Jump to Recipe Print RecipeAs soon as the days grow shorter and the air turns crisp, I can’t help but crave something hearty and soulful. That’s when my trusty slow cooker comes into play, transforming simple ingredients into magic. Our Crockpot Red Wine Braised Short Ribs are the ultimate comfort food, featuring tender, fall-off-the-bone meat nestled in a deep, rich red wine sauce. This dish not only fills your kitchen with an irresistible aroma, but it also offers a fuss-free cooking experience, perfect for lazy weekends when you just want to cozy up with a warm bowl. Ready to dive into a dish that’s both a labor of love and a culinary triumph? Let’s get started! Why Are These Short Ribs So Good? Tenderness: These Crockpot Red Wine Braised Short Ribs are cooked low and slow, resulting in meat that falls off the bone with the slightest touch. Rich Sauce: The deep, flavorful red wine sauce beautifully enhances the savory notes of the beef, making each bite an explosion of taste. Easy Preparation: Simply season, sear, and let your slow cooker do the magic; there’s little to no fuss involved, giving you more time to enjoy family or friends. Versatile Pairings: Enjoy with creamy mashed potatoes, crusty bread, or even a warm bowl of polenta—the sauce is so delicious, it deserves to be savored with every side! Perfect for Gatherings: Impress your guests or treat your family with a dish that feels fancy but is shockingly simple to prepare. You’ll love the reactions when they take their first bite! Crockpot Red Wine Braised Short Ribs Ingredients For the Meat • Beef Short Ribs – Use bone-in for the best flavor and that coveted fall-off-the-bone tenderness. For the Sauce • Olive Oil – Essential for searing the ribs, enhancing richness before slow cooking. • Dry Red Wine – Forms the luxurious base of the sauce; a budget-friendly option works well, but if omitted, beef broth can be a substitute. • Worcestershire Sauce – Adds an umami flavor that deepens the sauce’s richness. • Brown Sugar – Balances the acidity of the wine; honey can be an excellent alternative. • Smoked Paprika – Provides a lovely smokiness; regular paprika can be used if you prefer. • Salt – Adjust to taste; be mindful that different salts vary in saltiness. • Pepper – To taste, perfect for enhancing overall flavors. For the Veggies • Carrot – Adds a hint of sweetness; feel free to substitute with parsnip for something different. • Onion – These provide the savory base that elevates the sauce’s depth. • Garlic – Freshly minced garlic gives it that aromatic flavor; it’s a game-changer! • Tomato Paste – Concentrates flavor and color; crushed tomatoes can stand in if needed. For the Herbs • Italian Seasoning – Enhances the overall flavor profile; single herbs like oregano work as a substitute. • Fresh Thyme – Delivers freshness and earthy aroma; dried thyme can replace it, just use less. For Thickeners • Cornstarch – Use for thickening the sauce if desired; you can omit it for a thinner texture. Step‑by‑Step Instructions for Crockpot Red Wine Braised Short Ribs Step 1: Prep Short Ribs Generously season your beef short ribs with salt and pepper on all sides, ensuring each piece is well-coated. This seasoning creates a rich base flavor for your Crockpot Red Wine Braised Short Ribs. Allow the seasoned ribs to sit at room temperature for about 15–20 minutes while you prep the other ingredients, enhancing the meat’s flavor. Step 2: Sear Ribs In a large skillet, heat 2 tablespoons of olive oil over medium heat until shimmering. Carefully add half of the short ribs, searing them for 3–4 minutes on each side, or until they develop a deep, golden-brown crust. Transfer the seared ribs to a plate and repeat this process with the remaining ribs, adding more oil if needed. Searing is key to rich flavor. Step 3: Sauté Vegetables In the same skillet used for searing, add the chopped carrots and onions, sautéing for 6–8 minutes until they start to soften and become lightly browned. Stir in the minced garlic and tomato paste, cooking for another minute to release their aromas. This mixture will enhance the sauce in your Crockpot Red Wine Braised Short Ribs. Step 4: Combine in Crockpot Transfer the sautéed vegetables to your slow cooker, followed by the dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme. Stir everything together until well-combined, ensuring that the ingredients meld. Layer the seared short ribs on top of the vegetable mixture, allowing them to soak in the flavors as they cook. Step 5: Cook Cover the slow cooker and set it to cook on low for 7–8 hours or high for 5–6 hours. The goal is for the short ribs to become tender and easily fall off the bone. As the hours pass, your kitchen will fill with the rich, intoxicating aroma of the Crockpot Red Wine Braised Short Ribs simmering away, promising a delightful dinner. Step 6: Finish Sauces Once