beef short ribs crock pot dinners are honestly my go-to move when the holiday stress creeps in. There’s always something burning in the oven, or the in-laws decide to show up an hour early, right? (Why do they do that?) So here’s my fix: let the short ribs chill out in the slow cooker while you’re running around, and it’s Christmas magic. The house smells like you hired a five-star chef, nobody knows you barely lifted a finger, and everyone’s convinced you worked all day. Best holiday trick in the book. 
Holiday Appeal of Balsamic Short Ribs
Okay, listen. Balsamic short ribs were born for winter holidays. They’ve got that wow factor — like, melt-in-your-mouth, totally fork-tender. If you’re tired of turkey and ham (and who isn’t, after the millionth bite?) this is a show-stopping twist. The balsamic glaze gets all glossy and rich, with a sweet tang that tastes fancy but isn’t fussy.
Plus, here’s the deal — using a beef short ribs crock pot recipe means the stress melts away. You dump stuff in, go wrap a gift, grab a coffee, and wham: your main course is basically making itself. You want that tender magic for your Christmas spread, trust me.
To see a honey version (slightly sweeter, still cozy), check out my friends’ honey balsamic slow cooker beef short ribs crock pot recipe for inspiration.
I made these for last Christmas and my siblings now call dibs on leftovers. My Dad even texted ME for the recipe. Never happens.
Ingredients That Bring Big Flavor
Short ribs honestly do most of the work here, but it’s the extras that knock this dish outta the park. Grab what you need:
- Beef short ribs (go for the bone-in, more flavor. Fight me.)
- Chopped onions
- Carrots (big chunks, so they don’t disappear)
- Garlic (don’t skimp)
- Tomato paste
- Balsamic vinegar (look for good quality – cheap ones aren’t worth it)
- Beef broth
- Brown sugar
- A little Worcestershire sauce
- Salt and black pepper
- Fresh rosemary or thyme (or, throw both in!)
Don’t panic if you’re missing fancy herbs — this is forgiving food. Really.
If you want them to literally fall off the bone, check out this fall off the bone short ribs in crock pot recipe for guidance.
Cooking Instructions
Pretty much anyone can pull these off (yeah, even you who “can’t cook”). Here’s what you do:
First, brown the short ribs in a skillet. Get ‘em nice and crusty on all sides. This is, uh, optional but worth it. Stack ‘em into your slow cooker. Scatter in your veggies, garlic, and plop in tomato paste. Pour over balsamic vinegar, beef broth, splash in Worcestershire, sprinkle with brown sugar, then top with your herbs and a fat pinch of salt and pepper.
Put the lid on. Cook on low for eight hours — or high for about five, if you’re really under the gun. By dinner time, the meat will be super tender and the sauce’ll be thick and dreamy. Scoop out any fat off the top if you want to keep things light-ish. Taste the sauce and adjust the seasoning if it needs a little love.
How to Serve Short Ribs
Serving ideas? Here’s my two cents — but I get a bit bossy here:
- Pile ribs over super creamy mashed potatoes. The sauce is too good to waste.
- Toast up some crusty bread for dunking.
- Plop some buttery polenta under the ribs (classy move, looks impressive).
- Roasted Brussels sprouts or green beans on the side.
Got leftovers? Am I the only one who thinks they taste even better the next day over quesadillas or tucked in buns for a weirdly delicious sandwich?
Storing and Reheating
Here’s a trick: let ‘em cool, then stash the ribs and sauce in a container in the fridge. Honestly, the flavor develops overnight — not kidding. Reheat gently on the stove or microwave. The sauce may thicken, so splash in a bit of water or broth as you warm it. Freezer option? You bet. Wrap the short ribs well and freeze. Thaw slowly in the fridge and reheat until steaming hot.
If you enjoy savory, make-ahead crockery, check out my personal favorite, the no peek beef roast dump go crock pot recipe for more easy wins.
Make-Ahead Tips for Entertaining
Want to save your sanity? Make these short ribs a day ahead. The flavors get even deeper while chilling overnight. You can skim off any fat the next day — makes things less greasy, more lush. Reheat gently and serve. Truth: nobody’s ever complained about eating these as leftovers. In fact, sometimes I purposely "forget" a few for myself.
Do your prep the night before. Cut the veggies, trim the ribs, toss ‘em all in the fridge until morning. When it’s go-time, literally dump it in the slow cooker and get on with your day. You’ll look like a kitchen superstar, but you’ll secretly know it’s foolproof.
Common Questions
Q: Can I make this recipe with boneless ribs?
A: Yep, you can. I think bone-in gives more rich flavor, but boneless works if that’s what you got.
Q: Do I really have to brown the ribs first?
A: Not technically — but it makes a big flavor difference. Color = more yum. But if you’re rushing? Skip it and move on.
Q: Can I use a different vinegar?
A: Balsamic is kinda the magic here, but red wine vinegar is a backup in a pinch. Not exactly the same, though.
Q: How do I know when they’re done?
A: Stab a fork in one. The meat should basically fall apart, easy-peasy.
Q: Is this recipe gluten free?
A: Just make sure your Worcestershire and broth don’t have sneaky gluten. Then you’re good.
Give Your Holidays a Cozy Boost with Short Ribs
Right, so now you know why slow cooker balsamic short ribs are the MVP of Christmas dinner. Big flavor, easy prep, and it frees up your oven for cookies or whatever else you gotta bake. If you’re craving even more slow-cooked comfort, try the Slow Cooker Short Ribs from The Cozy Cook or keep exploring with these Honey Balsamic Short Ribs for more sweet and savory combos. Want even more behind-the-scenes secrets? Give this fall off the bone short ribs in crock pot a shot, or mix up your menu with this no peek beef roast dump go crock pot recipe. Take the easy wins. Enjoy your dinner — and let someone else do the dishes!
Balsamic Short Ribs
- Total Time: 495 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
Tender and flavorful balsamic short ribs cooked effortlessly in a slow cooker, perfect for holiday dinners.
Ingredients
- 3 lbs beef short ribs (bone-in)
- 2 chopped onions
- 3 large carrots (cut into big chunks)
- 4 cloves garlic (minced)
- 2 tbsp tomato paste
- 1 cup balsamic vinegar
- 2 cups beef broth
- 2 tbsp brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 sprigs fresh rosemary or thyme (or both)
Instructions
- Brown the short ribs in a skillet until crusty on all sides (optional).
- Place the browned short ribs into the slow cooker.
- Scatter in the chopped onions, carrots, minced garlic, and tomato paste.
- Pour in the balsamic vinegar and beef broth.
- Add Worcestershire sauce, brown sugar, and sprinkle with salt and pepper.
- Top with fresh herbs.
- Cover and cook on low for 480 minutes or high for 300 minutes.
- Serve over mashed potatoes, polenta, or with crusty bread.
Notes
For deeper flavors, prepare a day in advance and refrigerate overnight. Skim off any fat before reheating.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 100mg
