Crockpot Port Wine Braised Short Ribs

Indulge in the unparalleled comfort and rich flavors of our Crockpot Port Braised Beef Short Ribs. This exceptional slow cooker recipe transforms humble beef short ribs into a succulent, fall-off-the-bone masterpiece, effortlessly creating a deeply satisfying meal that’s perfect for any occasion, from a cozy family dinner to an impressive feast. The secret lies in a luxurious braising liquid, highlighted by the exquisite depth of Tinta Port wine, which infuses every bite with a complex, savory sweetness you won’t soon forget.

There’s something truly magical about slow-cooked short ribs. The low and slow cooking process in a crockpot works wonders, breaking down tough connective tissues and rendering the meat incredibly tender. When combined with the aromatic symphony of vegetables and the unique character of Port wine, the result is a dish that’s not just food, but an experience. Imagine sinking your fork into tender beef, rich with flavor, served with a silky, reduced sauce – pure culinary bliss awaits!

The Magic Ingredient: Tinta Port Wine

At the heart of this extraordinary recipe is Tinta Port, a special fortified wine that lends an unparalleled depth of flavor to the braising liquid. While often enjoyed as a dessert wine, Port’s robust character, notes of dark fruit, and subtle sweetness make it an incredible secret weapon in savory cooking. It caramelizes beautifully, adding complexity and a touch of elegance that elevates the entire dish.

Our go-to Tinta Port comes from Ficklin Vineyards in Madera, California. This family-owned winery has been crafting exceptional Port wines for over 70 years, a testament to their dedication and expertise. As a cornerstone of the Madera Wine Trail, Ficklin Vineyards offers a taste of Californian winemaking heritage, and their Tinta Port is a true gem. It’s rich, smooth, and perfectly balanced, making it ideal not just for sipping but for enhancing the savory notes of beef.

I must confess, I first created this magnificent Port braised short rib recipe over a year ago, only to misplace all my carefully jotted notes. The frustration was real! Thankfully, during a thorough spring cleaning, I stumbled upon my hidden treasure of recipe papers. The joy of rediscovery meant I could finally perfect and share this truly epic dish with you all. It was worth the wait!

The versatility of Tinta Port extends far beyond savory dishes. We’ve explored its delightful range in other culinary creations, from a decadent Tinta Port Carrot Cake to a surprisingly delicious Port Wine Banana Bread. These recipes showcase how a quality Port can transform ordinary desserts into extraordinary treats, adding a layer of sophisticated flavor.

Currently, I’m down to my last precious bottle of Tinta Port, and the decision of what to make with it is agonizing! Part of me wants to savor it slowly, enjoying its rich notes, while the chef in me yearns to infuse it into another amazing dish. Honestly, I’ve had to hide it from my husband, who also enjoys sipping on Tinta Port. With only one bottle left, it’s a culinary treasure, and I need to ensure it’s used for something truly special before I make another trip to Madera County to restock. Don’t worry, though; he has plenty of other fantastic wines from our last adventure along the Madera Wine Trail, including some delightful finds from our trip near Oakhurst.

Crafting Perfection: Tips for Your Short Ribs

Achieving restaurant-quality short ribs in your own kitchen is entirely possible with a few key techniques. These tips will ensure your Crockpot Port Braised Beef Short Ribs are incredibly flavorful and tender every time.

1. The Essential Sear: Before your short ribs even touch the slow cooker, a good sear is non-negotiable. This isn’t just about color; it’s about flavor. The Maillard reaction, a chemical process that occurs when amino acids and reducing sugars react under heat, creates hundreds of new flavor compounds and a beautiful crust on the meat. This deep browning locks in savory juices and builds a rich foundation for the braising liquid. Take your time to brown each side of the ribs thoroughly in a hot skillet – this step alone will significantly enhance the final taste of your dish.

2. Patience with the Crockpot Lid: I know it’s tempting to peek! The aroma that fills your kitchen will be intoxicating. However, resisting the urge to lift the lid of your slow cooker is paramount. Every time you open the lid, you release accumulated heat and steam, which drops the internal temperature of the crockpot. This extends the cooking time and can affect the tenderizing process. Trust the slow cooker to do its job, cooking the ribs low and slow for optimal flavor development and that coveted fall-off-the-bone texture.

3. Expect the Bones to Release: After hours of gentle braising, you’ll notice that the bones will easily separate from the meat when you go to remove the short ribs from the slow cooker. This is not a sign of failure, but rather a perfect indication that they have cooked to absolute perfection. It’s the desired outcome of a long, slow cook, ensuring the meat is incredibly tender and succulent.

