Crock Pot Braised Beef Short Ribs With Red Wine

Braised Beef short ribs recipe

The Spruce / Diana Rattray

Prep: 20 mins
Cook: 7 hrs
Total: 7 hrs 20 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
1189 Calories
85g Fat
17g Carbs
75g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 1189
% Daily Value*
Total Fat 85g 108%
Saturated Fat 35g 174%
Cholesterol 269mg 90%
Sodium 451mg 20%
Total Carbohydrate 17g 6%
Dietary Fiber 2g 7%
Protein 75g
Calcium 125mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Seared meaty beef short ribs benefit from long, slow cooking, so the crock pot is an excellent choice. Use a good quality, dry red wine for this recipe, for example, a good Cabernet Sauvignon, along with fresh vegetables. Select good meaty short ribs on the bone for the best flavor.

Because condensation produces extra moisture, the final liquids are reduced to concentrate the flavors. The reduced liquids make a fabulous sauce for the ribs.

Pair with au gratin potatoes or mashed potatoes, or serve the tender beef in sandwiches. Baked sweet potatoes would be excellent as well. Add a tossed salad or some sautéed spinach for a well-balanced meal.


  • 6 to 8 meaty beef short ribs (bone-in, about 3 to 4 pounds)
  • 1/4 teaspoon kosher salt (or more, to taste)
  • 1/4 teaspoon freshly ground black pepper (or more, to taste)
  • 2 tablespoons vegetable oil
  • 1 cup carrots (diced or sliced)
  • 1 cup celery (diced)
  • 1 1/2 cups onion (chopped)
  • 4 cloves garlic (sliced)
  • 2 cups dry red wine (e.g., Cabernet, Malbec, or Merlot)
  • 1 1/2 cups chicken stock (unsalted, or use veal or beef stock)
  • 1/2 teaspoon dried thyme
  • Serving suggestion: mashed potatoes, or potato au gratin, or open-faced sandwich

Steps to Make It

  1. Gather the ingredients.

  2. Sprinkle the short ribs with salt and pepper.

  3. Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the short ribs and cook for about 10 minutes, turning to brown all sides. Remove to the slow cooker insert.

  4. Add the celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add the red wine, the veal or chicken broth, and the thyme. Bring the mixture to a full boil.

  5. Pour the hot wine and vegetable mixture over the short ribs in the slow cooker. Cover and cook on low for 6 to 8 hours—until the meat is very tender. Alternatively, cook them on high for about 3 to 5 hours.

  6. Remove the short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.

  7. Strain the cooking liquids, and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add the juices to a medium saucepan. Bring to a full boil over high heat. Reduce the heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste the sauce and season with salt and freshly ground pepper, as needed.

  8. Pour the sauce over the short ribs, and serve immediately; or return to the slow cooker and keep warm until serving time.

  9. Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy!


  • Braised short ribs are just as good, if not better, the next day! Go ahead and make them a day ahead of time, and put the sauce over them; place in an airtight container in the fridge for tomorrow night's dinner.
  • Wine suggestions: Cabernet Sauvignon, Shiraz, Malbec, Pinot Noir, Zinfandel

How to Store

Leftovers can be stored in an airtight container and put in the refrigerator for 3 to 4 days.