If you are craving something rich, tender, and packed with deep, savory flavors, this Crockpot Red Wine Braised Short Ribs Recipe is going to become your new go-to comfort meal. Slow-cooked to perfection, these short ribs melt in your mouth while soaking up the luxurious blend of red wine, smoked paprika, and fresh herbs, creating a dish that’s both rustic and elegant. The beauty of this recipe lies in its simplicity and the magic of the slow cooker, transforming everyday ingredients into an unforgettable feast that’s as enjoyable to make as it is to eat.
Ingredients You’ll Need
The ingredients for this recipe are straightforward yet vital for building layers of flavor and achieving that tender texture we all love in braised short ribs. Each element works harmoniously, from the rich beef bones to the fragrant herbs and robust red wine, ensuring every bite is a symphony of taste and aroma.
- 3.5-4 pounds beef short ribs (bone-in): Choose meaty, well-marbled ribs for the best tenderness and flavor.
- 1 tablespoon olive oil: For searing—the foundational step that locks in flavor through caramelization.
- 1 large carrot (peeled & chopped finely): Adds a subtle sweetness and earthy depth to the braising liquid.
- 1 medium onion (chopped): Provides savory notes and a slight natural sweetness when browned.
- 6 cloves garlic (minced): Aromatic punch that enriches the overall flavor profile.
- 3 tablespoons tomato paste: Intensifies umami and adds a lovely richness to the sauce.
- 1 bottle dry red wine: The soul of this recipe, infusing the ribs with a beautiful depth and complexity.
- 1 tablespoon Worcestershire sauce: Boosts the savory, slightly tangy undertones.
- 1 tablespoon brown sugar: Balances acidity from the wine with a touch of sweetness.
- 1 tablespoon smoked paprika: Adds warmth and subtle smokiness that elevates the dish.
- 1/4 teaspoon Italian seasoning: A fragrant mix of herbs that ties the flavors together seamlessly.
- 1 teaspoon salt: Essential for seasoning and enhancing every ingredient’s natural taste.
- Pepper (to taste): Freshly ground black pepper adds a hint of spice and brightness.
- 6 sprigs fresh thyme: For an herbal note that complements the richness perfectly.
- 2 tablespoons cornstarch: Used to thicken the luscious braising sauce at the end.
How to Make Crockpot Red Wine Braised Short Ribs Recipe
Step 1: Season the Ribs
Begin by generously seasoning your beef short ribs with salt and freshly ground pepper. This simple step is crucial—it ensures that the flavor penetrates the meat, creating a savory base before cooking.
Step 2: Sear the Short Ribs
Heat olive oil in a large skillet over medium heat. Once hot, add half of your short ribs and sear each side for 3-4 minutes until they develop a beautiful golden-brown crust. Transfer them to a plate and repeat with the remaining ribs. This browning step adds incredible flavor thanks to the Maillard reaction, which brings out a rich, complex taste. If the pan releases excess fat, carefully spoon most of it out, leaving just a bit for sautéing your vegetables.
Step 3: Sauté Vegetables
In the same skillet, add the finely chopped carrots and onions. Sauté them for 6-8 minutes, stirring occasionally, until they begin to caramelize and soften. This step enhances their natural sweetness and builds the flavor foundation of your sauce.
Step 4: Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste to the vegetables, cooking for about a minute. The tomato paste will deepen the sauce’s color and concentrate its umami flavor, which is essential for a mouthwatering braise. Once combined, transfer this mixture to your slow cooker.
Step 5: Combine Ingredients in Crockpot
Into the slow cooker, pour the entire bottle of dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme sprigs. Stir everything together to mix the flavors. Layer the short ribs over the liquid as evenly as possible, even if some ribs stick out—that’s perfectly fine. Cover with the lid and set your slow cooker to low for 7-8 hours or high for 5-6 hours. This slow, gentle cooking will break down the connective tissue, making the meat unbelievably tender.
Step 6: Thicken the Sauce
Once the ribs are fork-tender and falling off the bone, skim off any excess fat from the surface with a spoon. Next, mix cornstarch with cold water to create a smooth slurry, then stir it into the Crockpot. Turn the setting to high, cover, and cook for an additional 5-10 minutes until the sauce thickens to a glossy finish. Taste and adjust salt and pepper as needed for a perfectly balanced finish.
How to Serve Crockpot Red Wine Braised Short Ribs Recipe
Garnishes
A sprinkle of freshly chopped parsley or a few extra thyme leaves add a fresh, herbal burst that cuts through the richness beautifully. A light drizzle of the thickened braising sauce over the plated ribs creates an inviting shine and enriches every bite.
Side Dishes
Velvety mashed potatoes or creamy polenta make ideal companions, soaking up the flavorful sauce like a dream. Roasted root vegetables or garlicky sautéed greens offer texture contrast and color, rounding out the meal perfectly.
