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Tender Easy Crockpot Red Wine Braised Short Ribs Recipe for Perfect Dinner

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This crockpot red wine braised short ribs recipe delivers tender, fork-tender meat infused with rich, layered flavors. Perfect for cozy dinners with minimal hands-on time.

Ingredients

Scale
  • 3–4 pounds bone-in beef short ribs (USDA Choice preferred)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil (extra virgin preferred)
  • 1 large yellow onion, chopped
  • 2 medium carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups dry red wine (Cabernet Sauvignon, Merlot, or similar)
  • 2 cups beef broth (gluten-free if needed)
  • 1 tablespoon balsamic vinegar
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • Fresh parsley (optional, for garnish)

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the ribs in batches, browning all sides about 3-4 minutes per side. Set aside.
  3. In the same skillet, reduce heat to medium and sauté chopped onions, carrots, and celery until softened, about 5-7 minutes.
  4. Add minced garlic and cook for 1-2 minutes, being careful not to burn.
  5. Stir in tomato paste and cook for 2 minutes to caramelize slightly.
  6. Pour in red wine slowly, scraping the pan bottom to deglaze. Simmer for 3-4 minutes to reduce slightly.
  7. Transfer seared ribs to the crockpot. Pour the vegetable and wine mixture over the ribs.
  8. Add beef broth, balsamic vinegar, fresh thyme sprigs, and bay leaves to the crockpot.
  9. Cover and cook on low for 7-8 hours until ribs are fork-tender and meat falls off the bone.
  10. Remove ribs and set aside. Skim excess fat from the sauce. If sauce is thin, simmer in a saucepan over medium heat until slightly thickened. Adjust seasoning with salt and pepper.
  11. Serve ribs topped with sauce and garnish with fresh parsley if desired.

Notes

Searing the ribs before slow cooking is essential for flavor. Use a good quality dry red wine you would enjoy drinking. Skim excess fat from the sauce after cooking for a cleaner taste. The sauce can be strained before reducing for a silky texture. Leftovers taste better the next day. For gluten-free, ensure broth is gluten-free. Can be cooked in a Dutch oven at 325°F for 3-4 hours as an alternative method.

Nutrition

Keywords: crockpot short ribs, red wine braised ribs, slow cooker beef ribs, easy dinner, comfort food, braised short ribs recipe

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