Rich, meaty CrockPot Short Ribs cooked all day long become super tender and melt in your mouth. Suitable for entertaining even the pickiest dinner guests, this is  comfort food taken to a higher level. You will never cook short ribs any other way again.  It’s easier than you think!

Short Ribs in a blue dutch oven.

Sometimes, it’s all about technique, friends.  If you take your time you can make something so simple knee-bucklingly sinful.  I kid you not.  I’ve learned a lot in my many years of cooking but the one thing that has become permanently etched in my brain is you can’t rush flavor.  You have to build it….sometimes slowly, patiently, methodically….but epic flavor takes some time.  

The rewards are HUGE if you just sit back and let things happen in their own time.  I didn’t always have this patience.  It was built…over time.  Like my Red Wine Braised Short Ribs in the slow cooker.

CROCKPOT SHORT RIBS

One of my families favorite comfort foods, Braised Beef Short Ribs are a kind of like a wintery love affair. It’s one of those recipes I make whenever it snows because it’s cozy and makes the whole house smell amazing.

Beef Short Ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of the cattle. They often contain a small part of the rib bone with a big, beefy piece of meat on top.

Because short ribs come from a tougher cut of beef, braising them in liquid like wine or beef stock is necessary to make them tender and melt-in-your-mouth amazing. They soak up flavor like a sponge, too, so it’s fun to play around with the ingredients to amplify the flavor.

Short ribs on a blue and white plaid plate with a fork.

HOW TO MAKE THEM

Slow Cooker Short Ribs is not a recipe you can dump in the slow cooker before you leave for work.  You need a Sunday afternoon with a great bottle of wine to pull this together.  It’s simple, anyone that has the ability to read can make these short ribs but, again, a lesson in patience comes along with this dish.  

Season the flour with salt and pepper.

Dredge the short ribs in the flour to coat on all sides.

Heat the oil in a large skillet.

Brown the short ribs, working in batches, in the skillet until golden brown and crusty on all sides. Transfer to a plate and keep warm.

Add the onions and carrots to the pot cooking until softened.

Stir in the garlic and cook for 1 minute.

Add the tomato paste and cook until it turns a deep mahogany color, approximately 2-3 minutes.

Stir in the red wine, scraping up the brown bits on the bottom of the pan.

Place the short ribs in the slow cooker and top with the vegetables.

Pour the diced tomatoes and beef broth in the stock pot. 

Stir in the bay leaves, rosemary and thyme.

Cover with the lid and cook on high for 4 hours or low for 6-7 hours.

If you don’t have a slow cooker, you can make Red Wine Braised Short Ribs in the oven. Just transfer all the ingredients to a large dutch oven and cook at 350˚F for 2-3 hours.

Before serving, use a ladle to skim the fat from the surface and serve the short ribs with the remaining sauce.

Short ribs in a blue dutch oven on a white background with a pink striped napkin.

PRO TIPS

  • Browning is essential here…brown the short ribs. Don’t skip this step because it really is the foundation for deep, rich flavor without really adding too many ingredients.
  • Wine is important here. Use a dry red wine such as a Chianti and choose a wine you would drink on it’s own. The wine flavor will become concentrated so be sure to pick one that’s great straight from a glass.
  • Modifications can be made here, if you want to add more vegetables to the mix you can pretty much add any firm vegetable that will hold up to braising like mushrooms, potatoes or parsnips. 

Braised short ribs on a blue and white plaid plate.

HOW TO SERVE IT

I served the Slow Cooker Braised Beef Short Ribs on Herbed Spaetzle.  Spaetzle is a rustic noodle, so simple to make. If you’re not really into the spaetzel you can serve the short ribs over egg noodles or creamy mashed potatoes.  I love them both ways.

Buttered noodles in a blue and white bowl with tongs scooping out some noodles.

MORE COZY COMFORT FOOD RECIPES

If you like these Braised Short Ribs, you should also to these Honey Chipotle Short Ribs.  They’re a little sweet, a little spicy and perfect for game day.

Or give this easy Pot Roast and vegetables a try. It’s simple to make and totally retro classic, make you feel at home comfort food.

close up of mississippi pot roast on a pile of mashed potatoes with gravy and green beans.

FOR MORE EASY FAMILY FAVORITE RECIPES, FOLLOW US ON INSTAGRAM AND FACEBOOK!

Short Ribs in a blue dutch oven.

Get the Recipe: CrockPot Short Ribs Recipe

Easy Red Wine Braised Short Ribs are made in the CrockPot for a simple dinner that's rustic and cozy. So simple to make.
5 from 4 votes

Ingredients

  • 2 tablespoons flour
  • 6 pounds beef short ribs, english cut
  • 3 tablespoons olive oil
  • 2 cups chopped onion
  • 1 cup baby carrots
  • 3 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 cup dry red wine
  • 1 15 ounce can diced tomatoes
  • 1 cup beef stock, or beef broth
  • 2 bay leaves
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped fresh thyme
  • salt and pepper, to taste

Equipment

  • slow cooker

Instructions 

  • Season the flour with 1/2 teaspoon kosher salt and pepper.
  • Heat the oil in a large skillet.
  • Dredge the short ribs in the flour to coat on all sides.
  • Working in batches, brown the short ribs in the skillet until golden brown and crusty on all sides. Transfer to a platter and keep warm.
  • Drain off all but 2 tablespoons of fat and return the skillet to the heat.
  • Add the onions and carrots to the pan cooking until softened, approximately 5-7 minutes.
  • Stir in the garlic and cook for an additional minute.
  • Add the tomato paste and stir to coat. Cook for 2-3 minutes or until a deep mahogany color.
  • Stir in the red wine to deglaze the pan and scrape up the brown bits on the bottom with a wooden spoon. (The brown bits are called "fond" and add rich flavor to the sauce.)
  • Transfer the short ribs to a slow cooker and pour the vegetable mixture over the short ribs.
  • Stir in the diced tomatoes, beef stock, bay leaves, rosemary and thyme.
  • Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours.
  • Before serving, skim the fat off the top using a ladle and discard the fat. Season with salt and pepper, to taste. Serve the short ribs with the sauce.

Notes

Short ribs can be made up to 48 hours in advance. Store in the refrigerator in an airtight container and reheat before serving.
Alternatively, chill the short ribs before skimming the fat and then remove the fat layer (which will harden when chilled) by lifting it off then discarding.
Calories: 542kcal, Carbohydrates: 10g, Protein: 49g, Fat: 31g, Saturated Fat: 12g, Cholesterol: 147mg, Sodium: 267mg, Potassium: 1099mg, Fiber: 2g, Sugar: 3g, Vitamin A: 2366IU, Vitamin C: 8mg, Calcium: 54mg, Iron: 6mg