The Ultimate Comfort Food - Red Wine Braised Short Ribs
Red wine braised short ribs are the epitome of comfort food—succulent beef short ribs slow-cooked in a luxurious red wine sauce until they're so tender they practically melt off the bone. This recipe adapts beautifully to slow cooker cooking, delivering restaurant-quality results at home with minimal effort. The braising liquid becomes a deeply flavoured sauce perfect for spooning over creamy mashed potatoes. Whether you're cooking for a special dinner or a cosy family meal, this dish impresses with its rich, warming flavours and satisfying texture. It's an inexpensive yet elegant option that proves braising is one of the most foolproof cooking methods
Watch: The Ultimate Comfort Food - Red Wine Braised Short Ribs
Original recipe video — click to play
Original method: 5 hours at 250°C (smoker or oven)
Ingredients
Main
- 1500 g beef short ribs, trimmed of excess fat
About 4-6 ribs, cut into portions
Braising Liquid
- 600 ml red wine
Use a wine you'd drink; full-bodied red works best
- 500 ml beef stock
- 1 large onion, roughly chopped
- 3 medium carrots, roughly chopped
- 2 medium celery stalks, roughly chopped
- 4 cloves garlic cloves, smashed
Seasoning
- 3 sprigs fresh thyme sprigs
- 2 leaves bay leaves
- 2 tsp salt
To taste
- 1 tsp black pepper, freshly ground
To taste
Serving
- 1000 g mashed potatoes, freshly prepared
Prepare whilst slow cooker is finishing, serve alongside hot short ribs
Creamy mashed potatoes recommended
Garnish
- 15 g fresh parsley, finely chopped(optional)
Sprinkle on finished dish just before serving
Optional garnish for colour
Method
- 1
Pat the beef short ribs dry with kitchen paper and season generously with salt and black pepper.
~5 mins - 2
Heat a large frying pan over medium-high heat. Working in batches, brown the short ribs on all sides (about 3-4 minutes per side) until deep golden brown. This step develops flavour. Transfer browned ribs to your slow cooker.
~15 minsTip: Browning is recommended for depth of flavour, though can be skipped if short on time
- 3
In the same frying pan (don't wash it), add the chopped onion, carrots, and celery. Sauté for 3-4 minutes until softened. Add the smashed garlic and cook for another minute until fragrant.
~10 mins - 4
Pour the red wine into the frying pan, scraping the bottom with a wooden spoon to release any browned bits. Simmer for 2-3 minutes to reduce slightly and cook off some of the raw wine flavour.
~5 mins - 5
Transfer the vegetables and red wine mixture to the slow cooker with the short ribs. Add the beef stock, thyme sprigs, and bay leaves. The liquid should come about two-thirds of the way up the ribs.
~5 minsTip: If needed, top up with a little more stock, but avoid submerging the ribs completely
- 6
Cover and cook on LOW for 8 hours, or on HIGH for 5 hours. The meat should be very tender and falling away from the bone. Check at the 6-hour mark on LOW to ensure the ribs are braising properly.
~8 hrsTip: Slow cooker timing depends on size of ribs and your particular slow cooker. Check for fork-tender meat
- 7
Carefully remove the short ribs and set aside on a warm plate. Strain the braising liquid through a fine sieve, discarding the vegetables and herbs. Skim off any excess fat from the surface of the liquid using a spoon or fat separator.
~10 mins - 8Optional step
Optional: For a thicker sauce, return the strained braising liquid to a saucepan and simmer over medium heat for 10-15 minutes to reduce and concentrate the flavours.
~15 minsTip: This step is not essential but improves sauce consistency
- 9
Return the short ribs to the slow cooker and pour the reduced braising liquid over them. Keep warm on the WARM setting until ready to serve.
~5 mins - 10
Prepare creamy mashed potatoes using your preferred method. Serve the braised short ribs and sauce over the mashed potatoes. Garnish with fresh parsley if desired.
~20 minsTip: Time for mashed potatoes can vary; prepare whilst slow cooker is finishing cooking
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
Yes, absolutely. Use a wine you'd be happy to drink—a Burgundy, Bordeaux, or even a good quality everyday red works well. Avoid very expensive bottles as the long cooking will mellow the subtleties, and avoid very cheap wines which can taste harsh. The wine's acidity and tannins help tenderise the meat and develop the sauce's complexity
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