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Crockpot Red Wine Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 257 reviews
  • Author: admin
  • 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

Scale

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

  1. Season the short ribs: Generously season the beef short ribs on all sides with salt and pepper to enhance their flavor before cooking.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Find it online: https://yummymealmaker.com/crockpot-red-wine-braised-short-ribs-recipe/