25+ Irresistible Crockpot Boneless Short Rib Recipes for Any Occasion

Craving tender, flavorful, and effortless meals?

Boneless short ribs cooked in a crockpot are the answer.

These melt-in-your-mouth dishes require minimal preparation and yield maximum taste.

Whether you prefer bold spices, comforting classics, or unique flavor pairings, crockpot short ribs can do it all.

From hearty family dinners to elegant date-night meals, this versatile cut of meat is perfect for any occasion.

Ready to explore a world of delicious possibilities?

25+ Irresistible Crockpot Boneless Short Rib Recipes for Any Occasion

Boneless short ribs are a game-changer for slow cooking.

They transform simple ingredients into unforgettable meals.

From sweet and tangy glazes to rich, savory sauces, there’s a recipe for every palate.

Using a crockpot ensures effortless preparation and incredible tenderness every time.

Experiment with these 25+ recipes to find your new family favorites.

With such a wide variety, you’ll never run out of ideas for delicious dinners.

So, grab your crockpot and get ready to savor the rich, comforting flavors of boneless short ribs.

Crockpot Boneless Short Ribs with Garlic Mashed Potatoes

This hearty and comforting dish features boneless short ribs slow-cooked to perfection with garlic mashed potatoes. The ribs are cooked in a savory broth made with onions, garlic, and herbs, creating a tender and flavorful meal. Paired with creamy mashed potatoes, this recipe is perfect for a cozy family dinner or a special occasion. The slow-cooking process infuses every bite with rich, deep flavors that are sure to impress.

Ingredients:

• 2 pounds boneless short ribs
• 4 cloves garlic, minced
• 1 large onion, sliced
• 1 cup beef broth
• 1/2 cup red wine
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and chopped
• 1/4 cup butter
• 1/2 cup milk

Instructions:

1. Season the boneless short ribs with salt, pepper, and dried herbs.
2. In a large skillet, sear the ribs on both sides over medium-high heat until browned. Transfer the ribs to the crockpot.
3. In the same skillet, sauté the onions and garlic until softened, then add the tomato paste and cook for 1 minute.
4. Add the beef broth and red wine, scraping up any browned bits from the skillet. Pour this mixture over the ribs in the crockpot.
5. Cover and cook on low for 6-8 hours, until the ribs are tender and fall apart easily.
6. For the mashed potatoes, boil the potatoes in salted water until tender, about 15 minutes. Drain and mash with butter and milk until smooth and creamy.
7. Serve the tender short ribs over the mashed potatoes, spooning the delicious sauce over the top.

The combination of juicy, tender short ribs and creamy mashed potatoes makes this dish a family favorite. The slow-cooked ribs are infused with rich flavors that meld perfectly with the buttery mashed potatoes, creating a comforting and satisfying meal. It’s a great choice for meal prep or to feed a crowd, and the leftovers are just as delicious.

Crockpot Boneless Short Ribs with Root Vegetables

This recipe is a perfect example of how a few simple ingredients can come together to create an unforgettable meal. The boneless short ribs are cooked with a medley of root vegetables like carrots, parsnips, and turnips, adding earthy sweetness to the dish. The crockpot does all the work, tenderizing the meat and infusing it with the flavors of the vegetables and herbs.

Ingredients:

• 2 pounds boneless short ribs
• 3 carrots, peeled and chopped
• 2 parsnips, peeled and chopped
• 2 turnips, peeled and chopped
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, and dried herbs.
2. Place the chopped carrots, parsnips, turnips, and onion in the bottom of the crockpot.
3. Season the ribs with salt, pepper, and dried herbs, then layer them on top of the vegetables.
4. In a small bowl, mix the beef broth and balsamic vinegar, then pour the mixture over the ribs and vegetables.
5. Cover and cook on low for 7-8 hours, until the ribs are tender and the vegetables are soft.
6. Remove the ribs from the crockpot and serve with the cooked vegetables, spooning the flavorful sauce over everything.

The sweetness of the root vegetables complements the richness of the boneless short ribs, creating a balanced and satisfying dish. The slow cooking process allows the flavors to meld together, resulting in a comforting and hearty meal that’s perfect for colder weather. This recipe also offers the flexibility to add other root vegetables, depending on what you have available or your personal preferences.

