Crockpot Braised Short Ribs

Serves: 6

2 tablespoons vegetable oil
1 cup diced onion
½ cup diced carrot
½ cup diced celery
Salt and pepper to taste
6 boneless short ribs (6-8 oz each)
1 cup red wine
3 cups beef broth
3 cups root vegetables (large diced) (radishes, carrots, turnips, or any other braising vegetables)
1 Tbsp oil
1 Tbsp minced onion
½ Tbsp minced celery
½ Tbsp minced carrot
salt and pepper to taste
2 Tbsp sliced green onions
reserved root vegetables

For the short ribs:

In a large sauté pan add the oil over high heat and cook the mirepoix (the chopped onions, celery and carrots) for 2–3 minutes until the onions begin to caramelize. 

Remove to the bottom of a crockpot on high heat. 

Using the same pan sear the seasoned short ribs for 2–3 minutes on each side. Place on the mirepoix in the crockpot. 

Using a paper towel, soak up the residual grease in the pan.  

Return pan back to heat and deglaze with red wine, making certain to scrape the bottom of the pan to release the remaining bits (fond). Add beef broth and bring to a boil, season to taste and pour over the roast in the crockpot. 

Cover and cook on low for three hours or until tender. After two hours place root vegetables in the pot and cook an additional hour.  

Remove the beef and reserve and strain the vegetables from the braising liquid and reserve as well.

 To finish:

Serve with spaetzle (as shown) or polenta in the center of a bowl, then top with braised short rib and ladle seasoned braising liquid of beef. Sprinkle with sliced green onions and the cooked root vegetables. Serve immediately.


Recipe courtesy of Chef Randy Havens of Haven Restaurant in Houston ( in conjunction with 44 Farms Steaks, a producer of ethically-raised Angus steaks for the home chef and serious amateur chef (