Name: Crockpot Red Wine Short Ribs
Prep time: 15 min
Cook time: PT-494564H3M43S
Cuisine: American
Ingredients: 3½-4 lb bone-in 7-9 short ribs; 2 Tbsp olive oil; 1 tsp sea salt; 1 tsp pepper; 2½ cups low sodium beef broth; ¾ cup red wine; 2 Tbsp balsamic vinegar; 1 Tbsp Worcestershire sauce; 5 garlic cloves, minced; 1 tsp onion powder; 1 Tbsp Italian seasoning; 2-3 sprigs fresh thyme; 2-3 sprigs fresh oregano; 2 Tbsp cornstarch; 4 Tbsp cold water

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There’s something incredibly comforting about the rich aroma of Crockpot Red Wine Short Ribs wafting through your home. Imagine walking through your front door after a long day, greeted by the delectable scent of tender, succulent beef slow-cooked to perfection in a savory red wine sauce. The deep, caramelized flavors blend seamlessly, inviting you to gather around the dinner table and savor each bite.

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I remember the first time I made these short ribs. It was a chilly autumn evening, and I wanted something special yet cozy to warm us up. Each forkful was like a hug, reminding me of family dinners growing up. With only about 15 minutes of prep, this dish transforms a busy weeknight into an elegant meal that feels fancy without the fuss. Incentivized? Let’s get to cooking!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Crockpot Red Wine Short Ribs
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Crockpot Red Wine Short Ribs

Why You’ll Love This Recipe

Simple & Quick: Just 15 minutes of prep and the slow cooker does the rest!
Irresistible Flavor: Rich, robust flavors with melt-in-your-mouth tenderness.
Eye-Catching Appeal: Perfectly succulent short ribs that look as good as they taste.
Flexible Serving: A comforting family dinner, or serve it as an impressive dish for guests.
Diet-Friendly Options: Easily adaptable by switching to boneless ribs or serving over gluten-free grains.

Ingredients You’ll Need

3½-4 lb bone-in 7-9 short ribs: Opt for bone-in for that extra flavor; boneless works too if you prefer.
2 Tbsp olive oil: Essential for searing the meat to create a caramelized crust; can substitute with canola oil.
1 tsp sea salt: Use generously to enhance the meat’s natural flavors.
1 tsp pepper: Freshly cracked for a more pungent taste.
2½ cups low sodium beef broth: Keeps the dish savory without overwhelming saltiness; use vegetable broth for a lighter version.
¾ cup red wine: Choose a good-quality dry red wine; it’s critical for depth of flavor. Merlot or Cabernet Sauvignon are excellent options.
2 Tbsp balsamic vinegar: To introduce a hint of sweetness and acidity.
1 Tbsp Worcestershire sauce: Adds umami depth to your short ribs.
5 garlic cloves, minced: The aromatic base will elevate your dish; don’t skimp on this.
1 tsp onion powder: Enhances the savory profile without added texture.
1 Tbsp Italian seasoning: A mix of herbs that brighten the dish.
2-3 sprigs fresh thyme: Offers a lovely woodsy flavor; dried thyme can substitute in.
2-3 sprigs fresh oregano: Adds freshness; dried oregano in a pinch works well too.
2 Tbsp cornstarch: Used for thickening the gravy.
4 Tbsp cold water: Mix with cornstarch to avoid lumps in the gravy.

How to Make Crockpot Red Wine Short Ribs

Prep the Meat: Begin by letting your short ribs sit out at room temperature for about 30 minutes to 1 hour—this helps in even cooking. Pat them dry using paper towels and season generously with sea salt and pepper on all sides. This step ensures a flavorful crust during the searing process.

Sear the Ribs: Heat a large skillet over medium-high heat and add olive oil. Once shimmering, place the short ribs in the skillet and sear each side for about 1 minute until nicely browned. Work in batches if necessary to avoid overcrowding the pan. This browning creates a depth of flavor that’s worth the effort!

Combine Wet Ingredients: In your trusty crockpot, combine the beef broth, red wine, Worcestershire sauce, and balsamic vinegar. Stir well to incorporate all the liquids before placing the beautifully seared short ribs into the crockpot. Top with Italian seasoning, onion powder, and the minced garlic. Lastly, lay those fragrant thyme and oregano sprigs over the meat.

Slow Cook to Perfection: Cover your crockpot and set the cooker to low, allowing those short ribs to transform over a gentle 6 to 8 hours. You’ll know they’re done when they’re tender and practically falling off the bone. The house will fill with an irresistible aroma as they cook!

Make the Gravy: Once the short ribs are ready, you have two options! You can either serve them straight with juices or whip up a silky gravy. To make gravy, start by removing fresh herbs from the pot. Pour the juices into a small saucepan and strain them using a mesh strainer to remove bits. Bring the juices to a boil over medium heat.

Thicken the Sauce: In a separate bowl, whisk together cornstarch and cold water until smooth. Slowly add this mix to your boiling juices while whisking continuously. Allow to cook for about a minute, until desired thickness is reached. Remember, the gravy will thicken further as it cools—so don’t overdo it! Serve your rich gravy over the short ribs and enjoy every last bite.

Storing & Reheating

Your Crockpot Red Wine Short Ribs can be stored in an airtight container in the refrigerator for up to 4 days, perfect for leftovers! If you want to enjoy them later, freeze in a freezer-safe bag or container for up to 3 months. When reheating, gently warm them in the oven at 350°F for about 20-25 minutes or on the stovetop over low heat, adding a splash of broth to keep them moist. Keep in mind the texture may change a bit after freezing, so be sure to refresh with gravy upon serving!

Chef’s Helpful Tips

Don’t Rush the Sear: Searing helps lock in flavor, so be patient and ensure the meat develops that rich crust.
Right Temperature Matters: Allow your short ribs to reach room temperature for even cooking.
Overcrowding is a No-No: Sear in batches if necessary; overcrowding will steam the meat rather than brown it.
Adjust Cooking Time: Depending on your crockpot, check for doneness at 6 hours; some might take longer.
Use Fresh Herbs: They really add a layer of flavor, so opt for fresh when possible for a brighter taste.

Recipe FAQs

Can I use boneless short ribs instead?

Absolutely! While bone-in ribs tend to have more flavor, boneless short ribs will still yield a delicious result. Just keep an eye on your cooking time as boneless options can cook quicker.

What wine should I choose for cooking?

A good rule of thumb is to select a wine you’d be happy to drink. Dry red wines like Cabernet Sauvignon, Merlot, or even Pinot Noir add a lovely depth to the sauce. Avoid overly sweet wines as they can alter the flavor profile.

Can I add vegetables to the recipe?

Yes! If you’d like a complete meal in one pot, consider adding carrots, potatoes, or mushrooms. Just chop them up and add them to the crockpot when you add the short ribs. They’ll soak up all the delicious flavors!

How can I make this dish gluten-free?

This recipe can easily be made gluten-free by using gluten-free Worcestershire sauce and ensuring your broth contains no gluten. Enjoy your comforting short ribs without worry!

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