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If you crave a meal that warms the soul and delights the palate, this Slow Cooker Short Ribs with Red Wine Sauce Recipe is an absolute must-try. Imagine tender, fall-off-the-bone beef short ribs slow-cooked to perfection in a rich, velvety red wine sauce that’s infused with fragrant herbs and aromatic onions. Every bite bursts with savory depth and comfort, making it an ideal dish for special occasions or a cozy weekend dinner. This dish effortlessly combines hearty flavors with an elegant touch, showing just how rewarding slow cooking can be.
Ingredients You’ll Need
This recipe keeps things wonderfully straightforward, relying on simple yet powerful ingredients that each play a vital role in creating the dish’s irresistible flavor and texture. From quality beef short ribs to fresh herbs and red wine, every component works together to build layers of taste and color that impress without fuss.
- 3-4 pounds beef short ribs: Choose meaty, well-marbled ribs for the best tender and juicy results.
- 2 cups dry red wine: Cabernet Sauvignon, Merlot, or Shiraz add a rich fruity depth to the sauce.
- 2 cups beef broth: Low-sodium is best to control saltiness while enhancing meaty flavors.
- 2 medium onions, chopped: Provide sweetness and texture, softening beautifully during cooking.
- 4 cloves garlic, minced: Infuses the dish with warm, aromatic notes.
- 2 tablespoons tomato paste: Adds a subtle tang and deepens the sauce’s color.
- 2 sprigs fresh rosemary: Offers piney, herbal brightness to balance richness.
- 2 sprigs fresh thyme: Adds earthiness and enhances savory layers.
- Salt and black pepper, to taste: Essential for seasoning every component perfectly.
- 2 tablespoons olive oil: Used for searing, giving the ribs a beautiful crust and flavor foundation.
How to Make Slow Cooker Short Ribs with Red Wine Sauce Recipe
Step 1: Prepare and Season the Ribs
Begin by patting your beef short ribs dry with paper towels—this step is crucial for a good sear. Generously season all sides with salt and black pepper to build a layer of savory flavor that will shine through after the slow cooking.
Step 2: Sear the Ribs
Heat olive oil in a large skillet over medium-high heat and sear each side of the short ribs until they develop a deep, golden-brown crust, about 3 to 4 minutes per side. This caramelization locks in flavor and adds a delicious texture contrast that the slow cooker alone can’t achieve.
Step 3: Sauté Aromatics
In the same skillet, use the flavorful browned bits left behind to sauté the chopped onions and minced garlic. Cook until soft and fragrant, then stir in tomato paste, allowing it to cook for an additional minute—this brings out its full-bodied richness and deepens the sauce’s complexity.
Step 4: Deglaze with Red Wine
Pour in the dry red wine to deglaze the pan, scraping up all the caramelized bits which are packed with flavor. Simmer the mixture for 2 to 3 minutes to reduce it slightly, concentrating the wine’s fruity and acidic notes that will complement the ribs perfectly.
Step 5: Transfer to Slow Cooker
Transfer your beautifully seared short ribs into the slow cooker. Pour the luscious wine and aromatic onion mixture over them. Add beef broth and nestle in the fresh rosemary and thyme sprigs to infuse every bite with herbaceous grace.
Step 6: Cook Low and Slow
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. Patience is key here because this slow cooking method transforms the ribs into meltingly tender pieces of bliss, allowing flavors to marry and develop into something truly special.
Step 7: Finish the Sauce
Once the ribs are tender, carefully remove them and strain the sauce if you prefer a smoother finish. Skim off any excess fat, then reduce the sauce on the stovetop over medium heat until it thickens slightly. This final step creates a luscious, glossy red wine sauce that’s simply irresistible.
How to Serve Slow Cooker Short Ribs with Red Wine Sauce Recipe
Garnishes
Fresh sprigs of rosemary or thyme not only add a lovely pop of green but also enhance the aroma when served. A sprinkle of finely chopped parsley offers a fresh contrast to the rich sauce and adds a subtle vibrancy to each plate.
Side Dishes
These short ribs pair beautifully with creamy mashed potatoes, which soak up every drop of the red wine sauce. Roasted root vegetables or buttery polenta are also excellent companions, introducing textures and flavors that create a satisfying balanced meal.
Creative Ways to Present
Try serving the ribs atop a bed of silky mashed cauliflower for a low-carb option or nestle them alongside cheesy grits for a Southern-inspired twist. Plating the ribs on a rustic wooden board surrounded by veggies and sauce pour creates a warm, inviting presentation perfect for sharing.
Make Ahead and Storage
Storing Leftovers
Allow the ribs and sauce to cool completely before transferring them to airtight containers. Stored in the refrigerator, leftovers will remain delicious for up to three days, making for easy reheat-and-enjoy meals.
