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Slow Cooker Red Wine Braised Short Ribs with Garlic Herb Mash

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This cozy, restaurant-worthy dinner features fall-off-the-bone tender short ribs slow-cooked in red wine and herbs, served over creamy garlic herb mashed potatoes. It’s a hearty, comforting meal perfect for family gatherings or special occasions, with minimal hands-on time thanks to the slow cooker.

Ingredients

Scale
  • 3–4 lbs beef short ribs, bone-in
  • 2 tbsp olive oil
  • 1 large onion, sliced
  • 3–4 medium carrots, cut into large chunks
  • 3 celery stalks, cut into chunks
  • 4–6 garlic cloves, minced
  • 2 tbsp tomato paste
  • 2 cups dry red wine (such as Cabernet Sauvignon or Merlot)
  • 1 cup beef broth (low-sodium preferred)
  • 2 sprigs fresh rosemary (or 1 tsp dried)
  • 2–3 sprigs fresh thyme (or 1 tsp dried)
  • 2 bay leaves
  • Salt & black pepper, to taste
  • 3 lbs Yukon Gold or Russet potatoes, peeled and cut into chunks
  • 6 tbsp unsalted butter, softened
  • 1/2 cup whole milk or heavy cream
  • 4 cloves roasted garlic
  • 1/4 cup fresh parsley, finely chopped
  • 2 tbsp fresh chives or green onions, finely chopped
  • Salt & black pepper, to taste

Instructions

  1. Pat the short ribs dry with paper towels and season generously with salt and black pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Sear the short ribs in batches until deep golden brown on all sides (about 2-3 minutes per side). Transfer browned ribs to the slow cooker.
  3. In the same skillet, sauté onions, carrots, and celery for 3-4 minutes until onions are soft and caramelized. Stir in minced garlic and tomato paste; cook for another minute.
  4. Pour in red wine, scraping up any browned bits from the pan. Let simmer for 1 minute.
  5. Pour the veggie and wine mixture over the ribs in the slow cooker. Add beef broth, rosemary, thyme, bay leaves, and a pinch more salt and pepper.
  6. Cover and cook on low for 8 hours (or high for 4-5 hours) until the short ribs are fork-tender and falling off the bone.
  7. During the last hour, make the garlic herb mash: Place potatoes in a large pot of cold salted water. Bring to a boil and cook until fork-tender (15-20 minutes). Drain and return to the pot.
  8. Add softened butter, roasted garlic, and milk to the potatoes. Mash until creamy, then fold in parsley and chives. Season with salt and pepper to taste.
  9. Remove short ribs from the slow cooker and tent with foil. Skim excess fat from the sauce. For a thicker sauce, simmer it on the stove for 10 minutes or whisk in a slurry of 1 tbsp cornstarch + 2 tbsp water.
  10. Serve garlic herb mash topped with short ribs and plenty of red wine sauce. Garnish with extra fresh herbs if desired.

Notes

For best flavor, don’t skip searing the short ribs before slow cooking. Skim excess fat from the sauce for a cleaner taste. The mash can be made dairy-free with vegan butter and non-dairy milk. Leftovers improve in flavor and can be refrigerated up to 4 days or frozen for 2 months. For a thicker sauce, reduce on the stove or use a cornstarch slurry.

Nutrition

Keywords: slow cooker, short ribs, red wine, braised, garlic herb mash, comfort food, beef, dinner, one-pot, easy, gluten-free, holiday, family meal

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