cooking time is complete, carefully skim off any excess fat from the surface of the sauce. In a small bowl, mix cornstarch with cold water to create a slurry. Stir the slurry into the sauce in the Crockpot, cooking on high for an additional 5–10 minutes to thicken, if desired. Your short ribs are now ready to be served in a luxuriously thick sauce. Make Ahead Options These Crockpot Red Wine Braised Short Ribs are perfect for busy weeknights and meal prep enthusiasts! You can season and sear the ribs up to 24 hours in advance, then refrigerate them in an airtight container to maintain their quality. Additionally, the sautéed vegetables can also be prepared ahead—just refrigerate them too. When ready to enjoy, layer everything in the slow cooker and add the wine and seasonings. Cook as directed, and savor the convenience of a delicious, hearty meal with minimal last-minute effort. Your family will relish these tender, flavorful short ribs, just as if you made them that day! How to Store and Freeze Crockpot Red Wine Braised Short Ribs Fridge: Store the leftover Crockpot Red Wine Braised Short Ribs in an airtight container for up to 3 days to maintain freshness and flavor. Freezer: For longer storage, freeze portions in airtight containers or heavy-duty freezer bags for up to 3 months. Thaw in the fridge before reheating. Reheating: Reheat gently on the stovetop over low heat, adding a splash of broth or water to keep the sauce moist. Alternatively, microwave in short intervals, stirring frequently, until heated through. Wrapping: Always let the ribs cool down completely before wrapping tightly to avoid freezer burn and preserve the rich flavors. What to Serve with Crockpot Red Wine Braised Short Ribs Inviting loved ones to enjoy a comforting meal together starts with the right pairings that enhance this luxurious dish. Creamy Mashed Potatoes: Their buttery richness perfectly soaks up the luscious red wine sauce, creating a heartwarming duo. Crusty Bread: Freshly baked bread acts like a perfect vessel for the sauce, offering a satisfying crunch that contrasts the tender meat. Garlic Green Beans: Lightly sautéed with olive oil, the green beans bring a fresh crunch that balances the hearty short ribs beautifully. Polenta: The creamy cornmeal base adds an earthy sweetness and mouthfeel, harmonizing with the deep flavors of the sauce. Roasted Root Vegetables: Roasting carrots and parsnips brings out their natural sweetness, complementing the rich, savory notes of the ribs. Red Wine: A glass of the same red wine used in the sauce amplifies the dish’s flavors and rounds out the dining experience. Dark Chocolate Cake: For dessert, a small slice of rich chocolate cake provides a delightful end, playing off the sauce’s depth with hints of sweetness. Herb Salad: A fresh salad with bright herbs and a light vinaigrette adds a zingy contrast that refreshes the palate after rich bites. Crockpot Red Wine Braised Short Ribs Variations Feel inspired to put your unique spin on these delectable short ribs—your kitchen awaits your creativity! Beef Alternatives: Swap beef short ribs for pork shoulder or lamb shanks for a delightful twist on classic flavors. Wine-Free Version: Omit the red wine and use beef broth for a rich but non-alcoholic take; add a splash of vinegar for acidity. Spicy Kick: Add crushed red pepper flakes or a dash of hot sauce to the sauce for an extra layer of heat that’ll warm you to your core. Vegetable Boost: Sneak in diced mushrooms or zucchini during the saute step. They’ll absorb the flavor while adding more texture and nutrients to your dish. Italian Flair: Incorporate Italian sausage into the mix for a heartier sauce; it melds beautifully with the red wine, creating a delicious depth. Slow Cooker Diva: Try this in an Instant Pot for a quick fix; cook on high pressure for about 45 minutes. You’ll still savor all the rich, comforting flavors! Visit the South: For a Southern barbecue touch, brush on your favorite BBQ sauce in the last hour of cooking—tangy and sweet goodness in every bite. Serve It Differently: Consider serving the short ribs over creamy polenta or risotto instead of mashed potatoes; it changes the whole flavor experience! And don’t forget, if you’re looking for equally delicious recipes, check out Pot Bbq Ribs and Short Rib Chorizo to keep your meal plans exciting! Expert Tips for Crockpot Red Wine Braised Short Ribs Searing Matters: Don’t skip the searing step; it builds a rich flavor base essential for the best Crockpot Red Wine Braised Short Ribs. Choose Your Wine Wisely: A budget-friendly dry red works perfectly—skip the expensive bottles. However, avoid sweet wines which can alter the dish’s flavor. Adjust Heat Carefully: While cooking on low yields more tender results, the high setting can shorten cooking time, but check for doneness to avoid toughness. Thicker Sauce Secrets: