Red Wine Braised Short Rib Casserole in the Crockpot

Name: Crockpot Red Wine Braised Short Rib Potato Casserole
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Cuisine: American
Ingredients: 2 1/2 lb boneless beef short ribs, trimmed of excess fat; 1 tsp coarse salt; 1/2 tsp freshly cracked black pepper; 1 tbsp olive oil; 4 large shallots, finely diced; 4 cloves garlic, minced; 2 tbsp tomato paste; 1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir); 1 cup low-sodium beef broth; 4 sprigs fresh thyme; 1 bay leaf; 1 1/2 lb Yukon Gold potatoes, sliced into 1/4-inch rounds; 1 1/2 cups shredded Gruyère cheese

This rich braised short rib casserole brings restaurant-quality holiday comfort straight to your slow cooker. Boneless beef short ribs simmer low and slow in a velvety red wine and garlic thyme broth until fall-apart tender, then combine with sliced potatoes and bubbly melted cheese. It is an impressive, hands-off dinner ideal for Thanksgiving week or cozy late-fall gatherings.

Crockpot Red Wine Braised Short Rib Potato Casserole, an easy crockpot dinner recipe

Prep: 20 minCook: 8 hrTotal: 8 hr 20 minServes: 6

Ingredients

2 1/2 lb boneless beef short ribs, trimmed of excess fat
1 tsp coarse salt
1/2 tsp freshly cracked black pepper
1 tbsp olive oil
4 large shallots, finely diced
4 cloves garlic, minced
2 tbsp tomato paste
1 cup dry red wine (such as Cabernet Sauvignon or Pinot Noir)
1 cup low-sodium beef broth
4 sprigs fresh thyme
1 bay leaf
1 1/2 lb Yukon Gold potatoes, sliced into 1/4-inch rounds
1 1/2 cups shredded Gruyère cheese

Instructions

Season the boneless beef short ribs evenly on all sides with salt and black pepper.
Place the diced shallots, minced garlic, tomato paste, red wine, beef broth, thyme sprigs, and bay leaf into the crockpot insert and whisk together until smooth.
Nestle the seasoned beef short ribs into the liquid mixture. Place the sliced potatoes in an even layer directly over and around the beef.
Cover and cook on LOW for 7 to 8 hours (or HIGH for 4 to 5 hours) until the short ribs are tender and reach an internal temperature of at least 145 F (ideally 195 F for shreddable tenderness).
Discard the bay leaf and thyme stems. Carefully transfer the beef to a clean plate and shred into bite-sized chunks using two forks.
Return the shredded beef to the crockpot, gently folding it together with the potatoes and sauce so everything is well coated.
Sprinkle the shredded Gruyère cheese evenly over the top layer. Cover the crockpot for 10 to 15 minutes on LOW until the cheese is melted and bubbling like a casserole.
Ladle into shallow bowls and garnish with extra fresh thyme leaves before serving.

Tips

If you prefer a thicker casserole texture, skim off excess top oil before adding the cheese.
For a alcohol-free alternative, replace the red wine with an equal amount of additional low-sodium beef broth plus 1 tablespoon of pomegranate juice or balsamic vinegar.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave with a splash of broth.