Elegant enough for a dinner party but effortless enough for a weeknight these Crockpot Red Wine Braised Short Ribs deliver slow-cooked perfection with almost no hands-on time.
As the ribs simmer gently in a bath of red wine, herbs, and aromatics, the meat turns fork-tender and the sauce thickens into something glossy and rich. The result is a dish that feels indulgent and rustic all at once comfort food, elevated.
Time Overview
- Prep: 20 minutes
- Cook: 7–8 hours (low) or 5–6 hours (high)
- Total: About 8 hours
- Serves: 4–6
Ingredients
- 3.5–4 lbs bone-in beef short ribs
- 1 tbsp olive oil
- 1 large carrot, finely chopped
- 1 medium onion, chopped
- 6 cloves garlic, minced
- 3 tbsp tomato paste
- 1 bottle dry red wine
- 1 tbsp Worcestershire sauce
- 1 tbsp brown sugar
- 1 tbsp smoked paprika
- ¼ tsp Italian seasoning
- 1 tsp salt (adjust to taste)
- Freshly ground black pepper
- 6 sprigs fresh thyme
- 2 tbsp cornstarch
Equipment
- Large skillet
- Slow cooker
- Tongs
- Wooden spoon
- Small bowl (for slurry)
Method
- Sear for depth: Season the ribs with salt and pepper. Heat oil in a large skillet over medium-high heat and brown the ribs in batches, about 3–4 minutes per side. Transfer to a plate.
- Build the base: In the same pan, add carrots and onions. Cook until lightly caramelized, 6–8 minutes. Stir in garlic and tomato paste; cook 1 minute more.
- Slow cook: Transfer the mixture to your Crockpot. Pour in wine, Worcestershire sauce, brown sugar, paprika, Italian seasoning, salt, pepper, and thyme. Stir gently, then nestle the ribs into the liquid.
- Set and forget: Cook on low for 7–8 hours or high for 5–6 hours, until the meat is tender and falling off the bone.
- Finish the sauce: Skim excess fat from the surface. Whisk cornstarch with 2 tbsp cold water, stir into the sauce, and cook on high for 5–10 minutes until thickened.
- Serve: Taste and adjust seasoning. Spoon over mashed potatoes, creamy polenta, or noodles.
Serving Suggestions
- Classic: Spoon over buttery mashed potatoes.
- Elegant: Pair with soft polenta and a drizzle of olive oil.
- Casual: Serve with crusty bread and a crisp green salad.
Pro Notes
- A dry red wine like Cabernet Sauvignon or Merlot gives the sauce incredible depth.
- Browning the ribs is essential for a rich base flavor.
- Leftovers reheat beautifully the sauce deepens overnight.
Nutrition
| Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|
| 480 | 40 g | 9 g | 28 g | 4 g |
Pin Title: Crockpot Red Wine Short Ribs (Slow-Cooked Perfection)
Pin Description: Tender, fall-off-the-bone short ribs braised in red wine and herbs for a rich, elegant meal. Effortless to make and perfect for entertaining or cozy nights in.
Alt Text: Red wine braised short ribs in a dark sauce with thyme and mashed potatoes
Caption: Deep, rich flavor meets simple slow cooking.