Crockpot Beef Short Ribs with Red Wine Gravy
These crockpot beef short ribs braise all day in red wine and beef broth until the meat is “fall off the bone” tender and the sauce turns into a rich, and flavorful gravy. You sear the ribs first for a deep golden crust, then let the slow cooker do the long, slow work with onion, garlic, and carrots. It tastes like the kind of short ribs you’d order at a nice restaurant, but almost all of the time is hands-off, and that's my favorite type of recipe!
This is my go-to when I want dinner to feel special without standing over the stove. A quick cornstarch slurry near the end thickens everything into a spoon coating sauce, and it all goes right over a delicious pile of mashed potatoes. If you love a cozy slow cooker beef dinner, this lands in the same comfort-food lane as my slow cooker garlic herb pot roast, just a little dressed up.
About This Recipe
This one has two easy stages. Prep runs about 20 minutes, mostly searing the ribs and slicing an onion, then the crockpot handles 6 to 8 hours on low. In the last hour, you stir in a cornstarch slurry to thicken the braising liquid into gravy. Total time lands around 8 hours and 20 minutes, and it serves 6 to 8. Short ribs are a fatty cut, so plan to skim a little fat off the top before serving. That step is what keeps the sauce rich instead of greasy.
Recipe Snapshot
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 6–8
Difficulty: Moderate
Perfect For: Sunday dinner, special occasions, holiday meals, and cold-weather comfort food
Main Ingredients: Beef short ribs, red wine, beef broth, carrots, onions, and tomato paste
Why You’ll Love These Beef Short Ribs
Why This Recipe Works
Beef short ribs contain plenty of marbling and connective tissue, which makes them extremely well suited for slow cooking. The long, gentle cooking time allows that connective tissue to soften while the fat slowly renders, leaving you with beef that separates easily when pressed with a fork.
Searing the ribs before they go into the Crockpot creates a browned crust and builds flavor that the slow cooker just can't produce by itself. Deglazing the skillet with red wine releases the browned bits left behind, allowing all of that concentrated beef flavor to become part of the braising liquid.
Tomato paste gives the sauce body and a savory depth without making it taste like tomato sauce. The onions, garlic, thyme, parsley, and bay leaf round out the wine and beef broth, while the carrots add a mild sweetness that balances the richer ingredients.
A cornstarch slurry added near the end lightly thickens the cooking liquid into a spoonable gravy. Giving the slurry time to cook also removes its raw, starchy taste. The sauce will continue to thicken slightly as it cools, so it does not need to be extremely thick inside the Crockpot.
The Ingredient Breakdown
Top Tip for a “Fabulous” Finish
Use a dry red wine you’d actually pour into a glass, like a cabernet, merlot, or pinot noir. It doesn’t need to be expensive, but skip anything labeled “cooking wine.” The wine reduces and concentrates as it braises, so its flavor ends up front and center in the sauce.
How to Make Crockpot Beef Short Ribs
Step 1: Season and Sear the Ribs
Season the short ribs all over with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then sear the ribs on all sides for about 2 minutes per side, until they’re deeply browned. Don’t rush this. That crust is where a huge amount of the flavor comes from. Transfer the seared ribs into the crockpot.
Step 2: Add the Vegetables
Surround the ribs with the sliced onion, minced garlic, and baby carrots. Tucking them around the meat lets everything share the braising liquid and season each other as they cook.
Step 3: Build the Braising Liquid
Pour in the red wine and beef broth, then add the tomato paste, dried thyme, dried parsley, and bay leaf. Cover and cook on low for 6 to 8 hours. You’ll know they’re done when the meat is fork-tender and starting to pull away from the bone.
Step 4: Thicken Into Gravy
During the last hour, make the slurry: stir the cornstarch together with an equal amount of cold water until fully dissolved. Stir it into the crockpot, then cover and finish cooking until the gravy reaches the thickness you like. Skim any excess fat off the top, fish out the bay leaf, and serve over mashed potatoes with a little fresh herb garnish.
Storage, Freezing, and Make-Ahead Instructions
Refrigerator: Allow the ribs and gravy to cool, then refrigerate them in an airtight container for up to four days. Store the beef in the gravy rather than separately. The gravy helps protect the meat from drying out during reheating.
