I made Crockpot Bbq Short Ribs and ended up with fork-surrendering, unbelievably juicy beef that had everyone at the table asking for seconds.

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I’m obsessed with these Easy Beef Short Ribs Crock Pot ribs because they actually taste like real meat, not glue. I love when bone-in beef short ribs fall off the bone and soak up sticky BBQ sauce so each bite is pure meaty joy.

But it’s not just softness, it’s that caramelized edge and the deep beef flavor that makes me happy. I savor the drippy, messy parts.

And I brag about them to anyone who listens. This Tender Short Ribs Recipe hits hard when you want something savage and simple that still feels special.

Worth every sticky fork swipe.

Ingredients

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Beef short ribs: the meaty star, fall-off-the-bone goodness you’ll crave.
Kosher salt: wakes up the beef, makes it actually taste like something.
Black pepper: little heat and punch, keeps things from being bland.
Vegetable oil: helps get a brown crust, nothing fancy, just useful.
Yellow onion: sweet and soft, adds cozy savory notes to the sauce.
Garlic cloves: garlicky warmth, makes it smell like Sunday dinner.
Beef broth: adds depth and richness, keeps meat juicy as it cooks.
BBQ sauce: sticky, smoky sweetness, the backyard flavor everyone recognizes.
Ketchup: tangy body for the sauce, familiar and comforting.
Brown sugar: balances acidity with molasses sweetness, makes that caramel glaze.
Worcestershire sauce: umami boost, kind of like secret savory magic.
Apple cider vinegar: bright tang, cuts through richness so it isn’t cloying.
Dijon mustard: sharp edge and slight zip, wakes up the sauce flavors.
Smoked paprika: gentle smoke without a smoker, adds cozy barbecue notes.
Chili powder: warm, earthy heat, keeps things interesting without overpowering.
Ground cumin: subtle earthiness, gives a hint of warmth and depth.
Onion powder: concentrated onion flavor when you want extra savory notes.
Garlic powder: a backup garlic hit, rounds out the aromatics.
Red pepper flakes: optional kick, adds heat if you like it spicy.
Cornstarch slurry: Basically thickens the sauce so it clings to ribs.
Fresh parsley: bright herby finish, looks nice and tastes fresh.

Ingredient Quantities

3 to 4 lb beef short ribs, bone-in (about 6 to 8 ribs)

1 1/2 tsp kosher salt, plus more to taste

1 tsp freshly ground black pepper, plus more to taste

2 tbsp vegetable oil or canola oil

1 large yellow onion, thinly sliced

4 garlic cloves, minced

1 cup beef broth

1 cup BBQ sauce (use your favorite)

1/2 cup ketchup

1/4 cup packed brown sugar

2 tbsp Worcestershire sauce

2 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tsp smoked paprika

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp onion powder

1/2 tsp garlic powder

1/4 to 1/2 tsp red pepper flakes, optional for heat

1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening

2 tbsp chopped fresh parsley for garnish, optional

How to Make this

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1. Season the short ribs all over with 1 1/2 tsp kosher salt and 1 tsp black pepper, pressing it into the meat so it sticks.

2. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then brown the ribs in batches about 2 to 3 minutes per side so they get a nice crust. Transfer browned ribs to the crockpot.

3. In the same skillet add the sliced large yellow onion and cook 3 to 4 minutes until softened, add the 4 minced garlic cloves and cook 30 seconds more, then scrape any browned bits into the crockpot with the ribs.

4. Whisk together in a bowl: 1 cup beef broth, 1 cup BBQ sauce, 1/2 cup ketchup, 1/4 cup packed brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 to 1/2 tsp red pepper flakes if you want heat.

5. Pour the sauce over the ribs and onions, turning ribs so they’re mostly submerged and coated.

6. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until meat is falling-off-the-bone tender.

7. Carefully remove the ribs to a plate and skim excess fat from the cooking liquid with a spoon or ladle. If you want the meat pulled, use two forks to shred; otherwise leave ribs whole.

