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Slow Cooker Beef Short Ribs with Red Wine sauce

Slow Cooker Beef Short Ribs with Red Wine Sauce

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Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

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