Slow Cooker Short Ribs with Red Wine

This Slow Cooker Short Ribs with Red Wine recipe is tender, flavorful beef that falls off the bone. The beef short ribs are braised in the crockpot with red wine, carrots, celery, onion and herbs - that's what this recipe is all about.

The slow cooking method helps to deepen flavors incredibly well, and the best part is that you won't need more than 15 minutes of your time to settle this up. Then, the magic happens. A few hours later, you'll be enjoying a mouthwatering meal that is ready for a simple weeknight dinner or fancy dinner for company. This recipe will soon become your favorite beef recipes.

Beef Short Ribs is one of my favorite dishes to order in restaurants. They are rich and flavorful with their own "sauce" and go so well nestled into a mountain of mashed potatoes or cheesy grits. Can a recipe be both fancy food and comfort food at the same time? Yes! I think it can.

Why You'll Love This Short Ribs Recipe

I have had Tyler Florence's Short Ribs recipe from his famous Wayfare Tavern in San Fransisco on the blog for a very long time. It is a favorite of my family and is one of the top recipes on Everyday Southwest every year. The recipe cme straight from his sous chef!

This Slow Cooker Short Ribs Recipe gives you all the depth of flavor and slow roasted goodness of Tyler Florence's recipe with a quicker prep time and a no-worry slow cooker recipe. You won't believe how easy they are to make at home.

Ingredients to make Slow Cooker Short Ribs with Red Wine

The ingredients for Slow Cooker Short Ribs with Red Wine are very similar to other short ribs recipes. Searing the ribs before placing them in the slow cooker makes the difference.

The choice of wine is a big factor in the flavor. I don't drink wine, myself so I ask the wine specialist at the grocery store or beverage market for the best wine to cook with. They have never lead me astray. It should be a wine you would drink with dinner but, not an expensive wine. You will find more tips for choosing wine below.

- Bone-in beef short ribs: The star of the dish. Bone-in ribs deliver rich flavor and melt-in-your-mouth tenderness after slow cooking. The marrow also infuses the sauce with incredible depth.

- Olive oil: Used for searing the ribs before slow cooking. It helps create a caramelized crust that locks in flavor.

- Salt and freshly ground black pepper: Add these two to taste.

- Yellow onion: Adds a natural sweetness and aromatic base.

- Carrots: They add sweetness and help balance the richness of the beef.

- Celery: Essential as the base broth for several sauces and soup recipes, it adds a touch of freshness.

- Garlic cloves: A must for any slow-cooked dish. Garlic deepens the flavor and infuses the sauce.

- Tomato paste: Its acidity intensifies the flavor of the sauce.

- Dry red wine: The key ingredient for that luxurious, rich sauce. Choose a full-bodied red like Cabernet Sauvignon or Merlot for best results. You don't need an expensive wine but, it should be a wine that you would actually drink as apposed to a cooking wine or $1.99 special.

- Beef broth: Adds volume and depth to the braising liquid, ensuring the ribs stay juicy and flavorful throughout the long cooking process.

- Fresh rosemary, fresh thyme: These aromatic herbs infuse the sauce and pair perfectly with the beef.

- Bay leaves: Another popular herb for soups and sauces, don't skip it.

- Worcestershire sauce: Adds a touch of tang that brightens the deep flavors of the wine and beef.

- Cornstarch + water: Mixed together, they form a slurry that slightly thickens the sauce at the end, giving it that glossy, restaurant-quality finish.

How to Make Slow Cooker Short Ribs with Red Wine

Heat olive oil in a large skillet over medium-high heat. Pat the short ribs dry, season generously with salt and pepper, and sear on all sides until deeply browned (about 2–3 minutes per side). This step locks in flavor and gives the sauce richness, so I highly recommend not skipping it.

Add the seared beef ribs and the rest of the ingredients to the slow cooker. Wait on the cornstarch slurry for now; you'll add it after cooking to thicken the sauce. Give all the ingredients a stir and close the pot.

Cook on high for 4-5 hours, or until the beef almost falls off the bone. The meat should be fork-tender and easily pulled away from the bone. Then, remove the lid and keep the pot on for another 15-30 minutes. Add the cornstarch slurry and stir. This will help come liquid to evaporate and the sauce to thicken. Once it has reached the desired consistency, turn off the slow cooker.
Serve over mashed potatoes, creamy polenta, or buttered noodles. Spoon the rich red wine sauce on top and sprinkle with chopped parsley.

Can I Use Boneless Short Ribs?

Yes, boneless short ribs work well in this recipe. They cook a little faster and still become wonderfully tender, though you’ll miss the extra richness that comes from cooking with the bones. If using boneless, reduce the cook time slightly and check for tenderness toward the end.

How to Store and Reheat Leftovers

Store any leftover short ribs and sauce in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making them even better the next day. To reheat, warm the ribs gently on the stovetop over low heat. Add a splash of beef broth if needed to loosen the sauce.

Kitchen Tips for Success

• Don’t skip searing the beef short ribs — it builds a deep, restaurant-style flavor.
• Use a full-bodied red wine you’d actually drink; it shouldn’t be sweet.
• Make ahead: These taste even better the next day — store in the fridge overnight and reheat gently.
• Fat separation: After chilling, remove the solidified fat layer before reheating for a cleaner sauce.

Tools Used in This Recipe

Here are the Amazon links to tools that I use or are very similar.

• Slow Cooker- I use a simple Crockpot. A larger, 8 quart Crockpot, but it does not have electronic settings. It is not expensive and works great. If you need to use your slow cooker while you are not at home, try this slow cooker with automatic settings. It is still the dependable Crockpot brand.
• A good skillet for searing the short ribs. I like a good stainless steal sauté pan or skillet for this task. They are light weight and it is easy to control the heat. I use this pan because it is reasonably priced and very versatile. You can choose one similar.
• A cast iron skillet is a very good choice for searing the short ribs, as well.
• Non-stick hard anodized skillets are a good compromise between the stainless steel and the heavy cast iron pans. They are lighter than cast iron and I have friends that love them.
• A good chef's knife is my most valuable tool in the kitchen. I like Wüsthof knives because I like the way they feel in my hand. The only problem is that they are gettiing a little pricey. There are many good brands. Look for something that feels balanced in your hand. The handle should not feel too thick, either.