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A pot of braised short ribs.

Red Wine Braised Beef Short Ribs


In the realm of comfort food, Red Wine Braised Beef Short Ribs are a number one contender! Few dishes compare when it comes to capturing the essence of warmth and indulgence. Investing time in this slow cooker recipe rewards you with melt-in-your-mouth short ribs and a luxurious sauce that’s restaurant-quality. The slow braising process infuses the meat with rich, hearty flavors making it perfect to cozy up to on a chilly fall or winter evening.


  • 5 pounds, beef short ribs
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 tablespoons high smoke-point oil (avocado or canola oil)
  • 2 stalks celery, roughly chopped
  • 1 small white or yellow onion, roughly chopped
  • 6 cloves garlic, whole
  • 3 tablespoons flour
  • 3 tablespoons tomato paste
  • 3/4 bottle Cabernet Sauvignon
  • 4 cups beef stock
  • 2 sprigs rosemary
  • 4 sprigs fresh thyme
  • 4 sprigs fresh parsley
  • 2 bay leaves
  • 1 packet demi-glacé 
  • 2 teaspoons cornstarch
  • 1 teaspoon water


  1. If possible, allow the short ribs to come to room temperature. Pat dry. Season on all sides with salt and pepper.
  2. Heat the oil to medium-high, in a deep, oven-safe pot. 
  3. Sear the meat to form a golden crust on all sides. Do this in batches.
  4. Remove the ribs and reserve on a plate, or platter.
  5. In the same pot, remove all but 3 tablespoons of the fat. Lower the heat to medium.
  6. Add in the celery, onions and garlic. Season with salt and pepper. Sauté for a few minutes to soften.
  7. Dust the vegetables with the flour. Cook off the raw flour taste for a few minutes.
  8. Add in the tomato paste. Cook for another minute.
  9. Pour in the red wine. Scrape up any bits from the bottom. 
  10. Add back the meat. Allow the wine to reduce for about 30 minutes.
  11. After the wine has reduced by almost half, pour in the beef stock. Add in the fresh herbs. 
  12. Allow to come back to a heavy simmer. Cover.
  13. Place in a preheated 325° oven for 3 hours. 
  14. After 3 hours, gently remove the ribs onto a sheet pan or oven-safe platter. Keep warm in the oven (oven should be turned off). 
  15. Strain the braising liquid into the same pot. 
  16. Turn up the heat and allow to simmer and reduce. 
  17. Optionally, for added flavor, spoon in a packet of store-bought demi-glacé.
  18. If needed, thicken with a cornstarch slurry. 
  19. Plate the ribs on a bed of warm, puréed mashed potatoes. Ladle on the rich demi-glacé.
  20. Garnish with fresh herbs.
  21. ENJOY!

Braised Beef Short Ribs Recipe! Slow-cooked beef short ribs are the ultimate in comfort food! The beef cooks low and slow in a red wine and beef broth braising liquid filled with aromatics from fresh herbs and hearty vegetables! The result is tender, flavorful beef that easily falls off the bone! #shortribs #braisedshortribs #slowcookerrecipe #comfortfood #redwinebraisedshortribs #foodtiktok #recipesoftiktok @Chef Genevieve LaMonaca

♬ Homestead - John Smith


  • To achieve a perfect sear, allow the short ribs to come to room temperature and pat dry. After seasoning well, sear in a high smoke point on medium-high, in batches, until a golden crust forms on all sides. 
  • Do not rush the process. Keep the oven temperature at 325° for the entire 3 hours.
  • Feel free to add roughly chopped carrots to the mirepoix.
  • Choose a Cabernet you enjoy drinking. A Pinot Noir is a great alternative.
  • Allow the wine to reduce prior to adding in the broth. This will intensify the flavors and provide for a more concentrated base for braising.
  • Optionally, for added flavor, add in a packet of French demi-glacé when reducing the strained braising liquid.
  • If needed, thicken with a cornstarch slurry. Constantly stir to remove any lumps.
  • Leftovers can be stored in the fridge for up to 4 days and easily repurposed as another meal.
  • See post for additional notes and tips!
  • Prep Time: 10 minutes
  • Cook Time: 3 hours, 20 minutes
  • Category: Dinner
  • Method: Moderate
  • Cuisine: American

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