If you’re looking for a dish that delivers melt-in-your-mouth comfort with minimal effort, Crockpot Red Wine Braised Short Ribs are about to become your new obsession. These short ribs transform in the slow cooker, turning fall-apart tender and soaking up luscious layers of flavor from red wine, tomato paste, and aromatic veggies. The sauce alone is so rich and inviting, you’ll want to mop up every last bit. Whether you’re making a cozy Sunday dinner or impressing guests, this dish is the ultimate marriage of ease and pure deliciousness.

Crockpot Red Wine Braised Short Ribs Recipe - Recipe Image

Ingredients You’ll Need

The magic of this dish comes from just a handful of tried-and-true ingredients. Each one plays a crucial part, from the beef that turns buttery soft, to the tomatoes and wine that build the soul of the sauce. Take an extra minute to prep everything — it all pays off in the final flavor!

Beef short ribs (bone-in, 3.5–4 pounds): Bone-in ribs are essential for maximum flavor and irresistible tenderness as they slow-cook.
Olive oil (1 tablespoon): Gets those ribs beautifully seared, helping to build flavor right from the start.
Large carrot (peeled & chopped finely): A sweet, earthy backbone that softens into the sauce, adding depth.
Medium onion (chopped): Brings out a gentle, caramelized sweetness after sautéing.
Garlic (6 cloves, minced): Gives a punch of savory aroma and ties all the flavors together.
Tomato paste (3 tablespoons): Intensifies color and richness, making the sauce velvety and complex.
Dry red wine (1 bottle): Choose one you enjoy drinking! It infuses the meat and veggies with bold, robust notes.
Worcestershire sauce (1 tablespoon): Adds a savory, umami twist that deepens the dish.
Brown sugar (1 tablespoon): Balances acidity and gives the sauce a subtle, mellow sweetness.
Smoked paprika (1 tablespoon): Introduces a touch of smoky warmth, making the flavors linger.
Italian seasoning (1/4 teaspoon): Lends an aromatic, herby layer that’s classic in slow-cooked meals.
Salt (1 teaspoon, see note): Essential for seasoning — adjust especially if using low-sodium broth later.
Pepper (to taste): Gives gentle heat and brings all the flavors together.
Fresh thyme (6 sprigs): Perfumes the braise with bright, floral notes.
Cornstarch (2 tablespoons): Thickens the sauce just before serving for a glossy finish.

How to Make Crockpot Red Wine Braised Short Ribs

Step 1: Season the Ribs

Start by giving those short ribs a generous sprinkle of salt and freshly cracked black pepper. It may seem simple, but this step kicks off the flavor from the inside out, making sure every savory bite is seasoned perfectly when it’s time to dig in.

Step 2: Sear for Maximum Flavor

Heat the olive oil in a large skillet over medium heat. Sear half the ribs for about 3–4 minutes per side until they develop a gorgeous brown crust. Transfer them to a plate and repeat with the second batch. If there’s excess fat left in the skillet, spoon most of it out so the veggies don’t get greasy — just leave a couple of tablespoons behind for flavor!

Step 3: Sauté Your Veggies

Add the chopped carrots and onions to that hot skillet and let them sauté for 6–8 minutes. You’re looking for light browning and softness — this coaxes out their natural sweetness and starts building a base that makes slow cooker dishes like Crockpot Red Wine Braised Short Ribs so undeniably good.

Step 4: Garlic & Tomato Paste Magic

Stir in the minced garlic and tomato paste, letting them cook for just about a minute. This is when that irresistible tomatoey, garlicky fragrance takes over your kitchen, letting you know you’re on the right track.

Step 5: Load Up the Crockpot

Now, transfer the skillet mixture to your slow cooker. Pour in the entire bottle of dry red wine (don’t be shy!), Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, extra salt and pepper, and those fresh thyme sprigs. Stir everything together. Nestle the short ribs on top (don’t worry if they don’t all fit perfectly), then cover and cook. Go low and slow for 7–8 hours, or use the high setting for a quicker 5–6 hour braise. Either way, the result will be stunningly tender Crockpot Red Wine Braised Short Ribs.

Step 6: Skim, Thicken, and Finish

Once the ribs are finished, you’ll likely see some fat pooled on top. Skim it off with a spoon, no need to be perfect, just get most of it. Mix the cornstarch with two tablespoons of cold water until smooth, then stir into the Crockpot. Turn the heat to high, cover, and let it simmer for 5–10 minutes, so the sauce thickens up and turns glossy. Taste and season with more salt and pepper if needed — then you’re ready to serve!