Crockpot Boneless Short Ribs with Mushrooms and Onions

For mushroom lovers, this recipe delivers a savory, earthy dish that’s sure to satisfy. The boneless short ribs are cooked with a generous amount of mushrooms and onions, which absorb the flavors of the meat and sauce as they cook together. The mushrooms add a deep umami flavor, while the onions provide a touch of sweetness, creating a well-balanced and rich dish.

Ingredients:

• 2 pounds boneless short ribs
• 2 cups mushrooms, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, and dried herbs.
2. Layer the mushrooms, onions, and garlic in the bottom of the crockpot.
3. Place the seasoned ribs on top of the vegetables.
4. In a small bowl, mix together the beef broth and Worcestershire sauce, then pour over the ribs and vegetables.
5. Cover and cook on low for 6-8 hours, until the ribs are tender and the mushrooms and onions are soft.
6. Serve the short ribs with the mushroom and onion mixture, spooning the savory sauce over the top.

The mushrooms and onions provide an earthy backdrop that enhances the flavor of the tender short ribs. The combination of savory, rich flavors makes this dish a true standout. It pairs beautifully with mashed potatoes, rice, or even a side of roasted vegetables, making it a versatile and satisfying meal for any occasion.

Crockpot Boneless Short Ribs with Sweet Potatoes and Apples

This delightful recipe brings together the richness of boneless short ribs, the natural sweetness of sweet potatoes, and the fruity brightness of apples. The combination of savory and sweet flavors makes this dish perfect for fall or winter. As the ribs cook slowly in the crockpot, they become incredibly tender, while the apples add a layer of light sweetness, perfectly complementing the robust beef. The sweet potatoes provide a creamy texture that rounds out the entire meal.

Ingredients:

• 2 pounds boneless short ribs
• 2 medium sweet potatoes, peeled and cubed
• 2 apples, peeled, cored, and sliced
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, cinnamon, and thyme.
2. Layer the sweet potatoes, apples, onion, and garlic in the bottom of the crockpot.
3. Place the seasoned ribs on top of the vegetables and fruits.
4. In a small bowl, mix the beef broth and brown sugar, then pour over the ribs and vegetables.
5. Cover and cook on low for 6-8 hours, until the ribs are tender and the sweet potatoes and apples are soft.
6. Serve the short ribs with the sweet potatoes and apples, drizzling the flavorful sauce over the top.

This dish offers a unique flavor profile where the sweetness of the potatoes and apples enhances the savory, tender short ribs. It’s a beautiful and comforting meal, especially when you’re craving something different from traditional braised short ribs. The slow-cooked ingredients meld together perfectly, offering a delicious balance of savory and sweet flavors. It’s a great dish for a festive family dinner or a weeknight treat that feels special.

Crockpot Boneless Short Ribs with Red Wine and Mushrooms

For a rich and indulgent meal, this recipe uses red wine to elevate the flavor of the boneless short ribs. The wine adds depth to the dish, complementing the savory taste of the meat while infusing it with a slightly tangy note. Mushrooms add an earthy richness, while onions and garlic create a robust base for the sauce. The slow-cooking process ensures that the meat becomes incredibly tender, soaking up all the wonderful flavors from the wine and vegetables.

Ingredients:

• 2 pounds boneless short ribs
• 2 cups mushrooms, sliced
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup red wine (preferably dry)
• 1/2 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, and dried thyme.
2. In a skillet, sear the ribs on both sides over medium-high heat until browned, then transfer them to the crockpot.
3. In the same skillet, sauté the onions and garlic until softened, then add the mushrooms and cook until browned.
4. Stir in the tomato paste and cook for 1 minute before adding the red wine and beef broth. Scrape up any browned bits from the pan and pour the mixture over the ribs in the crockpot.
5. Cover and cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the mushroom and wine sauce, spooning the flavorful liquid over the meat.

The red wine imparts a luxurious depth to this dish, while the mushrooms add a rich, earthy undertone that perfectly balances the tender short ribs. The long, slow cook time ensures the meat becomes melt-in-your-mouth tender, while the sauce becomes thick and flavorful. This dish pairs wonderfully with mashed potatoes, roasted vegetables, or a simple green salad. It’s an elegant and satisfying meal for any occasion, and perfect for impressing guests or family alike.

