Red Wine Slow Cooker Braised Beef

The BEST red wine slow cooker braised beef recipe! This tender and flavorful beef braised in red wine with hearty vegetables will become a family fave! This one-pot comfort food recipe can be done in two ways: in a slow cooker or a Dutch oven.

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This recipe was created in a paid partnership with Erath Wines.

This red wine braised beef is our new favorite in the house. It’s so easy to make, meaty, hearty, and delicious. Now that sweater weather is here; I’ve been relying on my slow cooker for a quick and easy meal at home. But there are more reasons why you need to try this recipe.

• Quick and easy. Let the slow cooker or crockpot does the magic for you, and the meat is so tender
• Can be done in two ways. I like cooking this braised beef in a Dutch oven; however, sometimes, I don’t have the energy to be in the kitchen
• Cooking this braised beef will make your entire house smell so good. Be sure to shut the front door before your neighbors knock on your door begging for a dinner invitation
• This recipe can be made double or triple if you have a gathering
• Cook your wine and drink it, too! Let me tell you my secret. It’s Erath Wine.

Secret #1: Erath wine.

I’m not a wine expert; however, I can promise you Erath wine is really good. They make a perfect complement to your everyday home-cooked recipe, from savory meals to sweet desserts. The texture is light with a fruity taste that is not too overwhelming. In my opinion, it is very enjoyable to drink daily while cooking, relaxing, or gathering with friends.

How to cook red wine slow cooker braised beef

f you want to do this in a slow cooker, you’ll need to brown the ribs on the stove or in the slow cooker itself, but it won’t be as crusty as in a Dutch oven. But if you have the luxury of being home all day to babysit the dutch oven, then it is absolutely a great way to go.

• Dredge the ribs with flour and season with salt and pepper, then sear the meat on both sides in a slow cooker (or a large Dutch oven, then transfer to the slow cooker)
• Add the vegetables and the rest of the ingredients, including Erath wine
• Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours
• Remove the ribs from the slow cooker and strain the fat from the cooking liquid. Transfer the rest of the liquid to a pan (or your dutch oven) over medium-high heat, bring it to a boil and let it thickens

Secret #2: pre-salt the meat

When possible, salt the meat the night before you want to cook them to give a more flavorful result. But don’t worry if you forget about it. I can guarantee the result will still be good!

Secret #3: get good short ribs

For sure, purchase some high-quality meaty short ribs so you don’t end up with tiny pieces of meat.

Best way to enjoy red wine braised beef

I like serving these short ribs over starchy ingredients, such as mashed potatoes, potato galette, polenta, or pasta. Then, pair it with another glass of Erath wine. Yum!

This red wine slow cooker braised beef recipe is like a wintery love affair. It’s one of those recipes I make whenever I crave comfort food because it’s cozy and makes the whole house smell amazing. And when you cook it, be sure to add Erath wine to your recipe. Find more about Erath on their website, and you can shop their wines online.

Red Wine Slow Cooker Braised Beef

The BEST red wine slow cooker braised beef recipe! This tender and flavorful beef braised in red wine with hearty vegetables will become a family fave! This one-pot comfort food recipe can be done in two ways: in a slow cooker or a Dutch oven.

4.88 from 33 votes

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Course: Main Course

Cuisine: American

Ingredients

• 3 pounds beef short ribs
• 1 tablespoon all-purpose flour
• 1 tablespoon olive oil
• 1 cup chopped onion
• 3 cloves garlic minced
• 1 cup diced carrot or baby carrot
• ½ cup dry wine such as Erath wine
• ½ cup diced tomatoes from a can
• ½ cup beef broth
• 1 Bay leaves
• 1 tablespoon Italian seasoning
• 1 tablespoon tomato paste
• Salt to taste
• Pepper to taste

Instructions

• Dredge the ribs with flour and season with salt and pepper, then sear the meat on both sides with olive oil in a slow cooker (or a large Dutch oven, then transfer to the slow cooker)
• Add the vegetables and the rest of the ingredients, including Erath wine
• Cover the slow cooker with the lid and cook on high for 4 hours or low for 6-7 hours
• Remove the ribs from the slow cooker and strain the fat from the cooking liquid. Transfer the rest of the liquid to a pan (or your dutch oven) over medium-high heat, bring it to a boil and let it thickens

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