My Crockpot red wine braised short ribs are the ultimate cold weather comfort food! Let your slow cooker work its magic to tenderize the meat.
Are these ever good! Slow cooking the short ribs makes them fall-off-the-bone tender.
Don't skip the searing step. Yes, it's more work than throwing everything straight into your slow cooker, but it's well worth it. This type of Crockpot recipe is ideal to prep on a lazy weekend morning. Spend some time chopping and searing then chuck the ingredients in your slow cooker. You'll be rewarded with the wonderful aroma of these short ribs while they're cooking.
I was pressed for time, so I cooked the ones in the photos for 5 hours on high. They were nice and tender. 7-8 hours on low would make them even more tender.
Once the ribs have cooked, all you need to do is skim the fat off the surface (you'd need to do this if you used any type of braising method e.g. Dutch oven).
The beauty of making recipes like this is that you will have leftovers you actually want to eat.
It's really not much work at all for 6+ servings. And that sauce is soo tasty! I recommending serving these Crockpot short ribs with mashed potatoes.
Other delicious beef recipes to try:
Hope you enjoy this slow cooker braised short ribs recipe!
Questions? Made this recipe? Let me know in the comments below.
Crockpot Red Wine Braised Short Ribs
My Crockpot red wine braised short ribs are the ultimate cold weather comfort food!
- 3.5-4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 1 bottle dry red wine
- 6 cloves garlic minced
- 6 sprigs fresh thyme
- 1 tablespoon Worcestershire sauce
- 3 tablespoons tomato paste
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 4 dashes Italian seasoning
- Salt & pepper to taste
- 1 tablespoon cornstarch
Add olive oil to a large, heavy skillet over medium heat. Season the short ribs with salt & pepper.
- Once the oil is hot, add the short ribs. You'll likely need to do two batches. Don't crowd the pan. Sear for 3-4 minutes per side.
Add all the other ingredients to the Crockpot except for the cornstarch. Give it a stir. Add the short ribs in as even of a layer as possible (some will likely stick out and that's ok). Cook on high for 5-6 hours or low for 7-8 hours.
Once the ribs are done, skim the fat off the surface (I just use a small spoon to do this). Mix the cornstarch with about a tablespoon of cold water until you've got a smooth mixture, then stir it into the Crockpot. Let it sit for about 5 minutes to thicken the sauce up a bit. Add extra salt & pepper as needed. A note on the salt: I prefer not to tell people how much to add since it's subjective, but you'll likely need to add a fair bit (around a teaspoon or more).
- This recipe freezes well.
- Serves 6+
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.