When the air turns crisp and festive lights begin to twinkle, there’s nothing quite like the rich aroma of beef short ribs simmering in a red wine sauce to make your kitchen feel like the heart of the holiday season. These slow cooker beef short ribs are fall-apart tender, drenched in a luxurious red wine reduction, and practically beg to be the centerpiece of your Christmas dinner table. Whether you're hosting an intimate Christmas dinner for two or simply hunting for Christmas dinner food ideas that won’t have you stressing in the kitchen all day, this dish delivers on flavor and comfort in every bite. It's one of those easy Christmas recipes dinner menus were made for—hands-off, hearty, and deeply satisfying.

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Slow Cooker Beef Short Ribs with Red Wine Sauce

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Prep Time 25

Cook Time 8

Total Time 8 25

Course Main Course

Cuisine American

Servings 4

Equipment

Slow cooker (Crock-Pot) Essential for the low-and-slow magic. If you don’t have one, a Dutch oven in the oven at 300°F will work too.
Cast-iron or heavy skillet For searing the ribs before slow cooking. Searing adds a depth of flavor you don’t want to skip.
Tongs Helps to turn and lift the ribs safely while searing.
Knife & cutting board For chopping aromatics like onion, carrot, and celery.
Small saucepan (optional) To reduce and thicken the sauce at the end.
Whisk or Spoon To mix in the cornstarch slurry if thickening is needed.

Ingredients

For the Ribs

3 to 4 lbs beef short ribs bone-in, English cut preferred
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons olive oil

For the Sauce

1 large yellow onion diced
2 large carrots peeled and chopped

2 celery stalks chopped
4 garlic cloves minced
2 tablespoons tomato paste
2 cups dry red wine Cabernet Sauvignon or Merlot works well
1 cup beef broth low sodium
2 sprigs fresh rosemary
3 sprigs fresh thyme
2 bay leaves
1 tablespoon Worcestershire sauce
1 teaspoon brown sugar optional, to balance acidity

For Finishing

1 tablespoon cornstarch optional, for thickening
1 tablespoon cold water

Instructions

Season and Sear the Ribs

Start by patting the beef short ribs dry with paper towels. Generously season all sides with salt and pepper. Heat olive oil in a cast iron skillet over medium-high heat. Sear the ribs in batches until deeply browned on all sides—about 3-4 minutes per side. This step locks in flavor and enhances the final dish.

Sauté the Aromatics

Remove the ribs and set aside. In the same pan, reduce heat to medium and add onions, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in garlic and tomato paste; cook for another 2 minutes until fragrant and slightly caramelized.

Deglaze and Build the Sauce

Pour in the red wine, scraping the bottom of the pan to lift up all the flavorful bits. Let it simmer for 3-5 minutes to reduce slightly. Stir in the beef broth, Worcestershire sauce, rosemary, thyme, bay leaves, and brown sugar if using.

Transfer to Slow Cooker

Place the seared ribs in the slow cooker. Pour the wine and vegetable mixture over them. Ensure the ribs are mostly submerged. Cover and cook on low for 8 hours, until the meat is tender and falling off the bone.

Finish the Sauce

Once done, remove the ribs and tent them with foil to keep warm. Strain the cooking liquid through a fine mesh sieve into a saucepan, discarding solids. Simmer over medium heat to reduce the sauce for about 10-15 minutes. If you prefer a thicker sauce, whisk together cornstarch and cold water, then stir into the sauce and simmer until thickened.

Serve

Serve ribs draped in the rich, velvety red wine sauce. Garnish with fresh herbs if desired.

Pairings

These ribs pair wonderfully with cozy, wintry sides and drinks. Here are a few ideas to complete your Christmas table:

Creamy Mashed Potatoes: The ideal canvas for soaking up the red wine sauce.
Roasted Brussels Sprouts with Balsamic Glaze: The slight bitterness of sprouts balances the richness of the beef.
Buttered Egg Noodles or Pappardelle: An alternative base that holds the sauce beautifully.
Red Wine (same as used in cooking): Keep it consistent and you’ll elevate both the flavor of the meal and the wine.
Cranberry Orange Relish: A bright and slightly tart contrast that brings some holiday cheer to the plate.

If you're exploring Christmas meal ideas dinner menus or trying to think outside the box for xmas dinner ideas, these ribs offer an alternative to the usual turkey or ham—especially if you’re leaning toward Christmas meats main dishes with deep flavor.

FAQs

1. Can I use boneless short ribs instead of bone-in?

Yes, but bone-in ribs have more flavor and help keep the meat moist during slow cooking. Boneless will cook a bit faster, so check for doneness around the 6-7 hour mark.

2. What cut of beef is best for short ribs?

Look for English cut short ribs—these are thick, meaty, and have the perfect amount of marbling. Flanken-style ribs are thinner and better for grilling.

3. Can I substitute the red wine?

You can use beef broth with a splash of balsamic vinegar or grape juice as a non-alcoholic substitute, but the depth from the wine is hard to beat in this sauce.

4. Do I need to sear the ribs first?

Technically no, but it's highly recommended. Searing builds a richer, more complex flavor and adds color to the meat.

5. Can this be made ahead of time?

Absolutely. In fact, the flavor improves the next day. Just cool, refrigerate, and reheat gently on the stovetop or in a 300°F oven.

Slow Cooker Beef Short Ribs with Red Wine Sauce – A Comforting Christmas Classic