Slow-Cooker Beef Short Ribs with Red Wine

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone tender beef ribs braised in a rich red wine sauce with mushrooms and herbs. This american-inspired slow cooker (high-protein, low-carb) ready in about 505 minutes pairs beef short ribs, red wine, mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 610 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.

★ 4.0 (11 ratings) Prep: 25 min Cook: 480 min Serves 4 American cuisine 610 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat beef short ribs dry, then season with 1/2 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear ribs for 3-4 minutes per side until deeply browned.
  2. Step 2: Place seared ribs in a slow cooker. Add 1 large chopped onion, 2 minced garlic cloves, 8 oz sliced mushrooms, 2 medium diced carrots, 1 tsp dried thyme, and 1 cup red wine.
  3. Step 3: Cover and cook on LOW for 8 hours or HIGH for 4 hours until ribs are fork-tender.
  4. Step 4: Remove ribs, strain cooking liquid through a fine-mesh sieve, and discard solids. Simmer strained liquid uncovered for 15-20 minutes until reduced by half and slightly thickened, then return ribs to sauce to coat.

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Frequently asked questions

How long does Slow-Cooker Beef Short Ribs with Red Wine take to make?

Total time is about 505 minutes (25 min prep + 480 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-Cooker Beef Short Ribs with Red Wine?

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 beef short ribs from drying out.

Can I substitute ingredients in Slow-Cooker Beef Short Ribs with Red Wine?

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-Cooker Beef Short Ribs with Red Wine 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.

Is Slow-Cooker Beef Short Ribs with Red Wine high-protein?

Yes — this recipe is tagged high-protein, low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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