Easy Crockpot Beef Short Ribs — Red Wine Braised

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Easy Crockpot Beef Short Ribs — Red Wine Braised is my go to dinner for the nights when I want something cozy but I also do not want to babysit the stove. You know those days when you are tired, the sink is already full, and everyone still expects a real meal? This is the fix. The slow cooker does the heavy lifting, your kitchen smells amazing, and the meat turns into that fall apart, spoon tender kind of comfort food. I make it when friends come over because it feels fancy, but it is honestly super simple. If you can brown meat and pour liquids into a crockpot, you can make this.

Why you’ll love it

There are recipes that taste like you worked all day, even when you did not. This is one of them. These short ribs come out rich and savory, with a sauce that begs for mashed potatoes or crusty bread.

Here is what makes it such a keeper in my house:

• Big flavor with low effort. The red wine and beef broth do so much work for you.
• Very forgiving timing. If it cooks a little longer, it usually gets even better.
• Great for weekends or busy weekdays. Start it early and forget about it.
• Leftovers are gold. The sauce thickens and tastes even deeper the next day.

If you are in a slow cooker mood lately, you might also like my cozy bowl style dinners like Easy Crockpot Beef Stew for a hearty slow cooker dinner. Different vibe, same comfort factor.

What are short ribs?

Short ribs are exactly what they sound like: a shorter cut of rib with a lot of meat and connective tissue. That connective tissue is why they can be tough if cooked fast, but it is also why they become ridiculously tender when cooked low and slow.

You will usually see two common styles at the store:

English cut short ribs are thick chunks, usually with one bone. This is my favorite for the crockpot because they stay nice and meaty.

Flanken cut short ribs are cut across the bone in thinner strips. They can still work, but they cook faster and can fall apart more.

When you are shopping, look for pieces that have good marbling and a decent amount of meat on top of the bone. A little fat is totally fine. It melts into the sauce and makes everything taste like you know what you are doing.

Also, if you love that slow cooked beef vibe in general, this deep dive is worth a peek for another night: Beef stew magic with rich flavor and incredibly tender bites.

Tools for this recipe

You do not need anything fancy, which is part of the charm. Here is what I use most of the time.

Slow cooker: A 6 quart crockpot is perfect for about 4 to 6 pounds of short ribs. If yours is smaller, just do not pack it too tight.

Large skillet: For browning the ribs. Technically you can skip this step, but I really do not recommend it. Browning adds that deep roasted flavor that makes the sauce taste restaurant-ish.

Tongs: Makes flipping the ribs easier and safer.

Cutting board and knife: For onions, carrots, and garlic.

Measuring cup: For wine and broth. I eyeball sometimes, but measuring keeps the sauce balanced.

Optional but helpful: A fat separator or a spoon for skimming fat off the top at the end.

While you have the slow cooker out, keep a fun snack dinner in your back pocket like Easy Crockpot Chicken Nachos with slow cooker shredded chicken. Not fancy, but it saves the day.

How to make Crockpot red wine braised short ribs

This is where everything comes together. I am going to walk you through it like I would if you were in my kitchen, standing near the stove asking, “Is it supposed to look like that?” Yes. You are doing great.

Ingredients you’ll need

• 4 to 6 pounds bone in beef short ribs
• Salt and pepper
• 2 tablespoons oil (olive or avocado oil both work)
• 1 large onion, chopped
• 2 to 3 carrots, chopped
• 3 to 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 cups dry red wine (cabernet or merlot are easy picks)
• 2 cups beef broth
• 2 teaspoons dried thyme (or a few sprigs fresh)
• 1 to 2 bay leaves

Step by step directions

1) Season and brown the ribs. Pat the short ribs dry with paper towels, then season them well with salt and pepper. Heat oil in a large skillet over medium high heat. Brown the ribs on all sides. You are not cooking them through, just building flavor. This takes about 2 to 4 minutes per side, depending on how crowded the pan is.

2) Add veggies to the slow cooker. Put onion, carrots, and garlic in the bottom of the crockpot. This creates a little “raft” so the meat is not sitting flat, and it flavors the sauce.

