Slow Cooker Braised Short Ribs with Red Wine and Herbs
Rich, fall-off-the-bone beef short ribs slowly braised in red wine with aromatic vegetables and herbs. This hearty comfort dish transforms tough cuts into tender, flavorful meat through low, slow cooking. Perfect for cold weather entertaining or Sunday family dinners, the slow cooker makes this restaurant-quality dish accessible for home cooks. The combination of red wine, tomato paste, and fresh herbs creates a deep, complex sauce that pairs beautifully with mashed potatoes or polenta.
Ingredients
- 2 tablespoons flour
- 6 pounds beef short ribs, english cutchuck roast1:1budget-friendly
Cut into large chunks
- 3 tablespoons olive oil
- 2 cups onion, chopped
- 1 cup baby carrots
- 3 cloves garlic, minced
- 2 tablespoons 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 rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- salt and pepper, to taste(optional)
Instructions
- 1
Season flour with kosher salt and pepper
- 2
Heat oil in large skillet
- 3
Dredge short ribs in seasoned flour to coat all sides
- 4
Brown short ribs in batches until golden and crusty on all sides, transfer to platter
- 5
Drain fat leaving 2 tablespoons in skillet
- 6
Add onions and carrots, cook until softened
- 7
Stir in garlic and cook for additional minute
- 8
Add tomato paste, stir to coat and cook until deep mahogany color
- 9
Stir in red wine to deglaze, scraping up brown bits
- 10
Transfer short ribs to slow cooker, pour vegetable mixture over
- 11
Stir in diced tomatoes, beef stock, bay leaves, rosemary and thyme
- 12
Cover and cook on high for 4 hours or low for 6-7 hours
- 13
Skim fat from surface before serving, season with salt and pepper
Tips
Brown the short ribs in batches to avoid overcrowding, which prevents proper browning and reduces flavor development.
Don't skip deglazing the pan with wine - those brown bits (fond) add incredible depth to the final sauce.
Let the tomato paste cook until it darkens to develop a richer, more concentrated flavor base.
Good to Know
Refrigerate leftovers up to 3 days. Reheat gently on stovetop or microwave.
Can be made 1-2 days ahead. Flavors improve overnight. Store in refrigerator.
Serve hot over mashed potatoes, polenta, or egg noodles with sauce spooned over.
Common Mistakes
Don't skip browning the meat to avoid bland, gray-colored ribs
Avoid lifting the slow cooker lid frequently to prevent heat loss and uneven cooking
Substitutions
FAQ
Can I use bone-in short ribs instead of English cut?
Yes, bone-in short ribs work well. They may need slightly longer cooking time but will be equally tender and flavorful.
What if I don't have a slow cooker?
Use a Dutch oven in a 325F oven for 2.5-3 hours, checking occasionally and adding liquid if needed.
How long will leftovers keep in the refrigerator?
Properly stored braised short ribs will keep 3-4 days refrigerated. The flavors actually improve after a day.