Best-Loved Slow-Cooked Beef Short Ribs

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fall-off-the-bone tender beef short ribs simmered for hours in a rich, smoky sauce with carrots and herbs, creating a deeply flavorful comfort dish perfect for cold nights. This American-inspired slow-cooker recipe, ready in about 230 minutes, pairs beef short ribs, olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 210 min Serves 6 American cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (163°C). Season short ribs with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear short ribs in batches for 3-4 minutes per side until deeply browned; set aside.
  3. Step 3: Add diced onion, carrots, and celery to pot; cook for 5 minutes until softened. Stir in 4 minced garlic cloves and 1/4 cup tomato paste, cooking for 1 minute until fragrant.
  4. Step 4: Return short ribs to pot, then add 2 cups beef broth, 1 cup red wine, 2 tbsp Worcestershire sauce, 2 bay leaves, 1 tsp dried thyme, and remaining salt and pepper. Bring to a gentle simmer.
  5. Step 5: Cover pot, transfer to oven, and cook for 3-4 hours until meat is fork-tender and falls off the bone.

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