It Was the Best Ever - Slow-Cooked Beef Short Ribs
Fall-off-the-bone tender short ribs in a rich, savory sauce that's the best ever for a weeknight dinner. This american-inspired beef ready in about 500 minutes pairs cut into 2-inch pieces Beef short ribs, Olive oil, medium, diced Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 500 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
- 3 lbs, cut into 2-inch pieces Beef short ribs
- 2 tbsp Olive oil
- 1 medium, diced Onion
- 2 medium, diced Carrot
- 2 stalks, diced Celery
- 4 cloves, minced Garlic
- 2 tbsp Tomato paste
- 1 cup Beef broth
- 1/2 cup Red wine
- 2 tbsp Worcestershire sauce
- 1 tsp Dried thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season the short ribs with 1 tsp salt and 1/2 tsp black pepper, then sear in batches until browned on all sides, about 5 minutes per side; set aside.
- Step 2: Add the diced onion, carrot, and celery to the pot and cook for 5 minutes until softened, then add the minced garlic and cook for 1 minute until fragrant. Stir in 2 tbsp tomato paste and cook for 2 minutes to deepen the flavor.
- Step 3: Return the short ribs to the pot, add 1 cup beef broth, 1/2 cup red wine, 2 tbsp Worcestershire sauce, and 1 tsp dried thyme. Bring to a simmer, then cover and transfer to a slow cooker. Cook on low for 8 hours or until the meat is fork-tender.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does It Was the Best Ever - Slow-Cooked Beef 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 It Was the Best Ever - 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 olive oil from drying out.
Can I substitute ingredients in It Was the Best Ever - 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 It Was the Best Ever - 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 It Was the Best Ever - Slow-Cooked Beef Short Ribs?
American beef 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
- ★★★★★
I've tried many beef recipes and this is hands down the best.
- ★★★★☆
Nice recipe! Presentation was beautiful. Flavor was good, not great.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
