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My Crockpot red wine braised short ribs are the ultimate cold weather comfort food!

Crockpot Red Wine Braised Short Ribs

My Crockpot red wine braised short ribs are the ultimate cold weather comfort food!

Course Main Course
Cuisine American
Keyword Crockpot braised short ribs, red wine braised short ribs
Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Servings 6
Author Natasha Bull


  • 3.5-4 pounds beef short ribs (bone-in)
  • 1 tablespoon olive oil
  • 1 large carrot 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


  1. Add olive oil to a large, heavy skillet on medium heat. Season the short ribs with salt & pepper.
  2. 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.
  3. 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.
  4. 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 if desired. Serve with mashed potatoes or other side dishes.

Recipe Notes

  • Cook for 5-6 hours on high or 7-8 on low. I always suggest adding salt "to taste" because everyone's salt preference is subjective, but I did add more salt to this than I normally would to a dish, partially because there's a whole bottle of wine in there, and it does serve 6+ people. This dish freezes well.
  • Serves 6+