Fall-Off-The-Bone Slow Cooker Red Wine Short Ribs: The Ultimate Comfort Food Recipe
Indulge in the luxurious simplicity of Slow Cooker Red Wine Short Ribs, a dish renowned for its incredible tenderness and deep, complex flavors. This recipe delivers succulent beef that literally falls off the bone, braised to perfection in a rich red wine sauce. It’s an ideal choice for a memorable romantic dinner, a comforting family meal on a chilly evening, or even to elevate your weekly meal prep. Pair these exquisite short ribs with creamy mashed potatoes and vibrant fresh vegetables for a classic presentation, or get creative by shredding the meat for gourmet tacos, hearty burrito bowls, or robust pasta sauces.
Mastering Slow Cooker Red Wine Short Ribs
If you’re a connoisseur of tender, melt-in-your-mouth beef, then today’s Slow Cooker Red Wine Short Ribs recipe is about to become your new favorite. This dish transforms humble short ribs into a gourmet experience with minimal effort, thanks to the magic of slow cooking. The result is unbelievably tender meat, rich with flavor and incredibly juicy—a true epitome of winter comfort food.
We understand the appeal of perfectly braised beef. If you’ve enjoyed our renowned Balsamic Short Ribs Recipe or the aromatic Slow Cooker Italian Short Ribs, you’ll find today’s Red Wine Short Ribs equally captivating, offering a sophisticated twist on a beloved classic. The slow cooking process allows the flavors to meld beautifully, creating a depth that is simply unmatched by other cooking methods.
Perfect for Any Occasion: Romantic Dinners & Weeknight Meals
With holidays like Valentine’s Day on the horizon, these Red Wine Short Ribs present a fantastic opportunity to impress that special someone. Their rich, comforting nature is perfect for a romantic evening in, especially if your loved one appreciates a hearty, flavorful meal. The beauty of this recipe lies in its simplicity; once prepped, the slow cooker does all the hard work, leaving you free to enjoy your time.
For a traditional pairing, we suggest serving these succulent short ribs with a side of simple, creamy mashed potatoes, allowing the robust flavors of the beef and wine to shine. However, the possibilities don’t end there! Consider elevating your side dishes with Slow Cooker Gouda Mashed Potatoes (if you’re lucky enough to have two slow cookers!) or complement the richness with crisp Simple Garlic Parmesan Green Beans for a balanced and complete meal.
One of the most appealing aspects of these Crockpot Red Wine Short Ribs is the incredible tenderness of the meat, making it effortlessly shreddable. This versatility opens up a world of culinary applications. Beyond the traditional plate, the shredded short rib meat is fantastic in various dishes:
- Tacos: Transform your taco night into an gourmet experience with tender, flavorful beef.
- Burrito Bowls: Add a protein-packed, savory element to your homemade burrito bowls.
- Pasta Sauces: Stir the shredded meat into your favorite marinara or ragu for an unbelievably rich and satisfying pasta dish.
- Sliders or Sandwiches: Pile the shredded short ribs onto buns for gourmet sliders or hearty sandwiches.
- Stuffed Peppers or Potatoes: Use the flavorful meat as a filling for baked potatoes or bell peppers.
Celebrating Beef: A Partnership with The Ohio Beef Council
Today’s Slow Cooker Red Wine Short Ribs recipe is proudly presented in partnership with The Ohio Beef Council, celebrating the role of beef as a centerpiece for special occasions, especially Valentine’s Day. Beef offers a versatile and delicious foundation for any romantic dinner, with a variety of cuts to suit every taste and budget.
While premium roasts like Ribeye, Rib, and Tenderloin are popular choices for their exquisite flavor and tenderness, more economical yet equally delicious options include Round Tip, Top Sirloin, and Eye Round. These cuts, along with our chosen short ribs, provide an excellent base for a memorable and romantic meal. The rich, savory profile of beef pairs beautifully with elegant accompaniments, creating a truly special dining experience.