Crockpot Boneless Short Ribs with Honey and Soy Glaze

If you love sweet and savory combinations, this recipe is for you. The honey and soy glaze creates a perfect balance of sweetness and saltiness that enhances the natural flavor of the boneless short ribs. The slow-cooking process allows the ribs to absorb the glaze, making every bite a tender and flavorful experience. This dish is a great alternative to traditional barbecue short ribs, offering a unique twist with an Asian-inspired flavor profile.

Ingredients:

• 2 pounds boneless short ribs
• 1/4 cup honey
• 1/4 cup soy sauce
• 3 cloves garlic, minced
• 2 tablespoons rice vinegar
• 1 tablespoon ginger, grated
• 1 tablespoon sesame oil
• 1 teaspoon crushed red pepper flakes (optional)
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt and pepper.
2. In a small bowl, whisk together the honey, soy sauce, garlic, rice vinegar, ginger, sesame oil, and red pepper flakes (if using).
3. Place the ribs in the crockpot and pour the honey-soy mixture over them, ensuring they are fully coated.
4. Cover and cook on low for 6-8 hours, until the ribs are tender and the sauce has thickened.
5. Serve the short ribs with the glaze spooned over the top, garnished with sesame seeds and green onions if desired.

The combination of honey, soy sauce, and ginger creates a beautifully balanced sauce that is both sweet and savory. The slow-cooked boneless short ribs soak up all the flavors, becoming melt-in-your-mouth tender. This dish pairs well with steamed rice, sautéed vegetables, or a crisp salad. The glaze can also be adjusted to suit your preferences, making this a versatile recipe that can be customized to your taste.

Crockpot Boneless Short Ribs with Balsamic Vinegar and Rosemary

This recipe features boneless short ribs cooked in a rich, tangy balsamic vinegar sauce that’s enhanced with the aromatic flavor of fresh rosemary. The balsamic vinegar reduces down into a syrupy sauce that clings to the tender short ribs, creating a deliciously complex flavor. The rosemary adds an herbal freshness that pairs beautifully with the depth of the vinegar, making this a perfect dish for those who love bold, savory flavors with a touch of acidity.

Ingredients:

• 2 pounds boneless short ribs
• 1/2 cup balsamic vinegar
• 1 cup beef broth
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 3 sprigs fresh rosemary
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt and pepper.
2. In a bowl, mix together the balsamic vinegar, beef broth, brown sugar, and Dijon mustard.
3. Place the short ribs in the crockpot and pour the balsamic mixture over the top.
4. Add the garlic and rosemary sprigs, ensuring they are evenly distributed.
5. Cover and cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the balsamic sauce, garnished with fresh rosemary leaves if desired.

The balsamic vinegar gives the short ribs a tangy, sweet sauce that cuts through the richness of the meat. The rosemary complements the acidity of the vinegar, adding a fragrant note that balances the dish. This recipe is perfect for serving over mashed potatoes or alongside a hearty vegetable medley, making it a great choice for a dinner party or family meal.

Crockpot Boneless Short Ribs with Mustard and Herb Sauce

For a unique twist on classic short ribs, this recipe uses mustard and herbs to create a flavorful sauce that adds a tangy kick. The mustard works as both a flavor enhancer and tenderizer, making the short ribs fall-apart tender after slow cooking. Combined with fresh herbs, garlic, and a touch of honey, the sauce has a savory depth with a subtle sweetness that complements the rich flavor of the ribs.

Ingredients:

• 2 pounds boneless short ribs
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1 cup beef broth
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt and pepper.
2. In a small bowl, whisk together the Dijon mustard, honey, beef broth, thyme, rosemary, and garlic.
3. Place the ribs in the crockpot and pour the mustard sauce over them.
4. Cover and cook on low for 6-8 hours, until the ribs are tender and the sauce has thickened.
5. Serve the short ribs with the mustard sauce, garnished with additional fresh herbs.

The tangy mustard and honey create a wonderfully balanced sauce that highlights the natural flavors of the boneless short ribs. The fresh herbs add brightness, making this dish both comforting and full of flavor. The slow-cooked ribs become incredibly tender, and the sauce is perfect for spooning over mashed potatoes or crusty bread to soak up every last bit.

Crockpot Boneless Short Ribs with Tomatoes and Olives

This Mediterranean-inspired recipe offers a fresh and bold flavor profile, where the combination of tomatoes, olives, and herbs creates a tangy, savory sauce that beautifully complements the tender boneless short ribs. The slow cooking method allows the tomatoes to break down into a thick, rich sauce, while the olives add a briny depth to the dish, making it perfect for anyone who loves Mediterranean flavors.

