Slow Cooker Red Wine Braised Short Ribs are tender and flavorful making it the perfect Fall or Winter comfort food served with mashed potatoes or your favorite vegetable.
I think this slow cooker short ribs recipe would be perfect for the holidays for those that don’t want turkey or ham, but my husband doesn’t think so. What do you think? Red wine short ribs in the crock pot is easy! Plus, it’s even better if you make it the day before and then reheat the ribs in a pot with the gravy.
How to make Slow Cooker Red Wine Braised Short Ribs
I use lots of onion and garlic, plus herbs in my Slow Cooker Red Wine Braised Short Ribs recipe. I don’t even peel the onion or garlic before adding them to the slow cooker. You won’t be eating them, they are to flavor the beef short ribs and the red wine gravy.
It would be easier for me if I had one of those slow cookers that you can sear in, but I don’t, yet. Anyway, sear seasoned bone-in beef short ribs on all sides in a pan with some olive oil until browned.
Once browned, move the ribs to the slow cooker. Place them meat down so they will be covered by the liquid.
Pour in red wine and beef broth, add herbs and finally my favorite ingredient to add to beef dishes, a tablespoon of unsweetened cocoa powder. You can’t really taste it as cocoa, but it does add a touch of flavor.
Now, you can cook on low for 7-8 hours, or on high for 4-6 hours. When it’s done, remove the ribs to a plate and strain the liquid using a gravy separator or into a pot with a mesh strainer. I like to press down on the cooked onions and garlic with a spoon while straining to extract as much juices as possible. Then I remove the fat from the top before making the gravy.
While it is better, and I would say easier, to prepare this the day before (or even two days before) serving, you could do it that day. I normally serve it the next day after reheating the strained liquids mixed with cornstarch to thicken into a gravy and then simmering the short ribs in the gravy until hot.
If you try these Slow Cooker Red Wine Braised Short Ribs and are looking for more beef recipes, try these:
Slow Cooker Red Wine Braised Short Ribs
- Slow Cooker
- Frying pan
- Medium pot
- 5 pounds bone-in beef short ribs
- 1 tablespoon light olive oil
- 1 red onion unpeeled and quartered
- 10 cloves garlic , unpeeled
- 1/8 cup parsley (whole leaves)
- 1 sprig oregano
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 1 1/3 cups beef broth
- 3 1/4 cups red wine
- 1 tablespoon unsweetened cocoa powder
- 3 tablespoons cornstarch (or flour)
- Add the quartered onion, garlic cloves, parsley, oregano, Italian seasoning, and bay leaves to a 6 quart slow cooker.
- Season the ribs all over with salt and pepper. Heat the oil in a pan over medium-high heat, Add the ribs and sear on all sides until browned. Add the browned ribs to the slow cooker insert, meat side down.
- Pour in the beef broth and red wine, Sprinkle with cocoa powder.
- Cook on low for 7-8 hours, or on high for 4-6.
- Once done, remove the ribs to a platter. Strain the liquid into a gravy separator or through a mesh colander into a pot.
- At this point, once cooled, both the ribs and strained liquids can be refrigerated, covered, for up to 2 days. When ready to serve, remove the fat from the top of the liquids. Pour into a pot and whisk in cornstarch or flour to thicken. Whisk constantly until the gravy comes to boil, then if the ribs need to be reheated add them to the pot, a few at a time, and cook on low heat until hot.
- Serve over mashed potatoes, if desired.