Red Wine Beef Short Ribs in the Slow Cooker

Author of Stella Coast

Grace

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.

Why You Should Make These Red Wine Short Ribs

These red wine beef short ribs are everything you need for a cozy weekend or weeknight 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!

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How Long to Cook Red Wine Beef Short Ribs?

It’s best to cook these short ribs low and slow for the best, most tender results. Set the slow cooker on low and cook for 6-8 hours, or high for 4-5 hours.

What to Pair Red Wine Beef Short Ribs With?

These red wine short ribs go perfectly with Creamy Mashed Potatoes in the KitchenAid Mixer. The liquid from the short ribs makes a delicious gravy.

Other side options include Easy Balsamic Glazed Roasted Carrots, Roasted Rainbow Fingerling Potatoes and Red Onion, or even polenta.

Ingredients

• Beef Short Ribs
• Yellow Onion
• Garlic
• Celery
• Carrots
• Olive Oil
• Tomato Paste
• Beef Broth
• Red Wine
• Rosemary
• Thyme
• Bay Leaves
• Cornstarch
• 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, mix 1 tablespoon of cornstarch with 1 tablespoon of water and pour into the crock pot, stir and let sit for 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

Recipe by GraceCourse: DinnerDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cook time

8 1/2

hours

Ingredients

• 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

• 1 tablespoon cornstarch

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, thicken the liquid and turn it into gravy by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and pouring it into the crock pot, stirring and letting it sit for 15 minutes. Serve over mashed potatoes and enjoy!