4. The Art of Sauce Reduction: The braising liquid, infused with the rich flavors of port wine, beef juices, and aromatics, is too precious to waste. After removing the cooked short ribs, straining and reducing this liquid creates a concentrated, velvety sauce that is the crowning glory of the dish. This reduction intensifies all the beautiful flavors, transforming it into a luxurious accompaniment that coats the ribs perfectly.

Serving Suggestions: While classic mashed potatoes provide a perfect canvas for the rich sauce, don’t limit yourself! Creamy polenta or a delicate risotto can also create a wonderful base. For a lighter touch, consider serving alongside roasted root vegetables or steamed green beans. A sprinkle of fresh parsley or chives adds a pop of color and freshness.

Explore More Delicious Crockpot Creations

If you’re a fan of the slow cooker’s magic, you’ll love these other effortless and flavorful Crockpot Recipes:

• Sweet & Spicy Crockpot Pear Butter
• Hearty Alaskan Amber Crockpot Roast
• Creamy Crockpot Steak Stroganoff
• Savory Crockpot Balsamic French Dip Sandwiches
• Decadent Loaded Crockpot Mashed Potatoes
• Classic Crockpot Creamed Corn

Do you love exploring new culinary adventures? Be sure to check out our collection of copycat recipes for your favorite restaurant dishes, a wide array of dessert recipes to satisfy your sweet tooth, and, of course, more incredible Crockpot Recipes that make meal prep a breeze.

Crockpot Port Braised Beef Short Ribs

Easy crockpot beef braised short ribs are the perfect comfort food dinner, guaranteeing fall-off-the-bone tenderness and rich flavor with minimal effort.

Prep Time: 20 minutes

Cook Time: 7 hours

Total Time: 7 hours 20 minutes

Servings: 4

Calories: 904 kcal

Author: Tammilee Tips

Ingredients

• 4 pounds beef short ribs
• 2 Tablespoon Vegetable Oil
• 1 cup Celery, diced
• 1 cup Carrots, diced
• 1.5 cups Onion, diced
• 4 garlic cloves, diced
• 2 cups Port Wine
• 1.5 cups Chicken Stock
• ½ teaspoon Dried Thyme
• ¼ teaspoon Salt
• ¼ tsp Black Pepper

Instructions

1. Sprinkle beef short ribs evenly with salt and pepper.
2. Heat vegetable oil in a large skillet over medium-high heat. Brown the short ribs for about 10 minutes, turning them on each side to ensure even browning and a deep crust.
3. Carefully transfer the browned short ribs to the slow cooker.
4. Add the diced celery, carrots, onions, and garlic to the same skillet (no need to clean it – the browned bits add flavor!). Cook over medium heat for 8-10 minutes, stirring occasionally, until the vegetables are softened and lightly browned.
5. Add the cooked vegetable mixture to the slow cooker with the short ribs. Pour in the Port Wine and Chicken Stock.
6. Sprinkle in the dried thyme. Cover the slow cooker with its lid.
7. Cook on low heat for 6 to 8 hours, or until the beef is incredibly tender and easily falls off the bone. Remember, do not lift the lid during cooking!
8. Once cooked, carefully remove the short ribs from the slow cooker and set aside on a platter, loosely covered to keep warm.
9. Strain the cooking liquid into a medium saucepan, discarding all the solid vegetables and bones.
10. Bring the strained cooking liquid to a boil over medium-high heat. Reduce the heat and let it simmer for approximately 6 minutes, or until the liquid has reduced by half and thickened slightly into a rich sauce.
11. Pour the warm, reduced sauce over the short ribs and serve immediately. Enjoy your perfectly tender, flavorful Port Braised Beef Short Ribs!

Kitchen Tools

• Slow cooker (Crock-Pot)
• Large Skillet
• Kitchen Tongs
• Medium Saucepan
• Strainer

Nutrition

Nutrition Facts

Crockpot Port Braised Beef Short Ribs

Amount Per Serving

Calories 904
Calories from Fat 378

% Daily Value*

Fat 42g65%

Saturated Fat 20g125%

Cholesterol 198mg66%

Sodium 545mg24%

Potassium 1657mg47%

Carbohydrates 30g10%

Fiber 2g8%

Sugar 15g17%

Protein 67g134%

Vitamin A 5469IU109%

Vitamin C 8mg10%

Calcium 82mg8%

Iron 8mg44%

* Percent Daily Values are based on a 2000 calorie diet.