Go Back

Slow Cooker Beef Short Ribs with Red Wine Sauce

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Course Dinner
Cuisine American
Servings 6 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Prepare the Short Ribs : Pat short ribs dry with paper towels. Season generously with salt and pepper on all sides.
  • Step 2: Sear the Ribs : Heat olive oil in a large skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, until browned. Transfer ribs to the slow cooker.
  • Step 3: Sauté Aromatics ; In the same skillet, add onion, carrots, and celery. Sauté for 5 minutes until slightly softened. Add garlic and cook for another 1 minute. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor.
  • Step 4: Deglaze with Wine : Pour red wine into the skillet, scraping up any browned bits from the bottom. Simmer for 2–3 minutes to reduce slightly. Pour the wine mixture over the short ribs in the slow cooker.
  • Step 5: Add Broth and Herbs : Add beef broth, Worcestershire sauce, rosemary, thyme, and bay leaves to the slow cooker. 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) : Remove the ribs and cover to keep warm. Strain the sauce into a saucepan and bring to a simmer. Stir in cornstarch slurry and cook for 2–3 minutes until thickened to desired consistency.
  • Step 7: Serve : Place short ribs on a serving platter or individual plates. Spoon red wine sauce over the ribs. Serve with creamy mashed potatoes, roasted vegetables, or buttered egg noodles.