How to Serve Crockpot Red Wine Braised Short Ribs

Garnishes

For that finishing flourish, sprinkle the ribs with a little freshly chopped parsley or thyme. Not only do they add a burst of color, but the freshness pops against the rich flavors. A sprinkle of flaky sea salt or a quick grating of lemon zest can also wake up the sauce, making each bite sing.

Side Dishes

You want cozy, soak-it-all-up sides for Crockpot Red Wine Braised Short Ribs. Creamy mashed potatoes are the classic partner, but polenta or buttered noodles work wonders too. Roasted root veggies, garlicky green beans, or a big green salad balance out the richness of the meat and sauce perfectly.

Creative Ways to Present

Try shredding the short ribs and serving over pappardelle pasta for a rustic Italian vibe, or pile them on crusty bread as an open-faced sandwich. Leftovers can even star in tacos with a slaw topper or get rolled into a decadent pot pie. There’s really no wrong way to showcase these slow-cooked beauties!

Make Ahead and Storage

Storing Leftovers

Let any leftover Crockpot Red Wine Braised Short Ribs cool completely, then transfer them (with plenty of sauce!) into an airtight container. They’ll keep well in the fridge for up to four days, and the flavors deepen with time.

Freezing

This recipe freezes like a dream. Place chilled short ribs and sauce into freezer-safe bags or containers, squeezing out as much air as possible. They’ll stay fabulous in the freezer for up to three months. Perfect for a future comfort food night with zero effort!

Reheating

Warm leftovers gently on the stovetop, covered, over medium-low heat until heated through. A splash of water or broth helps loosen the sauce if it thickens too much. If rewarming from frozen, thaw in the fridge overnight first for best results.

FAQs

What’s the best red wine to use for Crockpot Red Wine Braised Short Ribs?

Pick a dry, robust red wine like Cabernet Sauvignon, Merlot, or Shiraz. The rule of thumb is to cook with something you’d willingly pour a glass of — a nice bottle really makes the sauce shine!

Can I use boneless short ribs instead?

You can, but bone-in ribs give the dish more richness and body. If boneless is what you have, go for it — just watch your cook time, as they may become tender a bit sooner.

Should I let the short ribs rest before serving?

Letting the ribs sit for a few minutes off the heat allows the juices to redistribute, making them even more succulent when you serve. It’s worth the brief wait!

Can I make Crockpot Red Wine Braised Short Ribs without alcohol?

If you prefer to skip the wine, use a combo of beef broth and a splash of balsamic vinegar instead. The result will still be savory and satisfying, though the flavor will differ slightly from the classic version.

How do I skim the fat off easily?

Chilling the sauce in the fridge causes the fat to solidify on top, making it easy to remove. If you want to serve right away, simply use a large spoon to skim off the liquid fat from the surface.

Final Thoughts

There’s just something magical about a pot of Crockpot Red Wine Braised Short Ribs bubbling away. With each savory bite, you’re rewarded for your patience — and the leftovers might be even better! I hope this dish finds a happy home in your dinner rotation, and that you fall in love with every fork-tender, wine-infused morsel. Don’t wait for a special occasion; treat yourself and your loved ones soon!

Crockpot Red Wine Braised Short Ribs Recipe

★★★★★

5.3 from 27 reviews

Author: Lila
Total Time: 8 hours 20 minutes (approx.)
Yield: 4–6 servings 1x
Diet: Gluten Free

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Description

These Crockpot Red Wine Braised Short Ribs are a hearty and flavorful dish perfect for a cozy night in. The rich red wine sauce infused with garlic and herbs makes these tender short ribs a standout meal.

Instructions

Season the short ribs: Season the short ribs with salt & pepper.
Sear the short ribs: Sear the short ribs in a skillet until nicely browned. Transfer to a plate.
Sauté vegetables: Sauté carrots and onions until lightly browned. Add garlic and tomato paste.
Combine ingredients: Transfer the vegetable mixture to the slow cooker. Add wine, Worcestershire sauce, brown sugar, paprika, Italian seasoning, salt, pepper, and thyme. Place short ribs in the Crockpot.
Cook in Crockpot: Cook on low for 7-8 hours or high for 5-6 hours.
Thicken the sauce: Skim fat off the top, mix cornstarch with water, stir into Crockpot, and cook until thickened. Season with salt & pepper.

Notes

For salt, adjust based on personal preference and the saltiness of the Worcestershire sauce.
Feel free to add more herbs like rosemary or bay leaves for extra flavor.

Prep Time: 20 minutes
Cook Time: 7-8 hours on low or 5-6 hours on high
Category: Main Course
Method: Slow Cooking
Cuisine: American