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Tender Slow Cooker Red Wine Braised Beef Short Ribs

slow cooker red wine braised beef short ribs - featured image
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A comforting and tender slow cooker recipe for beef short ribs braised in red wine, perfect for cozy dinners with rich, melt-in-your-mouth flavor.

Ingredients

Scale
  • 3 to 4 pounds bone-in beef short ribs
  • 1 ½ cups dry red wine (Cabernet Sauvignon or Merlot)
  • 1 cup low sodium beef broth
  • 1 large onion, roughly chopped
  • 2 medium carrots, peeled and cut into chunks
  • 4 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 3–4 sprigs fresh thyme
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and pepper on all sides. (10 minutes)
  2. Heat olive oil in a heavy skillet over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply caramelized. Transfer ribs to the slow cooker. (15 minutes)
  3. In the same skillet, reduce heat to medium. Add chopped onion, carrot chunks, and smashed garlic. Cook for 5-7 minutes until softened and fragrant. Stir in tomato paste and cook for 1-2 minutes.
  4. Pour in the red wine and scrape up browned bits from the skillet bottom. Simmer and reduce slightly for 3-4 minutes to concentrate flavor and burn off alcohol.
  5. Pour the wine and vegetable mixture over the ribs in the slow cooker. Add beef broth, fresh thyme sprigs, and bay leaves. Stir gently to combine. (5 minutes)
  6. Cover and cook on low for 6 to 8 hours until meat is fall-apart tender and sauce thickens. (6-8 hours)
  7. Remove ribs and set aside. Discard thyme sprigs and bay leaves. If sauce is too thin, simmer uncovered on medium heat for 10-15 minutes to reduce. Season with additional salt and pepper to taste.
  8. Serve ribs with sauce spooned over, garnished with fresh parsley if desired. Pairs well with creamy mashed potatoes or buttery noodles. (5 minutes)

Notes

Searing the ribs before slow cooking adds deep caramelized flavor and is highly recommended. Avoid lifting the slow cooker lid during cooking to retain moisture and heat. Use a good quality dry red wine but not cooking wine. Adjust seasoning after cooking. Sauce can be thickened by simmering or adding a cornstarch slurry. Leftovers improve in flavor and can be refrigerated for up to 4 days or frozen for 3 months.

Nutrition

Keywords: slow cooker, beef short ribs, red wine braised, comfort meal, easy recipe, tender beef, cozy dinner

Find it online: https://twinkletaste.com/tender-slow-cooker-red-wine-braised-beef-short-ribs-easy-recipe-for-perfect-comfort-meal/