Freezing
This Slow Cooker Short Ribs with Red Wine Sauce Recipe freezes wonderfully. Portion the ribs and sauce into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the refrigerator before reheating to maintain the tender texture and rich flavor.
Reheating
Reheat the ribs and sauce gently on the stovetop over low heat, stirring occasionally until warmed through. Alternatively, cover and microwave in short bursts, stirring between intervals, to preserve the juicy tenderness without drying out the beef.
FAQs
Can I use other cuts of beef instead of short ribs?
While short ribs are ideal for the slow cooker because of their marbling and connective tissue, you can try chuck roast as a substitute. It won’t have quite the same texture but will still be delicious when cooked low and slow.
What if I don’t have fresh herbs? Can I use dried?
Yes, dried rosemary and thyme can be used in a pinch. Use about one-third the amount because dried herbs are more concentrated. Add them at the beginning of cooking so they release their flavors thoroughly.
Is it necessary to sear the ribs before slow cooking?
Searing is highly recommended. It develops deep flavor through caramelization and improves the texture of the ribs. Skipping this step results in less complexity and a paler sauce.
What type of red wine works best for the sauce?
Full-bodied dry red wines like Cabernet Sauvignon, Merlot, or Shiraz are excellent choices. They contribute rich fruitiness and acidity that balance the meat’s richness perfectly.
How thick should the red wine sauce be when finished?
The sauce should be thick enough to coat the back of a spoon, glossy and rich but not overly reduced or syrupy. This consistency allows it to cling beautifully to the ribs while still being pourable.
Final Thoughts
If you’re looking for a dish that brings together deep, comforting flavors and effortless slow-cooked tenderness, you really should give this Slow Cooker Short Ribs with Red Wine Sauce Recipe a try. It’s a beautiful way to impress without hours of active cooking, making it perfect for busy days or special dinners where you want something spectacular to share. Once you’ve tasted these ribs, they’ll quickly become one of your favorite go-to meals to cozy up with time and time again.
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Slow Cooker Short Ribs with Red Wine Sauce Recipe
- Total Time: 6 hours 20 minutes to 8 hours 20 minutes
- Yield: 4 servings 1x
Description
Tender and flavorful slow cooker short ribs cooked low and slow in a rich red wine and herb-infused sauce. This comforting dish features seared beef short ribs braised with onions, garlic, tomato paste, and fresh rosemary and thyme, resulting in melt-in-your-mouth meat and a luscious sauce perfect for spooning over mashed potatoes or crusty bread.
Ingredients
Meat
- 3–4 pounds beef short ribs
Liquids
- 2 cups dry red wine (Cabernet Sauvignon, Merlot, or Shiraz recommended)
- 2 cups beef broth (low-sodium optional)
Vegetables & Aromatics
- 2 medium onions, chopped
- 4 cloves garlic, minced
Herbs & Seasonings
- 2 tablespoons tomato paste
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and black pepper, to taste
Oils & Fats
- 2 tablespoons olive oil
Instructions
- Prepare and Season the Ribs: Pat the beef short ribs dry with paper towels to remove moisture which helps in browning. Generously season each rib with salt and black pepper on all sides to build deep layers of flavor.
- Sear the Ribs: Heat olive oil in a large skillet over medium-high heat. Add the short ribs and brown them on all sides, about 3-4 minutes per side, until a deep caramelized crust forms. This step is essential for developing rich flavor and improved texture.
- Sauté Aromatics: In the same skillet, add chopped onions and minced garlic. Cook until softened and fragrant. Stir in tomato paste and cook for another minute to enhance the base flavor of the sauce.
- Deglaze with Red Wine: Pour in the red wine to deglaze the skillet, using a spoon to scrape up all the flavorful browned bits from the bottom. Simmer for 2-3 minutes until the wine reduces slightly, concentrating the flavors.
- Transfer to Slow Cooker: Place the seared short ribs into the slow cooker. Pour the red wine and onion mixture over the ribs. Add beef broth along with fresh rosemary and thyme sprigs to infuse herbal aromatics.
- Cook Low and Slow: Cover and cook on low heat for 6-8 hours or on high for 3-4 hours. The meat should become fall-off-the-bone tender and richly flavored after this slow braising process.
- Finish the Sauce: Once cooking is complete, remove the ribs and strain the sauce if desired to remove herbs and solids. Skim off excess fat from the sauce surface, then transfer the sauce to a stovetop pan and reduce over medium heat until slightly thickened to create a luscious finish for serving.
Notes
- For best flavor, use a dry red wine like Cabernet Sauvignon, Merlot, or Shiraz.
- Searing the ribs before slow cooking locks in juices and adds depth to the sauce.
- Removing excess fat from the finished sauce will yield a cleaner, less greasy dish.
- Leftover ribs and sauce pair wonderfully with mashed potatoes, polenta, or crusty bread.
- You can strain and refrigerate the sauce separately; fat will solidify on top for easy removal.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
