There’s something deeply comforting about a meal that simmers all day, filling the house with the irresistible aroma of herbs, wine, and slow-cooked beef.
These Crockpot Red Wine Braised Short Ribs are exactly that kind of dish—hearty, rich, and guaranteed to impress without needing much hands-on time.
Whether you’re cooking for a dinner party or just craving a soul-warming meal, this slow cooker recipe is a winner.
Why You’ll Love This Recipe
Restaurant-quality flavor at home – The wine-based sauce is bold, complex, and comforting
Set it and forget it – Let the slow cooker do all the hard work
Perfect for special occasions or cozy nights in
Tender, juicy short ribs – Fall-off-the-bone goodness every time
Freezer-friendly – Make once, enjoy twice
What You’ll Need (Ingredient Highlights)
Here’s what makes this dish deeply flavorful:
Bone-in short ribs – 3.5 to 4 pounds for that perfect melt-in-your-mouth texture
Dry red wine – Like Cabernet Sauvignon or Merlot, for richness and depth
Tomato paste & Worcestershire sauce – Adds umami and tang
Carrots, onions, garlic – Classic aromatics for balance and sweetness
Smoked paprika & Italian seasoning – For warmth and subtle spice
Cornstarch slurry – For thickening the sauce right at the end
Pro Tips Before You Start
Sear the ribs well – Browning adds essential flavor and color
Use a good-quality wine – If you wouldn’t drink it, don’t cook with it
Let it cook low and slow – That’s how you get fork-tender meat
Don’t skip the cornstarch step – It helps the sauce cling beautifully to the meat
Refrigerate overnight for enhanced flavor (even better the next day)
How to Make Crockpot Red Wine Braised Short Ribs
Step 1 – Season and Sear the Short Ribs
Sprinkle short ribs with salt and pepper.
In a large skillet with olive oil over medium heat, sear half the ribs until deeply browned on each side (3–4 minutes per side).
Transfer to a plate and repeat with the second batch.
Step 2 – Sauté Aromatics
Remove excess fat from the skillet, leaving 1–2 tablespoons.
Add chopped carrots and onions.
Sauté for 6–8 minutes until softened and lightly browned.
Step 3 – Add Garlic and Tomato Paste
Stir in minced garlic and tomato paste.
Cook for about 1 minute until fragrant, then transfer the mixture to the crockpot.
Step 4 – Build the Braising Liquid
Pour in red wine, Worcestershire sauce, brown sugar, smoked paprika, Italian seasoning, salt, pepper, and fresh thyme.
Stir to combine.
Step 5 – Add Short Ribs and Slow Cook
Place short ribs into the crockpot in as even a layer as possible.
Some may stick out—totally fine.
Cover and cook on low for 7–8 hours or high for 5–6 hours, until tender.
Step 6 – Thicken the Sauce
Skim excess fat from the surface.
Mix cornstarch with 2 tablespoons of cold water and stir into the crockpot.
Turn to high, cover, and cook 5–10 minutes more until the sauce thickens.
Step 7 – Adjust and Serve
Taste the sauce and adjust seasoning if needed.
Serve hot with mashed potatoes, creamy polenta, or crusty bread.
What to Serve It With
This dish shines when served with something to soak up the luxurious sauce:
Creamy mashed potatoes
Buttery polenta
Garlic herb rice
Roasted root vegetables
Crusty sourdough or baguette
Variations & Substitutions
No wine? Use beef broth with a splash of balsamic vinegar
Make it in the oven – 325°F for 3–4 hours in a Dutch oven
Add mushrooms – Sauté and add during the last hour of cooking
Use boneless ribs – Still delicious, though not as rich as bone-in
Make it spicy – Add red pepper flakes or a diced chili for heat
Storage & Leftovers
Refrigerate: Store in an airtight container for up to 4 days
Freeze: Freeze in portions for up to 2 months. Thaw overnight in the fridge
Reheat: Warm gently on the stove over low heat or microwave until hot
Flavor tip: Tastes even better the next day after flavors deepen
FAQs
Can I use boneless short ribs?
Yes, though bone-in adds deeper flavor and richness to the sauce.
What red wine is best for this recipe?
Use a dry red like Cabernet, Pinot Noir, or Merlot—nothing sweet.
Do I need to sear the ribs?
Technically no, but searing adds a huge depth of flavor that’s worth the extra step.
Can I make this in advance?
Absolutely. It’s even better the next day and reheats beautifully.
Can I cook it on high the whole time?
Yes, cook for 5–6 hours on high. But low and slow (7–8 hours) is ideal for tenderness.
How do I thicken the sauce if I don’t have cornstarch?
You can reduce the sauce on the stove after cooking, or use arrowroot powder or flour as an alternative.
Final Thoughts
If you’re craving something rich, comforting, and absolutely unforgettable, these Crockpot Red Wine Braised Short Ribs will deliver.
It’s the kind of meal that tastes like it took all day (because it did)—yet you only needed 20 minutes of prep.
Make it once, and it just might become your go-to for holidays, date nights, or any time you want a little cozy luxury on your plate.
Crockpot Red Wine Braised Short Ribs
Ingredients
- 3.5 –4 pounds beef short ribs bone-in
- 1 tablespoon olive oil
- 1 large carrot peeled & chopped finely
- 1 medium onion chopped
- 6 cloves garlic minced
- 3 tablespoons tomato paste
- 1 bottle dry red wine
- 1 tablespoon Worcestershire sauce
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 1/4 teaspoon Italian seasoning
- 1 teaspoon salt
- Pepper to taste
- 6 sprigs fresh thyme
- 2 tablespoons cornstarch
Instructions
- Season short ribs with salt & pepper.
- Heat olive oil in a large skillet. Sear ribs in batches for 3–4 minutes/side.
- Set aside. Spoon off excess fat if needed.
- Add carrots and onions. Sauté 6–8 minutes until browned.
- Stir in garlic and tomato paste. Cook 1 minute.
- Transfer everything to crockpot.
- See full steps with tips & photos → https://p4pd.org/crockpot-red-wine-braised-short-ribs/
Notes
- Wine Matters: Choose a dry red wine you’d enjoy drinking—Cabernet, Pinot Noir, or Zinfandel all work beautifully.
- Make-Ahead Tip: Cook a day in advance and refrigerate. The flavors deepen overnight and the fat is easier to skim when cold.
- No-Cornstarch Option: You can reduce the sauce on the stovetop instead of thickening it in the crockpot.
