Short Ribs Recipe
An irresistible braised Short Ribs Recipe that delivers deep, savory flavor and melt-in-your-mouth tenderness every time. Perfect for cozy dinners or casual entertaining.
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.
Notes
Searing is nonnegotiable—those browned surfaces give your sauce a deep, meaty backbone. Leftover sauce freezes beautifully in ice cube trays—handy for future stews or gravies.
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