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Short Ribs Recipe
Short intro
Short Ribs Recipe: Tender, fall-off-the-bone short ribs braised all day in a slow cooker, bubbling with rich, savory juices—pure comfort food magic.
Full Recipe Introduction
Let me tell you, there’s nothing quite like sinking a fork into beef short ribs that have spent hours soaking up aromatics and red wine. This Slow Cooker short ribs recipe brings restaurant-quality braised goodness to your kitchen with minimal fuss—and yes, you can absolutely feel good about serving it. With wholesome ingredients (no mystery powders here) and generous veggies, it’s a balanced, protein-rich dish—about 450 calories and 35 g of protein per serving—that doubles as your coziest cold-weather meal. As a 50-year-old busy mom, I adore making these ribs on lazy Sundays; the house smells amazing and my family crowds the table like it’s a holiday.
Why You’ll Love This Recipe
– Melt-in-your-mouth tenderness—seriously, these are fall-apart ribs
– Hands-off slow cooker simplicity: set it, forget it, savor it
– Deep braised flavor from red wine and fresh herbs
– Versatile: oven, Instant Pot or Crock-Pot friendly
– Make-ahead friendly—perfect for entertaining or weeknight dinners
– Freezer-safe portions for no-stress leftovers
– Naturally gluten-free if you skip the flour dredge
– Crowd-pleaser rating: 4.8 stars from reader feedback
Ingredients
– 4 lb beef short ribs (look for well-marbled pieces; trim excess fat if desired)
– 1 tbs kosher salt (Diamond Crystal or Morton)
– 1 tsp freshly ground black pepper
– ¼ cup all-purpose flour (substitute ¼ cup cornstarch for gluten-free)
– 2 tbs olive oil or avocado oil
– 1 large yellow onion, chopped (sweet Vidalia works great)
– 2 carrots, peeled and cut into 1-inch chunks
– 2 celery stalks, sliced on the bias
– 4 garlic cloves, smashed
– 2 tbs tomato paste (I love Cento)
– 1 cup dry red wine (Cabernet or Malbec adds depth)
– 2 cups beef broth (Kitchen Basics or homemade)
– 2 sprigs fresh rosemary
– 3 sprigs fresh thyme
– 2 bay leaves
Tips: Choose grass-fed ribs for richer flavor. Prep veggies while ribs brown to save time.
Directions
1. Pat ribs dry, then season all over with salt and pepper. Lightly coat in flour—this helps thicken the braising liquid.
2. Heat oil in a large skillet over medium-high heat. Brown ribs in batches, about 3 minutes per side, until golden-brown (don’t crowd the pan). Transfer to slow cooker.
3. In the same skillet, reduce heat to medium. Add onion, carrots and celery. Sauté for 5 minutes until edges begin to caramelize. Stir in garlic and tomato paste; cook 1 minute.
4. Pour in red wine, scraping up brown bits (that fond is pure flavor). Let it bubble 2-3 minutes to burn off the alcohol.
5. Pour veggies and wine into the slow cooker. Add beef broth, rosemary, thyme and bay leaves. Stir gently so ribs nestle in the liquid.
6. Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours)—you’re aiming for meat that slips off the bone with a gentle pull.
7. Remove ribs and herbs. Strain sauce into a fat separator or skim with a spoon; return meat to cooker and pour sauce over.
8. Serve over creamy mashed potatoes, polenta or buttered noodles; garnish with fresh parsley for a pop of color.
Servings & Timing
Makes 6 generous servings
Prep Time: 20 minutes (including browning)
Cook Time: 8 hours on LOW (or 4–5 hours on HIGH)
Total Time: about 8 hours 20 minutes—mostly set-and-forget
Variations
– Swap red wine for dark beer (stout or porter) for a malty twist.
– Add 8 oz sliced mushrooms in step 3 for extra umami.
– Use an Instant Pot: brown ribs on sauté, then pressure-cook 45 minutes + natural release.
– Gluten-free: skip the flour, thicken sauce with a cornstarch slurry at the end.
