Crockpot Simple Short Ribs


This one is going to be nice and short.  Just wanted to give a huge shout-out to my awesome friend Tim from All in Paleo.  That links to his Facebook page, I need everyone to go give him a huge high five and like, this man has cured himself of Type II Diabetes and is not longer really big Tim, he is shrinking daily.  This man is an inspiration to many and it needs to be recognized.  When your done there you can go check out his website too HERE.  Now onto this recipe, it was so simple yes so delicious.  I had Big Tim himself make it after I did just to taste it and make sure, it passed and the photos below are courtesy of him.  I hope you guys enjoy.
4.4 from 5 reviews
Crockpot Simple Short Ribs
Prep time
Cook time
Total time
Serves: 4
  • 3 lbs of beef short ribs
  • 1 large red onion, sliced
  • 1 large white onion, sliced
  • 3 stalks celery, diced
  • 3 carrots, peeled and diced
  • 1 cup water
  • 1/2 cup red wine vinegar
  • 1 tsp paprika
  • 1 tsp curry powder
  • 1/2 tsp chili powder
  • 1/2 tsp dry mustard
  • 2 tsp sea salt
  • 1 tsp black pepper
  1. Line the bottom of your crock pot with your onions, celery, and carrots
  2. Heat a saute pan or cast iron skillet over high heat and sear all sides of your short ribs for 2-3 minutes per side
  3. Place your short ribs on top of your veggies
  4. Mix all other ingredients in a bowl and pour over the top of your short ribs
  5. Cover your crock pot and cook on low for 8 hours
  6. After it is cooked, if you would like you can remove the veggies and beef and add some arrowroot powder to thicken the sauce and serve over your beef
  7. Enjoy

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  1. I wanted to make this and was wondering what a good substitution for the beef short ribs are. Finding the ribs where I live is very hit or miss. Thanks!

  2. I made this, this past week, but substituted a 3 lb bison rump roast (Whole Foods was out of short ribs), and it turned out awesome! Only thing I added was some freshly chopped garlic. Once the meat was done, I pulled it and broke it into large chunks with a fork. I omitted the arrowroot and used an immersion blender to create a sauce…then put the meat back in the sauce while I was getting the rest of the meal together. This one will be on regular rotation on our menu!

    BTW…we’ve made this with the short ribs as well, and it’s a great recipe! Thanks!

  3. I made these yesterday using beef stock instead of water. This is a fabulous recipe and will definitely be repeated in our house. The onions turned out great, and I’m not normally a fan of onions unless chopped up fine. But they added just the right touch with the ribs. Thanks for all the hard work and the wonderful recipes.

  4. Yummmm! Made this dish for dinner tonight and it was delicious! I had no red onion, so doubled the white onion and used the pressure cooker instead. The beef was super tender and dinner was ready in less than 45 minutes including prep time. So glad I found this super simple yummy recipe.

  5. We tried this night and it was excellent! I love your crockpot recipes best because I can quickly prepare them in the morning and they are ready when I get home – which allows me to spend more time with my family after work. The kids love eating “caveman” style and have hardly noticed the transition to paleo! Tonight we are having your crockpot honey dijon chicken! The best part about your crockpot recipes is that I make a gravy out of the juices with a little coconut flour and cream of tartar and use that to top off our mashed cauliflower!

    1. Jennifer thank you for your comment. That is why I use my crock pot too, so I can work more haha. That gravy sounds delicious and I am glad you love my recipes. Keep up the awesome cooking :)

  6. Thank you, these were awesome. My teenage boys and husband were raving, which is rare. My only disappointment was that the ribs that I used didn’t yield enough meat. I am going to try again with stew meat and pork country style ribs. This recipe will be a regular. Thanks again.

  7. Looking forward to trying this. I used beef stock rather than red wine vinegar. I’ll see how that goes. I am curious about how the apple cider vinegar turned out for others. It is the only vinegar I can have at the moment but figured the stock might be a little richer flavor. By the way, I am assuming all the measurements were teaspoons even though a capital T was used on them? I was taught that the capital T was for Tablespoon.

  8. I’ve just remembered: when the ribs were done, I popped them under the broiler for a couple of minutes to brown the tops. This worked very well.

    Do you have any idea what I might use instead of red wine vinegar? It was tasty as could be, but I am apparently sensitive to sulfites so this gave me a bit of a headache. Maybe a bit of tomato paste?

  9. !!!

    These were amazing. I want to try this with other meats, too. Yummy. Wow. My whole family thought this was excellent.

    I made these with just over 3lbs of short ribs, 2 carrots, 2 stalks of celery, 1/4 red onion, 3/4 white onion, and 1 leek. I was low on carrots when I made this, but in the future I’ll toss in a whole bag of baby carrots.

  10. My husband and I wanted to cook something special for our anniversary weekend and I made these with some fennel, carrots, onion, and rutabagas. It was AWESOME!!! Thanks so much for inspiring such a great meal!

  11. Wow, these were awesome. Made exactly as instructed and everything came out tasty. I think next time I will up the meat, carrots and celery. I ended up with 3 cups of “juice”. Excellent meal. Thank you!

  12. Excellent dish, I might have been a little heavy with the sea salt, but such is life. May even try this one for dinner at the firehouse.

  13. I think I’ll give this a try tonight, but I’m doing an autoimmune diet so I’ll leave out the paprika and chili spices. Any suggestions on replacements?

  14. these were great1 I didn’t have a red onion so I used a leek I had. I even used the leftover juice, celery and onions to start my chicken stock (so I guess it is chicken & beef stock but either way it will be good!)

  15. This is the first paleo recipe I’ve made that my husband asks for again and again. And it’s SO easy. We toss in whole baby carrots, switch up the meat (stew meat is cheap and works great), make it the night before and just turn it on in the morning. Amazing.

  16. Wondering~Could you use the spices as a dry rub and marinate overnight? Any reason not to? I’m thinking this might be my crockpot meal of the week.

  17. Just made these. They were amazing!! I didn’t have time to sear the ribs this morning and they still turned out delicious. I did toss in some extra carrots and celery.

  18. Wow–these were really excellent. Meat was tender and the flavor of the broth…amazing. Was great to come home from work and have this terrific meal all ready Thanks for continuing to provide great ideas for helping keep my eating on track.

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