The Nutritional Powerhouse: Why Beef is Good for You
Beyond its incredible taste, beef is a powerhouse of nutrition, making it an excellent choice for a healthy diet—truly one of the best gifts you can give to those you love. A modest 3-ounce serving of beef provides a remarkable 25 grams of high-quality protein, along with 10 essential nutrients. This includes iron, zinc, selenium, and B vitamins, all wrapped up in one delicious package.
Big things often do come in small packages when it comes to beef. It provides essential nutrients in a highly concentrated form compared to some other protein sources. For example, to obtain the same amount of iron found in just 3 ounces of beef, you would need to consume approximately 8 ounces of chicken breast. This makes beef an incredibly efficient source of vital nutrients, supporting energy levels, immune function, and overall well-being.
Meeting the Dedicated Ohio Beef Farmers
Last year, I had the privilege of meeting Ohio beef farmers firsthand, and their dedication to their animals and their craft is truly inspiring. These individuals are among the most hardworking and committed farmers I’ve ever encountered. Ohio beef farming families tirelessly care for their animals all year long, providing exceptional stewardship regardless of the weather conditions.
Their commitment is particularly evident during challenging times. For instance, you can watch this short video to see the Rittenhouses, a dedicated beef farming family from New Carlisle, as they work to move their cows to a nearby pasture for closer monitoring as a winter storm approaches. This proactive approach ensures the safety and well-being of their herd, highlighting their unwavering commitment.
Ohio is home to a remarkable 17,000 beef farming families, with an impressive 98 percent operating as family farms. This strong family heritage underlines a deep-rooted commitment to quality and animal care. To gain further insight into how Ohio beef farmers adapt their animal care routines as temperatures drop, watch this informative video series from the Ohio Beef Council. It’s clear that Ohio genuinely loves its beef, a testament to the hard work and passion of these farmers!
Elevate Your Meal: Expert Wine and Beef Pairing Tips
To truly complete your romantic dinner, understanding the art of wine and beef pairing is key. The right wine can enhance the flavors of your short ribs, creating a harmonious and unforgettable dining experience. Here are some essential tips to guide your selection:
Which Wine Variety is Most “Beef Flexible”?
Cabernet Sauvignon stands out as the most versatile “beef flexible” wine variety. Known for its powerful and concentrated profile, Cabernet Sauvignon also possesses an underlying elegance. Beef, similarly, presents a bold yet refined flavor. This mirroring quality between the wine and the meat creates a synergy, resulting in a combination that is far greater than the sum of its parts. Furthermore, Cabernet Sauvignon contains a significant amount of tannin, which provides the necessary structure and intensity to complement and cut through the richness of beef beautifully, cleansing the palate with each sip.
Does the Cut of Beef Matter When Choosing Wine?
Absolutely, the cut of beef plays a crucial role in your wine selection. For flavorful cuts like flank steak and chuck, or humble short ribs, simpler, fruit-forward wines work best. Think easy-drinking Merlots and Zinfandels, or perhaps a soft, fruit-driven red from Australia. These wines offer a juicy, approachable character that harmonizes with the robust flavors of these cuts without overpowering them. Conversely, “middle meat” cuts from the rib and loin—such as tenderloin, strip steak, and prime rib—deserve a more sophisticated and complex (and often more expensive) wine. A simple pot roast, for example, would be overwhelmed by a super-expensive Bordeaux; instead, pair it with an equally humble yet flavorful red from regions like Argentina, Spain, or the south of France. For a fine New York strip or prime rib, a top-tier Bordeaux or a great American Cabernet will truly elevate the experience.
How Do Seasonings and Spices Influence Wine Choice?
Seasonings and spices are fantastic bridges that can perfectly connect a beef dish to its wine counterpart:
- Black Pepper: A generous sprinkling of cracked black pepper on beef makes it an ideal match for Syrah/Shiraz, which often features a distinct black pepper-like flavor profile. The spice echoes the wine’s characteristics.
- Herbs: Culinary herbs like rosemary, thyme, or oregano used in a beef dish can beautifully underscore the subtle herbal notes found in many Cabernet Sauvignons and Bordeaux wines, creating a cohesive flavor profile.
