1. Can I make red wine braised short ribs without a slow cooker?

Yes, you can use a Dutch oven instead. Follow the same steps, then braise in a 300°F oven for 3 to 4 hours until the meat is fork-tender.

2. What type of wine is best for braising short ribs?

Dry red wines like Cabernet Sauvignon, Merlot, or Malbec work best. Avoid sweet wines—dry options enhance the savory flavors of the dish.

3. Do I have to sear the short ribs first?

Searing is highly recommended. It builds flavor and locks in juices, but if you’re short on time, you can skip this step for a slightly lighter taste.

4. Can I freeze leftovers of this dish?

Absolutely. These short ribs freeze well for up to 3 months. Store in an airtight container and reheat gently on the stove or in the microwave.

Slow Cooker Red Wine Braised Short Ribs

Name: Slow Cooker Red Wine Braised Short Ribs
Prep time: 20 min
Cook time: 7 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 3.5–4 pounds beef short ribs (bone-in); 1 tablespoon olive oil; 1 large carrot, peeled and chopped finely; 1 medium onion, chopped; 6 cloves garlic, minced; 3 tablespoons tomato paste; 1 bottle dry red wine (Cabernet, Merlot, or Malbec); 1 tablespoon Worcestershire sauce; 1 tablespoon brown sugar; 1 tablespoon smoked paprika; 1/4 teaspoon Italian seasoning; 1 teaspoon salt (adjust to taste); Pepper to taste; 6 sprigs fresh thyme; 2 tablespoons cornstarch; 2 tablespoons cold water (for slurry)

Description

These slow cooker red wine braised short ribs are fall-off-the-bone tender, rich in flavor, and perfect for beginner cooks looking for a comforting and impressive dish.

Ingredients

Scale

3.5–4 pounds beef short ribs (bone-in)
1 tablespoon olive oil
1 large carrot, peeled and chopped finely
1 medium onion, chopped
6 cloves garlic, minced
3 tablespoons tomato paste
1 bottle dry red wine (Cabernet, Merlot, or Malbec)
1 tablespoon Worcestershire sauce
1 tablespoon brown sugar
1 tablespoon smoked paprika
1/4 teaspoon Italian seasoning
1 teaspoon salt (adjust to taste)
Pepper to taste
6 sprigs fresh thyme
2 tablespoons cornstarch
2 tablespoons cold water (for slurry)

Cook Mode Prevent your screen from going dark

Instructions

Season the short ribs generously with salt and pepper. Heat olive oil in a large skillet over medium heat. Sear half of the ribs for 3–4 minutes per side until browned. Repeat with remaining ribs and set aside.
In the same skillet, sauté the chopped carrots and onions for 6–8 minutes until softened and slightly browned. Stir in the minced garlic and tomato paste, cooking for 1 minute until fragrant.
Transfer the vegetable mixture to the slow cooker. Add red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and thyme. Stir to combine, then place the seared ribs on top in an even layer.
Cover and cook on low for 7–8 hours or high for 5–6 hours, until the meat is fork-tender.
Skim off any fat from the surface. Mix the cornstarch with 2 tablespoons of cold water and stir into the slow cooker. Cover and cook on high for another 5–10 minutes until the sauce thickens. Taste and adjust seasoning if needed.

Notes

Searing the ribs adds deep flavor—don’t skip this step if time allows.
Use a dry red wine; avoid sweet varieties for best results.
Leftovers taste even better the next day and can be frozen for up to 3 months.
If you don’t have fresh thyme, substitute with 1 teaspoon dried thyme.

Prep Time: 20 minutes
Cook Time: 7 hours
Category: Dinner
Method: Slow Cooker
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 4g
Sodium: 620mg
Fat: 34g
Saturated Fat: 13g
Unsaturated Fat: 18g
Trans Fat: 1g
Carbohydrates: 10g
Fiber: 1g
Protein: 38g
Cholesterol: 120mg