Short Ribs Recipe
An irresistible braised Short Ribs Recipe that delivers deep, savory flavor and melt-in-your-mouth tenderness every time.
What makes this dish a standout? My slow cooker braised short ribs marry red wine, fragrant herbs, and beefy goodness into the coziest comfort food you’ll crave on chilly evenings or Sunday gatherings. I first whipped up this recipe when my grandkids begged for something “really hearty, Grandma!”—and it’s been a family favorite ever since. It’s healthier than takeout, too, thanks to lean beef ribs trimmed of excess fat and a sauce that’s rich but not overloaded with cream or butter.
Why You’ll Love This Recipe
- No babysitting: throw everything in your slow cooker and come back to pure joy
- Fuss-free braised perfection—your meat will literally fall off the bone
- Uses simple pantry staples: beef broth, onions, garlic, a splash of red wine
- Comfort food at its best—perfect for cozy dinners or casual entertaining
- Make-ahead friendly—flavors deepen overnight, so plan ahead for stress-free meals
- Family-approved: even picky eaters can’t resist that glossy, savory sauce
- Healthier twist: lean short ribs trimmed neatly, plus veggies for extra nutrition
- Gluten-free option: swap soy sauce for tamari, and you’re set
- Ideal for batch cooking—freeze portions for easy weeknight dinners
Ingredients
• 4 pounds bone-in beef short ribs, well-trimmed of excess fat
• 2 tablespoons olive oil (or avocado oil) for searing
• 1 large yellow onion, sliced (Vidalia if you can find it)
• 3 cloves garlic, smashed (fresh really amps up the aroma)
• 2 carrots, peeled and cut into 1-inch chunks
• 2 celery stalks, sliced
• 1 cup dry red wine (Cabernet or Merlot work beautifully)
• 2 cups low-sodium beef broth (I like Kitchen Basics brand)
• 1 tablespoon tomato paste (adds depth—no substitutes here)
• 2 sprigs fresh rosemary (or 1 teaspoon dried)
• 2 sprigs fresh thyme (or 1 teaspoon dried)
• 1 bay leaf
• Salt and pepper to taste (about 1½ teaspoons kosher salt, ½ teaspoon black pepper)
• Optional garnish: chopped parsley or chives
Directions
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Season and sear: Pat ribs dry with paper towels, then sprinkle all sides with salt and pepper. Heat oil in a heavy skillet over medium-high heat. Brown ribs in batches—about 3 minutes per side—until a deep mahogany crust forms. Transfer to your slow cooker.
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Sauté veggies: In the same skillet, add onions, carrots, and celery. Cook for 5 minutes, stirring once or twice, until edges begin to caramelize (that golden color really boosts flavor). Toss in garlic for the last minute.
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Deglaze with wine: Pour in red wine, using a wooden spoon to scrape up those brown bits from the pan—those are flavor gold. Let it bubble for 2 minutes to mellow the alcohol.
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Combine and season: Transfer veggie-wine mixture to the slow cooker atop the ribs. Stir in tomato paste, beef broth, rosemary, thyme, and bay leaf. Give it a gentle swirl to distribute ingredients.
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Cook low and slow: Cover and set your slow cooker to Low (about 8 hours) or High (4–5 hours). Resist peeking too often; every time you lift the lid, you lose heat and extend cooking time.
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Shred or serve whole: When ribs are fork-tender and nearly falling off the bone, remove them to a platter. Skim excess fat from the surface of the sauce with a spoon.
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Finish the sauce: If you like a thicker gravy, transfer sauce to a saucepan and simmer uncovered for 5–7 minutes until it coats a spoon. Taste and adjust seasoning.
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Plate and garnish: Return ribs to the sauce or ladle sauce over each portion. Sprinkle with parsley or chives for a pop of color.
Servings & Timing
Yield: Serves 6–8
Prep Time: 20 minutes (including trimming and seasoning)
Cook Time: 8 hours on Low (or 4–5 hours on High)
Total Time: Roughly 8½ hours—mostly hands-off!
Variations
• Asian twist: Add 2 tablespoons hoisin sauce and 1 star anise for a savory-sweet lift.
