot.

If the gravy thickens too much in the refrigerator, add a splash of beef broth or water while reheating to loosen it.

Can I Freeze Crock Pot Boneless Short Ribs?

Absolutely.

Allow the cooked short ribs and gravy to cool completely. Place them in a freezer-safe container or freezer bag, making sure the beef is covered with some of the gravy to help prevent it from drying out.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop or in the microwave until heated through.

Easy Variations

Add Red Wine

For an even richer sauce, replace ½ cup of the beef broth with ½ cup dry red wine.

Add Mushrooms

Add 8 ounces of sliced mushrooms to the crock pot before adding the beef.

Make It Extra Garlicky

Add an additional clove or two of fresh garlic if your family loves garlic.

Add Baby Potatoes

For a more complete one-pot dinner, add small baby potatoes around the short ribs. Make sure there’s enough room for everything to cook evenly.

Crock Pot Boneless Short Rib Tips

Pat the beef dry before seasoning. This helps the seasoning stick and gives you better browning if you choose to sear the short ribs.

Don’t overcrowd the skillet when searing. If your short ribs are large, work in batches so they brown instead of steaming.

Don’t worry about cooking the beef through when searing. The crock pot will do that part. You’re just looking for a browned exterior.

Don’t have time to sear? Skip it! This recipe was designed to work both ways.

Cook until tender, not just until the clock says they’re done. Depending on the size of your beef, cooking time can vary. The best test is whether the short ribs are fork-tender.

Don’t skip the gravy! The cooking liquid is packed with flavor, and thickening it at the end turns it into the perfect sauce for mashed potatoes.

Frequently Asked Questions

What are boneless short ribs?

Boneless short ribs are a flavorful, well-marbled cut of beef that’s particularly well suited for slow cooking. The long cooking time helps break down the connective tissue, resulting in tender, juicy beef.

Do I have to sear boneless short ribs before putting them in the crock pot?

No. Searing is optional. It adds extra browned flavor but isn’t necessary for tender short ribs.

For the easiest preparation, season the beef and add it directly to the crock pot.

Can I cook boneless short ribs on HIGH?

Yes. Cook them on HIGH for about 4–5 hours, checking for tenderness toward the end of the cooking time.

However, I prefer cooking them on LOW for the most tender, fall-apart texture.

Why are my short ribs tough?

If your short ribs aren’t tender, they may simply need more cooking time. Tough beef in the crock pot often means the connective tissue hasn’t had enough time to break down.

Continue cooking until the beef is fork-tender.

Can I use bone-in short ribs?

Yes, although this recipe was written for boneless short ribs. Bone-in short ribs may require additional cooking time, and you’ll want to account for the extra weight from the bones.

What is the best way to serve short ribs?

My favorite way is over creamy mashed potatoes with plenty of the homemade beef gravy spooned over the top. Egg noodles or rice are also delicious.

More Easy Crock Pot Dinners

If you love easy crock pot dinners, try these next:

• Crock Pot Pepper Steak
• Crock Pot London Broil
• Crock Pot Beef Barley Stew
• Crock Pot Sausage and Pepper Sandwiches
• Crock Pot Kielbasa and Pierogi
• Crock Pot French Onion Meatballs
• Crock Pot Pork Tenderloin

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