If you’re craving a dish that’s both comforting and impressive, look no further than this Crockpot Red Wine Braised Short Ribs Recipe. Tender, fall-off-the-bone beef short ribs slowly simmered to perfection in a rich red wine sauce create a heavenly blend of deep, savory flavors. Every bite is layered with hearty goodness and a subtle smoky hint from paprika, guaranteed to warm you up from the inside out. This recipe effortlessly combines simplicity and indulgence, making it a must-try for anyone who loves a good slow-cooked meal filled with robust character.
Ingredients You’ll Need
The magic behind this Crockpot Red Wine Braised Short Ribs Recipe lies in a handful of simple, yet thoughtfully chosen ingredients. Each one brings its own flavor or texture to the table, balancing richness, depth, and a touch of sweetness to create that unforgettable slow-cooked aroma and taste.
- 3.5-4 pounds beef short ribs (bone-in): The star of the show, these bring juicy, tender meat that melts in your mouth.
- 1 tablespoon olive oil: For a perfect sear that locks in the ribs’ natural flavors.
- 1 large carrot (peeled & chopped finely): Adds subtle sweetness and a bit of texture.
- 1 medium onion (chopped): Provides a savory base that enhances the sauce’s complexity.
- 6 cloves garlic (minced): Infuses the dish with essential aromatic notes.
- 3 tablespoons tomato paste: Delivers rich umami and lends body to the sauce.
- 1 bottle dry red wine: The heart of the braising liquid, adding depth and a slight tang.
- 1 tablespoon Worcestershire sauce: Introduces a savory complexity that deepens flavor layers.
- 1 tablespoon brown sugar: Balances acidity and enhances the sauce’s caramel undertones.
- 1 tablespoon smoked paprika: Adds a gentle smoky warmth without overpowering.
- 1/4 teaspoon Italian seasoning: Provides a subtle herbaceous hint for balance.
- 1 teaspoon salt (see note): Essential for seasoning, but adjust to taste if needed.
- Pepper (to taste): Offers a mild kick and rounds out the seasoning.
- 6 sprigs fresh thyme: Fresh herbs bring brightness and aromatic freshness.
- 2 tablespoons cornstarch: Used at the end to thicken the luscious sauce.
How to Make Crockpot Red Wine Braised Short Ribs Recipe
Step 1: Season the Short Ribs
Begin by generously seasoning the beef short ribs with salt and pepper. This simple step ensures every bite is perfectly flavored, forming the foundation for the rest of the dish’s rich taste.
Step 2: Sear the Meat
Heat olive oil in a large skillet over medium heat. Once hot, sear half the short ribs for about 3-4 minutes on each side until a beautiful brown crust forms. Transfer the ribs to a plate and repeat for the remaining ribs. Be mindful of excess fat released during searing—spoon some out to avoid heaviness, while leaving a bit in the skillet for cooking the vegetables.
Step 3: Sauté the Vegetables
In the same skillet, sauté finely chopped carrots and onions for 6-8 minutes until they start to caramelize lightly. This step builds a sweet and savory base that complements the rich beef and wine sauce.
Step 4: Add Garlic and Tomato Paste
Stir minced garlic and tomato paste into the vegetables, cooking for about one minute to deepen their flavors. Then, transfer this vibrant mixture to your slow cooker, setting the stage for the slow braising to come.
Step 5: Combine Ingredients in the Crockpot
Add the entire bottle of dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme sprigs into the slow cooker with the vegetables. Give the mixture a gentle stir, then layer the seared short ribs evenly on top—it’s okay if some ribs peek out of the liquid. Cover your crockpot and cook on low for 7-8 hours or on high for 5-6 hours, allowing the flavors to meld and the meat to turn incredibly tender.
Step 6: Finish with a Thickened Sauce
Once the short ribs are tender and ready, skim off any fat from the surface of the sauce with a spoon. Mix cornstarch with cold water until smooth, then stir this slurry into the crockpot. Turn the heat to high, cover, and let it cook for about 5-10 minutes, thickening the sauce to a luscious consistency. Taste and adjust seasoning with salt and pepper as desired before serving.
How to Serve Crockpot Red Wine Braised Short Ribs Recipe
Garnishes
Some fresh herbs like parsley or extra sprigs of thyme add a lovely pop of color and fresh aroma atop the rich, dark sauce. A sprinkle of freshly cracked black pepper also makes your dish look elegant while enhancing the savory notes.
Side Dishes
Mashed potatoes, creamy polenta, or buttery egg noodles are classic sides that soak up the rich sauce perfectly. Roasted root vegetables or a simple green salad add balance, creating a harmonious meal that’s hearty yet satisfying.
Creative Ways to Present
For a range of presentation options, try serving the short ribs over a bed of risotto infused with mushrooms or even crispy garlic bread for dipping. For dinner parties, plating individual ribs with a drizzle of sauce and microgreens gives an upscale vibe that’s sure to impress your guests.
