CrockPot Beef Short Ribs with Rich Gravy are slow-cooked to fork-tender perfection in a deeply savory broth infused with herbs, mustard, and Worcestershire sauce. Finished with a silky cornstarch-thickened gravy, this comforting dish delivers bold flavor and melt-in-your-mouth texture with minimal hands-on effort.

Why You’ll Love This Recipe

• Ultra-Tender Results – Low and slow cooking transforms tough ribs into buttery-soft perfection.
• Rich, Savory Gravy – The cooking liquid thickens into a flavorful, glossy sauce.
• Gluten-Free Friendly – Cornstarch thickens the gravy without flour.
• Minimal Prep, Maximum Flavor – The crock pot does most of the work.
• Perfect for Family Dinners – Comfort food that feeds a crowd.
• Great for Make-Ahead Meals – Tastes even better the next day.

Ingredients You’ll Need

Protein

• 4 pounds beef short ribs – Bone-in ribs provide rich flavor and collagen for tender results.

Aromatics & Seasonings

• 1 medium yellow onion, sliced – Adds sweetness and body to the gravy.
• 3 teaspoons garlic, minced – Enhances depth and aroma.
• 1 teaspoon dried rosemary – Adds subtle piney herb notes.
• 1 teaspoon dried thyme – Brings earthy balance.
• 2 bay leaves – Infuse slow-cooked depth.
• 1 teaspoon salt – Seasons the meat thoroughly.
• 1 teaspoon black pepper – Adds mild heat and balance.

Liquid & Flavor Enhancers

• 1 tablespoon olive oil – For searing the ribs.
• 3 cups beef broth – Forms the base of the gravy.
• 1 tablespoon Worcestershire sauce – Adds umami richness.
• 1 tablespoon yellow mustard – Provides subtle tang and complexity.
• 2 teaspoons tomato paste – Concentrates savory depth.

Thickener

• 3 tablespoons cornstarch – Thickens gravy smoothly without gluten.

Step-by-Step Instructions

Season the Ribs
Pat ribs dry and season generously with salt and black pepper on all sides.

Sear for Flavor Development
Heat olive oil in a large skillet over medium-high heat. Sear ribs for 1–2 minutes per side until browned, then remove from skillet.

Layer the Crock Pot
Place sliced onions in the bottom of the slow cooker. Arrange seared ribs on top.

Prepare the Braising Liquid
In a bowl, mix garlic, rosemary, thyme, beef broth, Worcestershire sauce, mustard, and tomato paste until combined.

Add Liquid and Herbs
Pour the mixture over the ribs and place bay leaves on top.

Slow Cook Until Tender
Cover and cook on low for 6–8 hours, until the ribs are fork-tender and nearly falling off the bone.

Thicken the Gravy
Remove ribs and keep warm. Mix cornstarch with ¼ cup of the hot cooking liquid to create a slurry. Slowly whisk the slurry back into the crock pot and cook on low until the gravy thickens.

Return Ribs and Serve
Place ribs back into the thickened gravy and spoon generously over each serving.

Recipe Notes & Tips

• Always Sear First – Browning builds deeper, richer flavor.
• Cook on Low Only – High heat may cause the ribs to toughen.
• Don’t Skip the Slurry Step – Properly whisking prevents lumps.
• Skim Excess Fat – For a cleaner gravy, remove surface fat before thickening.
• Let Rest Briefly – A short rest helps juices redistribute.
• Use a Liner for Easy Cleanup – Optional but convenient.

Nutritional Information

Prep Time: 20 minutes
Cook Time: 6–8 hours
Total Time: 6 hours 20 minutes to 8 hours 20 minutes
Servings: 6
Calories: Approximately 500–550 per serving (estimate based on short rib fat content; values may vary by cut and brand)

Perfect Pairings

• Creamy mashed potatoes
• Buttered egg noodles
• Roasted Brussels sprouts
• Crusty artisan bread

Ideal Occasions

• Cozy winter dinners
• Holiday gatherings
• Sunday family meals
• Comfort-food celebrations

Storage & Serving Tips

• Store in airtight container in refrigerator for up to 3 days.
• Freeze for up to 3 months in freezer-safe containers.
• Reheat gently on stovetop over low heat.
• Gravy thickens after chilling; add a splash of broth when reheating.

Creative Variations to Try

• Red Wine Addition – Replace 1 cup broth with dry red wine for added richness.
• Mushroom Boost – Add sliced mushrooms for earthy depth.
• Herb Upgrade – Finish with fresh parsley or thyme before serving.
• Spicy Touch – Add crushed red pepper flakes for subtle heat.

Troubleshooting Common Issues

• Ribs Too Tough – Cook longer on low; collagen needs time to break down.
• Gravy Too Thin – Add additional cornstarch slurry gradually.
• Gravy Too Thick – Whisk in warm broth to loosen.
• Greasy Sauce – Skim fat before thickening.

Why This Recipe Works

Beef short ribs are rich in connective tissue, which slowly breaks down into gelatin during extended low-temperature cooking. This process creates naturally tender meat and a luscious gravy. Searing enhances flavor through caramelization, while mustard and Worcestershire add subtle acidity and umami to balance the richness. The cornstarch slurry thickens the sauce smoothly without altering flavor. At roughly 500 calories per serving, this dish is hearty and indulgent—ideal for satisfying comfort meals.

Final Thoughts

CrockPot Beef Short Ribs with Rich Gravy deliver deep, comforting flavor with surprisingly little effort. Tender meat, aromatic herbs, and velvety gravy make this a timeless favorite for family dinners and special occasions alike. For a lighter option, trim excess fat before cooking or serve over cauliflower mash instead of potatoes. However you plate it, this recipe guarantees warmth and satisfaction in every bite.