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Crockpot Red Wine Braised Short Ribs

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.
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Prep Time 20 minutes
Cook Time 8 hours
Thickening Time 10 minutes
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Beef
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meat
  • 4 lbs Beef Short Ribs Use bone-in for best flavor
For the Sauce
  • 2 tbsp Olive Oil Essential for searing
  • 2 cups Dry Red Wine Budget-friendly option is fine
  • 2 tbsp Worcestershire Sauce Adds umami flavor
  • 2 tbsp Brown Sugar Can use honey as alternative
  • 1 tbsp Smoked Paprika Regular paprika can be used
  • 1 tsp Salt Adjust to taste
  • 1 tsp Pepper To taste
For the Veggies
  • 2 medium Carrot Can substitute with parsnip
  • 1 large Onion Provides savory base
  • 3 cloves Garlic Freshly minced is best
  • 2 tbsp Tomato Paste Concentrates flavor
For the Herbs
  • 1 tbsp Italian Seasoning Single herbs like oregano can work
  • 2 sprigs Fresh Thyme Dried can be used, use less
For Thickeners
  • 1 tbsp Cornstarch Optional for sauce thickening

Equipment

  • Slow Cooker
  • Skillet
  • Measuring cups
  • Measuring spoons
  • Cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Generously season your beef short ribs with salt and pepper on all sides. Allow to sit at room temperature for 15–20 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Notes

Allowing the dish to rest for a few minutes will help the flavors meld together. Adjust seasoning to personal taste as required.

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