How Long to Cook Red-Wine Braised Bone-in Short Ribs (English Cut) in the slow cooker

Specification: 4 lb English-cut bone-in short ribs, salted overnight, seared hard on all sides, braised in 1 cup dry red wine + 2 cups beef stock with mirepoix

Target Temp

LOW (8–9 hrs)

Low & Slow

Total Time

8–9 hours on LOW

Total Cook Window

Flip Mark

No Flip

Continuous Cook

Internal Safe Temp

200°F (collagen fully broken down to gelatin)

USDA Safe Pull

3-Step Execution Protocol

Preheat & Prep

Add red-wine braised bone-in short ribs (english cut) (4 lb English-cut bone-in short ribs, salted overnight, seared hard on all sides, braised in 1 cup dry red wine + 2 cups beef stock with mirepoix) to the slow cooker. Set to LOW (8–9 hrs).

Slow Cook

Cook for 8–9 hours on LOW. Keep lid on; do not stir unless specified.

Check & Rest

Meat has drawn back a full inch from each bone, and a paring knife pierces the thickest muscle with no more resistance than warm butter. Confirm internal temperature reaches 200°F (collagen fully broken down to gelatin). Rest for 15 minutes before serving.

Verification Basis & Testing Rig

USDA FSIS 145°F minimum for whole-muscle beef (comfortably exceeded); America's Test Kitchen slow-cooker braising notes (short ribs LOW 8 hrs to ~200°F for gelatin conversion); Cook's Illustrated braising temperature reference.

Pro Tip: Sear the ribs hard in a skillet before braising — collagen conversion happens in the pot, but the flavour of a proper red-wine braise comes almost entirely from the fond you build during the sear.

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