Warm Introduction
Slow-cooked braised short ribs are the culinary equivalent of a warm hug. Rich, flavorful, and fall-off-the-bone tender, this dish feels like it’s been simmering with love all day long. Inspired by my love for cozy Sunday dinners with the family, this recipe is my go-to when I want something impressive yet comforting. It’s low-effort but delivers on big, bold flavors. Let’s turn your kitchen into the coziest spot in the house with this melt-in-your-mouth classic!
If you’ve been longing for a meal that tastes like it took hours of effort but let’s be real, your slow cooker is doing all the work, these braised short ribs are your forever favorite waiting to happen!
Why You’ll Love This Recipe
- It’s a true “set-it-and-forget-it” wonder—hello, hands-free cooking!
- Simple ingredients, elevated flavors.
- Perfect for gatherings, yet weeknight-friendly with minimal prep work.
- Ultimate comfort food that pairs beautifully with mashed potatoes, veggies, or creamy polenta.
Ingredients Breakdown
Essentials
- Beef short ribs: The star of the dish! Opt for bone-in for maximum flavor.
- Onion, carrot, and celery: This trio creates a flavorful base for the braising liquid.
- Red wine: Adds incredible depth. Don’t worry, the alcohol cooks off, leaving a delicious richness.
- Beef broth: Enhances the savory notes. Low sodium recommended so you can control the seasoning.
- Tomato paste: For a little tang and body in the sauce.
- Garlic: Because everything is better with garlic, right?
- Fresh herbs: Think thyme and rosemary for a fragrant, earthy aroma.
Pro Tips
Can’t find fresh herbs? No problem—use dried! And if you want an alcohol-free option, swap the red wine for additional broth with a splash of balsamic vinegar.
Step-by-Step Instructions
- Prep the short ribs: Pat them dry with paper towels and season generously with salt and pepper.
- Sear: Heat oil in a heavy-bottomed skillet or Dutch oven. Sear the short ribs on all sides until browned. This step locks in flavor!
- Sauté the veggies: In the same pan, sauté onions, carrots, and celery until softened. Stir in garlic and tomato paste, cooking until fragrant.
- Deglaze: Pour in the red wine, scraping up any browned bits, then simmer for a few minutes to reduce slightly.
- Transfer to slow cooker: Place the short ribs in the slow cooker. Pour the veggie mixture over them, then add beef broth and herbs.
- Cook low and slow: Cover and cook on low for 7-8 hours or on high for 4-5 hours, until the meat is tender and falling off the bone.
- Thicken the sauce (optional): Remove the ribs, skim excess fat, and simmer the sauce in a pot to reduce it to your desired consistency.
- Serve with your favorite sides, and enjoy!
Chef’s Tips and Tricks
- Don’t skip browning the ribs—this step is key for developing deep, caramelized flavors.
- Use a fat separator to remove excess fat from the sauce for a cleaner finish.
- For an elevated touch, swirl in a tablespoon of butter at the end to give the sauce a velvety richness.
Recipe Variations and Serving Suggestions
- Spice it up: Add a pinch of red pepper flakes for subtle heat.
- Go dairy-free: Skip the butter in the sauce or use a vegan alternative.
- Serving ideas: Mashed potatoes, creamy Parmesan polenta, or buttered noodles all make fantastic pairings. Don’t forget a crusty loaf of bread to soak up that sauce!
FAQs
Can I make this ahead of time? Absolutely! Short ribs taste even better the next day. Store in an airtight container in the fridge and reheat gently on the stovetop.
Can I freeze this dish? Yes! Freeze the ribs and sauce together in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in a saucepan until warm.
Can I use a Dutch oven instead of a slow cooker? Definitely! Follow the same steps, but cook in a covered Dutch oven at 325°F (160°C) for 2.5 to 3 hours.
Printable Recipe
Cook Time: 7-8 hours (low) | Serves: 4-6
- 2 lb bone-in short ribs
- 1 onion, diced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 2 tbsp tomato paste
- 1 cup red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 sprig fresh rosemary
- Salt and pepper, to taste
- Pat ribs dry and season generously with salt and pepper.
- Sear ribs in a hot skillet until browned on all sides.
- Sauté onions, carrots, and celery in the same pan, then stir in garlic and tomato paste.
- Deglaze with red wine, reducing slightly.
- Transfer ribs and veggie mix to a slow cooker. Add beef broth and herbs.
- Cook on low for 7-8 hours or on high for 4-5 hours.
This recipe is pure magic in a bowl—hearty, rich, and oh-so-cozy. I’d love for you to give it a try! When you do, don’t forget to leave a comment below or tag your creation with #TheKitchensAid. Let’s share the love, one rib at a time!