8. If you want a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the crockpot liquid and cook on HIGH for 10 to 15 minutes until thickened, stirring once or twice. Taste and adjust salt and pepper.

9. Return ribs to the sauce to warm and coat them, or spoon the sauce over shredded meat when serving.

10. Serve hot garnished with 2 tbsp chopped fresh parsley if you like, with mashed potatoes, rice, or crusty bread to sop up all that sticky BBQ goodness.

Equipment Needed

1. Crockpot or slow cooker
2. Large heavy skillet or frying pan
3. Tongs for browning ribs
4. Chef’s knife and cutting board
5. Mixing bowl and whisk (for the sauce)
6. Measuring cups and spoons
7. Large spoon or ladle (for skimming and serving)
8. Two forks (for shredding the meat if desired)
9. Small bowl and spoon for mixing cornstarch slurry

FAQ

Q: Can I use boneless short ribs instead of bone in?

A: Yes, you can, but boneless cook a bit faster and might fall apart more. Reduce the slow cooker time by about 30 to 60 minutes and check for tenderness so they don’t overcook.

Q: How long should I cook these in the crockpot?

A: Cook on LOW for 7 to 8 hours or on HIGH for 3 1/2 to 4 1/2 hours. You want the meat to be super tender and pulling away from the bone. Times vary by crockpot and rib thickness, so check at the lower end of the range first.

Q: My sauce is too thin, how do I thicken it?

A: Remove the ribs and stir the cornstarch slurry into the cooking liquid, then cook on HIGH for 15 to 30 minutes until it thickens. Or transfer sauce to a skillet and simmer to reduce it, stirring so it doesn’t burn.

Q: Can I brown the ribs first, is it necessary?

A: Browning is not required but it adds flavor and a nicer color. Sear them 2 to 3 minutes per side in hot oil before tossing into the crockpot. If you skip it you’ll still get tasty ribs, just a little less caramelized flavor.

Q: How do I store and reheat leftovers?

A: Cool leftovers, store in an airtight container in the fridge for up to 3 to 4 days, or freeze for 2 to 3 months. Reheat gently in a covered dish in a 300 F oven or in a skillet on low with a splash of beef broth so they don’t dry out. Microwaving works for quick meals but can make the sauce a bit thin.

Q: Can I make this ahead for a party?

A: Totally. You can cook everything a day ahead, chill, then reheat slowly before serving. The flavors actually meld and often taste better the next day. If you want saucy ribs right before guests arrive, thicken the sauce after reheating and spoon over the ribs.

Easy Crockpot BBQ Beef Short Ribs: Juicy & Tender Ribs Recipe Substitutions and Variations

3 to 4 lb beef short ribs — substitute with 3 to 4 lb chuck roast, cut into large chunks, or boneless short ribs. Chuck needs about the same slow cook time and gives a similar fall apart texture, but you might want to trim excess fat.
2 tbsp vegetable oil or canola oil — use 2 tbsp olive oil or avocado oil instead. Olive oil gives a bit more flavor, avocado oil handles high heat well. If using extra virgin olive oil keep an eye on smoke point when searing.
1 cup BBQ sauce — swap with 3/4 cup hoisin sauce plus 1/4 cup ketchup for a sweet umami twist, or use 1 cup ketchup mixed with 2 tbsp molasses if you want a pantry-only option. Taste and adjust sweetness or tang as needed.
1 tbsp cornstarch mixed with 1 tbsp cold water — replace with 1 tbsp all purpose flour mixed with 1 tbsp cold water, or skip the slurry and reduce the sauce on high for 15 to 20 minutes to thicken naturally. Flour needs a bit longer to cook out if you boil it down.

Pro Tips

– Brown the ribs well and don’t rush it. A good crust = more flavor, so get the pan hot and do them in batches so they sear instead of steam. If the pan looks too crowded the ribs will just boil in their juices and you’ll lose that caramelized taste.

