These fork-tender, melt-in-your-mouth crockpot red wine short ribs have quickly become a family favorite. With about 15 minutes of hands-on prep, you get a cozy, comforting meal that feels special enough for guests but is easy enough for a weeknight. This recipe is flexible—add vegetables to cook with the meat, freeze portions for later, and serve the ribs with their juices or a simple gravy.
Slow-cooked beef dishes are some of our favorite comfort meals. They warm both the body and the soul, and these short ribs are no exception.
This crockpot short ribs recipe is a frequent request in our house on chilly days, and I hope it becomes a favorite at your table too.
Why We Love These Crockpot Red Wine Short Ribs
Short ribs at restaurants often taste luxurious, and this version brings that rich, braised flavor home without fuss. They can be pricier on the counter, so buy when they’re on sale; bone-in ribs give extra depth and succulence, but boneless works fine too.
These crockpot red wine short ribs are:
- rich and deeply flavorful
- very easy to prep—about 15 minutes
- fall-apart, melt-in-your-mouth tender
- freezer friendly for make-ahead meals
- perfect for an easy weeknight dinner or a festive gathering
I hope you enjoy this cozy slow-cooker recipe as much as we do.
Ingredient Notes
Full ingredient measurements are listed in the recipe card below.
- Short ribs: Look for nicely marbled, bone-in short ribs with plenty of meat. Bone-in ribs tend to be more tender and juicy; boneless will also work. We use beef chuck ribs for this recipe.
- Red wine: Use a red you enjoy drinking—its flavors concentrate during cooking. A full-bodied, dry red such as Cabernet Sauvignon or Pinot Noir works well. If you prefer to avoid alcohol, substitute additional beef broth, an alcohol-free red wine, a splash of red wine vinegar, or a bit of cranberry juice for acidity and complexity.
Recipe Variations
- Add vegetables: Sliced onions, carrot chunks, mushrooms and similar vegetables can be added to the crockpot. If you worry about overcooked veggies, add them halfway through the cooking time.
- Finish with butter: A pat of butter added to the meat just before serving enriches the sauce and adds sheen.
- Change the herbs: Thyme and oregano are classic here, but rosemary or other fresh herbs are also delicious.
- Coat with flour before searing: Lightly dusting the seasoned ribs with flour before searing adds a bit more texture and helps thicken the sauce.
Step-By-Step Instructions
Step 1: Allow the meat to come to room temperature for 30–60 minutes. Pat the short ribs dry and season generously on all sides.
Step 2: Heat a large skillet over medium-high heat with a little oil. Sear the ribs on all sides (about 1 minute per side) until browned, working in batches if needed.
Step 3: Add beef broth, red wine, Worcestershire sauce and balsamic vinegar to the crockpot and stir. Place the seared short ribs into the crockpot and add Italian seasoning, onion powder, minced garlic, thyme and oregano.
Step 4: Cover and cook on low for 6–8 hours, or until the meat is very tender and falling off the bone.
Step 5: When the meat is done, remove the fresh herbs. You can serve the ribs with the cooking juices, or strain the juices into a saucepan to make gravy.
Step 6: Bring the strained juices to a simmer. Whisk together cornstarch and cold water to make a slurry, then whisk it into the simmering juices. Cook until slightly thickened (it will thicken more as it cools). Spoon over the meat and serve.
Recipe Tips
- Room temperature meat: Letting the ribs sit for 30–60 minutes before searing helps them brown evenly.
- Very hot pan for searing: A hot skillet produces a caramelized exterior that builds flavor.
- Cook until tender: Braising breaks down connective tissue; if the ribs are still tough, they need more time.
- Thickening options: Instead of making gravy on the stove, you can whisk a cornstarch slurry directly into the slow cooker during the last 30–45 minutes. A spoonful of tomato paste also helps thicken and enrich the sauce.
Storage
Store leftover meat in its juices or gravy in an airtight container in the refrigerator for 3–4 days. To freeze, cool completely and pack in a freezer-safe container for up to 3 months.
Crockpot Red Wine Short Ribs
Equipment
- Crockpot (6 quart)
Ingredients
- 3½–4 lb bone-in short ribs (7–9 ribs); boneless will work
- 2 Tbsp olive oil
- 1 tsp sea salt (enough to cover meat)
- 1 tsp pepper
- 2½ cups low-sodium beef broth
- ¾ cup red wine
- 2 Tbsp balsamic vinegar
- 1 Tbsp Worcestershire sauce
- 5 garlic cloves, minced
- 1 tsp onion powder
- 1 Tbsp Italian seasoning
- 2–3 sprigs fresh thyme
- 2–3 sprigs fresh oregano
- 2 Tbsp cornstarch (for slurry)
- 4 Tbsp cold water (for slurry)
Instructions
- Let the meat sit at room temperature for 30–60 minutes, then pat dry and season the ribs on all sides.
- Heat a large skillet over medium-high heat with oil and sear the ribs on all sides, about 1 minute per side. Work in batches if needed.
- Add beef broth, red wine, Worcestershire sauce and balsamic vinegar to the crockpot and stir. Place seared ribs in the crockpot and sprinkle with Italian seasoning, onion powder and minced garlic. Add thyme and oregano on top.
- Cover and cook on low for 6–8 hours, until the meat is tender and falling off the bone.
- Remove herbs. Strain the cooking juices into a saucepan. Bring to a simmer over medium heat.
- Whisk cornstarch and cold water to make a slurry, then slowly whisk into the simmering juices. Cook until slightly thickened, then serve over the ribs.
Notes
Storage: Refrigerate leftovers in an airtight container with juices for 3–4 days. Freeze cooled portions in freezer-safe containers for up to 3 months.
Tip: For a hands-off thickening method, whisk the cornstarch slurry into the slow cooker during the last 30–45 minutes instead of finishing on the stove.
Nutrition
, Carbohydrates: 10g
, Protein: 58g
, Fat: 37g
Nutrition information is automatically calculated and should be used as an approximation.