- Hot Chilies: Exercise caution with spicy chilies, as their heat can strip a wine of its flavor, making it taste hollow. Spicy beef dishes generally pair best with white wines that have a touch of residual sugar, which provides a cooling sweetness to balance the heat. Think off-dry Riesling or Gewürztraminer.
- Oak Flavors: For wines with prominent oak characteristics, a culinary “bridge” is often needed to link them to beef. Ingredients like toasted nuts, brown butter, or sesame oil can create this connection, making oaky Chardonnays, for instance, a more suitable pairing.
Should Cooking Method Also Influence Wine Choice?
Yes, the cooking method significantly impacts wine selection! Consider one of the best American food and wine pairings: grilled steak and a bold, oak-aged Cabernet Sauvignon. The char, smoky notes, and crusty texture developed from grilling find a perfect echo in the toasty oak flavors of the wine. The robustness of both stands up to each other beautifully. Conversely, soft, slow-braised beef dishes, like our short ribs, taste best with wines that offer a similarly soft and seamless feel on the palate. This is the underlying principle behind pairing a classic beef stew with a red Burgundy (Pinot Noir), where the gentle tannins and fruitiness complement the tender, rich meat without overwhelming it.
How Does Marbling Affect Wine Pairing?
Marbling, the delicate streaks of fat within the muscle of the beef, is a crucial carrier of flavor and contributes significantly to the richness and juiciness of the meat. The higher the degree of marbling, the more intense and concentrated the beef’s flavor will be, and consequently, the more dense and muscular your chosen wine should be. Serving a richly marbled piece of beef with a light-bodied wine would be a mismatch; the wine would taste frail and insubstantial next to such a powerful beefy flavor. Instead, opt for a wine with sufficient structure and depth—like a full-bodied Cabernet Sauvignon or Syrah—to create a balanced and harmonious pairing that stands up to the richness of the meat.
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Slow Cooker Red Wine Short Ribs
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Ingredients
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1 1/2 teaspoons Herbs de Provence
- 2 teaspoons dried oregano
- 1/4 cup canola oil, or vegetable oil
- 3 lbs. bone-in short ribs
- 8 oz. tomato sauce, {you can use boneless too if you would like-If they are boneless I might do more like 2 lbs.}
- 12 oz. red cooking wine
- 4 bay leaves
- 3 cloves garlic , minced
- 3 cloves garlic , smashed
- 2 cups beef broth, {or broth of your choice}
- parsley, to garnish
Instructions
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Remove the short ribs from the refrigerator and them sit on the counter while you make the rub. In a medium mixing bowl combine the pepper, salt, Herbs de Provence and oregano.
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Rub each short rib {the meat and not the bone} with the rub mixture, making sure to spread it evenly.
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In a large skillet heat oil over medium-high heat. Sear 2-3 minutes on all meat sides until brown {not the bone}; remove from pan and put in slow cooker.
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In the same skillet add the red wine and the tomato sauce. Use a spoon to scrape the brown bits off the bottom of the pan. Simmer the red wine and tomato sauce for 10-15 minutes over medium heat, until the red wine cooks to about half. Add the red wine sauce to the slow cooker.
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Add the bay leaves, garlic and beef broth to the slow cooker.
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Cook the short ribs in the slow cooker on low for 8-9 hours or until the meat is fall apart tender.
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Remove the short ribs from the slow cooker and serve over mashed potatoes or shred and use for tacos, burrito bowls or pasta sauces.
Notes
You can add more garlic if you are a big fan of it. I would add more of the smashed garlic-maybe 6 cloves instead of the 3.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Delicious Valentine’s Day Dinner Ideas:
Jalapeno Steak, Tastes of Lizzy T’s
Make Ahead Beef Burgundy Pot Pies, Foodtastic Mom
Pan Seared Ribeye with Kahlua Sauce, Lemons for Lulu
Today’s post is sponsored by the Ohio Beef Council. As always, opinions are 100% my own. Thank you for supporting the brands that allow me to create new and delicious recipes for you.