Beef Short Ribs Slow Cooker Red Wine Recipe (Guide)

If you’re looking for a meal that’s the very definition of comfort food, slow-cooked beef short ribs in red wine should be at the top of your list. Imagine succulent, fall-off-the-bone beef enriched with a deep, savory sauce, infused with layers of aromatic vegetables, herbs, and the luxurious warmth of red wine. The beauty of this dish is not only its irresistible flavor but also the sheer ease of preparation. With just a little prep, your slow cooker does all the work, turning inexpensive cuts of beef into a gourmet-worthy meal that will have your house smelling heavenly for hours.

In this guide, we’ll dive deep into everything you need to make this dish perfectly-ingredients, step-by-step instructions, creative swaps, tips for foolproof results, and even ways to make it your own. Whether you’re cooking for family, impressing friends, or just treating yourself, this slow-cooked classic is a guaranteed winner.

Beef Short Ribs Slow Cooker Red Wine Recipe

Slow-cooked short ribs are a dish where patience truly pays off. By gently simmering in a red wine-based broth, the meat becomes tender, the fat melts into a rich sauce, and the flavors meld together beautifully. The slow cooker ensures even cooking and a hands-off approach, giving you more time to focus on sides, salads, or just relaxing while your kitchen fills with amazing aromas.

The key to success is balancing the wine’s acidity with sweet and savory elements, while using aromatics and herbs to add depth. By the end, you’ll have a dish that’s deeply flavorful, visually stunning, and comfortingly indulgent.

Ingredient List

Here’s a comprehensive list for making the ultimate slow-cooked red wine short ribs:

• Beef Short Ribs

  • 3-4 pounds, bone-in, well-marbled for maximum flavor.

• Salt & Pepper

  • For seasoning the ribs before browning.

• Vegetable Oil Or Olive Oil

  • 2 tablespoons for searing the meat.

• Onion

  • 1 large, diced or roughly chopped.

• Carrots

  • 2-3 medium, chopped into chunks.

• Celery

  • 2 stalks, chopped.

• Garlic

  • 4-5 cloves, minced.

• Tomato Paste

  • 2 tablespoons for richness and color.

• Beef Broth

  • 2 cups, preferably low-sodium to control salt levels.

• Red Wine

  • 1-1.5 cups, full-bodied like Cabernet Sauvignon or Merlot.

• Fresh Thyme

  • 3-4 sprigs or 1 teaspoon dried thyme.

• Fresh Rosemary

  • 2 sprigs or 1 teaspoon dried rosemary.

• Bay Leaves

  • 2 leaves for an earthy undertone.

• Optional Extras

  • Mushrooms, pearl onions, or a splash of balsamic vinegar for extra depth.

Instruction Guide

Here’s a step-by-step approach, broken down so nothing goes wrong:

1. Prepare The Ribs

   • Pat the short ribs dry with paper towels. This ensures they brown properly.
   • Generously season with salt and pepper.

2. Sear The Meat

   • Heat oil in a skillet over medium-high heat.
   • Sear short ribs on all sides until deeply browned (about 2-3 minutes per side).
   • Transfer to the slow cooker.

3. Sauté Aromatics

   • In the same skillet, add onions, carrots, and celery. Cook until softened (about 5 minutes).
   • Add garlic and tomato paste, cooking for another 1-2 minutes.

4. Deglaze With Red Wine

   • Pour the wine into the skillet, scraping up browned bits from the bottom.
   • Let it simmer for 2-3 minutes to reduce slightly.

5. Combine In The Slow Cooker

   • Pour the wine and vegetable mixture over the short ribs.
   • Add beef broth, thyme, rosemary, and bay leaves.
   • Cover and cook on low for 7-8 hours or high for 4-5 hours, until ribs are tender.

6. Finish And Serve

   • Remove ribs and strain the sauce if desired, then reduce in a skillet for a thicker consistency.
   • Serve ribs with sauce over mashed potatoes, creamy polenta, or buttered noodles.

