Red Wine Short Ribs

Name: Red Wine Short Ribs (Slow Cooker Braised)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 4 servings
Ingredients: 1 ¼ lb beef short ribs, trimmed; 1 cup full-bodied red wine, like Malbec; 2 cups beef stock; 2 tsp onion powder; 1 tsp garlic powder; 1 tbsp tomato paste; kosher salt; ground black pepper

Red Wine Short Ribs are beef short ribs braised in red wine and beef stock until fork-tender, delivering rich, deep flavor with minimal active cooking time using a slow cooker.

🏷️Beef 🏷️Slow cook 🏷️Suvie starch cooker 🏷️Red wine 🏷️Braised 🏷️Short ribs

Total

6h 10m

Servings

4

Difficulty

Medium

Est. Cost

$17–$28

Recipe Source

View original recipe

From Recette Magazine

Ingredients

1 ¼ lb beef short ribs, trimmed
1 cup full-bodied red wine, like Malbec
2 cups beef stock
2 tsp onion powder
1 tsp garlic powder
1 tbsp tomato paste
kosher salt
ground black pepper

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Instructions

1
Pat short ribs dry and season all over with 2 tsp onion powder, 1 tsp garlic powder, kosher salt and ground black pepper.
2
In a Suvie rice pot, whisk together 2 cups beef stock, 1 cup red wine, and 1 tbsp tomato paste until tomato paste dissolves. Transfer short ribs to the Suvie rice pot.
3
Select "Cook" on the main screen of the appliance and select "Slow Cook". Place the pot lid on top of the pot. Lift the door to the Suvie Starch Cooker, place the pot on the hot plate, ensuring the pot is centered, and then close the door.
4
Select "High" and set to cook for 6 hours. Ensure the drain tray is in place and select "Cook".
5
After the short ribs are done cooking, remove the pot from the Suvie starch cooker, season to taste with salt and pepper, divide between plates, and serve.

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Tips & Notes

Pro tips

Trim excess fat from ribs before cooking to prevent a greasy finished sauce; a thin cap is fine.
Skim fat and impurities from the surface in the first 1–2 hours if your slow cooker lid allows, for a cleaner sauce.
Cook on low, not high—high heat toughens the meat. Low ensures the collagen breaks down into gelatin for silky tenderness.
Use fresh onion and garlic if possible; powders are convenient but fresh aromatics in the liquid boost depth.

Substitutions

Full-bodied red wine → Beef broth + 1 tbsp balsamic vinegar (for acidity without alcohol)
Beef stock → Chicken broth or vegetable broth (lighter sauce, add tomato paste for richness)
Tomato paste → Ketchup (1½ tsp) or omit for a less tangy braise

Storage & make-ahead

Store cooked short ribs in an airtight container in the braising liquid for up to 3 days; reheat gently on low heat in the slow cooker or on the stovetop.

Equipment

slow cooker

Common Questions

Can I use a different red wine?

Yes. Any full-bodied red works—Cabernet Sauvignon, Pinot Noir, or Côtes du Rhône are good alternatives. Avoid very dry or tannic wines.

How long do short ribs take in a slow cooker?

Plan 6–8 hours on low. They're done when the meat pulls easily from the bone and is fork-tender.

Can I make this ahead?

Yes. Braise fully, cool, and refrigerate up to 3 days. Reheat gently on low in the slow cooker or on the stovetop, skimming any fat that solidified on top.