Tender Slow-Cooked Short Ribs in Red Wine Recipe

This Slow-Cooked Short Ribs in Red Wine Recipe is a perfect choice for a special occasion or a comforting family dinner. The rich flavors of red wine and tender meat create a dish that is sure to impress your guests, making it an excellent Thanksgiving Recipe.

With simple ingredients and a slow cooking process, you can achieve melt-in-your-mouth short ribs that are full of depth and flavor. This recipe is straightforward and ideal for those looking to elevate their culinary skills.

Delicious Slow-Cooked Short Ribs in Red Wine

These short ribs are braised in a flavorful mixture of red wine, beef broth, and aromatic vegetables. The slow cooking process allows the meat to become incredibly tender and infused with the rich sauce, making it a delightful centerpiece for any meal.

Ingredients

4 pounds bone-in beef short ribs
2 tablespoons olive oil
1 large onion, chopped
2 carrots, chopped
2 celery stalks, chopped
4 cloves garlic, minced
2 cups red wine (such as Cabernet Sauvignon or Merlot)
2 cups beef broth
2 tablespoons tomato paste
2 teaspoons fresh thyme or 1 teaspoon dried thyme
2 bay leaves
Salt and pepper to taste

Instructions

Sear the Short Ribs: In a large skillet, heat olive oil over medium-high heat. Season the short ribs with salt and pepper, then sear them on all sides until browned. Remove and set aside.
Sauté Vegetables: In the same skillet, add onion, carrots, celery, and garlic. Sauté until softened, about 5 minutes.
Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the skillet. Bring to a simmer and cook for about 5 minutes.
Combine Ingredients: In a slow cooker, add the seared short ribs, sautéed vegetables, beef broth, tomato paste, thyme, and bay leaves. Stir to combine.
Slow Cook: Cover and cook on low for 6-8 hours or until the meat is tender and falling off the bone.
Serve: Remove the short ribs from the slow cooker and let them rest for a few minutes. Skim off excess fat from the sauce, then serve the ribs with the sauce spooned over the top.