Slow Cooker Beef Short Ribs with Red Wine Sauce is the ultimate comfort food — rich, tender, and deeply flavorful. The short ribs are slow-cooked until the meat falls off the bone, bathed in a luxurious red wine and aromatic vegetable sauce that enhances every bite. The combination of slow-cooked beef, savory aromatics, and wine reduction creates a restaurant-quality dish that is surprisingly easy to prepare at home.

This dish is perfect for special occasions, cozy dinners, or when you simply want a hearty meal that melts in your mouth. The slow cooker does all the hard work, making the beef tender while allowing the flavors to develop over hours. When served with creamy mashed potatoes or roasted vegetables, this meal is a showstopper.

Why I Love This Recipe

I love this recipe because it transforms humble short ribs into a luxurious, melt-in-your-mouth dish. The red wine sauce is rich, velvety, and perfectly balanced — slightly sweet, slightly savory, and deeply aromatic. Cooking the ribs slowly allows the beef to become incredibly tender without any effort, making it a stress-free yet indulgent meal.

Every time I make this, the house fills with a tantalizing aroma that promises comfort and satisfaction. The richness of the ribs paired with the acidity of the wine sauce makes each bite unforgettable.

Why It’s a Must-Try Dish

This dish is a must-try because it’s the perfect combination of simplicity and elegance. The slow cooker method ensures perfectly tender meat, while the red wine sauce elevates it to gourmet levels. It’s a dish that impresses guests, satisfies family cravings, and proves that homemade slow-cooked meals can rival fine dining.

Whether for a Sunday dinner or a special celebration, these beef short ribs are sure to become a favorite for years to come.

Recipe Details

• Preparation Time: 20 minutes
• Cooking Time: 6–8 hours (low) or 4–5 hours (high)
• Total Time: 6 hours 20 minutes (low)
• Servings: 4–6 servings
• Calories: ~650 kcal per serving
• Course: Main Course
• Cuisine: American / French-inspired

Ingredients

For the Short Ribs:

• 3 lbs (1.4 kg) bone-in beef short ribs
• Salt and black pepper, to taste
• 2 tbsp olive oil
• 1 large onion, diced
• 3 carrots, peeled and chopped
• 3 celery stalks, chopped
• 4 cloves garlic, minced
• 2 cups red wine (Cabernet Sauvignon or Merlot recommended)
• 2 cups beef broth
• 2 tbsp tomato paste
• 2 sprigs fresh rosemary
• 2 sprigs fresh thyme
• 2 bay leaves
• 1 tsp Worcestershire sauce
• 1 tbsp cornstarch mixed with 2 tbsp cold water (optional, for thickening sauce)

Step-by-Step Preparation Method

Step 1: Prepare the Short Ribs

1. Pat short ribs dry with paper towels.
2. Season generously with salt and pepper on all sides.

Step 2: Sear the Ribs

1. Heat olive oil in a large skillet over medium-high heat.
2. Sear the short ribs for 2–3 minutes per side, until browned.
3. Transfer ribs to the slow cooker.

Step 3: Sauté Aromatics

1. In the same skillet, add onion, carrots, and celery. Sauté for 5 minutes until slightly softened.
2. Add garlic and cook for another 1 minute.
3. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.

Step 4: Deglaze with Wine

1. Pour red wine into the skillet, scraping up any browned bits from the bottom.
2. Simmer for 2–3 minutes to reduce slightly.
3. Pour the wine mixture over the short ribs in the slow cooker.

Step 5: Add Broth and Herbs

1. Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves to the slow cooker.
2. Cover and cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the meat is tender and falls off the bone.

Step 6: Thicken the Sauce (Optional)

1. Remove the ribs and cover to keep warm.
2. Strain the sauce into a saucepan and bring to a simmer.
3. Stir in cornstarch slurry and cook for 2–3 minutes until thickened to desired consistency.

Step 7: Serve

1. Place short ribs on a serving platter or individual plates.
2. Spoon red wine sauce over the ribs.
3. Serve with creamy mashed potatoes, roasted vegetables, or buttered egg noodles.

How to Serve

• Serve the ribs as the centerpiece of the plate, drizzling the red wine sauce over the meat.
• Pair with mashed potatoes, roasted root vegetables, or green beans.
• Garnish with fresh herbs for a visually appealing presentation.
• Serve with a side of crusty bread to soak up the sauce.

Recipe Tips

• Sear the ribs: Browning enhances flavor and adds a rich color to the sauce.
• Use good-quality red wine: It deeply affects the flavor of the sauce.
• Cook low and slow: Longer cooking times yield more tender meat.
• Skim excess fat: For a cleaner sauce, skim fat after cooking.
• Make ahead: Short ribs taste even better the next day after the flavors meld.

Recipe Variations

1. Balsamic Red Wine Ribs: Add 2 tbsp balsamic vinegar for a tangy-sweet twist.
2. Asian-Inspired Short Ribs: Substitute soy sauce for Worcestershire and add ginger and star anise.
3. Herb-Infused: Add sage or tarragon for a unique flavor profile.
4. Vegetable-Rich Version: Include parsnips, mushrooms, or turnips in the slow cooker.
5. Oven-Braised Version: Brown ribs and braise in the oven at 325°F (160°C) for 3 hours instead of using a slow cooker.

Freezing and Storage

• Refrigeration: Store cooled ribs and sauce in an airtight container for 3–4 days.
• Freezing: Freeze cooked short ribs and sauce separately in airtight containers for up to 3 months.
• Thawing: Defrost overnight in the fridge.
• Reheating: Warm gently on the stove or in a 350°F (175°C) oven until heated through.

Special Equipment Needed

• Slow cooker (6-quart or larger recommended)
• Large skillet for searing
• Tongs for handling ribs
• Saucepan for thickening sauce (optional)
• Cutting board and knife

Frequently Asked Questions (FAQ)

Q1: Can I use boneless short ribs?
Yes — boneless short ribs work, but bone-in ribs add extra flavor to the sauce.

Q2: Can I skip searing the ribs?
You can, but searing adds depth of flavor and a rich color.

Q3: Can I make this on high heat only?
Yes — cook on HIGH for 4–5 hours instead of LOW for 6–8 hours.

Q4: Can I use a different type of wine?
Red wines like Merlot, Zinfandel, or Shiraz work well. Avoid very sweet wines.

Q5: Can I thicken the sauce without cornstarch?
Yes — simmer the sauce uncovered to reduce and thicken naturally.

Conclusion

Slow Cooker Beef Short Ribs with Red Wine Sauce is the epitome of comfort and elegance. Tender, fall-off-the-bone beef paired with a rich, velvety red wine sauce creates a dish worthy of special occasions while being simple enough for a weekday dinner.

This recipe transforms short ribs into a melt-in-your-mouth, flavorful centerpiece, perfect with mashed potatoes, roasted vegetables, or buttered noodles. It’s versatile, make-ahead friendly, and guaranteed to impress anyone lucky enough to enjoy it.