4.8 from 90 votes
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 Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 40 mins
Servings: 6
Calories: 501 kcal
Course:
Main Course
Cuisine:
American
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 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 prigs fresh thyme
- 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.
Cup of Yum
Notes
- 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.
Nutrition Information
Calories
501kcal
(25%)
Carbohydrates
13g
(4%)
Protein
38g
(76%)
Fat
22g
(34%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
10g
Cholesterol
114mg
(38%)
Sodium
624mg
(26%)
Potassium
907mg
(26%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
2753IU
(55%)
Vitamin C
7mg
(8%)
Calcium
45mg
(5%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 501
% 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.