Oh, you’re gonna love this one! These Crockpot Red Wine Braised Short Ribs are pure comfort food at its finest. Tender, fall-off-the-bone beef simmered in a rich, savory red wine sauce—it’s the kind of dinner that feels fancy but is secretly so easy to make. The best part? The slow cooker does all the work for you! This is a family favorite at my house, especially on chilly nights when we want something hearty and cozy. Bonus: your kitchen will smell absolutely amazing while it cooks!
Let’s get started.
What You’ll Need
Ingredients:
- 3–4 lbs bone-in beef short ribs
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 yellow onion, diced
- 3 large carrots, chopped into chunks
- 3 celery stalks, chopped into chunks
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 1 ½ cups dry red wine (like Cabernet Sauvignon or Merlot)
- 1 cup beef broth
- 2 sprigs fresh rosemary
- 4–5 sprigs fresh thyme
- 2 bay leaves
Tools:
- Crockpot (slow cooker)
- Large skillet
- Tongs
- Cutting board
- Sharp knife
Pro Tips
- Sear the Ribs First: Don’t skip this step—it’s worth the extra effort to sear the short ribs in a skillet. It adds so much depth of flavor to the dish.
- Pick the Right Wine: Use a dry red wine you’d actually drink! Avoid sweet wines, as they’ll throw off the flavor.
- Layer the Veggies on the Bottom: Always place the carrots, celery, and onions at the bottom of the Crockpot so the meat doesn’t sit directly on the surface.
- Make It Kid-Friendly: If you’re worried about the wine, don’t be—it cooks off and leaves just the flavor! But you can always replace it with more beef broth if needed.
- Let It Rest: After cooking, let the ribs sit in the sauce for 10–15 minutes before serving. The flavors meld together beautifully!
Tools You’ll Need
- Crockpot
- Large skillet
- Tongs
- Cutting board
- Sharp knife
Substitutions and Variations
- No Red Wine? Substitute with more beef broth and a splash of balsamic vinegar for that tangy depth.
- No Beef Short Ribs? This works well with bone-in beef chuck or even lamb shanks.
- Add Veggies: Throw in some baby potatoes or mushrooms for extra heartiness.
- Herbs: If you don’t have fresh rosemary and thyme, use 1 tsp each of dried instead.
Make-Ahead Tips
- You can sear the short ribs and prep the veggies the night before. Store everything in the fridge and assemble it in the Crockpot in the morning.
- This dish actually tastes even better the next day, so feel free to make it ahead and reheat gently before serving.
Instructions
1. Sear the Ribs
Heat the olive oil in a large skillet over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned (about 2–3 minutes per side). Transfer the seared ribs to the Crockpot.
2. Sauté the Veggies
In the same skillet, add the onions, carrots, and celery. Sauté for 3–4 minutes until slightly softened. Stir in the garlic and tomato paste, cooking for another minute.
3. Deglaze with Wine
Pour the red wine into the skillet, scraping up any browned bits from the bottom (that’s where all the flavor is!). Let it simmer for 2–3 minutes.
4. Assemble in the Crockpot
Pour the wine and veggie mixture over the short ribs in the Crockpot. Add the beef broth, rosemary, thyme, and bay leaves.
5. Cook Low and Slow
Cover and cook on low for 8–10 hours (or on high for 4–6 hours) until the meat is tender and falling off the bone.
6. Serve and Enjoy
Remove the ribs and strain the sauce if desired. Serve over mashed potatoes, polenta, or egg noodles, and garnish with fresh parsley.
Leftovers and Storage
- Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave.
- Freezer: Freeze the ribs with the sauce for up to 3 months. Thaw overnight in the fridge and reheat slowly.
Conclusion
There’s just something magical about slow-cooked short ribs—they’re comforting, flavorful, and surprisingly simple to make. I hope you’ll give this recipe a try and enjoy it as much as we do! Let me know in the comments how it turned out or if you have any questions—I’d love to hear from you. Happy cooking! 🍷🍴