Ingredients:

• 2 pounds boneless short ribs
• 2 cups cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted and chopped
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, and dried herbs.
2. Layer the cherry tomatoes, olives, onion, and garlic in the bottom of the crockpot.
3. Place the ribs on top of the vegetables and pour the beef broth and tomato paste over the top.
4. Cover and cook on low for 6-8 hours, until the ribs are tender and the tomatoes have broken down into a rich sauce.
5. Serve the short ribs with the tomato and olive sauce, garnished with fresh herbs if desired.

The tomatoes and olives create a bright, savory sauce that enhances the natural flavors of the tender short ribs. The slow-cooked meat soaks up the Mediterranean flavors, making each bite rich and satisfying. This dish is perfect with a side of couscous, rice, or warm crusty bread to soak up the sauce, offering a truly Mediterranean-inspired experience.

Crockpot Boneless Short Ribs with Lemon and Herb Sauce

This refreshing yet hearty recipe uses lemon to add a bright, tangy twist to the tender, slow-cooked boneless short ribs. The citrusy flavor of lemon complements the richness of the beef, while fresh herbs like thyme, rosemary, and parsley bring a fragrant depth to the dish. The result is a comforting yet light meal that’s perfect for those looking for a vibrant yet savory dish. The slow cooking process ensures the ribs are fall-apart tender, while the lemon and herb sauce brings a refreshing contrast to the richness of the meat.

Ingredients:

• 2 pounds boneless short ribs
• Zest and juice of 2 lemons
• 4 cloves garlic, minced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1/4 cup olive oil
• 1 cup beef broth
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Season the boneless short ribs with salt, pepper, thyme, and rosemary.
2. In a bowl, whisk together the lemon zest, lemon juice, olive oil, garlic, and Dijon mustard to create the sauce.
3. Place the short ribs in the crockpot and pour the lemon and herb sauce over them.
4. Add the beef broth to the crockpot and cover.
5. Cook on low for 7-8 hours, until the short ribs are tender and the sauce has reduced.
6. Serve the short ribs with the lemon and herb sauce, garnishing with fresh parsley.

The citrusy lemon and fragrant herbs create a light and zesty sauce that perfectly balances the rich, tender short ribs. The slow cooking method allows the flavors to meld, infusing the meat with the fresh, bright notes of lemon while keeping the beef tender and juicy. This dish pairs well with roasted vegetables, rice, or a simple green salad, offering a satisfying meal that’s full of flavor yet not overly heavy.

Crockpot Boneless Short Ribs with Coffee and Chipotle

For those who love bold, smoky, and slightly spicy flavors, this recipe combines the deep, rich taste of coffee with the smoky heat of chipotle peppers. The combination of coffee and chipotle creates a complex sauce that’s both savory and spicy, perfectly complementing the tender short ribs. This dish has a bit of a kick, but the coffee flavor balances out the heat, giving it a warm, comforting depth. The slow cooker ensures the ribs are tender and infused with all the flavors of the sauce.

Ingredients:

• 2 pounds boneless short ribs
• 1/2 cup brewed coffee (preferably strong)
• 1 tablespoon chipotle peppers in adobo sauce, minced
• 1 tablespoon tomato paste
• 1 tablespoon brown sugar
• 1 cup beef broth
• 1 onion, chopped
• 4 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt and pepper.
2. In a bowl, mix together the coffee, chipotle peppers, tomato paste, brown sugar, and beef broth to create the sauce.
3. Place the short ribs in the crockpot, and pour the sauce over the ribs, making sure they are well coated.
4. Add the chopped onion and garlic to the crockpot and cover.
5. Cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the rich coffee-chipotle sauce spooned over the top.

The coffee adds a rich, earthy base to the sauce, while the chipotle peppers bring a smoky heat that adds complexity and depth. The slow-cooked boneless short ribs absorb all these wonderful flavors, becoming melt-in-your-mouth tender. This dish is perfect with a side of creamy polenta, mashed potatoes, or a simple coleslaw to balance out the heat.

