Slow-Cooker Beef Short Ribs with Red Wine Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fall-off-the-bone beef ribs braised in a rich red wine reduction, finished with a glossy glaze that enhances the natural umami. This american-inspired keto (low-carb) ready in about 500 minutes pairs beef short ribs, avocado oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 480 min Serves 4 American cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat the 2 lbs beef short ribs dry and season with 1 tsp salt and 1/2 tsp pepper.
  2. Step 2: Heat 2 tbsp avocado oil in a large skillet over medium-high heat until smoking.
  3. Step 3: Sear ribs on all sides for 4-5 minutes until deeply browned, then transfer to slow cooker.
  4. Step 4: Finely chop 1 yellow onion and mince 4 garlic cloves, then sauté in the same skillet for 3 minutes until softened.
  5. Step 5: Add 2 tbsp tomato paste and cook for 1 minute until darkened.
  6. Step 6: Stir in 1/2 cup red wine, scraping up browned bits, and simmer until reduced by half (about 3 minutes).
  7. Step 7: Pour wine mixture over ribs in slow cooker, add 1/2 cup beef broth and 1 tsp dried thyme.
  8. Step 8: Cover and cook on low for 8 hours until ribs are tender enough to pull from bone.
  9. Step 9: Remove ribs from slow cooker, strain cooking liquid into a saucepan, and simmer until reduced to 1/4 cup (about 10 minutes).

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Frequently asked questions

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

Total time is about 500 minutes (20 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 Glaze?

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 Glaze?

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 Glaze 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 Glaze low-carb?

Yes — this recipe is tagged 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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