If you have been craving something deeply comforting and richly flavorful, this Crockpot Red Wine Braised Short Ribs Recipe will absolutely hit the spot. Long, slow cooking allows these tender beef short ribs to soak up a luscious red wine sauce, infused with aromatic herbs, smoked paprika, and a touch of sweetness. The result is a melt-in-your-mouth experience, perfect for sharing on a cozy dinner night or impressing guests with minimal fuss. I promise, once you try this recipe, it will become one of your favorite ways to enjoy short ribs.
Ingredients You’ll Need
What’s great about this recipe is how straightforward the ingredients are, yet each brings its own magic to the table—whether it’s flavor, texture, or color. From robust red wine to fresh thyme and smoky spices, every component works together to elevate these short ribs into a mouthwatering masterpiece.
- 3.5-4 pounds beef short ribs (bone-in): Bone-in cuts deliver incredible flavor and tenderness when slow-cooked.
- 1 tablespoon olive oil: Creates a golden sear on the ribs that locks in juices and flavor.
- 1 large carrot (peeled & chopped finely): Adds subtle sweetness and texture depths to the sauce.
- 1 medium onion (chopped): Builds a savory base with natural aromatic qualities.
- 6 cloves garlic (minced): Delivers that cozy, garlicky warmth every braise needs.
- 3 tablespoons tomato paste: Intensifies the color and adds a rich umami punch.
- 1 bottle dry red wine: The star of the sauce, lending complex fruitiness and acidity.
- 1 tablespoon Worcestershire sauce: Layers in mysterious depth and a savory tang.
- 1 tablespoon brown sugar: Balances acidity with just the right hint of sweetness.
- 1 tablespoon smoked paprika: Brings warmth and a mild smokiness that elevates the flavor profile.
- 1/4 teaspoon Italian seasoning: Offers a subtle herbal note, enhancing the overall aroma.
- 1 teaspoon salt: Essential for highlighting and harmonizing all flavors (adjust to taste).
- Pepper (to taste): Adds that little kick to keep things interesting.
- 6 sprigs fresh thyme: Fresh herbs infuse the ribs with bright, aromatic pop.
- 2 tablespoons cornstarch: Helps thicken the sauce to the perfect consistency.
How to Make Crockpot Red Wine Braised Short Ribs Recipe
Step 1: Season and Sear the Ribs
Start by generously seasoning your short ribs with salt and pepper to bring out the natural beef flavor. Then heat olive oil in a skillet over medium heat. Sear the ribs in batches for about 3-4 minutes on each side until they develop a beautiful deep brown crust. This step is crucial because it locks in juices and introduces those irresistible caramelized flavors into the dish. Set the seared ribs aside once done.
Step 2: Sauté the Vegetables
In the same skillet, add carrots and onions and sauté them until they start to get golden and slightly caramelized, about 6-8 minutes. This not only softens the veggies but also builds a fragrant foundation for your sauce. Next, toss in the minced garlic and tomato paste. Stir and cook for about a minute to mellow the tomato’s acidity and deepen the flavor before transferring this tasty mixture to your slow cooker.
Step 3: Add Wine and Seasonings
Pour in the entire bottle of dry red wine along with Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme sprigs into the Crockpot. Give everything a thorough stir so the flavors meld together beautifully. This rich blend is where your short ribs will soak up all their luxurious taste during cooking.
Step 4: Layer the Short Ribs
Carefully place the seared short ribs into the slow cooker, arranging them as evenly as possible. It’s okay if some ribs stick out above the liquid—they will still cook perfectly tender. Cover the Crockpot and let it work its magic on low for 7-8 hours or high for 5-6 hours. Patience here rewards you with utterly tender meat that falls off the bone.
Step 5: Finish the Sauce
When your ribs are tender and ready, skim off excess fat from the surface using a spoon—you don’t have to get every drop, just enough for a cleaner sauce. Then mix cornstarch with cold water until smooth and stir it into the Crockpot. Turn the heat to high, cover, and cook for another 5-10 minutes. This thickens the sauce into a glossy, velvety finish that clings perfectly to each bite of meat. Taste it before serving, adjusting salt and pepper as needed.
How to Serve Crockpot Red Wine Braised Short Ribs Recipe
Garnishes
A sprinkle of fresh chopped parsley or a few more thyme leaves can brighten up the dish visually and add a fresh herbal note to balance the richness of the sauce. A few cracked black peppercorns on top also look beautiful and offer a subtle bite when eaten.
Side Dishes
This dish loves to be paired with creamy mashed potatoes, buttery polenta, or even a rustic garlic bread to soak up the luscious sauce. Roasted vegetables like Brussels sprouts or carrots also make a wonderful earthy contrast, and a fresh green salad can lighten the overall meal beautifully.
