This post may contain affiliate links, view our disclosure.
If you’re looking for a rich, flavorful, and easy-to-make meal, these Crockpot beef short ribs with red wine are the ultimate comfort food for fall and winter. Slow-cooked to perfection, they become fall-off-the-bone tender with a deep, savory sauce that pairs perfectly with a green vegetable and mashed potatoes, egg noodles, or artisan bread.
This is a set-it-and-forget-it dish that delivers restaurant-quality results at home. Whether for a cozy family dinner or an impressive meal for guests, this recipe will become a new favorite!
Why You’ll Love This Recipe
- Hands-off cooking – Let the Crockpot do the work! Think of it as your kitchen assistant; once you get this meal going in the morning, you’ll come home to a hot dinner waiting for you (and a house that smells amazing!).
- Rich and hearty flavors – Red wine, aromatics, and slow cooking bring out the best in this cut of beef.
- Perfect for meal prep – It tastes even better the next day, and freezes well!
Ingredients For Crockpot Beef Short Ribs With Red Wine
Breaking It Down
Ingredients Explained
In this section I explain the ingredients and give substitution ideas where applicable. For the full recipe (including the ingredient amounts), see the recipe card below.
- Olive oil – For searing the short ribs before adding them to the slow cooker.
- Bone-in beef short ribs – Look for English-cut short ribs, which are cut parallel to the bone, leaving a single bone in each piece with a thick portion of meat attached. They are ideal for braising or slow cooking, as the long cooking time allows the connective tissue to break down, resulting in tender, flavorful meat. Anywhere from 3 1/2 to 4 pounds of bone-in short ribs will feed about 4 people.
- Onion and garlic – These aromatics add deep flavor.
- Dry red wine – I use Meiomi Pinot Noir; other great options are Merlot and Cabernet Sauvignon.
- Coarse kosher salt and black pepper – To season the dish. You can also use fine (table) salt, just use less.
- Beef broth – Use a good-quality homemade or store-bought beef broth or stock.
- Tomato paste – Adds to the complex flavor of the sauce, and also helps thicken it.
- Worcestershire sauce – This single condiment is a great way to bump up the umami factor. It adds complex rich and tangy notes that perfectly accentuate beef.
- Fresh thyme and rosemary – For herby notes and depth of flavor.
- Bay leaf – Bay leaf adds a subtle earthy, herbal flavor that enhances the depth of the sauce. It brings a very mild bitterness that balances the richness of the meat and wine, making the overall dish more complex and aromatic.
How to Make Braised Beef Short Ribs in the Crockpot with Red Wine: Step-by-Step Instructions
- Sear the ribs. Heat a large cast-iron skillet (or other heavy-bottomed pan) over high heat. Once hot, add the oil, and then add the ribs in an even layer. Sear the meat until browned on both sides, about 2 to 3 minutes per side. Transfer the ribs to a slow cooker. (Depending on your pan size, you may need to cook the ribs in 2 batches to avoid over-crowding.)
- Cook the aromatics and deglaze the pan. Turn the heat down to medium-high. To the same skillet, add the onion and garlic and cook for 1 minute, stirring constantly. Add the wine.
- Reduce the wine. Cook until the wine is reduced to about 1/3 of its volume, about 3 minutes. Use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan.
- Add the liquid and seasonings. Stir in the salt, black pepper, beef broth, tomato paste, and Worcestershire sauce. Remove from the heat.
- Transfer to the slow cooker. Pour the broth mixture evenly on top of the ribs in the slow cooker. Nestle the thyme, rosemary, and bay leaf into the liquid.
- Let it to its thing. Cover and cook on LOW for 10 to 12 hours or on HIGH for 7 to 8 hours.
Serve the meat along with the sauce to drizzle on top.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
For best results when reheating, use the oven or stovetop. For the oven method, put the ribs in an oven-safe dish and add a splash of water or broth. Cover the dish and reheat at 300F until warm throughout, about 20 to 30 minutes. Alternatively, you can reheat short ribs (along with the sauce they cooked in) in a saucepan on the stovetop over low heat, stirring occasionally. (Or if you’re pressed for time, use the microwave in short bursts, stirring periodically.)
Pro Tips for the Best Slow Cooker Short Ribs
- Choose a good wine – Use a wine you’d enjoy drinking for the best flavor.
- Brown the meat – Searing adds depth to the final dish.