Crockpot Boneless Short Ribs with Coconut Milk and Curry

For a unique take on slow-cooked short ribs, this recipe incorporates creamy coconut milk and aromatic curry spices, creating a rich and flavorful dish that’s both exotic and comforting. The combination of tender short ribs with the coconut milk creates a velvety sauce, while the curry spices add warmth and depth. This dish is perfect for those who enjoy bold flavors with a touch of sweetness from the coconut milk, making it a great choice for a dinner that feels both indulgent and satisfying.

Ingredients:

• 2 pounds boneless short ribs
• 1 can (14 oz) coconut milk
• 2 tablespoons curry powder
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 1 onion, chopped
• 1 tablespoon fish sauce (optional)
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Season the boneless short ribs with salt, pepper, and curry powder.
2. In a bowl, mix together the coconut milk, curry powder, ginger, garlic, fish sauce, and lime juice.
3. Place the short ribs in the crockpot and pour the coconut curry sauce over them.
4. Add the chopped onion to the crockpot and cover.
5. Cook on low for 6-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the creamy coconut curry sauce, garnished with fresh cilantro.

The combination of coconut milk and curry powder creates a smooth, aromatic sauce that perfectly complements the richness of the boneless short ribs. The slow cooking process allows the flavors to meld together, giving the meat a deep, flavorful profile. This dish pairs wonderfully with jasmine rice or naan bread to soak up the delicious sauce, making it a perfect option for a comforting dinner with a tropical flair.

Crockpot Boneless Short Ribs with Tomato and Basil

This classic, simple recipe combines the bright, tangy flavor of tomatoes with the fragrant aroma of fresh basil, creating a comforting and satisfying dish that highlights the natural flavors of the boneless short ribs. The tomatoes break down into a rich sauce, while the basil adds a touch of freshness and herby goodness. This is a wonderful option for a hearty meal that’s full of flavor but doesn’t require a lot of ingredients.

Ingredients:

• 2 pounds boneless short ribs
• 2 cups diced tomatoes (canned or fresh)
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/4 cup fresh basil, chopped
• 1 tablespoon tomato paste
• 1 cup beef broth
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, and oregano.
2. Place the short ribs in the crockpot and top with the diced tomatoes, onion, garlic, and tomato paste.
3. Pour the beef broth over the ingredients and cover the crockpot.
4. Cook on low for 6-8 hours, until the ribs are tender and the tomatoes have formed a rich sauce.
5. Stir in the fresh basil before serving, and garnish with additional basil if desired.

The combination of tomatoes and basil creates a simple yet flavorful sauce that enhances the natural tenderness of the short ribs. The slow cooking process allows the tomatoes to break down and form a rich, savory sauce that’s perfect for spooning over the meat. This dish is ideal for serving with crusty bread, mashed potatoes, or even a side of pasta, making it a versatile and easy option for a family meal.

Crockpot Boneless Short Ribs with Pomegranate and Mint

This sophisticated recipe pairs the richness of boneless short ribs with the sweet-tart brightness of pomegranate and the refreshing flavor of mint. The pomegranate sauce infuses the meat with a fruity, slightly tangy flavor that contrasts beautifully with the deep, savory taste of the beef. Mint adds a fresh, aromatic note that brings everything together, making this dish both unique and incredibly flavorful.

Ingredients:

• 2 pounds boneless short ribs
• 1 cup pomegranate juice
• 1 tablespoon pomegranate molasses
• 1 tablespoon honey
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 4 cloves garlic, minced
• 1 onion, sliced
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste

Instructions:

1. Season the boneless short ribs with salt, pepper, cumin, and cinnamon.
2. In a bowl, mix together the pomegranate juice, pomegranate molasses, honey, and garlic to create the sauce.
3. Layer the onion slices in the bottom of the crockpot, then place the short ribs on top.
4. Pour the pomegranate mixture over the ribs and cover.
5. Cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the pomegranate sauce, garnished with fresh mint leaves.

The pomegranate juice and molasses create a slightly sweet, tart sauce that pairs wonderfully with the savory, tender short ribs. The cinnamon and cumin add a warm depth to the sauce, while the fresh mint brings a burst of flavor and freshness. This dish is perfect for a special occasion or a festive dinner, and it pairs beautifully with couscous, rice, or roasted vegetables for a complete meal.

