Savory, hearty Short Ribs, complete with veggies and a delicious gravy! (Prepare in a crockpot, stovetop, or oven.)
Serve these amazing Short Ribs with Mashed Potatoes, this Italian Salad, and/or some homemade rolls.
Beef Short Ribs Recipe
My sister went to the grocery store the other day to pick up some bone-in short ribs for me. However, instead of getting short ribs, she came back with bone-in rib-eye steaks. 🙂 At least it was still beef, right?
Lest any of you have the same problem as my sister did, see below for pictures of what short ribs look like 🙂
What Are Short Ribs
As you can see in the picture below, bone-in beef short ribs come in large chunks with the bone still attached. When picking out your beef, look for good marbling in the fat for the best flavor. You also want to make sure the ribs are bone-in, which helps conduct heat within the meat to ensure it cooks more evenly.
Beef short ribs are the equivalent of pork spare ribs. Beef ribs are generally a bit larger and more “meaty” than pork spare ribs. Both are delicious, in my opinion!
How To Cook Short Ribs
- The best way to cook Short Ribs is in a slow cooker. The slow cooker gets them super tender and it’s nearly impossible to mess up! While you can certainly cook them other ways, you run the risk of dried-out ribs when using other methods.
- Before putting the short ribs into a slow cooker I recommend that you sear them. This will caramelize the surface of the meat, which will really enhance the flavor of the dish – braised short ribs cooked in the slow cooker can’t be beat!
While my recommended method is in a slow cooker, it’s also possible to cook them in an oven:
How do you cook braised Short Ribs in the oven?
- Prepare the meat as indicated in the recipe–add salt and pepper and then sear in olive oil for about 45 seconds per side.
- Remove the ribs to a plate and drain off all but 2 tablespoons of the fat. Add the carrots, onion, celery, and Tuscan seasoning to a large oven-safe Dutch oven and stir for 5-6 minutes over medium-high heat on the stove.
- Add in the garlic, Worcestershire sauce, tomato paste, bay leaves, beef broth, and 1 cup of juice. Stir. Return and submerge the short ribs in the pot.
- Put a lid on the pot/Dutch oven and transfer to the oven (325 degrees F.) Cook until the meat is fork-tender and falling off the bone, about 2 to 2 1/2 hours (flip the meat around after 50 minutes). Remove the pan from the oven and allow it to sit for 20 minutes with the lid on before serving. Skim the fat off the top of the liquid and follow recipe directions to prepare the gravy.
For this beef Short Ribs recipe you’ll need to skim the fat from the cooking juices to make the gravy. Here’s how to do it:
How do I skim the fat?
- Once the beef is done cooking, remove the beef and vegetables from the slow cooker/ Dutch oven and place the cooking juices in a small saucepan. Let it sit for several minutes so the fat can float to the top.
- Gently tilt the pan and with a spoon, skim off all the fat that rises to the top.
This recipe became an instant family favorite in my house. I hope you enjoy it as much as we do!
Quick Tip
If you have the time, you can skim the fat by pouring the juices into a container and chilling for a few hours. The fat will rise to the top and solidify for easy removal. If you’re short on time, try using a fat separator. It’s easy to pour out the meat juice and leave the fat behind.
Recipes using the same seasoning blend from this recipe:
- Toss it with a medley of Roasted Vegetables or just Roasted Brussels Sprouts.
- Add it to this Crockpot Roast.
- Stir into Mashed Potatoes for Tuscan-flavored spuds.
- Add to this Italian Sausage and Veggies dish (READER FAVORITE!) in place of the seasoning mix outlined in the recipe.
