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Crockpot Red Wine Braised Short Ribs Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 47 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

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

Scale

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

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

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