Simple Crockpot Short Ribs with Mashed Potatoes

There’s just something magical about coming home to the smell of tender, fall-off-the-bone short ribs slow-cooking all day. This is comfort food at its finest, and it’s SO easy to make. The best part? You can toss everything into your crockpot in the morning, and by dinnertime, you’ll have a rich, flavorful meal that feels fancy but requires almost no effort. Pair these juicy short ribs with creamy mashed potatoes, and you’ve got a dinner the whole family will love. Let’s get started!

What You’ll Need

For the Short Ribs:

2–3 lbs of bone-in beef short ribs
1 medium onion, diced
3 garlic cloves, minced
2 carrots, peeled and chopped
2 celery stalks, chopped
1 cup beef broth
1 cup red wine (or extra broth for a non-alcoholic option)
2 tbsp tomato paste
2 tbsp Worcestershire sauce
1 tsp dried thyme
1 bay leaf
Salt and pepper to taste

For the Mashed Potatoes:

4–5 medium Yukon Gold potatoes, peeled and cubed
4 tbsp butter
½ cup milk (or cream)
Salt to taste

raw short ribs, diced onion, chopped carrots, celery, garlic cloves, tomato paste in a small bowl, a cup of red wine

Pro Tips

Brown the ribs first (optional but worth it): If you have a few extra minutes, sear the short ribs in a hot skillet before adding them to the crockpot. It adds a deeper, richer flavor.
Don’t skip the veggies: Even if your kids aren’t big fans, the veggies help create a flavorful sauce. You can always strain them out before serving!
Use Yukon Gold potatoes: They make the mashed potatoes extra creamy and buttery.
Keep the wine kid-friendly: If using red wine, don’t worry—the alcohol cooks off during the slow cooking process. You can sub with broth if you prefer.
Thicken the sauce (if needed): Once the ribs are done, you can transfer the sauce to a pot and simmer with a cornstarch slurry to thicken it up.

Tools Needed

Slow cooker
Large skillet (if browning the ribs)
Cutting board
Chef’s knife
Potato masher
Measuring cups and spoons
Wooden spoon

Substitutions & Variations

No red wine? Use extra beef broth or even grape juice for sweetness.
Gluten-free? Double-check your Worcestershire sauce and use cornstarch instead of flour to thicken the sauce.
Make it spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a kick.
Add herbs: Fresh rosemary or parsley make a great garnish!

Make-Ahead Tips

Prep the night before: Chop all your veggies and store them in the fridge. You can even brown the short ribs and keep them in an airtight container until morning.
Mashed potatoes: Cook and mash the potatoes earlier in the day, then reheat with a splash of milk and butter.

Instructions

Step 1: Prep the Ingredients

Peel and chop the veggies. Season the short ribs generously with salt and pepper.

chopped carrots, celery, onions, and garlic arranged on a wooden cutting board

Step 2: (Optional) Brown the Short Ribs

Heat a large skillet over medium-high heat. Sear the short ribs for 2-3 minutes per side until nicely browned.

short ribs searing in a cast-iron skillet on a modern stainless steel gas stove

Step 3: Assemble in the Crockpot

Place the veggies in the bottom of the slow cooker. Lay the short ribs on top. In a bowl, whisk together the beef broth, wine, tomato paste, Worcestershire sauce, and thyme. Pour over the ribs. Add the bay leaf.

a crockpot filled with layers of chopped veggies, browned short ribs, and sauce poured on top

Step 4: Cook Low and Slow

Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the meat is tender and falling off the bone.

a crockpot with fully cooked, tender short ribs in a glossy, rich sauce

Step 5: Make the Mashed Potatoes

Boil cubed potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter, milk, and salt until creamy.

a pot with cooked potato cubes being mashed with a potato masher

Step 6: Serve and Enjoy!

Plate the short ribs with a generous scoop of mashed potatoes. Spoon some of the sauce over the top and garnish with fresh parsley.

plated short ribs with mashed potatoes, drizzled with sauce and garnished with parsley

Leftovers & Storage

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in the microwave or on the stove, adding a splash of broth or water to loosen the sauce.
Freeze the short ribs (without the mashed potatoes) for up to 3 months. Thaw in the fridge before reheating.

Conclusion

There you have it! Tender, flavorful short ribs and creamy mashed potatoes that taste like you spent all day in the kitchen (but really, your crockpot did the work). Give this recipe a try, and let me know how it turned out for you in the comments. I’d love to hear if your family loved it as much as mine does! 🥰