Crock Pot Short Ribs in Red Wine Sauce or Stove Top
Indulge in the ultimate comfort food with these Crock Pot Short Ribs in Red Wine Sauce, a recipe that can also be prepared stove-top for added versatility. Tender, fall-off-the-bone beef is slow-cooked with a robust blend of dry red wine, hearty vegetables, and aromatic herbs like thyme and bay leaf, creating a rich, flavorful sauce that's irresistible. This dish is perfect for cozy family dinners or special occasions, offering a hands-off crock pot option for busy days or a more traditional simmered-in-a-pot approach for those who love hands-on cooking. Pair these succulent short ribs with creamy mashed potatoes, velvety polenta, or crusty bread to soak up every last drop of the luscious red wine sauce. Ideal for meal prep or entertaining, this recipe is a showstopper that’s both elegant and easy to make. Perfect keywords: crock pot short ribs, red wine sauce, slow cooker recipe, stove-top short ribs, fall-off-the-bone beef.
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Recipe Information
Ingredients
- 4 pounds Beef short ribs
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons All-purpose flour
- 2 tablespoons Olive oil
- 1 large Onion, diced
- 2 medium Carrots, chopped
- 2 Celery stalks, chopped
- 4 Garlic cloves, minced
- 2 tablespoons Tomato paste
- 1 cup Dry red wine
- 2 cups Beef broth
- 4 Fresh thyme sprigs
- 1 Bay leaf
Instructions
Season the short ribs with salt and pepper. Lightly dust them with the flour, shaking off any excess.
Heat the olive oil in a large skillet over medium-high heat. Sear the short ribs on all sides until browned, approximately 3-4 minutes per side. Transfer the ribs to the crock pot or set aside if using the stove top.
In the same skillet, add the diced onion, carrots, and celery. Cook for 4-5 minutes until softened. Add the minced garlic and tomato paste, stirring for an additional minute.
Deglaze the skillet by pouring in the red wine, scraping up any browned bits from the bottom. Simmer for 2-3 minutes to reduce slightly.
For the crock pot method: Transfer the vegetable mixture and wine to the crock pot. Add beef broth, thyme sprigs, and the bay leaf. Place the seared short ribs on top. Cover and cook on low for 6-8 hours or until the meat is falling off the bone.
For the stove top method: Transfer the vegetable mixture and wine to a large, heavy-bottomed pot or Dutch oven. Add the beef broth, thyme sprigs, and bay leaf. Place the seared short ribs back into the pot. Cover and simmer on low heat for 2.5-3 hours, checking occasionally to ensure the liquid does not evaporate too much. Add a bit more broth if needed.
Once the short ribs are tender, remove them from the pot or crock pot and cover with foil to keep warm.
Strain the sauce, discarding the solids, and skim off any excess fat. Simmer the strained sauce over medium heat for a few minutes to thicken slightly, if needed.
Serve the short ribs with the sauce drizzled over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.
Nutrition Facts
Calories |
6499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.0 g | 640% | |
| Saturated Fat | 196.8 g | 984% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1494 mg | 498% | |
| Sodium | 5178 mg | 225% | |
| Total Carbohydrate | 65.1 g | 24% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 22.1 g | ||
| Protein | 377.3 g | 755% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 584 mg | 45% | |
| Iron | 50.7 mg | 282% | |
| Potassium | 6914 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
