Can I use boneless short ribs instead of bone-in?

Yes, boneless ribs work well and will cook 1–2 hours faster than bone-in ribs. Start checking for tenderness after 6 hours on Low or 3.5 hours on High. The flavour will be slightly less rich without the bone, but the meat will still be delicious

What's the best wine to use for braising?

Use a full-bodied red wine you would actually drink—a Cabernet Sauvignon or Merlot works beautifully. Avoid cheap 'cooking wine' as it can impart unpleasant flavours. The wine adds depth and subtle acidity to balance the richness of the beef

Can I make this without wine?

Yes. Replace the red wine with an equal amount of additional beef broth or a splash of red wine vinegar mixed with broth. You'll lose some complexity, but the ribs will still be tender and tasty. Consider adding 15 ml of balsamic vinegar for extra depth

How do I store and reheat leftovers?

Store the ribs and sauce together in an airtight container in the fridge for up to 4 days. To reheat, place in a low oven (160°C) for 20–30 minutes, or gently warm on the hob over medium-low heat, stirring occasionally. The flavour actually improves as it sits

This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs

by Mr. Make It Happen

Beef

Published 7 May 2026Original video

Beef short ribs are transformed into the ultimate comfort food through slow braising in a luxurious wine and beef broth reduction. This foolproof slow cooker version captures all the depth and tenderness of the original method, with aromatic vegetables, herbs, and a savoury base that becomes an incredible sauce. Whether you're cooking for a special occasion or a cosy family dinner, these ribs deliver restaurant-quality results. The meat falls away from the bone with just a fork, and the sauce is rich enough to spoon over creamy mash or crusty bread

Video thumbnail: This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs

Watch: This is My Favorite Meal of All Time | Tender & Delicious Braised Beef Short Ribs

Original recipe video — click to play

Original video by Mr. Make It Happen26k likes on YouTube

15 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 15 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 45 minutes at 180°C in oven

Ingredients

Servings:

Units:

Main

1000 g beef short ribs, bone in or boneless, patted dry
Boneless ribs will cook faster than bone-in; reduce cooking time by 1–2 hours if using boneless

Braising Liquid

400 ml red wine (cabernet or merlot)
Use a wine you would drink; avoid cooking wine
400 ml beef broth
Low-sodium is preferable to control salt levels
15 ml beef base
15 ml dijon mustard
Use 15–30 ml depending on preference
30 ml tomato paste
15 ml worcestershire sauce
15 ml soy sauce, low sodium

Vegetables

2 ½ medium carrots, roughly chopped into 5 cm chunks
3 stalks celery stalks, roughly chopped into 5 cm pieces
1 ½ medium onions, roughly chopped

Herbs & Seasonings

2 leaves bay leaves
2 sprigs fresh rosemary sprigs
Add in the final 30 minutes of cooking to preserve flavour
3 sprigs fresh thyme sprigs
Add in the final 30 minutes of cooking to preserve flavour
5 g salt
Adjust to taste at the end; the beef base and soy sauce contribute saltiness
3 g black pepper, freshly ground
4 cloves garlic, minced
, minced
3 g onion powder(optional)

Method

1
Pat the beef short ribs dry with kitchen paper. Season generously all over with salt and black pepper.
~5 mins
Tip: Drying the meat helps it brown more effectively
2
Heat a cast iron skillet or heavy-bottomed frying pan over medium-high heat. Working in batches to avoid crowding, sear the ribs on all sides until deeply browned, about 3–4 minutes per side. Transfer to the slow cooker.
~15 mins
Tip: Browning develops a rich, savoury depth of flavour that enhances the final dish
3
In a bowl, whisk together the red wine, beef broth, beef base, dijon mustard, tomato paste, worcestershire sauce, and soy sauce. Stir in the minced garlic and onion powder if using.
~5 mins
Tip: Whisking ensures the beef base and mustard blend smoothly into the liquid
4
Add the chopped carrots, celery, and onions to the slow cooker around the ribs. Pour the wine and broth mixture over the meat and vegetables. Add the bay leaves.
~3 mins
5
Cover and cook on Low for 8 hours, or on High for 5 hours, until the meat is fall-apart tender and easily pulls from the bone.
~8 hrs
Tip: Boneless ribs will cook 1–2 hours faster. The meat should shred with minimal pressure from a fork
6
In the final 30 minutes of cooking, add the fresh rosemary and thyme sprigs. Taste the braising liquid and adjust seasoning with additional salt and pepper as needed.
~30 mins
Tip: Adding fresh herbs late preserves their delicate flavour
7
Carefully remove the cooked ribs from the slow cooker and arrange on a serving platter. Strain the braising liquid through a fine sieve, discarding the solids. Skim off any excess fat from the surface if desired, or leave it for added richness.
~5 mins
8
Pour the strained sauce over the ribs, or serve it separately for guests to spoon over as desired. Serve hot with creamy mash, crusty bread, or steamed vegetables.
0
Tip: The sauce is luxurious and pairs beautifully with starch or fresh greens

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Yes, boneless ribs work well and will cook 1–2 hours faster than bone-in ribs. Start checking for tenderness after 6 hours on Low or 3.5 hours on High. The flavour will be slightly less rich without the bone, but the meat will still be delicious

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