Best-Loved Slow-Cooked Beef Short Ribs
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 ready in about 230 minutes pairs beef short ribs, olive oil, large, diced 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.
Ingredients
- 4 lbs beef short ribs
- 2 tbsp olive oil
- 1 large, diced onion
- 3, diced carrots
- 3 stalks, diced celery
- 4 cloves, minced garlic
- 1/4 cup tomato paste
- 2 cups beef broth
- 1 cup red wine
- 2 tbsp Worcestershire sauce
- 2 bay leaves
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 325°F (163°C). Season short ribs with 1/2 tsp salt and 1/4 tsp black pepper.
- 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.
- 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.
- 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.
- Step 5: Cover pot, transfer to oven, and cook for 3-4 hours until meat is fork-tender and falls off the bone.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Best-Loved Slow-Cooked Beef Short Ribs take to make?
Total time is about 230 minutes (20 min prep + 210 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Best-Loved Slow-Cooked Beef Short Ribs?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef short ribs from drying out.
Can I substitute ingredients in Best-Loved Slow-Cooked Beef Short Ribs?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Best-Loved Slow-Cooked Beef Short Ribs for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Best-Loved Slow-Cooked Beef Short Ribs?
American slow cooker like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Very good for a 210-minute recipe. Would bump up the spice level though.
