Red Wine Braised Slow-Cooker Short Ribs

Red Wine Braised Slow-Cooker Short Ribs bring deep, slow-cooked flavor to the table with surprisingly little hands-on work. Bone-in beef short ribs are seared until deeply browned, then braised with red wine, beef broth, tomato paste, balsamic vinegar, vegetables, and fresh herbs. After a long, gentle cook, the beef turns fork-tender while the sauce becomes rich and savory with just enough acidity to balance the meat.

This is the kind of dinner that feels special without keeping you tied to the stove. The carrots and celery soften into the braising liquid, while rosemary and thyme add a warm, earthy finish. Serve the short ribs over mashed potatoes or creamy polenta so none of that red wine sauce goes to waste. They also reheat beautifully, making this an especially good make-ahead option for an easy dinner or relaxed entertaining.

Recipe Yield: 6 servings

INGREDIENTS

3 lb bone-in English-cut beef short ribs
1 large yellow onion, sliced
3 garlic cloves, minced
2 carrots, peeled and cut into chunks
2 celery stalks, cut into chunks
1 cup beef broth
1 cup dry red wine
2 tbsp tomato paste
2 tbsp balsamic vinegar
2 sprigs fresh rosemary
3 sprigs fresh thyme
1 tbsp olive oil
2 bay leaves
1 tsp salt
1/2 tsp black pepper
2 tbsp cornstarch (optional, for thickening)
2 tbsp water (optional, for thickening)

INSTRUCTIONS

1. Sear the ribs:
Pat short ribs dry with paper towels and season with salt and pepper. Heat olive oil in a skillet over medium-high heat. Brown ribs on all sides, about 2–3 minutes per side, working in batches if needed. Transfer to the slow cooker.

2. Build the flavor base:
If needed, spoon off excess fat from the skillet, leaving about 1 tbsp. Add onions, carrots, and celery and cook for 4–5 minutes, until starting to soften. Add garlic and tomato paste, then cook for 1 minute, stirring often. Transfer vegetables to the slow cooker.

3. Deglaze and enrich:
Pour red wine into the skillet, scraping up the browned bits from the bottom. Stir in balsamic vinegar and beef broth. Bring to a simmer and cook for 2–3 minutes, then pour over the ribs and vegetables.

4. Add herbs and cook:
Nestle rosemary, thyme, and bay leaves into the slow cooker. Cover and cook on LOW for 8 hours, or until the ribs are fork-tender and the meat easily pulls away from the bone.

5. Thicken the sauce (optional):
Remove ribs and vegetables to a platter. Discard herbs and bay leaves, then skim excess fat from the cooking liquid. Mix cornstarch with water until smooth and whisk into the sauce. Cover and cook on HIGH for 10–15 minutes, until the sauce lightly thickens. Taste and adjust seasoning if needed.

6. Serve and enjoy:
Return ribs to the sauce or serve with sauce spooned generously over the top. Perfect with mashed potatoes, polenta, or crusty bread.

Helpful Tips to Perfect This Recipe

• Sear for deeper flavor: Browning the short ribs creates the savory, caramelized flavor that gives the finished sauce much more depth. Work in batches if your skillet feels crowded.
• Choose the right wine: Use a dry red wine such as Cabernet Sauvignon or Merlot. Avoid sweet red wine, which can make the finished braising sauce taste overly sweet.
• Make it ahead: Short ribs are especially good the next day. Refrigerate them in the sauce overnight, remove the hardened fat from the surface, then reheat gently until hot throughout.