• Instant Pot shortcut: Sear ribs on Sauté mode, then pressure cook on High for 45 minutes with a 15-minute natural release.
• Wine swap: Use dark beer (like stout) instead of red wine for a malty twist.
• Spicy kick: Stir in 1 diced jalapeño or ½ teaspoon red pepper flakes with the veggies.
• Paleo version: Replace tomato paste with 2 tablespoons crushed sun-dried tomatoes; use coconut aminos instead of soy sauce.
• Vegan take: Use jackfruit “ribs,” vegetable broth, and vegan Worcestershire for a plant-based spin.
Storage & Reheating
Refrigerate: Seal in an airtight container for up to 4 days; let it rest in the fridge so flavors settle.
Freeze: Freeze portions in zip-top bags (remove excess air) for up to 3 months—label with date.
Reheat: Thaw overnight in the fridge. Warm gently on the stovetop over low heat, stirring occasionally. If frozen solid, microwave in short bursts, stirring in between, until just heated through.
Make-ahead tip: Prepare the day before; reheat on low in the slow cooker for an hour before serving.
Notes
• Searing is nonnegotiable—those browned surfaces give your sauce a deep, meaty backbone.
• If your sauce seems too thin, whisk in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon cold water).
• Leftover sauce freezes beautifully in ice cube trays—handy for future stews or gravies.
• I tested this recipe across three slow cooker brands; all produced tender results, but temperature can vary by model—adjust time accordingly.
• Want extra veggies? Stir in chopped mushrooms during the last hour of cooking for an umami boost.
FAQs
Q: Can I use boneless short ribs?
A: Yes—you’ll lose a hint of bone-deep flavor but cooking time stays about the same.
Q: Do I have to use wine?
A: You can skip it; just replace with extra beef broth and a splash of balsamic vinegar for acidity.
Q: Why are my ribs still chewy?
A: They likely need more time; every cooker runs a bit cold—add another hour on Low.
Q: Can I make this on the stovetop?
A: Definitely—braise in a Dutch oven at 325°F for 3 hours, covered, until tender.
Q: How do I thicken the sauce?
A: Simmer it uncovered or whisk in a little cornstarch slurry for instant thickness.
Q: Is this gluten-free?
A: Naturally yes, if you swap soy sauce for tamari or coconut aminos.
Q: What sides go well?
A: Mashed potatoes, creamy polenta, or buttered egg noodles soak up every drop of that sauce.
Q: Can I double the recipe?
A: Sure—just make sure your slow cooker has enough room (don’t exceed ¾ full).
Conclusion
This Short Ribs Recipe is a cozy hug on a plate—braised low and slow until each bite is pure comfort food perfection. Give it a whirl this weekend, then come back and share how your family reacted (or which side dish won them over). Happy cooking!
Short Ribs Recipe
Ingredients
- 4 pounds bone-in beef short ribs, well-trimmed of excess fat
- 2 tablespoons olive oil (or avocado oil) for searing
- 1 large yellow onion, sliced (Vidalia if you can find it)
- 3 cloves garlic, smashed (fresh really amps up the aroma)
- 1 cup dry red wine (Cabernet or Merlot work beautifully)
- 2 cups low-sodium beef broth (I like Kitchen Basics brand)
- 1 tablespoon tomato paste (adds depth—no substitutes here)
- 2 sprigs fresh rosemary (or 1 teaspoon dried)
- 2 sprigs fresh thyme (or 1 teaspoon dried)
- Salt and pepper to taste (about 1½ teaspoons kosher salt, ½ teaspoon black pepper)
- Optional garnish: chopped parsley or chives
Instructions
- Pat ribs dry with paper towels, sprinkle with salt and pepper. Brown ribs in batches until a deep mahogany crust forms. Transfer to slow cooker.
- Cook onions, carrots, celery until edges caramelize. Add garlic for the last minute.
- Pour in red wine, scrape up brown bits, and let it bubble to mellow the alcohol.
- Transfer veggie-wine mixture to the slow cooker, stir in tomato paste, beef broth, herbs, and season. Cover and cook low and slow.
- When ribs are fork-tender, remove to platter, skim excess fat. Finish the sauce and garnish before serving.
