Slow Cooker Red Wine Short Ribs

My Slow Cooker Red Wine Short Ribs recipe was created in connection with my agreement as a contributor for Holland House Cooking Wines. Compensation was provided, however the opinions expressed herein are those of Life Tastes Good, and are not indicative of the opinions or positions of Holland House Cooking Wines.

Slow Cooker Red Wine Short Ribs are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious.
Slow Cooker Red Wine Short Ribs | by Life Tastes Good are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious. #LTGrecipes

If you've never had the pleasure of enjoying the succulent richness of the most tender beef you could ever imagine, you are truly missing out. Every bite makes me close my eyes and savor the flavor that is almost too good to be true. It's hard to believe how very easy they are to cook. You do have to take a little bit of time to brown the short ribs, but once they go in the slow cooker, magic happens.
Slow Cooker Red Wine Short Ribs | by Life Tastes Good are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious. #LTGrecipes
They cook to perfection all by themselves. Resulting in a delectable entree that is good enough for company and even the most special of celebrations. It always makes me smile when some unsuspecting friend or family member takes their first bite and can't help but exclaim, "Wow! That is tender!" or something along those lines. I love taking people by surprise with my cooking and this recipe for Slow Cooker Red Wine Short Ribs does it every time!
Slow Cooker Red Wine Short Ribs | by Life Tastes Good are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious. #LTGrecipes
Let's talk cooking with wine. I love to cook with wine. I always have some handy to deglaze the skillet and whip up a quick sauce or add that little extra somethin' somethin' to soups, stews, spaghetti, you name it!

I've always heard to cook with a wine you'd actually drink, so when developing this recipe, I first tried it with my favorite Pinot Noir. It turned out delicious, but the taste of wine that infused the beef was a little overwhelming for me. I didn't feel the recipe was 'blog-worthy' at that point, so I decided to give it a go with a bottle of the Red Cooking Wine Holland House sent me.

Swapping out the normal wine I drink with Holland House Red Cooking Wine and reducing the salt slightly to adjust for the added salt in the cooking wine were the only changes I made to the recipe. I kept the changes a secret from Don, so I could get his honest opinion, which he is always more than happy to share (unfortunately) haha. Lately, he's gotten to be quite the food critic.

Upon my first bite, I was pleasantly surprised! The cooking wine added just the right flavor to this dish, uplifting it to 'blog-worthy' status. The beef was even more tender this time around, which I didn't think was possible.

Don immediately noticed the difference as well and knew I had changed something with the recipe. He was surprised to learn the cooking wine resulted in a better overall dish and was happy to save the dollars, as well as save the drinking wine for actual drinking. The moral of this story: Don't be afraid to experiment with new ingredients, they just might surprise you <smile>
Slow Cooker Red Wine Short Ribs | by Life Tastes Good are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious. #LTGrecipes
If you prefer, scroll down past my photo tutorial to get the ingredient list and instructions.

To make my Slow Cooker Red Wine Short Ribs, start by generously seasoning the beef short ribs with salt and pepper...
Slow Cooker Red Wine Short Ribs | by Life Tastes Good #LTGrecipes
Heat 1 tablespoon of olive oil in a skillet over mid-high heat and place short ribs meaty side down in the skillet. Allow the meat to sear, undisturbed, for about 4-5 minutes each side, with the exception of the bone side. We don't need to sear the bone. Sear the meat in 2 batches, so the skillet isn't too crowded.
Slow Cooker Red Wine Short Ribs | by Life Tastes Good #LTGrecipes
Once the first batch is nicely seared on all meaty sides, transfer it to the slow cooker and continue searing the remaining ribs. When the remaining ribs are seared nicely, add 1/4 cup tomato puree and the garlic to the skillet. Cook for about a minute until the garlic begins to soften.

Pour in 16 ounces of Holland House Red Cooking wine and bring to a low boil. Adjust the temp as needed to keep the wine at a low boil and reduce the wine by half. This will take about 15 minutes. Reducing the wine intensifies it, resulting in a rich, deep flavor that expertly infuses the meat and the gravy as well. 