Creative Ways to Present
For an impressive presentation, serve your Crockpot Red Wine Braised Short Ribs Recipe on a large platter with the sauce spooned generously over the meat. You can also pile the ribs atop a bed of creamy risotto or nestled within buttered egg noodles. For a dinner party, place individual ribs carefully over mashed potatoes and drizzle with sauce, garnishing each plate with herbs for a restaurant-quality look!
Make Ahead and Storage
Storing Leftovers
Leftover short ribs are a dream to have on hand. Store them in an airtight container in the refrigerator for up to 3-4 days. The meat will continue soaking up the sauce flavors, sometimes tasting even better the next day.
Freezing
This Crockpot Red Wine Braised Short Ribs Recipe freezes beautifully. Place ribs and sauce in freezer-safe containers or heavy-duty freezer bags. They will keep well for up to 3 months. When ready, thaw overnight in the fridge before reheating.
Reheating
To reheat, gently warm your short ribs and sauce in a covered pan over low heat, stirring occasionally until heated through. Alternatively, microwave in short bursts to avoid drying out the meat. Adding a splash of water or broth can help loosen the sauce if needed.
FAQs
Can I use a different type of wine?
Absolutely! While dry red wine is traditional and best for robust flavor, you can experiment with other reds like Cabernet Sauvignon or Merlot depending on your taste and availability.
Is it necessary to sear the short ribs before slow cooking?
Searing is highly recommended because it seals in the juices and adds depth of flavor through caramelization. Skipping this step may result in less flavorful ribs.
How do I know when the ribs are done?
They’re done when the meat is tender enough to pull apart easily with a fork, and it has shrunk slightly away from the bone. This usually takes about 7-8 hours on low or 5-6 hours on high in the Crockpot.
Can I make this recipe in an oven instead of a Crockpot?
Yes, you can braise the ribs in a covered Dutch oven at 325°F for about 3-4 hours until tender. Just follow the same seasoning and searing steps before slow cooking in the oven.
What can I use instead of cornstarch to thicken the sauce?
Flour or arrowroot powder can be used as thickening alternatives. Mix with cold water to create a slurry before stirring into the sauce to avoid lumps.
Final Thoughts
There’s something truly special about coming home to the smell of tender short ribs simmering slowly in red wine and herbs. This Crockpot Red Wine Braised Short Ribs Recipe makes that dream easy to achieve with minimal hands-on time and maximum flavor payoff. I hope you dive in and let this recipe become a staple in your kitchen—comfort food done right, every time.
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
Experience the rich, melt-in-your-mouth flavors of Crockpot Red Wine Braised Short Ribs. Tender beef short ribs are seared to perfection, then slowly cooked in a savory red wine and herb-infused sauce with garlic, carrots, onions, and smoked paprika. This comforting dish is perfect for a cozy family dinner or special occasion.
Ingredients
Meat
- 3.5–4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 large carrot (peeled & chopped finely)
- 1 medium onion (chopped)
- 6 cloves garlic (minced)
- 6 sprigs fresh thyme
Liquids & Sauces
- 1 bottle dry red wine (about 750 ml)
- 1 tablespoon Worcestershire sauce
Spices & Seasonings
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt
- Pepper (to taste)
Thickening Agent
- 2 tablespoons cornstarch
- 2 tablespoons cold water (for slurry)
Instructions
- Season the short ribs: Generously season the short ribs with salt and pepper on all sides to enhance their natural flavors before cooking.
- Sear the short ribs: Heat the olive oil in a large skillet over medium heat. Once hot, brown half of the short ribs for 3-4 minutes per side until a deep golden crust forms. Remove ribs to a plate. Repeat with the remaining ribs. Spoon out excess fat from the skillet, leaving 1-2 tablespoons.
- Sauté vegetables: In the same skillet, add chopped carrots and onions. Cook for 6-8 minutes, stirring occasionally, until they start to lightly brown, releasing their sweetness.
- Add garlic and tomato paste: Stir in minced garlic and tomato paste, cooking for about 1 minute to deepen the flavors, then transfer this mixture to your slow cooker.
- Combine all ingredients in slow cooker: Pour in the red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and add the fresh thyme sprigs. Stir gently to combine. Layer the seared short ribs evenly on top, some ribs will likely poke out which is fine. Cover the slow cooker.
- Slow cook the ribs: Cook on low for 7-8 hours or on high for 5-6 hours, until the meat is tender and falling off the bone.
- Skim fat and thicken sauce: Once cooked, skim excess fat from the surface using a spoon. Mix cornstarch with cold water to create a slurry, then stir this into the slow cooker. Increase heat to high, cover, and cook for 5-10 minutes until the sauce thickens slightly. Adjust seasoning with additional salt and pepper as needed.
Notes
- Use bone-in short ribs for maximum flavor and tenderness.
- If you prefer a thicker sauce, you can increase the cornstarch to 3 tablespoons.
- Red wine choice affects flavor; opt for a dry red such as Cabernet Sauvignon or Merlot.
- Skimming fat is optional but recommended for a less greasy sauce.
