Crockpot Red Wine Braised Short Ribs Step-by-step instructions

Before you start

Before beginning, ensure that your slow cooker is clean and properly positioned on a heat-resistant surface with easy access to a power outlet. Take the beef short ribs out of the refrigerator about 20 minutes before you are ready to assemble the dish to take the chill off.

Gather your measuring tools and ensure you have all the necessary ingredients ready for a seamless assembly process. Confirm that your slow cooker insert is correctly seated in the base and that the power cord is clear of any heat sources or water.

Instructions

Preparation and assembly

1. 1Assemble the ingredients
   Place the bone-in beef short ribs into the base of the slow cooker, ensuring they are arranged in an even layer. Scatter the baby carrots over the top of the ribs to create a uniform base for cooking.
   Look for The ribs should fit comfortably in the slow cooker insert without crowding excessively.
   Tip Pat the ribs dry with paper towels before placing them in the cooker for a cleaner sear if desired.

At the end of this phase, the ribs should be neatly arranged in the slow cooker with the carrots distributed evenly on top. The ingredients should be ready to receive the seasoning and liquid. Check that the base of the slow cooker is stable and that the power cord is safely positioned. Ensure the meat is not crowded, allowing enough space for the braising liquid to circulate effectively around each piece during the long cooking process.

Seasoning and braising

2. 2Season and pour
   Open the packet of au jus gravy mix and sprinkle it evenly over the ribs and carrots. Carefully pour the dry red wine over the entire mixture, ensuring the wine covers the ingredients to facilitate proper braising.
   Look for The gravy mix should be distributed across the meat, and the wine should pool slightly at the bottom.
   Tip Use a dry red wine like Cabernet Sauvignon or Merlot for the best depth of flavor in the finished sauce.

Once the gravy mix and red wine are added, the liquid should settle around the base of the ribs. The aroma of the wine and seasonings should be present as you cover the cooker. Ensure the lid is firmly sealed to maintain the necessary internal temperature and moisture levels.

At this stage, the ingredients are ready to begin the slow transformation into a tender, flavorful meal. Confirm that the slow cooker is set to the correct low-heat setting before leaving it to cook.

Slow cooking and resting

3. 3Slow cook and serve
   Cover the slow cooker and cook on low heat for 8 hours until the beef reaches an internal temperature of at least 145°F (63°C). Once cooked, let the meat rest for 5 minutes before serving to ensure tenderness.
   Look for The meat should be very tender and easily pull away from the bone when pierced with a fork.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Skim any excess fat from the surface of the sauce before serving for a cleaner, more refined flavor profile.

After the long cooking cycle, the kitchen should be filled with a savory, deep aroma. The beef should appear dark, glossy, and very tender, with the carrots soft and infused with the wine sauce. Test the meat by gently pulling it with a fork to ensure it is fully tender. After switching off the heat, allow the ribs to rest for the required 5 minutes. This resting phase is essential for the final texture, ensuring the meat is moist and ready to be served.

Common mistakes

A common mistake is overcrowding the slow cooker, which can prevent the meat from cooking evenly. Always arrange the ribs in a single layer if possible. Another error is using a wine that is too sweet, which can overwhelm the savory profile of the beef and gravy.

Avoid adding excess liquid, as the beef and carrots will release their own juices during the long cooking process. Finally, do not lift the lid repeatedly during the first few hours, as this releases heat and moisture, significantly extending the required cooking time.

How to tell it’s done

The short ribs are considered done when they are fork-tender, meaning the meat separates from the bone with minimal pressure. The internal temperature must reach at least 145°F (63°C) for food safety. The sauce should have a glossy, thickened consistency that coats the back of a spoon.

If the meat still feels firm or resistant to the fork, continue cooking for an additional 30 to 60 minutes. Proper resting after cooking is crucial to allow the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor in every bite.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest