Slow-Cooked Short Ribs with Red Wine Reduction
Fall-off-the-bone beef ribs braised in a savory red wine sauce, finished with a glossy glaze. This american-inspired slow cooker ready in about 235 minutes pairs Olive oil, medium (chopped) Yellow onion, (minced) Garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 lbs (cut into 3-inch portions) Beef short ribs
- 2 tbsp Olive oil
- 1 medium (chopped) Yellow onion
- 3 (minced) Garlic cloves
- 1 medium (chopped) Carrot
- 1 (chopped) Celery stalk
- 2 tbsp Tomato paste
- 1 cup Red wine
- 2 cups Beef broth
- 1 tsp Fresh thyme
- 1 Bay leaf
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1 tbsp All-purpose flour
- 2 tbsp Cold water
Instructions
- Step 1: Season 2 lbs beef short ribs with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Sear ribs on all sides for 3-4 minutes per side until browned, then transfer to a plate.
- Step 2: Add chopped yellow onion, minced garlic, chopped carrot, and chopped celery to the pot. Cook for 5 minutes until softened.
- Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute. Add 1 cup red wine and 2 cups beef broth, scraping the pot bottom to release browned bits.
- Step 4: Return ribs to pot, add 1 tsp fresh thyme, 1 bay leaf, and bring to a simmer. Cover and cook on low heat for 3.5 hours until meat is tender.
- Step 5: Remove ribs and set aside. Skim excess fat from the cooking liquid. Whisk 1 tbsp all-purpose flour with 2 tbsp cold water to make a slurry, then stir into the liquid. Simmer uncovered for 5 minutes until thickened.
- Step 6: Return ribs to the pot and simmer for 10 minutes. Discard bay leaf and thyme, then serve immediately.
Frequently asked questions
How long does Slow-Cooked Short Ribs with Red Wine Reduction take to make?
Total time is about 235 minutes (25 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Short Ribs with Red Wine Reduction?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in Slow-Cooked Short Ribs with Red Wine Reduction?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Slow-Cooked Short Ribs with Red Wine Reduction for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Slow-Cooked Short Ribs with Red Wine Reduction?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Cooked these for my daughter's graduation dinner and they were a huge hit! The slow cooking made the meat fall off the bone.
- ★★★★★
The red wine reduction made the dish absolutely divine. I served it over mashed potatoes and my family couldn't stop raving.
- ★★★★☆
The short ribs were tender, but the red wine reduction was slightly bland. Next time I'll add a splash of balsamic.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