Ingredient Swaps

Sometimes, you might not have everything on hand. Here’s how to improvise:

• Red Wine

  • Substitute with grape juice plus a splash of vinegar, or use beef broth and a tablespoon of balsamic vinegar.

• Beef Broth

  • Chicken or vegetable broth can work in a pinch, though it alters flavor depth slightly.

• Herbs

  • Dried Italian seasoning can replace fresh thyme and rosemary.

• Tomato Paste

  • Tomato sauce or even canned diced tomatoes can work, just cook slightly longer for thickening.

Helpful Tips

• Don’t skip searing: It adds depth of flavor and caramelization.
• Cut large veggies uniformly: This ensures even cooking.
• Use bone-in ribs: Bones add flavor and richness to the sauce.
• Taste before serving: Adjust salt and pepper; sometimes the slow cooker dulls seasoning.
• Thicken sauce: If sauce is too thin, remove ribs and reduce on the stove top for 5-10 minutes.

Customization Ideas

• Add heat: Red pepper flakes or a touch of harissa for a kick.
• Sweet notes: A teaspoon of brown sugar, honey, or maple syrup balances acidity.
• Vegetable additions: Mushrooms, pearl onions, or parsnips enhance texture and flavor.
• Make it a stew: Chop ribs off the bone and toss with potatoes for a heartier dish.

FAQs

What Cut Of Beef Is Best For Slow Cooker Short Ribs?

For slow cooking, bone-in beef short ribs are ideal because they have more connective tissue and fat, which break down during cooking to create tender, flavorful meat. Flanken-cut short ribs or English-cut short ribs work well, but the latter is more common for slow cooker recipes.

Do I Need To Sear The Short Ribs Before Adding Them To The Slow Cooker?

Searing short ribs before slow cooking is optional but highly recommended. Browning the meat on all sides in a hot pan adds depth of flavor and caramelization, which enhances the richness of the finished dish.

What Type Of Red Wine Should I Use For This Recipe?

Use a dry red wine with moderate tannins, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid very sweet wines, as they can alter the intended savory flavor profile of the short ribs.

How Long Should I Cook Beef Short Ribs In A Slow Cooker With Red Wine?

Cook the short ribs on low heat for 6 to 8 hours or on high heat for 4 to 5 hours. Low and slow cooking ensures the meat becomes tender and the flavors meld together, while high heat reduces the cooking time but may not develop flavors as fully.

Can I Substitute Beef Broth For Red Wine?

Yes, beef broth can be used if you prefer not to use alcohol, but the flavor profile will be less complex. For better depth, you can add a splash of balsamic vinegar or a tablespoon of Worcestershire sauce to mimic some of the acidity and richness red wine provides.

Should Vegetables Be Added At The Beginning Or End Of Cooking?

Root vegetables like carrots, onions, and potatoes can be added at the beginning because they hold up well during long cooking. Softer vegetables or herbs like mushrooms or fresh parsley should be added toward the end to preserve texture and flavor.

How Do I Thicken The Sauce From Slow-cooked Short Ribs?

After cooking, remove the short ribs and reduce the liquid on the stovetop over medium heat. You can also whisk in a slurry of cornstarch and water or a small amount of flour to achieve a thicker consistency.

Can I Prepare This Recipe In Advance?

Yes, slow-cooked short ribs actually taste better the next day because the flavors continue to meld. Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.

What Are Good Side Dishes To Serve With Slow Cooker Short Ribs In Red Wine Sauce?

Mashed potatoes, creamy polenta, roasted root vegetables, or buttered noodles are classic accompaniments. They absorb the rich sauce and complement the tender meat.

How Can I Make This Recipe Healthier Without Losing Flavor?

Trim excess fat from the short ribs before searing, use low-sodium broth, and add more vegetables to increase fiber and nutrients. You can also reduce the amount of added sugar if the recipe calls for it, relying on aromatics and herbs to boost flavor.