Name: Slow Cooker Red Wine Short Ribs with Rich Beef Gravy
Total time: About 8½ hours on LOW (30 minutes prep, 7–8 hours cook) or 4½–5½ hours cook on HIGH
Yield: Serves 6
Ingredients: 4½–5 lb bone-in English-cut beef short ribs (about 6 large ribs); 2 tsp kosher salt; 1 tsp black pepper; 1 tsp garlic powder; ½ tsp smoked paprika; 2 tbsp olive oil (divided); 1 large yellow onion, diced (about 2 cups); 3 medium carrots, cut into 1-inch pieces (about 1½ cups); 3 celery stalks, chopped (about 1 cup); 5 garlic cloves, minced; 2 tbsp tomato paste; 1 cup dry red wine; 1½ cups low-sodium beef broth; 2 tbsp Worcestershire sauce; 1 tbsp balsamic vinegar; 1 tbsp brown sugar; 1 tbsp Dijon mustard; 1 tsp instant espresso powder; 1 tbsp maple syrup; 4 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 3 cups strained braising liquid; 2 tbsp cornstarch; 2 tbsp cold water; 2 tbsp cold unsalted butter; Salt and black pepper, to taste; Large skillet or Dutch oven; Slow cooker (6-quart or larger); Fine-mesh strainer

Fall-apart tender beef short ribs slowly braised in red wine, vegetables and herbs, finished with a silky homemade gravy.

Bobbie's signature touch: 1 tsp espresso powder plus 1 tbsp maple syrup add depth without tasting like coffee or maple. For an extra-rich sauce, add ½ tsp balsamic vinegar after reducing (optional). Bobbie's favourite: creamy mashed potatoes, roasted asparagus and plenty of gravy. Tips: use thick, meaty English-cut short ribs; don't skip the sear — it builds flavour; use a dry red wine you enjoy drinking; cook low and slow for the most tender results; if the sauce is too thin reduce longer, if too thick add broth; let the dish rest 10 minutes before serving. Alcohol-free: replace the wine with ¾ cup beef broth, ¼ cup grape juice and 1 tsp balsamic vinegar. For a rustic gravy blend some of the vegetables; for a silky gravy strain and reduce fully. Make ahead: cook through the slow-cooker stage, refrigerate with the liquid, remove the hardened fat the next day, reheat, then reduce and finish the gravy. Storage: fridge 3–4 days, freezer 2–3 months; reheat gently to 165°F and avoid boiling. See also Bobbie's Slow-Cooked Glazed Short Ribs for a soy-ginger glazed version.

Ingredients

Short ribs

4½–5 lb bone-in English-cut beef short ribs (about 6 large ribs)
2 tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
½ tsp smoked paprika
2 tbsp olive oil (divided)

Vegetables

1 large yellow onion, diced (about 2 cups)
3 medium carrots, cut into 1-inch pieces (about 1½ cups)
3 celery stalks, chopped (about 1 cup)
5 garlic cloves, minced
2 tbsp tomato paste

Red wine braising sauce

1 cup dry red wine
1½ cups low-sodium beef broth
2 tbsp Worcestershire sauce
1 tbsp balsamic vinegar
1 tbsp brown sugar
1 tbsp Dijon mustard
1 tsp instant espresso powder
1 tbsp maple syrup
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the gravy

3 cups strained braising liquid
2 tbsp cornstarch
2 tbsp cold water
2 tbsp cold unsalted butter
Salt and black pepper, to taste

Tools needed

Large skillet or Dutch oven
Slow cooker (6-quart or larger)
Fine-mesh strainer
Saucepan
Whisk and wooden spoon

Method

1
Season the short ribs: remove the ribs from the fridge 20–30 minutes before cooking. Pat dry. Mix the salt, pepper, garlic powder and paprika and season all sides. Leave most of the fat intact.
2
Sear the beef: heat 1 tbsp olive oil in a large skillet or Dutch oven over medium-high heat. Sear the ribs 2–3 minutes per side until deeply browned. Transfer to the slow cooker. Repeat with the remaining ribs, adding more oil if needed. Do not clean the skillet.
3
Cook the vegetables: reduce the heat to medium. In the same skillet, add the onion, carrots and celery. Cook 5–7 minutes until softened. Add the garlic and cook 30–45 seconds.
4
Caramelize the tomato paste: stir in the tomato paste and cook 1½–2 minutes, stirring, until dark red. This builds rich flavour.
5
Deglaze with wine: pour in the red wine, scraping up the browned bits. Bring to a boil and simmer 4–5 minutes, reducing by one third.
6
Make the braising sauce: add the beef broth, Worcestershire, balsamic vinegar, brown sugar, Dijon, espresso powder and maple syrup. Whisk and simmer 2 minutes.
7
Assemble the slow cooker: pour the vegetables and sauce over the ribs. Top with the thyme, rosemary and bay leaves. Cover.
8
Slow cook on LOW for 7–8 hours or on HIGH for 4½–5½ hours, until the meat is fork-tender.
9
Remove the ribs and skim the fat: carefully lift the ribs onto a platter and cover with foil to keep warm. Remove the bay leaves, rosemary and thyme. Let the liquid sit 5 minutes, then skim off excess fat. Strain for a smooth gravy, or leave the vegetables in for a rustic gravy.
10
Reduce the sauce: measure 3 cups of liquid into a saucepan. Bring to a boil, then simmer uncovered 10–15 minutes until reduced to about 2–2½ cups.
11
Make the slurry: whisk the cornstarch with the cold water until smooth.
12
Thicken the gravy: slowly whisk in half the slurry and simmer 1 minute. Add more if needed and simmer 1–2 minutes until thickened.
13
Finish with butter: remove from the heat and whisk in the cold butter, 1 tbsp at a time, until melted. Taste and adjust salt and pepper.
14
Combine and serve: return the ribs to the sauce, or spoon gravy over each portion. For each serving: 1 large rib or 6–8 oz meat, ⅓–½ cup gravy, ¾–1 cup mashed potatoes, polenta or buttered noodles, and a vegetable side.

From Bobbie's “Bobbie's Recipe Cards 148 and 149”. Written up by Bobbie's Kitchen · Updated 26 October 2026

Slow Cooker Red Wine Short Ribs with Rich Beef Gravy