These red wine beef short ribs are the ultimate comfort meal on a chilly winter evening. The richness of the beef and the acidity and hint of sweetness in the wine create the perfect flavor for these tender short ribs. Try this easy-to-follow recipe for the best restaurant-quality red wine short ribs.
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Why You Should Make These Red Wine Short Ribs
These red wine beef short ribs are everything you need for a cozy Sunday night dinner. All you have to do is sear the beef, sauté the celery and onion, then throw all the ingredients in the crock pot and let it do its thing for 6-8 hours. Cooking it low and slow is the way to go. This allows the toughness of the meat to break down, resulting in tender, melt-in-your-mouth pieces of beef. The long cooking time ensures that the meat absorbs all the flavors from the wine and other ingredients. Plus, your kitchen will smell amazing!
What if I don’t have all day?
If you need to shorten the cooking time, you can totally cook on high for 3-4 hours instead of low for 6-8.
What to pair it with?
These red wine short ribs go perfectly with mashed potatoes. The liquid from the short ribs makes a delicious gravy.
Other sides could be roasted veggies, roasted potatoes, or even polenta.
Ingredients
- Beef Short Ribs
- Yellow Onion
- Garlic
- Celery
- Carrots
- Olive Oil
- Tomato Paste
- Beef Broth
- Red Wine
- Rosemary
- Thyme
- Bay Leaves
- Flour
- Salt and Pepper
How to Make Red Wine Short Ribs in the Slow Cooker
- First things first, get your high-quality beef short ribs and seasoning all sides with salt and pepper.
- Heat the olive oil in a large pan over medium heat and sear each side of the short ribs for around 4 minutes per side.
- Chop the veggies up while the short ribs cook. Put the short ribs in the crock pot with the carrots, and add the celery and onion to the same pan used for the short ribs.
- Sauté the celery and onions on medium heat for around 5 minutes.
- Stir in the garlic rosemary, salt and pepper, tomato paste, chicken broth, and the star of the show, red wine. Pour in the crockpot over the carrots and short ribs.
- Add thyme and bay leaves to the crock pot and cook low and slow for 6-8 hours.
- To thicken the liquid and turn it into gravy, sprinkle flour, stir, and cover for another 15 minutes.
- Serve over mashed potatoes and enjoy!
Tools You’ll Need
Crockpot – I love making dinner in a crock pot. Do a little prep work earlier in the day, let it cook, and voila, dinner’s ready! They are seriously the easiest appliance to use and so handy. If you don’t have one already, you can get one here.
Red Wine Beef Short Ribs in the Slow Cooker
Course: DinnerDifficulty: Easy4
servings30
minutes8 1/2
hoursIngredients
2.5-3.5 lbs of short ribs
1 large yellow onion
3 celery ribs
3 large carrots
4 cloves of garlic, minced
1 tablespoon olive oil
2 tablespoons tomato paste
2 cups dry red wine (I use cabernet sauvignon)
1 14.5 oz. can of beef broth
1 teaspoon dried rosemary
3 sprigs fresh thyme
2 bay leaves
Salt and Pepper
2 tablespoons all-purpose flour
Directions
- Season the short ribs on all sides with salt and pepper. In a large pan over medium heat, cook each side of the short ribs for 4 minutes. The short ribs do not have to be cooked through at this point.
- While the short ribs are cooking, dice the celery and onion and cut the carrots into 2-inch chunks. Place the cooked short ribs and carrots in the crock pot.
- To the same pan, add the celery and onions and sauté for about 5 minutes, scraping any brown bits left on the bottom of the pan.
- Add the garlic, tomato paste, beef broth, red wine, rosemary, and 1/2 teaspoon of salt and one teaspoon of pepper to the celery and onions. Stir everything together then pour over the short ribs and carrots in the crock pot.
- Turn the crock pot to low and cook with the lid on for 6-8 hours.
- When the short ribs are nearly done, sprinkle in flour and stir until the sauce is thickened to your liking. Serve over mashed potatoes and enjoy!
