There’s nothing more comforting than a slow-cooked beef dish that fills the kitchen with rich, savory aromas.

These Hearty Short Ribs are melt-in-your-mouth tender, infused with red wine, herbs, and vegetables, and finished with a silky gravy that makes every bite indulgent.

Why You’ll Love This Recipe

The short ribs are slow-cooked until fork-tender with deep, savory flavors.

A Tuscan-style seasoning blend and Worcestershire sauce add layers of richness.

Red wine creates a robust, restaurant-quality sauce (with non-alcohol options included).

It’s perfect for a cozy family dinner or a holiday centerpiece.

What You’ll Need (Ingredient Highlights)

Bone-in short ribs provide rich marbling for maximum tenderness.

Red wine or broth forms the base of a luscious, flavorful sauce.

Carrots, celery, and onions give natural sweetness and body.

Garlic and tomato paste enhance the depth of flavor.

Tuscan-style seasoning blend ties it all together with herby notes.

Pro Tips Before You Start

Pat the short ribs dry before searing to get the best crust.

Don’t rush the browning—those golden bits add key flavor.

Use a slow cooker for convenience, or braise in the oven for classic depth.

Skim the fat before making the gravy for a clean, silky finish.

How to Make Hearty Short Ribs

Step 1 – Season and sear the ribs

Pat the short ribs dry, season with salt and pepper, and sear in hot oil until browned on all sides.

Step 2 – Layer into the slow cooker

Place the browned ribs in the slow cooker with carrots, celery, broth, seasoning, Worcestershire sauce, and a bay leaf.

Step 3 – Deglaze with wine

In the same pot, sauté onions and garlic, then deglaze with red wine.

Reduce the liquid by half, stir in tomato paste, and pour into the slow cooker.

Step 4 – Slow cook until tender

Cover and cook on low for 5–8 hours until the meat is fall-apart tender.

Step 5 – Make the gravy

Remove the ribs and vegetables.

Skim the fat from the juices, whisk in cornstarch slurry, and simmer until thickened.

Step 6 – Serve

Return the gravy to the ribs and vegetables, garnish with fresh herbs, and serve hot.

What to Serve Them With

Pair with creamy mashed potatoes or polenta.

Serve alongside crusty bread to soak up the sauce.

Complement with roasted green beans or Brussels sprouts for balance.

Variations / Substitutions

Use beef chuck roast cut into chunks if short ribs aren’t available.

Swap red wine with pomegranate or cranberry juice for a non-alcoholic option.

Add mushrooms for earthy depth in the sauce.

Storage & Leftovers

Refrigerate leftovers in an airtight container for up to 4 days.

Freeze for up to 3 months; thaw overnight before reheating.

Reheat gently on the stove or in the oven to preserve texture.

FAQs

Can I make this without a slow cooker?
Yes, you can braise in a Dutch oven at 325°F for 3–3.5 hours.

What type of wine is best?
A dry red wine like Cabernet Sauvignon works beautifully.

How do I keep the sauce from being too fatty?
Skim off excess fat before thickening with cornstarch.

Can I prepare this in advance?
Yes, the flavor deepens if made a day ahead and reheated.

What cut of beef can replace short ribs?
Beef chuck roast or beef shank are good alternatives.

Do I have to use the Tuscan seasoning blend?
No, you can use Italian seasoning with extra garlic and rosemary.

Final Thoughts

This Hearty Short Ribs recipe transforms a humble cut of beef into a luxurious, fall-apart tender dish.

With its savory sauce and comforting flavors, it’s sure to become a favorite for family dinners or special occasions.