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
Scale
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.