Slow Cooker Red Wine Short Ribs | by Life Tastes Good #LTGrecipes

Transfer the ribs and liquid to the slow cooker and add 1 tablespoon beef base with 3 cups hot water. Cover the slow cooker and cook on low for 5 to 6 hours or until the meat is so tender it is nearly falling off the bone.
Slow Cooker Red Wine Short Ribs | by Life Tastes Good #LTGrecipes

Remove the meat from the slow cooker and keep warm until ready to serve. To make the gravy, strain the liquid through a sieve into a large measuring cup or bowl. I use a fat separator and let the fat rise to the top and then pour the beef juices into a saucepan.

Bring the beef juices to a boil for about 15 minutes to reduce down. In a little dish, dissolve 2 tablespoons of cornstarch in 2 tablespoons of the hot beef juice to make a slurry. Add the slurry to the gravy and continue to cook until thickened. Give it a taste and add salt and pepper as needed to suit your tastes.

Garnish the short ribs with freshly chopped parsley and serve over garlic mashed potatoes with the gravy. Enjoy!
Slow Cooker Red Wine Short Ribs | by Life Tastes Good are fall off the bone tender and melt in your mouth with a rich, succulent flavor that can only be described as luxurious. #LTGrecipes

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Slow Cooker Red Wine Short Ribs

Life Tastes Good
Published 09/24/2015
Slow Cooker Red Wine Short Ribs

Ingredients

  • 6 beef short ribs, thick and meaty with the bone on (I recommend Certified Angus Beef brand short ribs for best quality)
  • Kosher salt
  • Freshly cracked black pepper
  • 1 tablespoon olive oil
  • 1 head of garlic, peeled
  • 1/4 cup tomato puree
  • 16 ounce bottle of Holland House Red Cooking Wine
  • 1 tablespoon beef base
  • 3 cups hot water
  • 2 tablespoons cornstarch
  • salt and pepper to taste
  • Freshly chopped parsley for garnish

Instructions

  1. Season beef generously with a sprinkling of salt and pepper.
  2. Heat 1 tablespoon of olive oil in a skillet over mid-high heat and place short ribs meaty side down in the skillet. Allow the meat to sear, undisturbed, for about 4-5 minutes each side, with the exception of the bone side. We don't need to sear the bone. Sear the meat in 2 batches, so the skillet isn't too crowded.
  3. Once the first batch is nicely seared on all meaty sides, transfer it to the slow cooker and continue searing the remaining ribs. When the remaining ribs are seared nicely, add 1/4 cup tomato puree and the garlic to the skillet. Cook for about a minute until the garlic begins to soften.
  4. Pour in 16 ounces of Holland House Red Cooking wine and bring to a low boil. Adjust the temp as needed to keep the wine at a low boil to reduce the wine by half. This will take about 15 minutes.
  5. Transfer the ribs and liquid to the slow cooker and add 1 tablespoon beef base with 3 cups hot water. Cover the slow cooker and cook on low for 5 to 6 hours or until the meat is so tender it is nearly falling off the bone.
  6. Remove the meat from the slow cooker and keep warm until ready to serve.
  7. To make the gravy, strain the liquid through a sieve into a large measuring cup or bowl. I use a fat separator and let the fat rise to the top and then pour the beef juices into a saucepan.
  8. Bring the beef juices to a boil for about 15 minutes to reduce down. In a little dish, dissolve 2 tablespoons of cornstarch in 2 tablespoons of the hot beef juice to make a slurry. Add the slurry to the gravy and continue to cook until thickened. Give it a taste and add salt and pepper as needed to suit your tastes.
  9. Garnish the short ribs with freshly chopped parsley and serve over garlic mashed potatoes with the gravy. Enjoy!
Yield: 3-6 Servings
Prep Time: 30 mins.
Cook time: 6 hrs. 00 mins.
Total time: 6 hrs. 30 mins.

Tags: Slow Cooker, Beef Short Ribs, Red Cooking Wine, Entree, Main, Easy Recipe, Special Occasion, Holland House Cooking Wines, Crock Pot, Tender

Here are a couple more of my Beef Short Rib recipes for you to try...