– Chill and skim the fat if you can. After cooking let the pot sit for 10 minutes, then spoon off the fat that rises, or cool the liquid in the fridge until the fat solidifies and lift it off. It makes the sauce cleaner and less greasy, especially if you’re serving with mashed potatoes.

– Taste and adjust near the end, not the start. Slow cooker sauces concentrate as they cook so it might be too salty or too sweet at first. Add extra vinegar or a splash of lemon if it needs brightness, or a bit more brown sugar or BBQ sauce if it needs body. If you want heat, add more red pepper flakes a little at a time.

– For a glossy, clingy sauce, reduce the cooking liquid on the stove or use the cornstarch slurry, but don’t add the slurry until you’ve removed most of the fat. If you want a slightly sticky finish, baste the ribs and broil for 2 to 4 minutes after shredding or returning them to the bones, watch closely though because sugar burns fast.

Easy Crockpot BBQ Beef Short Ribs: Juicy & Tender Ribs Recipe

Recipe by Sarah level

0.0 from 0 votes

I made Crockpot Bbq Short Ribs and ended up with fork-surrendering, unbelievably juicy beef that had everyone at the table asking for seconds.

Servings

servings

Calories

750

kcal

Equipment: 1. Crockpot or slow cooker
2. Large heavy skillet or frying pan
3. Tongs for browning ribs
4. Chef’s knife and cutting board
5. Mixing bowl and whisk (for the sauce)
6. Measuring cups and spoons
7. Large spoon or ladle (for skimming and serving)
8. Two forks (for shredding the meat if desired)
9. Small bowl and spoon for mixing cornstarch slurry

Ingredients

3 to 4 lb beef short ribs, bone-in (about 6 to 8 ribs)
1 1/2 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper, plus more to taste
2 tbsp vegetable oil or canola oil
1 large yellow onion, thinly sliced
4 garlic cloves, minced
1 cup beef broth
1 cup BBQ sauce (use your favorite)
1/2 cup ketchup
1/4 cup packed brown sugar
2 tbsp Worcestershire sauce
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tsp smoked paprika
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 to 1/2 tsp red pepper flakes, optional for heat
1 tbsp cornstarch mixed with 1 tbsp cold water, optional for thickening
2 tbsp chopped fresh parsley for garnish, optional

Directions

Season the short ribs all over with 1 1/2 tsp kosher salt and 1 tsp black pepper, pressing it into the meat so it sticks.
Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering, then brown the ribs in batches about 2 to 3 minutes per side so they get a nice crust. Transfer browned ribs to the crockpot.
In the same skillet add the sliced large yellow onion and cook 3 to 4 minutes until softened, add the 4 minced garlic cloves and cook 30 seconds more, then scrape any browned bits into the crockpot with the ribs.
Whisk together in a bowl: 1 cup beef broth, 1 cup BBQ sauce, 1/2 cup ketchup, 1/4 cup packed brown sugar, 2 tbsp Worcestershire sauce, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp onion powder, 1/2 tsp garlic powder and 1/4 to 1/2 tsp red pepper flakes if you want heat.
Pour the sauce over the ribs and onions, turning ribs so they’re mostly submerged and coated.
Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours, until meat is falling-off-the-bone tender.
Carefully remove the ribs to a plate and skim excess fat from the cooking liquid with a spoon or ladle. If you want the meat pulled, use two forks to shred; otherwise leave ribs whole.
If you want a thicker sauce, mix 1 tbsp cornstarch with 1 tbsp cold water, stir into the crockpot liquid and cook on HIGH for 10 to 15 minutes until thickened, stirring once or twice. Taste and adjust salt and pepper.
Return ribs to the sauce to warm and coat them, or spoon the sauce over shredded meat when serving.
Serve hot garnished with 2 tbsp chopped fresh parsley if you like, with mashed potatoes, rice, or crusty bread to sop up all that sticky BBQ goodness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.