Herb-Infused Slow-Braised Short Ribs
Fall-off-the-bone short ribs that slowly imbibe the rich flavors of rosemary and red wine, creating a deeply aromatic dish. This american-inspired slow cooker ready in about 500 minutes pairs short ribs, olive oil, medium, peeled and chopped carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 calories and feeds 4, 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
- 2 lbs short ribs
- 3 tbsp olive oil
- 2 medium, peeled and chopped carrots
- 1 large, chopped onion
- 4 cloves, minced garlic
- 1 cup red wine
- 2 cups beef broth
- 4 rosemary sprigs
- 4 thyme sprigs
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Pat short ribs dry with paper towels, then season evenly with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 3 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Sear ribs in batches for 3-4 minutes per side until deeply browned and caramelized (do not overcrowd the pan).
- Step 3: Remove ribs and add chopped carrots and onion to the pot. Sauté for 5 minutes until softened and lightly golden, then add minced garlic and cook for 1 minute until fragrant.
- Step 4: Deglaze the pot with 1 cup red wine, scraping up browned bits. Simmer until reduced by half (about 3 minutes), then return ribs to the pot. Add 2 cups beef broth, 4 rosemary sprigs, and 4 thyme sprigs. Bring to a gentle simmer.
- Step 5: Cover with a tight-fitting lid, reduce heat to low, and braise for 8 hours until ribs are fork-tender and easily pull away from the bone. Discard herb sprigs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Herb-Infused Slow-Braised Short Ribs take to make?
Total time is about 500 minutes (20 min prep + 480 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 Herb-Infused Slow-Braised 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 short ribs from drying out.
Can I substitute ingredients in Herb-Infused Slow-Braised 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 Herb-Infused Slow-Braised Short Ribs for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Herb-Infused Slow-Braised 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
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