If you prefer a thicker sauce, mix cornstarch well with liquid before adding to avoid clumps. This will enhance the luxurious consistency. Layer Flavors: Don’t be afraid to add more herbs or adjust the sugar level. Often, a little extra Worcestershire sauce can elevate umami richness. Let It Rest: After cooking, allowing the dish to rest for a few minutes will help the flavors meld and improve the overall taste! Crockpot Red Wine Braised Short Ribs Recipe FAQs How do I select the right beef short ribs? Absolutely! When choosing beef short ribs, look for bone-in cuts with good marbling, which ensures a rich flavor and tenderness. The meat should be bright red and firm to the touch, avoiding any that have dark spots or a grayish hue—these may indicate aging. What is the best way to store leftovers? Very easy! Store any remaining Crockpot Red Wine Braised Short Ribs in an airtight container in the refrigerator for up to 3 days. Make sure to let them cool completely before sealing to keep the flavors fresh. Can I freeze this dish for later use? Of course! For longer storage, you can freeze the short ribs in airtight containers or heavy-duty freezer bags, ensuring you press out as much air as possible to prevent freezer burn. They’ll be safe for up to 3 months. When you’re ready to enjoy them, simply thaw in the refrigerator overnight before reheating. How do I reheat the short ribs properly? For the best results, reheat using a gentle method. On the stovetop, warm them over low heat with a splash of broth or water to maintain moisture, stirring occasionally. If using a microwave, do so in short intervals, stirring between each round until heated through. This way, your Crockpot Red Wine Braised Short Ribs remain tender and juicy! What if I don’t have red wine? No worries! If you can’t use red wine, simply substitute it with beef broth. You might want to add a teaspoon of vinegar or lemon juice for acidity to mimic the depth of flavor that red wine brings. Alternatively, using grape juice can also add sweetness and a similar taste. Are there any dietary considerations I should be aware of? Great question! For those with gluten sensitivities, ensure that the Worcestershire sauce you use is gluten-free. Additionally, use low-sodium broth if you’re watching your salt intake. Always check the labels on all ingredients to accommodate dietary restrictions, especially for allergies. Crockpot Red Wine Braised Short Ribs for Cozy Dinner Bliss Enjoy cozy nights with Crockpot Red Wine Braised Short Ribs, featuring tender meat and rich sauce for ultimate comfort. Print Recipe Pin Recipe Prep Time 20 minutes minsCook Time 8 hours hrsThickening Time 10 minutes minsTotal Time 8 hours hrs 30 minutes mins Servings: 6 servingsCourse: BeefCuisine: AmericanCalories: 450 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Meat4 lbs Beef Short Ribs Use bone-in for best flavorFor the Sauce2 tbsp Olive Oil Essential for searing2 cups Dry Red Wine Budget-friendly option is fine2 tbsp Worcestershire Sauce Adds umami flavor2 tbsp Brown Sugar Can use honey as alternative1 tbsp Smoked Paprika Regular paprika can be used1 tsp Salt Adjust to taste1 tsp Pepper To tasteFor the Veggies2 medium Carrot Can substitute with parsnip1 large Onion Provides savory base3 cloves Garlic Freshly minced is best2 tbsp Tomato Paste Concentrates flavorFor the Herbs1 tbsp Italian Seasoning Single herbs like oregano can work2 sprigs Fresh Thyme Dried can be used, use lessFor Thickeners1 tbsp Cornstarch Optional for sauce thickening Equipment Slow CookerSkilletMeasuring cupsMeasuring spoonsCutting boardKnife Method Step-by-Step InstructionsGenerously season your beef short ribs with salt and pepper on all sides. Allow to sit at room temperature for 15–20 minutes.In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sear half of the short ribs for 3–4 minutes on each side until golden brown.In the same skillet, add chopped carrots and onions. Sauté for 6–8 minutes until softened, then add garlic and tomato paste, cooking for another minute.Transfer sautéed vegetables to the slow cooker, adding red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and thyme. Stir to combine.Layer the seared short ribs on top of the mixture. Cover and cook on low for 7–8 hours or high for 5–6 hours.After cooking, skim off excess fat, mix cornstarch with cold water, and stir the slurry into the sauce. Cook on high for an additional 5–10 minutes if thicker sauce is desired. Nutrition Serving: 1servingCalories: 450kcalCarbohydrates: 12gProtein: 35gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 120mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 400IUVitamin C: 5mgCalcium: 50mgIron: 3mg NotesAllowing the dish to rest for a few minutes will help the flavors meld together. Adjust seasoning to personal taste as required. Tried this recipe?Let us know how it was!