Crockpot Boneless Short Ribs with Roasted Garlic and Shallots

For a rich, deep, and comforting flavor, this recipe combines boneless short ribs with roasted garlic and shallots, which infuse the meat with sweet, savory goodness. The slow cooking process brings out the natural sweetness of the garlic and shallots, making them melt into the sauce and creating a beautifully complex flavor profile. This dish is perfect for those who love a more traditional, rustic approach to short ribs, with a comforting, melt-in-your-mouth result.

Ingredients:

• 2 pounds boneless short ribs
• 2 bulbs of garlic, roasted
• 4 shallots, peeled and halved
• 1 cup beef broth
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon fresh thyme, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the tops off the garlic bulbs and drizzle with olive oil. Roast the garlic in the oven for 30 minutes, until soft and caramelized.
2. Season the boneless short ribs with salt, pepper, and fresh thyme.
3. Place the short ribs in the crockpot and add the roasted garlic cloves, mashed into a paste, and the halved shallots.
4. Pour the beef broth and balsamic vinegar over the top.
5. Cover and cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
6. Serve the short ribs with the roasted garlic and shallot sauce, making sure to spoon the rich sauce over the meat.

The roasted garlic and shallots create a wonderfully sweet and savory sauce that elevates the boneless short ribs to new levels of flavor. The slow cooking process allows the garlic and shallots to infuse the meat with their sweet, mellowed flavors, making each bite tender and full of depth. This dish pairs wonderfully with mashed potatoes, rice, or sautéed greens, making it a perfect meal for a family gathering or a cozy weeknight dinner.

Crockpot Boneless Short Ribs with Maple Bourbon Glaze

This indulgent recipe marries the sweetness of maple syrup with the smoky complexity of bourbon, creating a rich glaze that coats tender, fall-apart boneless short ribs. The slow-cooking process enhances the flavors of the glaze while ensuring the meat is succulent and juicy. Perfect for entertaining or a special dinner, this dish is a satisfying balance of sweet, savory, and smoky.

Ingredients:

• 2 pounds boneless short ribs
• 1/2 cup maple syrup
• 1/3 cup bourbon
• 2 tablespoons Dijon mustard
• 2 tablespoons soy sauce
• 3 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Season the short ribs with salt, pepper, and smoked paprika.
2. In a bowl, whisk together the maple syrup, bourbon, Dijon mustard, soy sauce, and garlic.
3. Place the short ribs in the crockpot and pour the maple bourbon glaze over them.
4. Add the beef broth to the crockpot and cover.
5. Cook on low for 7-8 hours, until the ribs are tender and the glaze has thickened.
6. Serve the short ribs with the glaze spooned over the top.

The maple bourbon glaze creates a luxurious, caramelized coating that complements the rich beef. The bourbon adds depth and a subtle smokiness, while the maple syrup lends a touch of sweetness. Pair this dish with roasted sweet potatoes or a creamy polenta for an unforgettable meal.

Crockpot Boneless Short Ribs with Honey Soy Garlic Sauce

A classic and versatile combination, this recipe features a sticky honey soy garlic sauce that infuses the short ribs with savory-sweet flavor. The soy sauce provides a salty, umami base, while the honey and garlic add balance with sweetness and aromatic depth. The result is a dish that feels both comforting and sophisticated.

Ingredients:

• 2 pounds boneless short ribs
• 1/2 cup soy sauce
• 1/4 cup honey
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 1/2 teaspoon red pepper flakes (optional)
• 1 cup beef broth
• Green onions and sesame seeds for garnish

Instructions:

1. Season the short ribs lightly with salt and pepper.
2. In a bowl, mix soy sauce, honey, garlic, ginger, rice vinegar, and red pepper flakes.
3. Place the short ribs in the crockpot and pour the honey soy garlic sauce over them.
4. Add the beef broth, ensuring the ribs are mostly covered, and cover the crockpot.
5. Cook on low for 6-8 hours, until the ribs are tender.
6. Garnish with chopped green onions and sesame seeds before serving.

The honey soy garlic sauce caramelizes beautifully during cooking, creating a rich and glossy coating on the ribs. The combination of savory and sweet flavors is irresistible, making this dish ideal for serving with steamed rice or stir-fried vegetables.

Crockpot Boneless Short Ribs with Red Wine and Mushrooms

This hearty recipe pairs tender short ribs with the rich, earthy flavors of red wine and mushrooms. The wine forms the base of a luxurious sauce, while the mushrooms add a meaty texture and deep umami flavor. This is an elegant yet easy-to-make dish perfect for a cozy night in or a dinner party.