- Let it rest – The flavors develop even more if you make this a day ahead.
FAQs
Yes, but bone-in ribs provide extra flavor and richness.
You can substitute beef broth with a splash of balsamic vinegar for a similar depth of flavor.
Searing is optional, but highly recommended. It adds a deeper flavor and helps create a more robust sauce. If you skip it, your ribs will still be delicious but may lack the caramelized richness that searing provides.
No, the ribs do not need to be fully submerged in liquid. They should be partially covered, allowing the slow cooker to generate steam and break down the meat while keeping the sauce concentrated and flavorful.
This dish pairs beautifully with buttered egg noodles (try homemade sourdough egg noodles!), creamy mashed potatoes, buttery polenta, or crusty bread to soak up the rich sauce.
For vegetables, roasted Brussels sprouts, steamed green beans, or a simple arugula salad with a light vinaigrette provide a fresh contrast.
A glass of the same red wine used in the recipe, such as Pinot Noir, Cabernet Sauvignon, or Merlot, enhances the meal’s depth and richness.
More Hearty Beef Dinner Recipes to Try
- Quick and Easy Stovetop Beef Stew (1 Hour!)
- Instant Pot Country Style Beef Ribs
- Sweet Potato Cottage Pie
Let’s Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Slow Cooker Short Ribs Recipe
Email This Recipe
Get this recipe link emailed straight to your inbox!
Equipment
Ingredients
- 2 tablespoons olive oil
- 3 1/2 pounds bone-in English-cut short ribs it doesn’t have to be 3 1/2 pounds exactly; up to 4 pounds will work fine in this recipe
- 1 medium yellow onion thinly sliced
- 6 large cloves garlic minced
- 1 cup dry red wine I use Meiomi Pinot Noir
- 1 1/2 teaspoons coarse kosher salt use less if you’re using fine salt
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 3 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 bay leaf
Optional Serving Suggestions:
- Homemade sourdough egg noodles or mashed potatoes or rice
- Green vegetable such as broccoli, green beans, or asparagus
Instructions
- Sear the ribs. Heat a large cast-iron skillet (or other heavy-bottomed pan) over high heat. Once hot, add the oil, and then add the ribs in an even layer. Sear the meat until browned on both sides, about 2 to 3 minutes per side. Transfer the ribs to a slow cooker. (Depending on your pan size, you may need to cook the ribs in 2 batches to avoid over-crowding.)
- Cook the aromatics. Turn the heat down to medium-high. To the same skillet, add the onion and garlic and cook for 1 minute, stirring constantly.
- Deglaze. Add the wine and cook until it’s reduced to about 1/3 of its volume, about 3 minutes. Use a wooden spoon to scrape up any brown bits that have formed on the bottom of the pan. Stir in the salt, black pepper, beef broth, tomato paste, and Worcestershire sauce. Remove from the heat.
- Transfer to the slow cooker. Pour the broth mixture evenly on top of the ribs in the slow cooker. Nestle the thyme, rosemary, and bay leaf into the liquid.
- Let it to its thing. Cover and cook on LOW for 10 to 12 hours or on HIGH for 7 to 8 hours.
- Serve. Serve the meat along with the sauce to drizzle on top.
Notes
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
- Reheating: For best results when reheating, use the oven or stovetop. For the oven method, put the ribs in an oven-safe dish and add a splash of water or broth. Cover the dish and reheat at 300F until warm throughout, about 20 to 30 minutes. Alternatively, you can reheat short ribs (along with the sauce they cooked in) in a saucepan on the stovetop over low heat, stirring occasionally. (Or if you’re pressed for time, use the microwave in short bursts, stirring periodically.)
Nutrition
Nutritional information is automatically calculated and should be used as an approximate.
Share it with me on Instagram and leave a comment to let me know your thoughts!
I’m the writer, recipe developer, photographer, and food stylist behind this blog. I love finding the human connection through something we all do every day: eat! Food is a common ground that we can all relate to, and our tables tell a story. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had.
Free Bonus
What if you dont want to use wine? We dont drink, and I dont think I would like to try it…..
Any other substitutes? They do look delicious though.
Thank you
Juliette
Juliette, Instead of red wine, mix together 3/4 cup + 2 tablespoons of beef broth + 2 tablespoons of balsamic vinegar and use that to deglaze the skillet. The balsamic adds just the right flavor and acidity to mimic the wine, and it comes out very similar. I hope you enjoy! :)