Crockpot Red Wine Braised Short Ribs
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
8 hrs 20 mins
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Total Time
8 hrs 40 mins
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Servings
6
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Calories
501 kcal
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Course
Main Course
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Cuisine
American
Crockpot Red Wine Braised Short Ribs
Description
The recipe begins by seasoning bone-in beef short ribs with salt and pepper, then searing them in olive oil to create a browned crust that enhances flavor. After searing, finely chopped carrots and onions are sautéed until lightly browned, then combined with garlic and tomato paste before transferring to a slow cooker.
The rich sauce is formed by adding red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, black pepper, and fresh thyme sprigs into the crockpot. The short ribs nestle into this mixture to cook low and slow for several hours, allowing the meat to become fall-off-the-bone tender while absorbing the sauce's complex flavors from the wine, spices, and aromatics.
Once finished, excess fat is skimmed from the surface for a cleaner finish, and the cooking liquid is thickened slightly with cornstarch as needed. The resulting dish is savory and aromatic with smoky depth, tender meat, and a sauce balanced by gentle sweetness and acidity from the tomato paste and wine.
This meal is suited for family dinners or occasions where a fulfilling, slow-cooked beef entree is desirable. Cooking on low offers the best texture and flavor, but the high setting works if time is limited. Adjust salt carefully depending on your salt type and preference.
Ingredients
- 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 red wine dry
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt see note
- black pepper to taste
- 6 prigs thyme fresh
- 2 tablespoons cornstarch
Instructions
- 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.
Notes
- Use caution with salt when not using sea or kosher salt; start with less and adjust after tasting.
- Cooking on low heat gives the best tender results, though the recipe can be done on high if needed.
- This recipe serves at least six, depending on portion sizes.
- This version was revised from a 2017 original but earlier versions remain accessible.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 13g | 4% |
| Protein | 38g | 76% |
| Fat | 22g | 34% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 624mg | 26% |
| Potassium | 907mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 2753IU | 55% |
| Vitamin C | 7mg | 8% |
| Calcium | 45mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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