Description
Tender and flavorful Slow Cooker Short Ribs with Red Wine Sauce, slow-simmered to melt-in-your-mouth perfection. This comforting and impressive dish features richly marbled beef short ribs cooked in a luscious red wine and herb sauce, ideal for a special dinner or an easy weekend meal with minimal hands-on time.
Ingredients
Scale
Main Ingredients
- 3–4 pounds beef short ribs
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Shiraz recommended)
- 2 cups beef broth (low-sodium optional)
- 2 medium onions, chopped
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare and Season the Ribs: Pat the beef short ribs dry with paper towels. Generously season each piece with salt and pepper on all sides to build flavor from the start.
- Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Brown each short rib on all sides until a deep caramelized crust forms, about 3-4 minutes per side. This step adds essential flavor and texture.
- Sauté Aromatics: In the same skillet, add chopped onions and minced garlic, sautéing until soft and fragrant. Stir in tomato paste and cook for another minute to develop a rich base.
- Deglaze with Red Wine: Pour in a generous amount of red wine to deglaze the pan, scraping up browned bits. Simmer for 2-3 minutes to reduce slightly and concentrate the flavors.
- Transfer to Slow Cooker: Place the seared short ribs in the slow cooker. Pour the wine and onion mixture over them, then add beef broth and fresh herbs like rosemary and thyme.
- Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 3-4 hours until the meat is falling-off-the-bone tender and infused with deep flavor.
- Finish the Sauce: Once cooked, remove ribs and strain the sauce if desired. Skim off excess fat and reduce the sauce on the stovetop to thicken slightly for a luscious finish.
Notes
- Choose well-marbled ribs for juicier, richer meat.
- Don’t skip searing; it adds depth of flavor.
- Use a bold dry red wine for best results.
- Cook low and slow to ensure tender meat.
- Let ribs rest 10 minutes before serving to redistribute juices.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approximately 1 short rib with sauce)
- Calories: 450
- Sugar: 3g
- Sodium: 550mg
- Fat: 30g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 120mg