short rib crock pot recipe
- The Best short rib crock pot recipe
- Slow Cooker Beef Short Ribs with Red Wine Reduction
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Slow Cooker Beef Short Ribs with Red Wine Reduction Works
- ❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs with Red Wine Reduction
The Best short rib crock pot recipe
I love this recipe because it’s so versatile. You can serve it with mashed potatoes, crusty bread, or even just steamed veggies—whatever you’ve got on hand. And the crock pot does all the work for you, so you’re not stuck standing over the stove for hours. It’s why I always keep a batch in the freezer. We pull it out on weekends, during the holidays, or even just when we’re craving something rich and flavorful without the fuss. Plus, it’s got all the health benefits of leaner cuts of meat when you trim the fat, and the slow cooking breaks down the connective tissue, making it incredibly tender. It’s not just good for the taste buds—it’s good for you too. And honestly? That’s a win.
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Slow Cooker Beef Short Ribs with Red Wine Reduction
Tender beef short ribs slow-cooked in a rich red wine sauce for a deeply flavorful, restaurant-quality dish. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp black pepper
- 2 tbsp garlic powder
- 2 tbsp onion powder
- 2 tbsp dried thyme
- 2 tbsp dried rosemary
- 2 cups beef broth
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can tomato sauce
- 1 cup dry red wine
- 4 cloves garlic, minced
- 1 large onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 tbsp tomato paste
- 2 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1 tbsp balsamic vinegar
- 1 tsp smoked paprika
- 1 cup heavy cream (optional)
- Salt and pepper to taste
👨🍳Directions
-
1
Preheat oven to 400°F (200°C) if using a stovetop method. Pat the short ribs dry with paper towels and season generously with salt, pepper, garlic powder, onion powder, thyme, and rosemary. -
2
Heat olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned (about 3-4 minutes per side). Transfer to the crock pot. -
3
In a separate pan, sauté onion, carrots, and celery until softened (about 5 minutes). Add minced garlic and cook for another minute. Stir in crushed tomatoes, tomato sauce, red wine, Worcestershire sauce, Dijon mustard, balsamic vinegar, and smoked paprika. Simmer for 5 minutes. -
4
Pour the sauce mixture into the crock pot with the short ribs. Add beef broth and stir to combine. Cover and cook on low for 6 hours or high for 3-4 hours, until ribs are fork-tender. -
5
Remove ribs from the crock pot and discard the cooking liquid (or save for another use). Slice the ribs and return them to the crock pot. Pour in heavy cream (if using) and stir. Cook for another 30 minutes to thicken the sauce. -
6
Adjust seasoning with salt and pepper if needed. Serve the short ribs hot with the red wine reduction sauce.
🔧Equipment
- Crock pot
- Large skillet
- Cutting board
- Knife
- Measuring cups and spoons
- Wooden spoon
- Chef’s knife
- Colander
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra tenderness, wrap the ribs in foil and add a splash of water halfway through cooking.
- Use a mix of red and white wine for a balanced flavor profile.
- Leftovers can be reheated in the crock pot with a splash of broth for 30 minutes.
Variations
- Add a splash of bourbon or brandy to the sauce for a smoky depth.
- Use beef broth with herbs like thyme and bay leaves for a more aromatic base.
Watch Video Of How Slow Cooker Beef Short Ribs with Red Wine Reduction Works
❓ Frequently Asked Questions About Slow Cooker Beef Short Ribs with Red Wine Reduction
What is the best cut of short ribs to use for a crock pot recipe?
For the best results, use beef short ribs (specifically beef brisket short ribs or pork short ribs). Beef short ribs are typically thicker and more flavorful, while pork short ribs are slightly more tender. Avoid using ribs with too many bones or large pieces that won’t break down evenly.
How long should I cook the short ribs in the crock pot for the best tenderness?
For beef short ribs, cook on low for 6–8 hours or high for 4–5 hours. For pork short ribs, cook on low for 4–5 hours or high for 2–3 hours. Always check for doneness—ribs should be fork-tender, with meat easily pulling away from the bone. Adding a splash of liquid (like beef broth or wine) can help prevent drying out.
What seasonings or marinades work best for short ribs in the crock pot?
A simple yet effective blend includes kosher salt, black pepper, garlic powder, onion powder, smoked paprika, and a touch of brown sugar (for caramelization). For extra depth, try a garlic-herb marinade (olive oil, minced garlic, rosemary, thyme) or a BBQ rub (smoked paprika, cayenne, honey, and mustard powder). Some cooks also add liquid smoke or a splash of red wine for richness.
Can I add vegetables or other ingredients to the crock pot with the short ribs?
Yes! Common additions include potatoes, carrots, onions, celery, or even a small bag of frozen mixed vegetables for extra flavor and moisture. For a heartier dish, try adding diced tomatoes, bell peppers, or a splash of apple cider vinegar to balance the richness. Just ensure everything fits comfortably in the crock pot and doesn’t overcrowd the ribs.
How do I know if the short ribs are done, and should I remove the bones?
Short ribs are done when the meat pulls away easily from the bone and the edges are slightly crispy. For beef ribs, the internal temperature should reach 195–203°F (90–95°C). If the meat is tender but still attached to the bone, you can leave the bones in for a more rustic texture or remove them for easier serving. Discard any tough, fatty bits before serving.
