Crockpot Red Wine Braised Short Ribs
This Crockpot red wine braised short ribs recipe is the ultimate cold weather comfort food! It has fall-off-the-bone tender ribs with a deep, rich, and flavorful red wine sauce.
Prep Time20 minutes mins
Cook Time8 hours hrs 20 minutes mins
Total Time8 hours hrs 40 minutes mins
Course: Main Course
Cuisine: American
Keyword: Crockpot braised short ribs, red wine braised short ribs
Servings: 6
- 3.5-4 pounds beef short ribs (bone-in)
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 1 bottle dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt see note
- Pepper to taste
- 6 sprigs fresh thyme
- 2 tablespoons cornstarch
Season the short ribs with salt & pepper.
Add the olive oil to a large skillet over medium heat, and once the pan is hot, sear half the short ribs for about 3-4 minutes/side or until nicely browned. Transfer to a plate and then repeat for the second batch. The ribs will likely release excess fat, and if they do, spoon some of the fat out, leaving about 1-2 tablespoons in the skillet.
Add the carrots and onions to the skillet and sauté for 6-8 minutes or until they start to lightly brown.
Stir in the garlic and tomato paste and cook for about a minute, then transfer the skillet mixture to your slow cooker.
Add the red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and thyme to the Crockpot. 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). Cover and cook on low for 7-8 hours or 5-6 hours on high.
Once the ribs are done, skim the fat off the surface (I just use a spoon to do this... don't worry about getting it all). Mix the cornstarch with 2 tablespoons of cold water until you've got a smooth mixture, then stir it into the Crockpot. Turn the heat to high, cover it again, and let it cook for about 5-10 minutes or until the sauce has thickened up a bit. Add extra salt & pepper if needed.
- If you're not using sea salt or kosher salt, you may want to start with 1/2 teaspoon and add more once you've tasted it. This recipe needs enough salt to bring out the flavors, so definitely don't under-salt this one.
- I prefer cooking these on low for the best results, but high works if you're in a time crunch.
- Serves 6+ depending on how much people eat.
- This recipe has been tweaked from its original version that was published in 2017. If you love that version, you can still access it here.
Calories: 501kcal | Carbohydrates: 13g | Protein: 38g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Cholesterol: 114mg | Sodium: 624mg | Potassium: 907mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2753IU | Vitamin C: 7mg | Calcium: 45mg | Iron: 5mg