Beef Short Ribs Recipes

Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

In this recipe for slow cooker short ribs, the braising liquid is simple, but flavorful. The basis is a combination of sautéed onion and garlic. Beef broth and worcestershire sauce is added. The real kicker in this recipe is one fresh sprig of rosemary. It may seem simple, but the long cooking time will infuse the rosemary flavor throughout the liquid and the meat. Just be warned, the smell in your house will make you drool!

Slow Cooker Beef Short Ribs

Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Prep: 15min

Total: 495min

Yield: 4

Serving Size: 2 short ribs

Nutrition Facts: servingSize 2 short ribs, calories 604 kcal, Carbohydrate 4 g, Protein 65 g, Fat 34 g, Saturated Fat 14 g, Cholesterol 195 mg, Sodium 1635 mg, Sugar 1 g

Ingredients:

• 4 pounds boneless or bone-in beef short ribs (about 8 short ribs)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups beef broth
• 1/4 cup worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 sprig fresh rosemary

Instruction:

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

Braised Beef Short Ribs in Red Wine Sauce

Recipe video above. This is the sort of food you’ll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove/slow cooker/pressure cooker/IP also work, directions in notes.

Prep: 15min

Total: 195min

Serving Size: 1 serving

Nutrition Facts: calories 545 kcal, Carbohydrate 9 g, Protein 44 g, Fat 28 g, Saturated Fat 10 g, Cholesterol 129 mg, Sodium 1101 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 5 – 6 beef short ribs (, 300-400g/10-14oz each (Note 1))
• 1.5 tsp each salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves (, crushed)
• 1 large onion (, chopped (brown, yellow or white))
• 2 celery ribs (, chopped)
• 2 carrots (, chopped)
• 2 tbsp tomato paste
• 2 cups (500ml) dry red wine ((Note 2))
• 2 cups (500ml) beef stock/broth, low sodium
• 2 sprigs thyme ((optional))
• 2 bay leaves

Instruction:

1. Preheat oven to 160°C/325°F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
6. Add tomato paste and cook for 1 minute.
7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
8. Return beef into liquid, arranging them so they are submerged (Note 3).
9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
10. Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional – can skip if you don’t mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
12. Place beef on serving plate, spoon over sauce. Serve!

Braised Short Ribs

Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!

Prep: 20min

Total: 180min

Serving Size: 4 people

Nutrition Facts: calories 217 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, Saturated Fat 2 g, Sodium 371 mg, Fiber 2 g, Sugar 4 g, servingSize 4 people, unSaturated Fat 9 g

Ingredients:

• 3 Tablespoons olive oil
• 1 yellow onion (, diced)
• 3 carrots (, chopped)
• 8 whole beef short ribs
• salt and pepper (, to taste)
• 1/4 cup all-purpose flour
• 1 cup dry red wine ((such as Cote du Rhone or Pinot Noir))
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instruction:

1. Preheat oven to 350 degrees F.
2. In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
6. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
8. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Slow Cooking Beef Short Ribs | Gordon Ramsay

FAQ

Does short rib get more tender the longer it cooks?

What are beef short ribs good for?

How do I make my beef short ribs tender?

1. 3 hours of smoking the ribs directly on the pellet grill.
2. 2 hours wrapped in foil, still cooking on the grill.
3. 1 hour of cooking, unwrapped and slathered in barbecue sauce.