Short Ribs
Equipment
- Dutch oven or oven-safe, heavy-bottomed pot
- Crock-Pot 5-quart or larger
- Aluminum foil
- Small pot
Ingredients
- 3 pounds bone-in short ribs well marbled
- 1 tablespoon salt
- 2 teaspoons pepper
- 4 tablespoons olive oil divided
- 2-1/2 cups carrots 4 medium carrots, peeled and cut into 1-inch pieces
- 1 cup celery 2 stalks, sliced
- 1 cup reduced-sodium beef broth or stock
- 2 tablespoons Tuscan-Style Seasoning Blend see note 1 for homemade blend
- 1 tablespoon Worcestershire sauce
- 1 bay leaf
- 2 medium yellow onions cut into 1/2-inch wedges
- 3 cloves garlic minced
- 1 tablespoon tomato paste
- 2 cups red wine Cabernet Sauvignon; or additional beef stock, or grape, pomegranate, or cranberry juice
- 2 tablespoons cornstarch
- 1/4 cup water
- Fresh herbs such as parsley, thyme, and/or rosemary, optional
Instructions
- Dab the short ribs with a paper towel and sprinkle each side with salt and pepper.
- Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once you can feel heat when you hold your hand 6 inches above the pot, place 3–4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear, don’t crowd the meat; you can work in batches.) Use the additional 2 tablespoons of oil if needed.
- Once short ribs are nicely seared with a good crust, place them in your slow cooker (5-quart or larger). Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top.
- Drain off all but 2 tablespoons of the oil in the pot. Add onions and cook until they are translucent, 4–5 minutes over medium-high heat. Add the garlic and cook for about 30 seconds. Pour in the wine. Deglaze the pan by scraping up the browned bits at the bottom as it bubbles. Bring to a boil; cook 8–10 minutes or until liquid is reduced by half (you should have 1 cup liquid without the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low, 5–8 hours or until meat is tender. (Or 4–5 hours on high, but low heat is recommended.)
- Remove ribs and vegetables to a serving dish, cover with foil to rest, and keep warm. Transfer cooking juices to a small pot and skim the fat (see post for more direction on this). Discard bay leaf and bring Crock-Pot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 3–5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables. If desired, add some fresh herbs on top.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this and OMG it was the best meal I have ever cooked I believe. It was so good in fact that its this years dinner that I will cook over and over this season. I stuck the recipe pretty well, using the concentrated grape juice instead of wine. Sprinkled it all with crispy roasted brussel sprouts around the plate. Such good garlic mashed potatoes too. Pre dinner cocktail rosemary infused vodka, cranberry, cointreau martini toped with prossecco. This is a keeper it’s so darned delicious.
Yay!! So happy to hear this was a hit, thank so much Deanna 🙂
Your website is nonsense, I’m in the store looking for a beef rib recipe and your “messy apron” website is full of pop ups, featured videos and other detritus, what a waste of time!
Sorry you didn’t have a good experience Tom! The ads are what help me to make free content available to you.
Tom – That’s not very constructive criticism and frankly, makes you look like quite an ass. Maybe take a moment before commenting next time?
Wow you are one nasty dude
What no onions? It’s nothing without a load of onions….lots of them even peeps who hate onions love my short ribs. Otherwise this is very close to my recipe. 😉
Not sure what you’re talking about; there are two onions in this recipe ☺️
I. Have made short ribs for years, but instead of just adding tomato paste after delaying the pan, add the paste before and “saute”the paste for a couple minutes (being careful not to burn). This will add a subtle sweetness that will better balance the end result
Edit to my post…That should have been, …”after deglazing the pan…”
Awesome!! Thanks so much for the tip! 🙂
So full of flavor and delicious!
Total comfort food meal- love it!
I couldn’t agree more!! Thanks! 🙂
I haven’t made short ribs in so long! This was a huge hit! Love these flavors!
I’m soo glad you guys loved this! Thanks for your comment! 🙂
What an flavorful way to make short ribs! This is our new go-to favorite! Thank you so much.
This quickly became a favorite at my house!
Made this last night and wow! My SO and I loved them He commented on the flavors, liked the combination of herbs. I did make them in the oven however, as I’m not a huge crockpot fan. I would add a couple extra carrots next time – they were particularly yummy.
Ahh I’m so glad you guys enjoyed! Thanks so much for your comment Lisa! 🙂
great comment yes please more carrots and I did it in the oven as well in my cast iron lagostina – I wouldn’t change a thing.
I can’t wait to try these Christmas Eve..
Hope you love them!
how long did you cook them in the oven for and what temperature? also did your cover the pan?