Beef Short Ribs

Crockpot “Beef” Short Ribs are a comforting and hearty vegan slow‑cooker dish perfect for any occasion.

Let your Crockpot do the work while deep, savory flavors develop over hours of cooking. Using plant‑based ribs or meaty mushroom alternatives, this recipe is easy to follow and great for both beginners and seasoned cooks.

Why Make This Recipe

There are plenty of reasons to love this vegan version! It’s incredibly simple, yet the results are rich and satisfying. The plant‑based short ribs become tender and flavorful as they slowly cook in barbecue sauce, broth, and herbs. It’s also a fantastic crowd‑pleasing meal without spending all day in the kitchen.

How To Make Crockpot Beef Short Ribs

Ingredients:

3–4 lbs plant‑based short ribs or rib‑style protein (soy, wheat, or pea‑based)
1 cup vegetable broth
1 onion, chopped
4 cloves garlic, minced
1 cup vegan barbecue sauce
1 tablespoon vegan Worcestershire sauce
Salt and pepper to taste
Optional: fresh thyme or rosemary

Directions:

Season the plant‑based short ribs with salt and pepper.
Add the chopped onion and minced garlic to the bottom of the crockpot.
Place the plant‑based ribs on top of the onion mixture.
Pour in the vegetable broth, barbecue sauce, and vegan Worcestershire sauce.
Add optional herbs if desired.
Cover and cook on low for 6–8 hours or high for 3–4 hours, until tender and flavorful.
Serve hot and enjoy!

Prep Time And Nutrition Facts

This recipe takes about 10 minutes to prepare and 6–8 hours to cook, making a total of approximately 6–8 hours and 10 minutes. It serves 6 people, with each serving containing roughly 380–420 calories, depending on the plant‑based protein used. It’s filling, satisfying, and completely cholesterol‑free.

How To Serve Crockpot Beef Short Ribs

Serve the vegan short ribs hot, garnished with fresh herbs if desired. They pair beautifully with mashed potatoes, rice, polenta, or a crisp green salad to balance the rich flavors.

How To Store Crockpot Beef Short Ribs

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 3 months. Reheat gently on the stovetop or in the microwave until warmed through.

Tips To Make Crockpot Beef Short Ribs

Lightly sear the plant‑based ribs in a pan before slow cooking for extra depth of flavor.
Try different vegan barbecue sauces—smoky, sweet, or spicy—to customize the dish.
Ensure the ribs are well coated in sauce for even cooking and maximum flavor.

Health And Benefits Of This Recipe

This vegan Crockpot “Beef” Short Ribs recipe provides plant‑based protein without cholesterol. Onions and garlic contribute antioxidants, while herbs add flavor without extra calories. When enjoyed as part of a balanced meal, this dish offers comforting satisfaction with a lighter environmental footprint.

Variation (If Any)

Add vegetables like carrots, potatoes, or mushrooms directly to the crockpot for a complete one‑pot meal. You can also swap barbecue sauce for a savory mushroom or red‑wine‑style vegan sauce for a different flavor profile.

FAQs

Can I use another plant‑based protein for this recipe?
Yes, seitan, jackfruit, or thick mushroom steaks (like portobello) work well.

Is this recipe gluten‑free?
It can be—just choose gluten‑free plant‑based ribs, barbecue sauce, and Worcestershire sauce.

Can I cook this on high if I’m short on time?
Yes, cooking on high for 3–4 hours will still yield great flavor.

What can I use instead of vegetable broth?
Mushroom broth or low‑sodium veggie stock are excellent alternatives.

How do I make this recipe spicier?
Add hot sauce, chili paste, or red pepper flakes before cooking.

Can I double this recipe?
Yes, as long as your crockpot is large enough to handle the volume.

What’s the best way to reheat leftovers?
Reheat gently on the stovetop or in the microwave with a splash of broth to keep everything moist.

🌱 Enjoy these Vegan Crockpot “Beef” Short Ribs—slow‑cooked comfort with bold flavor and zero compromise! 🍖✨