Can I use a different cut of beef?

Short ribs are ideal for slow cooking because they contain collagen and fat that become gelatinous and delicious during long, moist cooking. You could substitute beef chuck or brisket, though adjust the cooking time slightly if using leaner cuts—they may be tender after 6–7 hours on Low rather than 8

What if I don't have Guinness stout?

Guinness adds earthy depth and slight sweetness. You can substitute any dark stout, porter, or even beef stock mixed with a tablespoon of soy sauce and a dash of Worcestershire sauce. The dish will still be delicious, though with slightly less complexity

Can I make this ahead?

Yes, this dish is excellent made a day or two in advance. Let it cool completely, refrigerate in an airtight container, and gently reheat in the slow cooker on Low for 1–2 hours, or on the stovetop over medium-low heat, stirring occasionally. The flavours actually deepen after sitting overnight

Should I thicken the sauce?

The sauce will be rich and glossy from the meat's natural collagen and the braising liquid reduction. If you prefer it thicker, mix 15 ml (1 tablespoon) cornflour with 30 ml (2 tablespoons) cold water to make a slurry, stir it in during the last 30 minutes of cooking on High, and simmer until thickened

Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

by Food Network

Beef

Published 11 May 2026Original video

Transform your dinner with this sophisticated take on braised short ribs from the Barefoot Contessa herself. Meaty beef short ribs are browned and then slow-cooked low and slow in a rich sauce of red wine, Guinness stout, beef stock, and crushed tomatoes, infused with leeks, celery, carrots, and fresh thyme. The result is melt-in-your-mouth tender meat with a glossy, deeply savoury sauce that's perfect for entertaining. Served with toasted baguette, this restaurant-quality dish is surprisingly straightforward to prepare and looks impressively elegant on the table

Video thumbnail: Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

Watch: Barefoot Contessa's Red Wine-Braised Short Ribs | Barefoot Contessa: Cook Like a Pro | Food Network

Original recipe video — click to play

Original video by Food Network13k likes on YouTube

25 mins

Prep time

8 hrs

Slow cook (Low)

5 hrs

Slow cook (High)

Serves

8 hrs 25 mins

Total (Low)

Slow cooker setting:Low 8 hours or High 5 hours

Original method: 3 hours 15 minutes total (20 minutes roasting, then 2 hours 45 minutes braising at 160°C)

Ingredients

Servings:

Units:

Main

2 ⅓ kg Beef short ribs, very meaty, bone-in, cut into 5 cm chunks
Choose ribs with good marbling for best flavour and tenderness
60 ml Good olive oil
For browning meat and sautéing vegetables

Seasoning

23 g Kosher salt
8 g Freshly ground black pepper

Vegetables

720 g Leeks, chopped, white and light green parts only
Approximately 3 medium leeks
720 g Celery, chopped
Approximately 5–6 ribs
480 g Yellow onions, chopped
Approximately 2 medium onions
480 g Carrots, chopped, unpeeled
Approximately 6 medium carrots

Aromatics

23 g Garlic
, minced
Approximately 5 cloves

Liquid

750 ml Dry red wine
Burgundy, Côtes du Rhône, Chianti, or other quality dry red wine (1 bottle)
720 ml Beef stock
Preferably homemade or good quality; reduced from 960 ml for slow cooker
240 ml Canned crushed tomatoes
San Marzano or other quality tinned variety (approximately 1 cup)
330 ml Guinness draught stout
Adds depth and richness; approximately 1 bottle

Herbs

6 sprigs Fresh thyme sprigs
, tied together with kitchen string
Easy to remove before serving

To serve

Baguette, sliced and toasted
Toast just before serving
For serving alongside and soaking up the rich sauce

Method

1
Pat the short ribs dry with kitchen paper and season generously on all sides with kosher salt and freshly ground black pepper.
~5 mins
2
Heat 30 ml (2 tablespoons) of olive oil in a large frying pan over medium-high heat. Working in batches to avoid crowding, brown the short ribs for 3–4 minutes per side until deeply caramelised. Transfer to a plate.
~15 mins
Tip: Do not skip browning—this develops crucial savoury flavour
3
Add the remaining 30 ml (2 tablespoons) of olive oil to the same frying pan over medium heat. Add the chopped leeks, celery, and onions. Sauté for 5–7 minutes until softened and lightly coloured.
~7 mins
Tip: Stir occasionally for even cooking
4
Add the chopped carrots and minced garlic to the pan and cook for another 2 minutes until fragrant.
~2 mins
5
Pour the red wine into the frying pan, scraping up any browned bits from the bottom with a wooden spoon. Simmer for 2–3 minutes.
~3 mins
Tip: Deglazing develops deeper flavour
6
Transfer the browned short ribs to your slow cooker. Pour the vegetable and wine mixture over the ribs. Add the beef stock, crushed tomatoes, and Guinness stout. Nestle the tied thyme sprigs into the liquid.
~5 mins
Tip: Make sure ribs are mostly submerged in liquid
7
Cover and cook on Low for 8 hours or on High for 5 hours. The meat should be fall-apart tender and easily pull from the bone.
~8 hrs
Tip: Check after 4 hours on High; meat should be very tender but not falling apart
8
Remove the thyme bundle with tongs and discard. Taste the braising liquid and season with additional salt and pepper as needed.
~5 mins
9
Ladle the short ribs and sauce into shallow serving bowls. Serve immediately with toasted baguette slices for soaking up the rich braising liquid.
~5 mins
Tip: Serve while piping hot for best flavour

Nutrition

Detailed nutritional information is coming soon.

Frequently Asked Questions

: Short ribs are ideal for slow cooking because they contain collagen and fat that become gelatinous and delicious during long, moist cooking. You could substitute beef chuck or brisket, though adjust the cooking time slightly if using leaner cuts—they may be tender after 6–7 hours on Low rather than 8

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