Go Back
Delicious Easy Crockpot Beef Short Ribs braised in red wine with rich gravy

Crockpot Beef Short Ribs

A cozy, fall-apart tender dish made easily in a slow cooker, featuring rich flavors of red wine and beef broth.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 9 hours
Total Time 9 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 to 6 pounds bone in beef short ribs
  • Salt and pepper
  • 2 tablespoons oil (olive or avocado oil) Both work well
  • 1 large onion, chopped
  • 2 to 3 carrots, chopped
  • 3 to 5 cloves garlic, 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

Method
 

Preparation
  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 for about 2 to 4 minutes per side.
  2. Add veggies to the slow cooker. Put onion, carrots, and garlic in the bottom of the crockpot to flavor the sauce.
  3. Quick sauce base in the skillet. Stir in tomato paste for about 30 seconds. Pour in the red wine and scrape the browned bits from the pan, letting it bubble for 2 to 3 minutes.
  4. Slow cook. Pour the wine mixture into the crockpot, add beef broth, thyme, and bay leaves before nesting the short ribs in. Cook on low for 8 to 9 hours or high for 5 to 6 hours.
  5. Finish the sauce. Carefully remove the ribs. Skim fat from the top. To thicken, pour the liquid into a saucepan and simmer for 10 to 15 minutes or mash some of the cooked carrots into the sauce.

Notes

Browning the ribs is essential for adding flavor. Leftovers are even better the next day as the sauce thickens and flavors deepen. Can substitute wine with more beef broth plus balsamic vinegar if desired.