Short Rib Recipe Slow Cooker: Braised in Red Wine and Herbs

I developed this slow cooker short rib recipe after years of testing in my small Boston kitchen. The red wine and herbs create a depth of flavor that’s hard to beat.

The secret is in the braising liquid, which transforms tough cuts into fall-off-the-bone tenderness. Low and slow cooking extracts every bit of flavor from the ingredients.

What emerges after 8 hours is meat so tender it nearly melts, with a rich sauce that’s perfect over mashed potatoes or polenta.

This method delivers restaurant-quality results with minimal effort. The aroma alone will have your family gathering in the kitchen.

Ingredients for Short Rib Recipe Slow Cooker

Rich flavors come from quality beef and a few pantry staples for this slow braise.

The short ribs are key—bone-in English cut from Whole Foods or a trusted butcher gives the best texture. Look for good marbling; the fat renders down during cooking. I avoid pre-cut ribs since they often lose moisture. For the wine, any dry red works (Cabernet, Merlot), but avoid cooking wines with added salt. The herbs should be fresh if possible, but dried at one-third the amount does the job.

No red wine? Extra beef broth with 1 tbsp vinegar mimics the acidity. Short on time? Use pre-diced mirepoix from Trader Joe’s. The tomato paste can be swapped for 1 tbsp ketchup in a pinch, though the flavor won’t be as deep. For the ribs, chuck roast cut into chunks works as a substitute, though the texture differs slightly. Don’t skip the searing step—it builds the flavor base.

Braised short ribs keep well. Store in the fridge for up to 4 days or freeze for 3 months. The sauce thickens as it cools—reheat gently with a splash of water. Leftovers taste even better the next day, making this perfect for meal prep (just remove the bay leaves before storing).

Step-by-Step Instructions for Short Ribs Braised in Red Wine

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Beef Short Ribs

Heat the 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Pat the 3 lb beef short ribs dry with paper towels and season generously with the 1.5 tsp kosher salt and 1 tsp black pepper. This ensures a good sear and develops deep flavor.

Working in batches to avoid crowding, sear the ribs for 4-5 minutes per side until deeply browned on all sides. You’ll know they’re ready to flip when they release easily from the pan. Transfer the seared ribs to the slow cooker, leaving the rendered fat in the skillet.

Step 2: Sauté the Aromatics

In the same skillet with the rendered fat, add the diced 1 whole yellow onion, chopped 3 whole carrots, and chopped 2 whole celery stalks. Cook over medium heat for 6-7 minutes, stirring occasionally, until the vegetables soften and begin to caramelize around the edges.

Add the minced 4 cloves garlic cloves and 2 tbsp tomato paste, stirring constantly for 1-2 minutes until the tomato paste darkens slightly. This builds a rich foundation for the braising liquid. Pour in ½ cup of the 2 cups red wine to deglaze the pan, scraping up any browned bits.

Step 3: Combine and Braise in the Slow Cooker

Transfer the vegetable mixture to the slow cooker with the seared ribs. Add the remaining 1.5 cups red wine, 1.5 cups beef broth, 3 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 whole bay leaves. Stir gently to combine, ensuring the ribs are mostly submerged in the liquid.

Cover and cook on low for 8 hours or high for 5-6 hours. The ribs are done when the meat pulls away from the bone easily and a fork slides in with no resistance. The braising liquid should be rich and deeply flavored, with the aromatics fully infused.

Step 4: Serve the Braised Short Ribs

Carefully remove the ribs from the slow cooker and transfer to a serving platter. Skim any excess fat from the surface of the braising liquid, then discard the bay leaves, thyme sprigs, and rosemary sprigs. The liquid can be served as-is or reduced on the stovetop for a thicker sauce.

Spoon the braising liquid and vegetables over the ribs. The meat should be fall-off-the-bone tender, and the sauce should have a deep, wine-infused richness. Serve immediately with crusty bread or mashed potatoes to soak up every last bit of the flavorful sauce.

Storing and Reheating This short rib recipe slow cooker

Fridge Storage

Let the short ribs cool for 1-2 hours before transferring to airtight containers—I use glass Pyrex with snap-on lids. Store in the fridge at 40°F or below for up to 4 days. The flavors deepen overnight as the herbs infuse further. ❄️

Freezer Method

For longer storage, freeze in flat freezer bags for up to 3 months. Portion into meal-sized servings for easy thawing. Leave 1 inch of headspace for expansion and squeeze out excess air to prevent freezer burn.

Stovetop Reheating

Transfer ribs and sauce to a heavy pot, add ¼ cup water or beef broth, and heat over medium-low heat for 10-15 minutes. Stir occasionally to prevent sticking. This method preserves the sauce’s rich texture. 🔥

Microwave Option

Place individual portions in a microwave-safe dish, cover with a damp paper towel, and heat on 70% power for 2-3 minutes. Stir, then continue in 1-minute intervals until reaching 165°F.

Sauce Tip

The braising liquid thickens as it cools—add a splash of water or broth when reheating. Remove bay leaves and herb sprigs before storing to avoid bitterness. The sauce tastes even better the next day.

Frequently Asked Questions