Red Wine Braised Slow-Cooker Short Ribs

Red Wine Braised Slow-Cooker Short Ribs are the ultimate comfort food, perfect for cozy dinners or entertaining without stress. With just a little prep, this recipe transforms simple ingredients into a tender, flavor-packed dish that feels both rustic and elegant. The slow cooker does the work, gently braising beef short ribs in a rich sauce of red wine, broth, and aromatics until the meat literally falls off the bone.

What makes this recipe special is its depth of flavor. The red wine not only enhances the sauce but also balances the richness of the beef with subtle acidity. Herbs like rosemary and thyme add earthy notes, while balsamic vinegar lends a touch of brightness.

Interestingly, braising short ribs has roots in European farmhouse kitchens, where tougher cuts of meat were slowly cooked to become luxurious and hearty. Today, this timeless method still creates one of the most satisfying meals you can share at your table. Serve with mashed potatoes or polenta for a complete feast.

Recipe Yield: 6 servings

INGREDIENTS

3 lb bone-in beef short ribs
1 tbsp olive oil
1 large yellow onion, sliced
3 garlic cloves, minced
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 cup beef broth
1 cup dry red wine
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (optional, for thickening)

INSTRUCTIONS

1. Sear the ribs:
Pat short ribs dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown ribs on all sides, about 2–3 minutes per side. Transfer to the slow cooker.

2. Build the flavor base:
In the same skillet, sauté onions, carrots, and celery for 3 minutes. Add garlic and cook for 1 minute more, stirring often. Transfer vegetables to the slow cooker.

3. Deglaze and enrich:
Pour red wine into the skillet, scraping up browned bits from the bottom. Stir in tomato paste, balsamic vinegar, and beef broth. Bring to a simmer, then pour mixture over the ribs and vegetables.

4. Add herbs and cook:
Nestle rosemary, thyme, and bay leaves into the slow cooker. Cover and cook on LOW for 8 hours, or until ribs are fork-tender and meat is falling off the bone.

5. Thicken the sauce (optional):
Remove ribs and vegetables to a platter. Discard herbs and bay leaves. Skim excess fat from the cooking liquid. In a small bowl, mix cornstarch with water until smooth, then whisk into the sauce. Cook on HIGH for 10 minutes until thickened.

6. Serve and enjoy:
Return ribs to the sauce or serve with sauce spooned generously over the top. Perfect with mashed potatoes, polenta, or crusty bread.

Helpful Tips to Perfect This Recipe

Sear for depth of flavor: Browning the short ribs first locks in juices and builds a savory foundation for the sauce. Skipping this step will reduce flavor complexity.
Choose the right wine: Use a bold red wine, like Cabernet Sauvignon or Merlot, which holds up well to long cooking and deepens the sauce.
Make ahead magic: This dish tastes even better the next day. Store in the fridge overnight, skim fat, and reheat slowly for intensified flavor.

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