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Crock Pot Short Ribs Recipe

Prep Time30 mins
Cook Time6 hrs
Total Time6 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 4 - 6 servings


  • 2 pounds short ribs I used the the long, Flanken Style, but use what you have
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • ½ bulb fennel sliced
  • 2 cups crimini mushrooms cleaned, stemmed and cut in half
  • 1 can diced tomatoes you can use fresh, of course
  • ½ cup port
  • ¾ cup brown stock
  • kosher salt and pepper to taste


  • For this recipe, I browned the ribs, a few at a time, in a fry pan with a little bit of olive oil and butter. Once they were browned, I removed them from the pan and put them into the crock pot.
  • Next I deglazed the pan with some port wine, let the wine cook down to an essence and then sautéed the onions, garlic and fennel in a little olive oil. I added all this to the crock pot on top of the ribs.
  • I then sautéed the mushrooms that my daughter de-stemmed, cleaned and sliced in half. These were added to the pot.
  • With the sautéing done, I added a can of diced tomatoes and ¾ cup of brown stock to the crock pot and seasoned everything with salt and pepper.
  • Add the cover and let it cook until the meat is tender and falling off the bone.
  • After removing the fat that floated to the top and congealed, we reheated the short ribs and sauce in a large sauce pot on the stove over low heat.