Beef Short Rib Sandwich | by Life Tastes Good

Chimichurri Braised Beef Short Ribs | by Life Tastes Good


22 comments:

  1. Ooh delicious. Beef short ribs are just becoming available here in the UK. Beef cooked with good wine is just the best, especially when served with creamy mash. I would promise the wine you've suggested when cooking a pot roast. Another dish that's become our favourite from the U.S. Super, yummy post. Sammie www.feastingisfun.com

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    1. Sammie, so glad you are able to get short ribs in the UK now. I wouldn't want you to miss out on all this deliciousness!! Have a super week :) Thanks for stopping by ~Marion

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  2. Short ribs are my favorite kind of comfort food on a cold night. They are so satisfying. YOurs look amazing.

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    1. I couldn't agree more, Christie! Thanks so much for stopping by :)

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  3. I make a very similar recipe to yours but in a dutch oven and with boneless short ribs. I've never made bone in. This looks amazing and I'm sure tastes just as wonderful! Comfort food for sure!

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    1. Thanks, Renee! So strange I've never seen the boneless before. Can't go wrong with short ribs!! Amiright?? ;)

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  4. How much good wine (and what kind) could I substitute for the cooking wine.

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    1. Frances, I wouldn't use a 'good wine' it's a waste of money. If you want to sub in wine, use a cheap red. Although, all of what makes a wine good is boiled away in the cooking process. The cooking wine I used is made with real wine and has added salt which tenderizes the meat that much more. I have made this recipe with a Pinot Noir that I drink and with the cooking wine. Both my husband and I preferred the cooking wine, and we drank the Pinot with our meal. I hope that helps! Thanks for a great question, and have a tasty weekend! ~Marion

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    2. Oops forgot to answer the amount part of your question. Use the same as the cooking wine - 16 ounces :)

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    3. Thank you. I will stick with the cooking wine.

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  5. Thank you for the speedy response. I will use the cooking wine instead. :-)

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    1. You're welcome :) I'd love to hear how you like it and see a pic if you get a chance!! Thanks for stopping by today, Frances!

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  6. This looks like a great recipe! I love using Holland House cooking wines, they add so much flavor!

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    1. Thanks, Kristin! I couldn't agree more :) Happy Sunday!!

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  7. When adding the wine and allowing to reduce for 15 minutes, do you return all the ribs to the pan and reduce the wine with the ribs in the skillet? Your instructions don't say anything about removing the second batch, or adding the first batch back to the skillet. I'm a new cook, as you can probably tell by this question.

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    1. Hi Susan, sorry I wasn't clear on that. You leave the first batch of ribs in the slow cooker, as you won't have room for them in the skillet. Reduce the wine in the skillet with the 2nd batch of ribs and then transfer to the slow cooker. Once you get everything in the slow cooker, they'll work their magic until you are ready to eat :) I hope that helps! Thanks for the great question ~Marion

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  8. Replies
    1. Hi Lindalee, Swerve is a natural sweetener that measures cup for cup with sugar. It has zero calories and 0 net carbs. I don't use Swerve in this recipe, but it is a good sugar substitute, and I have used it in other recipes on my site. I hope that helps! Have a wonderful Sunday! ~Marion

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  9. So, add all the peeled cloves from one head of garlic with the puree after the second batch is seared? Just want to make sure about that amount of garlic. Thanks. Looks like a killer recipe. Take care.
    Ben

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    1. Hi Ben, yes, that is correct. I'm a huge fan of garlic ;) If you think that will be too much for your tastes, give a try with 1/2 a head of garlic. Thanks for the great question. Have a wonderful week! ~Marion

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  10. If I want to make 8 or 9 ribs, would you suggest increasing the ingredients or no? I'm making this Saturday night for a party of six. Thanks!

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    1. Hi Peter, Yes, I would do 1 1/2 times the recipe for 8 or 9 ribs. You might want to even consider doubling the recipe for a party, but you will need to have a large slow cooker or even use two cookers. Alternatively, you can sear them as directed and then transfer the ribs & liquid to a large stock pot, cover tightly with foil, and cook in a 350°F. oven for about 90 minutes or until the ribs are fork tender. I hope that helps and everyone enjoys the ribs! Have a great party!

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Thank you so much for visiting and sharing your thoughts! Comments are moderated, so I don't miss anything. I like to read each and every one! Please understand I am not able to allow comments with links. Thanks! I hope it's a great day!! ~Marion

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