When the temperature drops and the chill of winter sets in, there’s nothing more comforting than a slow-cooked, hearty meal that fills your home with warmth and irresistible aromas. For me, this crockpot short rib recipe is a cold-weather staple. It’s incredibly flavorful, requires minimal effort, and makes use of top-quality ingredients sourced locally—something I value deeply. I get my beef from Smokin’ Oaks here in Nashville, where I know I’m getting the freshest and most tender cuts.
What makes this dish even more special is the thought I’ve put into adapting it to fit my own dietary needs—free of garlic but packed with robust flavors like smoked paprika and balsamic vinegar. Paired with creamy, slightly spicy horseradish smash red potatoes, it’s the perfect meal to cozy up with on a snow day or a relaxed winter evening.
If you have the time, heat olive oil in a skillet over medium-high heat and sear the ribs on all sides (2-3 minutes per side). Browning enhances the flavor and locks in the juices, but it’s optional if you’re short on time.
Layer the sliced onion, chopped carrots, and celery at the bottom of your crockpot. These aromatic veggies create a savory base for the short ribs.
In a bowl, whisk together the beef stock, soy sauce (or coconut aminos), balsamic vinegar, honey (or maple syrup), tomato paste, smoked paprika, thyme, and black pepper. This sauce is the heart of the dish, providing a deep, savory flavor profile that pairs beautifully with the richness of the ribs.
Place the browned (or raw) short ribs on top of the vegetables. Pour the sauce evenly over the ribs, ensuring they’re well-coated and surrounded by liquid for even cooking.
Cover and cook on low for 7-8 hours or on high for 4-5 hours. The ribs are ready when they’re fall-apart tender.
Carefully remove the ribs from the crockpot. Strain the liquid if desired to create a smoother sauce. Serve the short ribs over a base of mashed potatoes, polenta, or rice. I highly recommend my homemade horseradish smash red potatoes for an unforgettable pairing.
Boil the Potatoes
Place the red potatoes in a large pot, cover with water, and bring to a boil. Cook until tender, about 15-20 minutes.
Smash the Potatoes
Drain the potatoes and return them to the pot. Use a potato masher or fork to gently smash them, leaving some chunks for texture.
Mix the Ingredients
Stir in the olive oil and horseradish, then season with salt and pepper to taste. Adjust the horseradish based on your preference for heat and tang.
Garnish and Serve
Sprinkle with fresh parsley if desired, and serve alongside the short ribs.
This dish isn’t just a meal—it’s an experience. From sourcing fresh ingredients at Smokin’ Oaks to the irresistible aroma filling my kitchen as the crockpot works its magic, it’s a ritual that brings warmth and joy to cold winter days. The combination of melt-in-your-mouth short ribs and creamy, slightly spicy potatoes feels like the culinary equivalent of a cozy blanket. Whether you’re sharing it with loved ones or savoring it solo, this recipe is a surefire way to brighten any chilly evening.