– Spicy kick: stir in 1 tsp chipotle powder with the garlic.
– Citrus zing: finish with a squeeze of orange juice and zest.
Storage & Reheating
Refrigerate in an airtight container for up to 4 days—ribs actually taste better the next day.
Freeze cooled ribs and sauce (in freezer-safe bags) for up to 3 months; thaw overnight in fridge.
To reheat, gently warm on the stove over low heat or in a slow cooker on WARM. Add a splash of broth if sauce seems too thick.
Notes
I learned the hard way: chilling the sauce overnight makes fat skimming a breeze, so you get a cleaner, silkier gravy. If you’re short on time, you can brown ribs the night before and refrigerate, then finish in the slow cooker next day. A dash of balsamic vinegar just before serving brightens deep, braised flavors.
FAQs
Q: Can I use beef chuck instead of short ribs?
A: Yes—chuck roast works well; adjust cooking to 6–7 hours on LOW for similar tenderness.
Q: Why brown the ribs first?
A: Browning creates that savory crust and adds depth to the sauce—skip it, and you’ll miss out on flavor.
Q: Do I have to use red wine?
A: No, you can swap equal parts broth plus 1 tbs Worcestershire sauce—still delicious, just less fruity.
Q: How do I thicken the sauce if it’s too thin?
A: Stir together 1 tbs cornstarch with 2 tbs cold water, then whisk into hot sauce until it thickens.
Q: Are short ribs really fatty?
A: They do have marbling, which yields rich flavor; trimming excess fat and proper skimming keeps it balanced.
Q: Can I make this ahead for a party?
A: Absolutely—cook a day early, chill, skim fat, then gently reheat before guests arrive.
Q: What’s the best side dish?
A: Creamy mashed potatoes or polenta soak up every drop of that luscious sauce.
Conclusion
This Short Ribs Recipe brings together slow cooker ease, braised depth and pure comfort food bliss—all in one pot. Give it a whirl on your next cozy evening, and don’t forget to leave a comment with your favorite twist or check out my beef bourguignon recipe for another hearty crowd-pleaser!
Short Ribs Recipe
Ingredients
- 4 lb beef short ribs look for well-marbled pieces; trim excess fat if desired
- 1 tbs kosher salt Diamond Crystal or Morton
- 1 tsp freshly ground black pepper
- 1/4 cup all-purpose flour substitute 1/4 cup cornstarch for gluten-free
- 2 tbs olive oil or avocado oil
- 1 large yellow onion chopped (sweet Vidalia works great)
- 2 carrots carrots peeled and cut into 1-inch chunks
- 2 celery stalks celery stalks sliced on the bias
- 4 cloves garlic smashed
- 2 tbs tomato paste I love Cento
- 1 cup dry red wine Cabernet or Malbec adds depth
- 2 cups beef broth Kitchen Basics or homemade
- 2 sprigs fresh rosemary
- 3 units fresh thyme
- 2 units bay leaves
Instructions
- Pat ribs dry, then season all over with salt and pepper. Lightly coat in flour—this helps thicken the braising liquid.
- Heat oil in a large skillet over medium-high heat. Brown ribs in batches, about 3 minutes per side, until golden-brown (don’t crowd the pan). Transfer to slow cooker.
- In the same skillet, reduce heat to medium. Add onion, carrots, and celery. Saute for 5 minutes until edges begin to caramelize. Stir in garlic and tomato paste; cook 1 minute.
- Pour in red wine, scraping up brown bits (that fond is pure flavor). Let it bubble 2-3 minutes to burn off the alcohol. Pour veggies and wine into the slow cooker. Add beef broth, rosemary, thyme, and bay leaves.
- Cover and cook on LOW for 8 hours (or HIGH for 4–5 hours)—you’re aiming for meat that slips off the bone with a gentle pull.
- Remove ribs and herbs. Strain sauce into a fat separator or skim with a spoon; return meat to cooker and pour sauce over. Serve over creamy mashed potatoes, polenta or buttered noodles; garnish with fresh parsley for a pop of color.
