Slow-Cooker Beef Short Ribs with Red Wine & Rosemary
Fall-off-the-bone beef short ribs braised in a rich red wine sauce with rosemary and garlic, served over creamy mashed potatoes for a comforting weeknight meal. This american-inspired slow cooker ready in about 500 minutes pairs red wine, beef broth, medium (chopped) carrots 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.
Ingredients
- 2 lbs (cut into 3-inch pieces) beef short ribs
- 1 cup red wine
- 1 cup beef broth
- 2 medium (chopped) carrots
- 1 medium (diced) onion
- 3 cloves (minced) garlic
- 2 tbsp (chopped) fresh rosemary
- 2 tbsp all-purpose flour
Instructions
- Step 1: Season 2 lbs beef short ribs with salt and pepper. Heat 2 tbsp olive oil in a skillet over medium-high heat and sear ribs on all sides (about 3 minutes per side) until deeply browned. Transfer to slow cooker.
- Step 2: Add 1 cup red wine, 1 cup beef broth, 2 medium chopped carrots, 1 diced medium onion, 3 minced garlic cloves, and 2 tbsp chopped fresh rosemary to the slow cooker. Stir to combine.
- Step 3: Cook on LOW for 8 hours. Remove ribs and vegetables with a slotted spoon. Strain cooking liquid into a saucepan, bring to a simmer, and whisk in 2 tbsp all-purpose flour. Cook for 5 minutes until thickened and glossy. Return ribs and vegetables to sauce, simmer for 2 more minutes until heated through.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooker Beef Short Ribs with Red Wine & Rosemary 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 & Rosemary?
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 red wine from drying out.
Can I substitute ingredients in Slow-Cooker Beef Short Ribs with Red Wine & Rosemary?
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 & Rosemary 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-Cooker Beef Short Ribs with Red Wine & Rosemary?
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
- ★★★★☆
Very good for a 480-minute recipe. Would bump up the spice level though.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★☆☆☆
Followed exactly and it was underwhelming. Maybe my expectations were too high.
