Slow Cooker Braised Beef Short Ribs

Learn how to make these Slow Cooker Braised Beef Short Ribs with this quick and easy recipe that uses a red wine sauce and vegetables.

How to Make Slow Cooker Braised Beef Short Ribs

It’s easy to make this Slow Cooker Braised Beef Short Ribs recipe. With just a few minutes of prep, you will have a deliciously rich stew that your family will love.

It’s true, Braised Beef Short Ribs are oh so deceptively easy to make with just minimal ingredients. And best of all, you can use your oven, favorite slow cooker or Instant Pot to make the most delectable tender ribs of all time.

This Short Ribs recipe is one of my favorite to make and I regularly vary its cooking between a slow cooker and dutch oven. The results are amazing–just saying.

I’m not certain why folks shy away from these lesser known cuts like beef short ribs, but really you should give them a try. You’ll be amazed at how meaty they are and not to mention the delicious smells that will emanate throughout your house when you make them at home.

But the one thing you need to know about beef short ribs, is that they require a bit of patience, since it’s the slow cooking that makes the tenderest beef ribs.

The reward, though, for waiting for these Slow Cooker Braised Beef Short Ribs is fork-tender beef nestled in a rich wine reduced sauce and hearty vegetables. Yum!

Slow Cooker, Instant Pot or Crock-Pot

As mentioned above, you can use a slow cooker, Instant Pot or a Crock-Pot. I have used all three in the making of this recipe and all work very well.

All-Clad Slow Cooker | Instant Pot | Crock-Pot

What you’ll find is that short ribs are pretty easy to work with and don’t take much fussing. You will, however, need to braise (brown) your beef short ribs first, then layer the vegetables one by one.

Next, add a bit of wine and stock, as well as, some tomato paste before letting it cook to perfection.

And, speaking of cooking, this step takes approximately eight to ten hours via slow cooker (on HIGH), or baked three to four hours or so via a Dutch oven in an oven at 400 degrees F.

This recipe makes a large pot of short ribs, so you’ll find that you might even have enough for dinner the next day. Which isn’t really a problem because the braised meat (and sauce) becomes even more tender and more flavorful the next day.

Here’s how to make it yourself.

To Make:

Start with approximately four to five pounds of beef short ribs with bone on. Here I’ve used five pounds. (I love the idea of leftovers!)

Next braise (brown) your short ribs. It doesn’t take much time. Not sure how to do it? Here’s a quick refresher video tutorial.

And, while you are browning your short ribs, you can multi-task by chopping up your favorite fresh vegetables. For this recipe I used carrots, golden potatoes, celery, mushrooms and onions.

You will layer these on top of the braised beef short ribs. Note: You can see that I like to rough chop my vegetables. This is because after hours of low, slow cooking, they’ll retain their substance more than finely minced veggies.

Now onto the wine. Be sure to use good to best drinking red wine. I love Biltmore’s Cardinal’s Crest, although you can use a similar Chianti (recommended: Ruffino), Cotes du Rhone, Pinot Noir or even Merlot. All of these types of wine I have used successfully and all have held up beautifully with slow cooking beef.

Pour generously. Keep in mind that you’ll need enough to cover most of the ingredients. But, if this seems too excessive for you, add more chicken stock or water instead.

Finally, top with a large helping of tomato paste. Why? Because tomato paste is really a concentration of all the goodness that tomatoes have to offer. Plus, it imparts a rich flavorful sauce that beef stews, like this one, need.

Then it’s a waiting game. As a personal aside, part of the problem I face when I make this recipe is how to allow the delicious smells to permeate my home without opening the slow cooker lid now and again to take a peak.

This is a no-no. In order to keep the braised beef ribs cooking at the right temperature, you (and I) have to forego lifting the lid until it’s time. That means, eight to ten hours of ongoing cooking on high heat.

And, when you’ve reached that point, check the meat to make sure that it has reached the tenderness you love. If it has, then turn off the slow cooker and allow the Slow Cooker Braised Beef Short Ribs to cool slightly before serving. Enjoy!

If you like this recipe, then you should give these other family favorites a try:

• Traditional Osso Buco Stew
• Oven Baked Harvest Beef Stew
• Easy Homemade Chicken and Dumplings
• Creamy Tuscan Bean Soup with Ham
• Chicken and Wild Rice Soup

And, for more delicious beef recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.