Ultimate slow cooker cabernet beef short ribs Recipe

The rich scent greets you at the door and instantly promises a hearty, comforting meal that feels like a warm hug.

My slow cooker cabernet beef short ribs deliver that exact feeling of warmth and comfort without requiring hours of active work at the stove. This dish transforms simple ingredients into a luxurious dinner that tastes like it came from a high-end restaurant kitchen.

What Makes This Slow Cooker Cabernet Beef Short Ribs Recipe Special

The meat becomes incredibly tender after hours of gentle heat, falling off the bone with just the slightest touch of a fork. You get all the deep, complex flavors of a traditional braise without the need to monitor a Dutch oven all afternoon.

You can prep everything in the morning and let the appliance do the heavy lifting while you go about your day. It is the ultimate solution for busy weeknights when you still crave something wholesome and satisfying.

The rich sauce coats every bite, making this dish feel like a restaurant-quality meal right at home. It pairs beautifully with creamy sides, soaking up every drop of the flavorful liquid for a truly memorable dining experience.

If you enjoyed this hearty meal, you will want to try my Cozy Chicken and Rice Soup Recipe next, and the Ultimate Butternut Squash Spaghetti Recipe delivers the same bold flavors. Both dishes share the same simple approach that makes weeknight cooking stress-free.

Your Slow Cooker Cabernet Beef Short Ribs Shopping List

Here’s what you’ll need to get started:

• Beef Short Ribs: Bone-in ribs provide the most flavor and tenderness during the long cook time.
• All-Purpose Flour: Used to coat the beef before searing, creating a nice crust and helping to thicken the sauce later.
• Vegetable Oil: Essential for searing the meat to get that golden brown color.
• Non-Alcoholic Red Wine or Beef Broth: Provides the deep, acidic base for the sauce; use a non-alcoholic Cabernet substitute or rich beef broth.
• Salt: Enhances the natural savory notes of the beef.
• Black Pepper: Adds a touch of heat and depth to the seasoning.
• Fresh Herbs: Parsley or thyme work beautifully for a pop of color and freshness at the end.
• Chicken Stock: Form the base of the creamy polenta.
• Cornmeal: Use coarse grind for the best polenta texture.
• Mascarpone Cheese: Adds an incredible creaminess and slight tang to the side dish.
• Pecorino Romano: Provides a salty, savory kick to the polenta.
• Unsalted Butter: Finishes the polenta with a glossy, rich mouthfeel.

Step-by-Step Slow Cooker Cabernet Beef Short Ribs Instructions

Let’s get cooking!

1. Begin by preparing the ribs for searing, which is crucial for building flavor. Sprinkle the short ribs generously with salt and pepper, then dust them with the flour until they are lightly coated. Heat the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the ribs in batches, being careful not to crowd the pan. Sear them until they are deeply golden brown on all sides, then transfer the meat and any liquid from the pan into your slow cooker.
2. Pour your non-alcoholic red wine or beef broth into the skillet to deglaze it, scraping up any browned bits from the bottom of the pan, and add this liquid to the slow cooker as well. Cover the slow cooker and cook on low heat for 8 to 10 hours. You will know they are ready when the meat is extremely tender and falling away from the bone.
3. Remove the ribs gently from the slow cooker and set them on a plate to cool slightly. While they rest, you can prepare the polenta. Bring the chicken stock to a boil in a saucepan, then slowly whisk in the cornmeal to prevent clumps. Reduce the heat to low, cover, and cook for about 30 minutes, stirring occasionally until creamy.
4. Once the ribs are cool enough to handle, pull the meat off the bones and discard any excess fat if you prefer. Return the shredded beef to the juices in the slow cooker and keep warm. Finish the polenta by stirring in the butter, mascarpone, Pecorino Romano, salt, and pepper until melted and smooth. To serve, spoon a generous helping of polenta into bowls and top with the savory slow cooker cabernet beef short ribs and plenty of sauce.

My Best Tips for Perfect Slow Cooker Cabernet Beef Short Ribs

Sear the ribs thoroughly before adding them to the pot to lock in flavor and improve the texture of the final dish. This step creates a caramelized crust that adds depth to the sauce that the slow cooker alone cannot achieve.

Skim the fat off the top of the liquid before serving to keep the sauce rich but not overly greasy. A few minutes of cooling makes this process much easier as the fat separates from the flavorful juices.

If you prefer a thicker sauce for your slow cooker cabernet beef short ribs, simmer the liquid on the stove for a few minutes after cooking. This concentrates the flavors and creates a glaze that clings perfectly to the meat.

How I Like to Serve This Slow Cooker Cabernet Beef Short Ribs

These ribs pair beautifully with the creamy mascarpone polenta to soak up all that incredible sauce. The contrast between the savory, tender beef and the smooth, cheesy cornmeal is absolute perfection.

I also like adding a side of roasted root vegetables or a crisp green salad to balance the richness of the slow cooker cabernet beef short ribs. The fresh crunch of greens cuts through the decadent flavors and completes the meal.

Following me on Pinterest is a great way to keep up with all my latest comfort food recipes and kitchen tips!

Slow Cooker Cabernet Beef Short Ribs

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• Author: Amelia Bryan
• Total Time: 10 hr 25 min
• Yield: 4 to 6 servings
• Diet: Non-Alcoholic

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Description

Tender, fall-off-the-bone beef short ribs slow-cooked in a rich savory sauce, served over creamy mascarpone polenta.

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Ingredients

• 3 tablespoons all-purpose flour
• 2 tablespoons vegetable oil
• 10–12 beef short ribs
• 1/3 cup non-alcoholic red wine or beef broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• fresh chopped herbs for garnish
• 2/3 cup mascarpone cheese
• 3/4 cup polenta (coarse grind cornmeal)
• 2 tablespoons unsalted butter
• 4 cups low-sodium chicken stock
• 4 ounces Pecorino Romano cheese, freshly grated
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

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Instructions

1. Sprinkle the short ribs with salt, pepper, and flour. Heat the oil in a large skillet over medium-high heat. Sear the ribs in batches until golden brown on all sides.
2. Deglaze the skillet with the non-alcoholic red wine or beef broth, scraping up browned bits. Transfer the ribs and the liquid into the slow cooker.
3. Cover and cook on low for 8 to 10 hours until the meat is very tender.
4. Remove ribs from the slow cooker and let cool slightly. Shred the meat off the bone and remove excess fat. Return the shredded beef to the juices in the slow cooker and keep warm.
5. For the polenta, bring chicken stock to a boil in a saucepan. Slowly whisk in the polenta. Reduce heat to low, cover, and cook for 30 minutes, stirring occasionally.
6. Stir the butter, mascarpone, Pecorino Romano, salt, and pepper into the polenta. Serve the beef and sauce over the warm polenta.

Notes

For a traditional flavor without alcohol, use a non-alcoholic red wine or additional beef broth with a splash of balsamic vinegar.

• Prep Time: 25 min
• Resting Time: 15 min
• Cook Time: 10 hr
• Category: Dinner
• Method: Slow Cooker
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 850
• Sugar: 2g
• Sodium: 950mg
• Fat: 55g
• Saturated Fat: 25g
• Unsaturated Fat: 22g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 45g
• Cholesterol: 140mg

Keywords: slow cooker cabernet beef short ribs, easy beef recipe, slow cooker dinner, comfort food