Creative Ways to Present
For a homey yet elegant touch, serve the ribs on a rustic wooden board with sauce spooned generously over and around. Alternatively, pile the meat atop a mound of buttery mashed potatoes in deep bowls, garnished with vibrant microgreens for a restaurant-quality presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover short ribs and sauce to an airtight container and store in the refrigerator for up to 3-4 days. The flavors actually deepen overnight, making leftovers even more delicious.
Freezing
This Crockpot Red Wine Braised Short Ribs Recipe freezes beautifully. Divide portions into freezer-safe containers or heavy-duty resealable bags and freeze for up to 3 months. Thaw in the fridge overnight before reheating for an effortless future meal.
Reheating
Reheat your ribs gently in a saucepan over low heat, stirring occasionally, adding a splash of water or broth to loosen the sauce if it thickened too much. Avoid the microwave when possible to preserve the tender texture and flavor integrity.
FAQs
Can I use a different cut of beef for this recipe?
While short ribs are ideal for their marbling and flavor, you can substitute with beef chuck roast cut into large pieces. Keep in mind the texture and cooking time might vary slightly.
What type of red wine works best in this recipe?
Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir complement the flavors well. Avoid very sweet wines as they can alter the dish’s balance.
Is it necessary to sear the ribs before slow cooking?
Searing is highly recommended as it develops a deeper flavor through caramelization, but if you’re short on time, you could skip it—just expect a less pronounced richness.
Can I prepare this recipe in an oven instead of a Crockpot?
Absolutely! After searing and combining all ingredients in an oven-safe pot, cover it tightly and braise at 325°F for about 3-4 hours, until the meat is tender.
How do I prevent the sauce from becoming too runny?
The cornstarch slurry added at the end is key for thickening. If you prefer a thicker sauce, allow an extra 5-10 minutes of cooking after adding it while stirring occasionally.
Final Thoughts
This Crockpot Red Wine Braised Short Ribs Recipe is an absolute treasure for anyone craving the perfect combination of rustic comfort and elegance. With minimal hands-on effort and ingredients you can find easily, you’ll create tender, flavorful ribs that bring warmth and joy to your table. I wholeheartedly encourage you to give this recipe a try—you’ll soon understand why it’s such a cherished favorite in my kitchen and hopefully yours too.
Print
Crockpot Red Wine Braised Short Ribs Recipe
- Prep Time: 20 minutes
- Cook Time: 8 hours 20 minutes
- Total Time: 8 hours 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
These Crockpot Red Wine Braised Short Ribs feature tender, flavorful beef slow-cooked to perfection in a rich red wine sauce infused with aromatic herbs and vegetables. This comforting dish is ideal for a hearty family meal or special occasion, delivering melt-in-your-mouth meat with a deep, savory sauce.
Ingredients
Beef and Seasoning
- 3.5–4 pounds beef short ribs (bone-in)
- 1 teaspoon salt
- Pepper to taste
Vegetables and Aromatics
- 1 large carrot (peeled & chopped finely)
- 1 medium onion (chopped)
- 6 cloves garlic (minced)
- 6 sprigs fresh thyme
Other Ingredients
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- 1 bottle dry red wine (750 ml)
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 2 tablespoons cornstarch
Instructions
- Season the short ribs: Generously season all sides of the beef short ribs with salt and pepper, ensuring even coating for enhanced flavor.
- Sear the short ribs: Heat olive oil in a large skillet over medium heat. Once hot, sear half of the short ribs for 3-4 minutes on each side until nicely browned. Transfer to a plate and repeat with the remaining ribs. Spoon out excess fat from the skillet, leaving about 1-2 tablespoons to cook the vegetables.
- Sauté vegetables: Add the finely chopped carrots and onions to the skillet. Sauté for 6-8 minutes, stirring occasionally, until they begin to soften and lightly brown.
- Add garlic and tomato paste: Stir in the minced garlic and tomato paste. Cook for about one minute until fragrant, then transfer the entire skillet mixture into your slow cooker.
- Combine all ingredients in the crockpot: To the slow cooker, add the bottle of dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme sprigs. Stir gently to combine. Nestle the browned short ribs into the sauce in an even layer as much as possible. Cover and cook on low for 7-8 hours or on high for 5-6 hours until ribs are tender.
- Thicken the sauce: After cooking, skim excess fat off the surface using a spoon. In a small bowl, mix cornstarch with 2 tablespoons of cold water until smooth. Stir this mixture into the slow cooker. Turn the heat to high, cover, and cook for an additional 5-10 minutes until the sauce thickens to your desired consistency. Adjust salt and pepper to taste before serving.
Notes
- Use bone-in short ribs for better flavor and texture.
- Skimming fat after cooking helps reduce greasiness but a little fat adds richness to the sauce.
- For a deeper flavor, choose a full-bodied dry red wine like Cabernet Sauvignon or Merlot.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
- The dish can be served over mashed potatoes, polenta, or buttered noodles.
