Slow Cooker Red Wine Braised Short Ribs

It was a chilly Sunday afternoon when I first made red wine braised short ribs. I had just returned from the farmer’s market with a bag full of fresh herbs, unsure what to make. As the scent of garlic, onion, and wine slowly filled the kitchen, I realized I had found the perfect cozy dish. Since then, this recipe has become a go-to when I need something deeply comforting but surprisingly easy to prepare.

This easy sheet pan dinner-turned-slow cooker favorite is perfect for beginner cooks. Why? Because it requires minimal hands-on effort, uses everyday pantry ingredients, and transforms inexpensive cuts of beef into melt-in-your-mouth tenderness. It’s the kind of quick and healthy meal (yes, slow cooking is passive cooking!) that feels luxurious without the stress.

Why This Recipe is Special

Red wine braised short ribs are one of those rare dishes that feel restaurant-worthy but are totally achievable at home—even if you’ve never touched a slow cooker before. The technique of braising—browning meat and then simmering it slowly in flavorful liquid—allows you to build layers of taste with very little skill required.

What makes this version stand out is how beginner-friendly it is. No complex reductions or fancy ingredients—just basic steps, bold flavors, and a truly rewarding outcome. Whether you’re cooking for a date night, a small dinner party, or meal prepping for the week, this lemon herb chicken recipe—just kidding, this red wine short rib recipe—is guaranteed to impress.

Ingredients and Preparation

• Beef Short Ribs: The star of the show. These bone-in cuts become incredibly tender after slow cooking, while the bones add extra richness to the sauce.
• Olive Oil: Used for browning the ribs and sautéing the vegetables, giving everything a rich, golden base.
• Carrots and Onions: Classic aromatics that bring sweetness and body to the sauce.
• Garlic: Adds depth and a warm, savory undertone.
• Tomato Paste: Boosts the umami and enhances the sauce’s body.
• Dry Red Wine: Cabernet, Merlot, or Malbec all work beautifully. Adds a deep, earthy richness to the dish.
• Worcestershire Sauce: A splash gives a savory, almost meaty complexity.
• Brown Sugar: Balances the acidity of the wine and tomato paste.
• Smoked Paprika & Italian Seasoning: These spices bring warmth and a subtle herbaceous kick.
• Salt & Pepper: Essential for enhancing and balancing all the flavors.
• Fresh Thyme: A classic herb that adds an aromatic touch.
• Cornstarch: Thickens the sauce just enough to coat the meat without turning it gloopy.

Ingredient Swaps:

• Swap short ribs for beef chuck roast in a pinch.
• No wine? Use a combo of beef broth and balsamic vinegar.
• Fresh herbs not available? Use dried, but reduce the amount slightly.
• For a lighter dish, reduce the oil and skip the brown sugar.

Step-by-Step Instructions

Step 1
Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear half the ribs for 3–4 minutes per side until deeply browned, then repeat with the remaining batch. Transfer the browned ribs to a plate and set aside.

Step 2
In the same skillet, sauté chopped carrots and onions over medium heat for about 6–8 minutes, until softened and slightly caramelized. Stir in minced garlic and tomato paste, cooking for another minute until fragrant.

Step 3
Transfer the vegetable mixture to your slow cooker. Pour in the red wine and Worcestershire sauce, then stir in the brown sugar, smoked paprika, Italian seasoning, thyme, and additional salt and pepper to taste. Nestle the seared ribs on top in a single, even layer.

Step 4
Cover and cook on low for 7–8 hours or on high for 5–6 hours. The meat should be fork-tender and almost falling off the bone.

Step 5
Once cooked, skim off any fat floating on the surface. Mix cornstarch with two tablespoons of cold water and stir into the slow cooker. Cover again and cook on high for another 5–10 minutes until the sauce thickens slightly.

Beginner Tips and Notes

• Too Much Fat? Don’t skip skimming it off at the end—it’ll make the sauce taste cleaner and more refined.
• Overcooked Veggies? That’s okay! They’re meant to melt into the sauce and build flavor, not stay crisp.
• Short on Time? Browning the meat adds flavor, but you can skip it in a pinch. Just know the sauce won’t be quite as deep.
• Tool Tip: If you don’t have a slow cooker, you can do this in a Dutch oven in a 300°F oven for 3–4 hours.

Serving Suggestions

• Serve these braised short ribs over creamy mashed potatoes, buttered egg noodles, or a bed of polenta to soak up the delicious sauce.
• A crisp green salad with a lemon vinaigrette or roasted Brussels sprouts makes an excellent side.
• For a lighter meal, try serving with cauliflower mash or steamed green beans.

Leftovers Tip: Store in an airtight container for up to 4 days. The flavors deepen over time, making leftovers even better. Freeze extras for up to 3 months and reheat slowly on the stovetop.

Conclusion

If you’ve ever wanted to cook something that feels gourmet without the pressure, these slow cooker red wine braised short ribs are for you. They’re the ultimate comfort food that practically makes itself and welcomes beginner cooks with open arms. Try this recipe out and let me know in the comments how it turned out—or what you served it with. I love hearing your kitchen stories and helping you grow your confidence, one quick and healthy meal at a time.

FAQ About Slow Cooker Red Wine Braised Short Ribs

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