Ingredients:

• 2 pounds boneless short ribs
• 1 cup dry red wine
• 1 cup beef broth
• 2 cups mushrooms, sliced
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon dried thyme
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions:

1. Season the short ribs with salt and pepper and sear in olive oil until browned.
2. Transfer the short ribs to the crockpot and add the mushrooms, onion, garlic, tomato paste, thyme, red wine, and beef broth.
3. Cover and cook on low for 7-8 hours, until the ribs are tender and the sauce has thickened.
4. Serve with mashed potatoes, polenta, or crusty bread.

The red wine and mushrooms create a deeply flavorful sauce that complements the richness of the short ribs. The slow cooking allows the wine to reduce and the mushrooms to soak up all the savory juices, making this dish a perfect choice for any occasion.

Crockpot Boneless Short Ribs with Smoky BBQ Sauce

This smoky BBQ recipe is a crowd-pleaser that’s perfect for casual gatherings or game-day feasts. The homemade BBQ sauce, infused with smoky paprika and tangy apple cider vinegar, coats the ribs in a thick, flavorful glaze. These ribs are the epitome of comfort food with a smoky twist.

Ingredients:

• 2 pounds boneless short ribs
• 1 cup ketchup
• 1/4 cup apple cider vinegar
• 1/4 cup brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon Worcestershire sauce
• 3 cloves garlic, minced
• 1/2 teaspoon cayenne pepper (optional)
• 1 cup beef broth
• Salt and pepper to taste

Instructions:

1. Mix together the ketchup, apple cider vinegar, brown sugar, smoked paprika, Worcestershire sauce, garlic, and cayenne pepper.
2. Place the short ribs in the crockpot and pour the BBQ sauce over them.
3. Add the beef broth and cook on low for 7-8 hours.
4. Serve with cornbread, coleslaw, or baked beans.

The smoky BBQ sauce clings to the tender short ribs, offering a balance of sweet, tangy, and slightly spicy flavors. This dish is as easy as it is delicious, perfect for feeding a crowd.

Crockpot Boneless Short Ribs with Gochujang Glaze

For fans of bold, spicy flavors, this Korean-inspired recipe uses gochujang, a fermented chili paste, to create a glaze that’s packed with heat and umami. The gochujang pairs beautifully with the tender beef, making this dish a standout for anyone who loves adventurous flavors.

Ingredients:

• 2 pounds boneless short ribs
• 2 tablespoons gochujang
• 2 tablespoons soy sauce
• 2 tablespoons honey
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 4 cloves garlic, minced
• 1 cup beef broth
• Sesame seeds and green onions for garnish

Instructions:

1. In a bowl, mix gochujang, soy sauce, honey, sesame oil, rice vinegar, and garlic.
2. Place the short ribs in the crockpot and pour the gochujang mixture over them.
3. Add the beef broth, cover, and cook on low for 6-8 hours.
4. Garnish with sesame seeds and green onions before serving.

The gochujang glaze delivers a spicy, savory, and slightly sweet flavor that perfectly complements the tender beef. Serve this dish with steamed rice and pickled vegetables for a balanced meal.

Crockpot Boneless Short Ribs with Orange and Ginger

This recipe brings a zesty, aromatic twist to slow-cooked short ribs by combining the brightness of orange with the warmth of ginger. The resulting sauce is tangy, sweet, and fragrant, making it a unique option for those looking to try something different.

Ingredients:

• 2 pounds boneless short ribs
• Juice and zest of 2 oranges
• 1 tablespoon fresh ginger, grated
• 4 cloves garlic, minced
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1/2 teaspoon Chinese five-spice powder
• 1 cup beef broth
• Green onions for garnish

Instructions:

1. Season the short ribs with salt and pepper.
2. In a bowl, mix the orange juice, orange zest, ginger, garlic, soy sauce, honey, and five-spice powder.
3. Place the short ribs in the crockpot and pour the orange-ginger sauce over them.
4. Add the beef broth, cover, and cook on low for 6-8 hours.
5. Garnish with green onions before serving.

The orange and ginger sauce adds a bright and refreshing flavor to the tender ribs, with the five-spice powder enhancing the dish’s complexity. Serve with rice or stir-fried greens for a complete, flavorful meal.

Note: More recipes are coming soon!