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Slow Cooker Red Wine Short Ribs are fall off the bone tender, juicy and full of flavor. These short ribs make the perfect romantic dinner paired with your favorite mashed potatoes and fresh vegetables. The shredded short rib meat also works great in tacos, burrito bowls or in pasta sauces.
If you love tender beef, you are going to love today’s Slow Cooker Red Wine Short Ribs. The meat is literally fall off the bone tender. If you have had my Balsamic Short Ribs Recipe or these Slow Cooker Italian Short Ribs then you will love today’s recipe. It is so full of flavor and juicy, making it the perfect winter comfort food.
As Valentine’s Day approaches this would be a great meal to make for that special someone, especially if comfort food is their thing. I paired these Slow Cooker Short Ribs with a simple, creamy mashed potatoes which was a great pairing but there are a lot of options. You could try these Slow Cooker Gouda Mashed Potatoes if you have two slow cookers along with these Simple Garlic Parmesan Green Beans.
The nice thing with these Crockpot Red Wine Short Ribs is that the meat is so tender that you can easily shred it. It works great in tacos, in burrito bowls or as an addition to sauces. If you like beef recipes you also might like this Mediterranean Ground Beef Skillet, Slow Cooker Mexican Beef Brisket, Mediterranean Ground Beef Zucchini Skillet or this Greek Beef Orzo Stew.
Recipe Ingredients
See full list of ingredients below in recipe card with exact measurements.
- Beef: This recipe uses 3 pounds of bone-in short ribs. I find that the bone-in helps lock in flavor and make the short ribs more juicy.
- Spices: The spice mixture is Herbs de Provence, dried oregano and bay leaves.
- Sauce: The tomato sauce helps create a savory, rich sauce.
- Wine: Red wine adds a richness with the tomatoes.
How to Make Slow Cooker Red Wine Short Ribs
Step 1: Rub Short Ribs with Spices: Remove the short ribs from the refrigerator and them sit on the counter while you make the rub. In a medium mixing bowl combine the pepper, salt, Herbs de Provence and oregano.
Step 2: Sear Short Ribs: Rub each short rib {the meat and not the bone} with the rub mixture, making sure to spread it evenly. In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker.
Step 3: Create Sauce: In the same skillet add the red wine and the tomato sauce. Use a spoon to scrape the brown bits off the bottom of the pan. Simmer the red wine and tomato sauce for 10-15 minutes over medium heat, until the red wine cooks to about half. Add the red wine sauce to the slow cooker. Add the bay leaves, garlic and beef broth to the slow cooker.
Step 4: Slow Cook: Cook the short ribs in the slow cooker on low for 8-9 hours or until the meat is fall apart tender. Remove the short ribs from the slow cooker and serve over mashed potatoes or shred and use for tacos, burrito bowls or pasta sauces.
Storage Tips
- Storage: Store the short ribs in an airtight container in the fridge for 3 days, or in the freezer for up to 3 months. When ready to enjoy place into a skillet and warm through on the stove top until piping hot.
More Beef Recipes
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Slow Cooker Red Wine Short Ribs
Ingredients
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoons Herbs de Provence
- 2 teaspoons dried oregano
- 1/4 cup canola oil, or vegetable oil
- 3 pounds bone-in short ribs
- 8 ounces tomato sauce, {you can use boneless too if you would like-If they are boneless I might do more like 2 lbs.}
- 12 ounces red cooking wine
- 4 bay leaves
- 3 cloves garlic , minced
- 3 cloves garlic , smashed
- 2 cups beef broth, {or broth of your choice}
- parsley, to garnish
Instructions
- Remove the short ribs from the refrigerator and them sit on the counter while you make the rub. In a medium mixing bowl combine the pepper, salt, Herbs de Provence and oregano.
- Rub each short rib {the meat and not the bone} with the rub mixture, making sure to spread it evenly.
- In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker.
- In the same skillet add the red wine and the tomato sauce. Use a spoon to scrape the brown bits off the bottom of the pan. Simmer the red wine and tomato sauce for 10-15 minutes over medium heat, until the red wine cooks to about half. Add the red wine sauce to the slow cooker. Add the bay leaves, garlic and beef broth to the slow cooker.
- Cook the short ribs in the slow cooker on low for 8-9 hours or until the meat is fall apart tender. Remove the short ribs from the slow cooker and serve over mashed potatoes or shred and use for tacos, burrito bowls or pasta sauces.
Notes
- You can use chicken or vegetable broth in place of the beef broth.
- You can add more garlic if you are a big fan of it. I would add more of the smashed garlic-maybe 6 cloves instead of the 3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Today’s post is sponsored by the Ohio Beef Council. As always opinions are 100% my own. Thanks for supporting the brands that allow me to create new and delicious recipes.
The perfect way to make short ribs.
These look delicious!
Do you remove the pleural membrane (silverskin) from the bone-side before cooking to allow for adequate seasoning, as is done with racks of pork ribs? Are these placed in the slow cooker bone side down, fat cap up?
Best Regards,
Cheers!
Yes you remove the silverskin similar to pork ribs. As far as how to place them I do place them bone side down when I do them in the crockpot. I hope you enjoy them.
I’m trying this and also sending it to my sons who are college seniors!
I hope you enjoy it! I think your sons will be pretty excited if you are sending it with them too!
I still haven’t ever made short ribs myself but that definitely needs to change! These look wonderful!
I am craving for this one, yummy!