Short Beef 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!

Easy Oven Baked Beef Short Ribs

This simple braised BBQ beef short ribs recipe bakes a long time in the oven but it is so easy and delicious.

Prep: 5min

Total: 3h35min

Yield: 4

Nutrition Facts: servingSize None, calories 412 calories, Sugar 9.2 g, Sodium 975.7 mg, Fat 20.5 g, Saturated Fat 8.9 g, Trans Fat 1.6 g, Carbohydrate 11.2 g, Fiber 0.4 g, Protein 45.9 g, Cholesterol 181.4 mg

Ingredients:

• 8 beef bone-in beef short ribs
• 1 tsp salt
• 1/4 tsp pepper
• 1/3 cup bbq sauce

Instruction:

1. Preheat oven to 275F.
2. Salt and pepper the beef. Lay the beef (bone side down) in a baking dish, snuggle the ribs close together and cover tightly with aluminum foil. I use 2 sheets of foil.
3. Cook ~ 3 1/2 – 4 hours or until bone starts to separate from the meat and meat is tender.
4. Uncover, drain off any liquid or excess fat (you don’t want to start a fire if your broiler runs uber hot. Ribs are fatty and the grease could catch on fire so don’t skip this step) OR place ribs on an aluminum lined baking sheet if you don’t want to drain the hot baking dish (see video).
5. Remove any excess fat from the top of the ribs with a butter knife (see video).
6. Baste on bbq sauce (my favorite bbq sauce is Sweet Baby Ray’s). Broil on low for 2-4 minutes (watching carefully so it doesn’t burn) or until caramelized.
7. Serve with potato salad or corn on the cob. Happy Eating! Beckie

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 with Red Wine

These oven baked Braised Beef Short Ribs are so tender you can eat them with a spoon, with a rich, flavorful sauce that rivals even the finest restaurants.

Prep: 10min

Total: 3h30min

Serving Size: 1

Nutrition Facts: calories 1221 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 340 milligrams cholesterol, Fat 81 grams fat, Fiber 3 grams fiber, Protein 91 grams protein, Saturated Fat 35 grams saturated fat, servingSize 1, Sodium 547 milligrams sodium, Sugar 4 grams sugar, Trans Fat 5 grams trans fat, unSaturated Fat 46 grams unsaturated fat

Ingredients:

• 6 lbs beef short ribs (give or take, this doesn’t have to be exact)
• 2 tbsp canola oil
• 3 medium onions, chopped
• 3 medium carrots, chopped
• 2 celery stalks, chopped
• 1/4 cup all-purpose flour
• 1 tbsp tomato paste
• 1 bottle of dry red wine
• 32 oz beef stock (preferably low-sodium)
• a head of garlic, the top sliced off to expose the cloves
• a big handful of herbs (parsley, thyme, oregano, rosemary; a few sprigs of each)
• 1 bay leaf
• coarse salt and freshly ground black pepper

Instruction:

1. Preheat the oven to 350°F.
2. Season the ribs with coarse salt and freshly ground black pepper. Heat the oil in a large Dutch oven over high heat. Brown the short ribs, taking care not to overcrowd your pan (overcrowding will make your ribs steam rather than sear; do in as many batches as necessary to ensure that each rib has a small amount of space around it). Remove the ribs and set them aside.
3. Add the onions, carrots, and celery to pot and cook them for a few minutes, stirring them occasionally, until the onions are soft. Scrape the bottom to release any browned bits from searing the meat.
4. Sprinkle the flour over the vegetables and add the tomato paste. Str it well and cook a few minutes longer, stirring occasionally. Return the short ribs and any accumulated juices to the pot. Pour in the wine and beef stock (you can add a small amount first then scrape up any remaining bits stuck to the bottom of the pot, then add the rest). Add all the herbs to pot along with the garlic. Bring it to a boil, cover, and transfer it to the oven.
5. Cook until the short ribs are tender, about 3 hours (they’re ready when they fall apart when you test them). Transfer the short ribs to a platter or a large serving bowl, and tent them with foil.
6. Strain the sauce into a gravy strainer and remove the fat from surface. Place the gravy into a saucepan, bring it to a boil and keep it at a strong simmer until it’s reduced by 1/3. Season to taste with salt and pepper.
7. Serve the ribs over mashed potatoes or creamy polenta and top with gravy. If you’re watching your carb intake, mashed cauliflower is also delicious.

Slow Cooking Beef Short Ribs | Gordon Ramsay

FAQ

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