Make Ahead and Storage
Storing Leftovers
Place any leftover short ribs and sauce in an airtight container and refrigerate for up to 3-4 days. The flavors tend to deepen even more overnight, making leftovers just as enjoyable.
Freezing
This Crockpot Red Wine Braised Short Ribs Recipe freezes beautifully. Store portions in freezer-safe containers or heavy-duty zipper bags for up to 3 months. Defrost overnight in the fridge before reheating.
Reheating
Reheat gently over low heat on the stovetop or in the microwave, stirring occasionally to ensure the sauce heats evenly. If the sauce thickened too much in the fridge, add a splash of broth or water to loosen it up.
FAQs
Can I use a different cut of beef instead of short ribs?
While short ribs are ideal for their marbling and tenderness after slow cooking, you can substitute beef chuck roast if needed. Just be aware the texture will differ slightly.
What type of red wine works best for this recipe?
Dry red wines like Cabernet Sauvignon, Merlot, or Pinot Noir work wonderfully. Avoid anything too sweet or cheap as the wine’s flavor really shines in the dish.
Can I prepare this recipe without a slow cooker?
Absolutely! You can braise the ribs in a heavy Dutch oven on low heat in the oven at around 300°F for 3-4 hours, just until the meat is tender.
How do I make the sauce thicker if it’s too runny?
The cornstarch slurry step is key, but if you want it thicker, add a bit more cornstarch mixed with cold water during the final cooking and cook until desired consistency is reached.
Is it possible to make this recipe ahead of time for guests?
Yes, this Crockpot Red Wine Braised Short Ribs Recipe is perfect for making a day ahead. Refrigerate overnight and reheat gently before serving, allowing all those flavors to deepen even more.
Final Thoughts
This Crockpot Red Wine Braised Short Ribs Recipe is a true game-changer for anyone who loves slow-cooked, flavor-packed meals without spending hours actively cooking. Its effortless preparation and rich, tender results make it a favorite to share with family and friends. I can’t wait for you to give it a try and experience just how wonderfully satisfying this dish can be!
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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
This Crockpot Red Wine Braised Short Ribs recipe delivers tender, flavorful beef slow-cooked to perfection in a rich red wine sauce with aromatic vegetables and spices. The ribs are first seared for a caramelized crust, then simmered in a slow cooker for hours, allowing the meat to become fall-off-the-bone tender. Finished with a thickened savory sauce, this comforting dish is perfect for a hearty dinner.
Ingredients
Meat
- 3.5–4 pounds beef short ribs (bone-in)
Vegetables and Aromatics
- 1 large carrot (peeled & chopped finely)
- 1 medium onion (chopped)
- 6 cloves garlic (minced)
- 6 sprigs fresh thyme
Pan & Slow Cooker Ingredients
- 1 tablespoon olive oil
- 3 tablespoons tomato paste
- 1 bottle dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt
- Pepper (to taste)
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for cornstarch slurry)
Instructions
- Season the short ribs: Generously season the beef short ribs on all sides with salt and pepper to enhance their flavor before cooking.
- Sear the short ribs: Heat olive oil in a large skillet over medium heat. Sear half of the short ribs for 3-4 minutes per side until nicely browned. Transfer them to a plate and repeat with the remaining ribs. If excess fat accumulates in the pan, carefully spoon most of it out, leaving about 1-2 tablespoons for cooking.
- Sauté vegetables: Add the finely chopped carrots and onions to the skillet and cook for 6-8 minutes until they begin to lightly brown and soften, developing flavor.
- Add aromatics and tomato paste: Stir in the minced garlic and tomato paste, cooking for about one minute to release their aromas. Then transfer this mixture from the skillet to your slow cooker.
- Combine ingredients in slow cooker: Pour in the bottle of dry red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme sprigs into the slow cooker. Stir to combine all ingredients well. Layer the seared short ribs over the mixture as evenly as possible, even if some ribs protrude above the liquid.
- Slow cook the ribs: Cover and cook on low heat for 7-8 hours, or alternatively on high heat for 5-6 hours, until the ribs become tender and cooked through.
- Skim fat and thicken sauce: Once cooking is complete, use a spoon to skim off any fat floating on the surface of the sauce. In a small bowl, mix cornstarch with cold water until smooth and stir this slurry into the slow cooker. Increase the heat to high, cover, and cook for an additional 5-10 minutes or until the sauce thickens slightly. Adjust seasoning with extra salt and pepper to taste before serving.
Notes
- Use bone-in short ribs for the best flavor and texture.
- Adjust salt according to your taste and dietary preferences.
- Ensure to brown the ribs properly to develop rich deeper flavors in the final dish.
- If the sauce is too thin after thickening, you can repeat the cornstarch slurry process in small increments.
- This dish is excellent when served over mashed potatoes, creamy polenta, or buttered noodles to soak up the sauce.
