Slow Cooker Beef Short Ribs with Red Wine Sauce
/There’s a certain elegance to slow‑cooked short ribs — the way simple ingredients melt into something rich, tender, and deeply comforting. In this version, red wine, aromatics, and a hint of warm spice create a silky sauce while the ribs become irresistibly tender.
WINE PAIRING
“This combination is all about easy, delicious harmony — every bite and sip playing off each other in the best way. This cabernet sauvignon is a classic choice for its structure and dark fruit notes, pairing well with beef's richness.”
— Michael Vecchia, Owner Wine Hardware
INGREDIENTS
Beef Short Ribs (bone‑in): The star of the dish — rich, marbled, and perfect for slow cooking until they’re fall‑apart tender and deeply savory.
Salt: Essential for drawing out the meat’s natural flavor and balancing the richness of the braise.
Olive Oil: Helps achieve a golden sear on the ribs, building the first layer of flavor in the pot.
Red Wine: Adds depth, acidity, and a subtle fruitiness that enriches the braising liquid.
Beef Broth: The backbone of the sauce, giving body and savory warmth as it reduces.
Minced Garlic: Adds a mellow, aromatic depth and enhances every savory note.
Yellow Onion: A classic aromatic that melts into the braise, adding sweetness and complexity.
Carrots: Bring gentle sweetness and earthiness, rounding out the flavor profile.
Dried Thyme: Offers herbal depth that complements the richness of the meat.
Black Cardamom: A bold, smoky spice that adds an unexpected layer of warmth and intrigue to the braise.
STEP ONE: SEAR THE RIBS
Dry the ribs with a paper towel, then generously salt. Heat the olive oil on medium-high to high heat. Once heated, add the ribs and sear on every side for about 30-45 seconds. I lean the ribs against each other or the edge of the pan to sear the ends and keep them from falling over.
STEP TWO: DEGLAZE THE PAN
Remove the ribs and set them aside on a plate. Reduce the heat to medium-low and add the wine to deglaze the pan. Cook for a couple of minutes and then add to the slow cooker pot.
STEP THREE: ADD TO THE POT
Stir the tomato paste and cardamom‑thyme seasoning into the hot wine mixture until the paste dissolves and everything is combined. Stir in the onion and carrots, then nestle the ribs over.
STEP FOUR: SLOW COOK
Set the slow cooker to Low and cook for 5 - 7 hours.
STEP FIVE: DE-FAT THE SAUCE
Beef short-ribs can be very fatty. Removing the fat from the sauce after cooking is recommended. The following method is how I prefer to do it as it gets a lot of the fat out. Use your own preferred method.
Once the ribs are done cooking, separate them from the sauce and let them cool. Refrigerate overnight.
Let the sauce cool and then put it in a sealable airtight container. Refrigerate overnight. The next day, a hardened layer of fat will have formed at the top. Scrape it off and discard.
Re-warm the sauce and ribs on low heat in a pan. Let this cook while you prepare whatever sides you plan to serve with the ribs.
STEP SIX: PAIR IT AND FEAST!
My two favorite pairing options are: 1. serving the ribs bone-in over a mash (potatoes or celeriac), or 2. serving the ribs de-boned over pasta.
Slow Cooked Short Ribs with Red Wine Sauce
Ingredients
Instructions
- Remove ribs from the refrigerator and let them come to room temperature. Salt generously.
- Heat olive oil on high or medium-high and a skillet that's good for searing (enameled cast iron works great for this, like this from Staub).
- Sear the ribs on every side for about 30-45 seconds each side.
- Set the ribs aside. Reduce heat to medium-low and add the wine to deglaze the pan. Cook for about 2-3 minutes.
- Add the hot wine to the slow cooker container. Stir in the tomato paste and cardamom/thyme seasoning, until the paste mixes thoroughly.
- Mix in the beef broth.
- Add the onion and carrots. Then nestle in the ribs.
- Set the slow cooker on low for 5 - 7 hours.