3) Quick sauce base in the skillet. After browning, lower the heat a bit. Stir in tomato paste for about 30 seconds. Pour in the red wine and scrape the browned bits from the pan. Those bits are pure flavor. Let it bubble for 2 to 3 minutes so the wine calms down a little.

4) Slow cook. Pour that wine mixture into the crockpot. Add beef broth, thyme, and bay leaves. Nestle the short ribs in. Cook on low for 8 to 9 hours or high for 5 to 6 hours, until the meat is very tender and wants to slide off the bone.

5) Finish the sauce. Carefully remove the ribs. Skim fat from the top if you want. If you like a thicker sauce, pour the liquid into a saucepan and simmer for 10 to 15 minutes. You can also mash some of the cooked carrots into it for a more natural thickness.

I am including this here because it matters: the whole point of Easy Crockpot Beef Short Ribs — Red Wine Braised is that you get that deep, slow cooked taste without complicated steps. Browning is the one step I “make you do,” but after that it is hands off.

One little real life tip from my kitchen: I always cook this when I know I will want something sweet later. I like to top my coffee with this quick cold foam recipe that is an easy 3 ingredient coffee topping while the crockpot does its thing. It makes the wait feel shorter.

“I made these for Sunday dinner and my whole family went quiet for the first five minutes because everyone was too busy eating. The sauce was so good we dipped bread straight in the crockpot.”

Substitutions and variations

I make this recipe a lot, and I have had to adapt it depending on what I have on hand. Here are the swaps that actually work.

Wine swaps and alcohol free options

If you do not want to use wine, replace it with more beef broth plus 1 to 2 tablespoons balsamic vinegar. It gives a similar depth. It will not taste exactly the same, but it will still be delicious.

If you are using wine, choose a dry red that you would actually drink. It does not need to be expensive. Just avoid anything super sweet.

Flavor add ins

Want it a little more bold? Try one of these:

Mushrooms: Add 8 ounces, sliced, right into the slow cooker.

Fresh rosemary: One small sprig goes a long way.

A little heat: A pinch of red pepper flakes makes it feel extra cozy.

Serving ideas

I usually serve these ribs over mashed potatoes, creamy polenta, or buttered noodles. They are also great with roasted carrots or a simple salad if you need something fresh on the plate.

And if you need a super easy party style side idea on another day, I swear by 4 ingredient honey BBQ crockpot meatballs. Totally different flavors, same low effort energy.

Common Questions

Can I make Easy Crockpot Beef Short Ribs — Red Wine Braised ahead of time?
Yes. In fact, it is even better the next day. Cool everything, refrigerate overnight, then reheat gently. The fat also solidifies on top so it is easy to remove.

Do I have to brown the ribs first?
You do not have to, but I really recommend it. Browning adds a deeper taste and makes the sauce feel richer. If you skip it, the ribs will still be tender, just a bit less bold.

What is the best red wine to use?
A dry red like cabernet sauvignon, merlot, or pinot noir works well. Use something you would drink. If it tastes good in a glass, it will taste good in the crockpot.

How do I thicken the sauce?
Simmer it in a saucepan for 10 to 15 minutes after cooking. If you want a quicker fix, mix 1 tablespoon cornstarch with 1 tablespoon cold water and stir it into the simmering sauce.

How do I know when the short ribs are done?
They are done when a fork slides in easily and the meat pulls away without effort. If they still feel tight or chewy, they need more time.

A cozy dinner you’ll come back to

If you want a meal that feels like a treat but still fits into real life, Easy Crockpot Beef Short Ribs — Red Wine Braised is it. Brown the ribs, let the slow cooker work, then serve it with something that soaks up that rich sauce. If you want to compare notes with other solid versions, check out Crockpot Red Wine Braised Short Ribs – Salt & Lavender and Braised Beef Short Ribs in Red Wine Sauce – RecipeTin Eats. Now promise me you will not overthink it, just get it in the crockpot and let dinner basically make itself.