Freezer: Freeze the cooled ribs and gravy in a freezer-safe container for up to three months. Leave a little room at the top of the container because the liquid will expand as it freezes. Thaw the ribs overnight in the refrigerator before reheating.
Reheating: Reheat the ribs and gravy in a covered saucepan over medium-low heat for 8–10 minutes or until warmed through. Turn the ribs carefully so the tender meat does not separate from the bones. You can also reheat them in a covered baking dish at 300°F. Add a small splash of beef broth if the gravy has become thicker than you prefer.
Making Them Ahead
Short ribs are one of the best dinners to prepare a day ahead. Cook the recipe completely, allow it to cool, and refrigerate it overnight.
Ready for the Coziest Dinner of the Week?
These crockpot beef short ribs give you tender, wine-braised beef and a rich gravy with almost no hands-on time. Sear, load up the crockpot, walk away, and come back to a dinner that tastes like it came from a restaurant kitchen.
If you make them, I’d love to hear how they turned out. Leave a comment and a star rating below, and tell me what you served them over so other readers can get ideas too.
Crockpot Beef Short Ribs
Ingredients
- 8 bone-in beef short ribs about 4.25 pounds
- Salt and pepper to taste
- 2 tablespoons olive oil to sear ribs
- 1 onion sliced
- 1 lb bag baby carrots
- 3 garlic cloves minced
- 2 cups dry red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 bay leaf
- 1 tablespoon cornstarch
Instructions
- Season short ribs all over with salt and pepper.
- Heat oil in a large skillet over medium-high heat. Place short ribs in hot skillet and sear all sides about 2 minutes until browned. Transfer seared meat into crockpot.
- Surround the short ribs with onions, garlic, and baby carrots.
- Add the red wine, beef broth, tomato paste, dried herbs, and bay leaf. Cover with lid and cook for 6-8 hours on low.
- During the last hour, make the cornstarch slurry. In a small bowl, combine the cornstarch with an equal amount of cold water, mixing until fully dissolved. Add that to the crockpot and stir into the broth. Cover with lid again and continue to cook the remainder of the cooking time or until the gravy reaches desired consistency.
- Serve over mashed potatoes and garnish with herbs.
Nutrition
Notes
Pro Tips for the Best Beef Ribs
- Season the night before if you can:Â Rub the ribs, cover them, and let them sit in the fridge overnight. The salt has time to work into the meat and the flavor goes deeper.
- Don't crowd the crockpot:Â If the ribs are packed in tight, cut them smaller so the heat and sauce reach every piece evenly.
- Baste in layers under the broiler:Â For extra sticky ribs, brush on one coat, broil a minute, then brush on another and finish. Each layer builds more glaze.
Tried this recipe?
Let us know how it was!Your Crockpot Short Rib Questions, Answered
Do I really need to sear the short ribs first?
Yes, and it’s worth the extra pan. Searing browns the meat and builds a deep, savory flavor that carries through the whole sauce. If you skip it, the ribs will still be tender, but the sauce will taste noticeably flatter.
What’s the best wine for braising short ribs?
Use a dry red you’d happily drink, like cabernet sauvignon, merlot, or pinot noir. It doesn’t need to be expensive, but avoid bottles labeled “cooking wine,” which tend to be salty and harsh. The wine reduces as it cooks, so its flavor becomes a big part of the sauce.
Can I make these without wine?
Absolutely. Swap the red wine for unsweetened tart cherry juice, which keeps that deep, fruity richness in the sauce. You can also use extra beef broth with a splash of balsamic vinegar for a similar savory depth.
Why are my short ribs greasy?
Short ribs are a naturally fatty cut, so some fat rendering out is normal. Just skim the excess off the top of the sauce before serving. For the easiest fix, chill the finished dish overnight so the fat solidifies, then lift it right off.
Can I use boneless short ribs?
Yes. Boneless short ribs work well and cook in the same amount of time. You’ll lose a little of the richness the bones and marrow add to the sauce, but they’re still tender and delicious.
How do I know when the short ribs are done?
They’re ready when a fork slides in easily and the meat starts pulling away from the bone. If they still feel tough, they need more time, not more heat. Give them another hour on low and check again.
Can I cook these on high instead of low?
You can cook them on high for about 4 to 5 hours if you’re short on time. Low and slow still gives you the most tender result and the best sauce, so go with low whenever your schedule allows.
