Braised Beef Short Ribs (Slow Cooker) | CookOS

How to Cook Short Ribs

Name: Braised Beef Short Ribs (Slow Cooker)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 4 servings
Ingredients: 1-2 lbs beef short ribs; 1 tsp garlic powder; 1 tsp onion powder; 1 1/2 cups beef stock; 1 cup red wine; 2 tbsp Worcestershire sauce; Small bunch of fresh herbs (thyme and rosemary); Salt and pepper; Olive oil

These braised beef short ribs become fall-apart tender when slow-cooked in a rich red wine and beef stock reduction, with aromatic garlic, onion, and fresh herbs. The recipe accommodates both traditional slow cookers and Suvie immersion cookers.

⚡Slow Cooker

🏷️Slow cook 🏷️Slow cooker 🏷️Beef 🏷️Short ribs 🏷️Braised Comfort food

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Total

8h 15m

Servings

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1-2 lbs beef short ribs
1 tsp garlic powder
1 tsp onion powder
1 1/2 cups beef stock
1 cup red wine
2 tbsp Worcestershire sauce
Small bunch of fresh herbs (thyme and rosemary)
Salt and pepper
Olive oil

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Instructions

1
Pat the short ribs dry with a paper towel and season generously with salt and pepper.
2
Heat a cast-iron skillet over high heat. Add 1 tbsp of oil. Once the oil is shimmering, place the short ribs in the pan and sear on each side for about 1 minute per side.
3
Pour the beef stock, wine, and Worcestershire sauce into the slow cooker pot. Add the onion and garlic powder and mix to combine.
4
Add the short ribs and sprinkle the fresh herbs into the pot.
5
Place the lid on the pot and cook on low for 6-8 hours.
6
Once cooked, remove the short ribs from the slow cooker pot. The cooking liquid can be strained and turned into gravy.

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Tips & Notes

Pro tips

Brown the short ribs in olive oil for 2–3 minutes per side before braising to develop a deeper, more complex flavor in the finished dish.
Cook low and slow (6–8 hours on low) rather than high heat to ensure the connective tissue breaks down completely and the meat becomes tender rather than tough.
Skim excess fat from the braising liquid before serving, or chill overnight and lift solidified fat from the surface for a cleaner final dish.
Use a meat thermometer as a doneness cue: the meat should reach 190–205°F internal temperature and shred easily with a fork.

Substitutions

Red wine → dry white wine or additional beef stock (note: red wine adds deeper color and tannin body)
Fresh thyme and rosemary → dried herbs at 1/3 the amount, or fresh bay leaves and dried oregano
Beef stock → chicken stock or vegetable stock (note: beef stock yields richer, more traditional flavor)

Storage & make-ahead

Cool completely and refrigerate in an airtight container with braising liquid up to 4 days, or freeze up to 3 months; reheat gently on stovetop or slow cooker.

Equipment

slow cooker · Suvie (immersion cooker)

Common Questions

How long do short ribs take to cook in a slow cooker?

Typically 6-8 hours on low heat until the meat shreds easily with a fork and is tender enough to fall off the bone.

Can I use a different wine besides red wine?

Yes. White wine, broth, or additional beef stock work, though red wine adds deeper flavor and color to the braising liquid.

How do I store leftover short ribs?

Cool completely, then refrigerate in an airtight container with braising liquid for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop or in the slow cooker.