Crockpot Red Wine Braised Short Ribs Tips, FAQ & printable recipe

Tips for success

For a more intense flavor, you can sear the ribs in a hot skillet with a small amount of oil before adding them to the slow cooker. This step, while optional, adds a layer of caramelized flavor to the exterior of the meat that deepens the overall complexity of the sauce. If you choose to sear, ensure the pan is very hot and do not crowd the meat, working in batches if necessary to achieve a good brown color on all sides.

If you prefer a thicker sauce, you can remove the ribs once they are cooked and transfer the remaining liquid to a saucepan on the stovetop. Bring the liquid to a simmer over medium-high heat and whisk in a small amount of cornstarch slurry. Let it cook for a few minutes until it thickens to your desired consistency. This simple adjustment can elevate the presentation of the dish and ensure that every bite is thoroughly coated in the flavorful braising liquid.

Variations

• Herb-Infused Ribs: Add a bundle of fresh thyme and rosemary sprigs to the slow cooker before cooking. The herbs infuse the sauce with an aromatic, earthy quality that perfectly complements the rich red wine and tender beef.
• Garlic and Onion Boost: Sauté one diced onion and three minced garlic cloves until soft, then add them to the slow cooker with the ribs. This simple addition creates a more robust base for the sauce, enhancing the overall savory profile.

Storage and make-ahead

Fridge

Store in an airtight container for up to 3 days. Cool leftovers for no more than 2 hours at room temperature before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan on the stovetop over low heat or in the microwave until thoroughly heated, adding a splash of water if the sauce is too thick.

Store any leftover ribs and sauce in an airtight container in the refrigerator for up to 3 days. To maintain the best quality, ensure the meat is completely covered by the sauce, which helps prevent it from drying out during storage.

Before putting the leftovers in the fridge, let them cool for no more than 2 hours at room temperature. When ready to eat, reheat gently in the microwave or on the stovetop over low heat until warmed through, being careful not to overcook the meat.

This dish is an excellent candidate for making ahead, as the flavors often improve after sitting for a day. You can prepare the entire recipe and store it in the refrigerator. When ready to serve, simply reheat the ribs and sauce together on the stovetop or in the oven at a low temperature.

This makes it a perfect option for entertaining, as it allows you to complete the bulk of the cooking well before your guests arrive, leaving you more time to enjoy your evening.

Serving ideas

Serve the braised short ribs hot, ideally accompanied by a starch that can absorb the rich red wine sauce. Creamy mashed potatoes, polenta, or buttered egg noodles are classic choices that complement the deep flavors of the beef.

Arrange the ribs on a serving platter and spoon the sauce and carrots generously over the top. A side of roasted root vegetables or a crisp green salad can add a refreshing contrast to the richness of the meat, creating a balanced and satisfying meal for any occasion.

For a more elegant presentation, garnish the dish with freshly chopped parsley or chives before bringing it to the table. This adds a pop of color and a touch of freshness that cuts through the intensity of the braised meat.

Serve with crusty bread on the side, which is perfect for mopping up any remaining sauce on the plate. Ensure that the ribs are served at the right temperature, having allowed them to rest briefly after their final heating if you have made them ahead of time.

Frequently asked questions

Recipe card

Crockpot Red Wine Braised Short Ribs

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 4

Ingredients

• 4 lb bone-in beef short ribs
• 1 lb baby carrots
• 1 packet au jus gravy mix
• 1 1/2 cups dry red wine

Instructions

1. 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.
2. 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.
3. 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.

Contains: gluten, sulfites

Estimated nutrition per serving

Calories

650

Protein

42 g

Carbohydrates

12 g

Fat

48 g

Fiber

2.5 g

Sugar

4 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.