Low-Heat Slow-Braised Beef Short Ribs

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Beef ribs braised for 8 hours on low heat until melt-in-your-mouth tender, with a rich gravy that enhances every bite. This american-inspired slow cooker ready in about 500 minutes pairs beef short ribs, all-purpose flour, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 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.

★ 4.5 (13 ratings) Prep: 20 min Cook: 480 min Serves 6 American cuisine 550 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 3 lbs beef short ribs dry with paper towels, then season with 1 tsp salt and 1/2 tsp black pepper. Dredge ribs in 2 tbsp all-purpose flour, shaking off excess.
  2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear ribs in batches for 3-4 minutes per side until browned, then transfer to a 6-quart slow cooker.
  3. Step 3: Add 1 large diced onion to the skillet and cook over medium heat for 5 minutes until softened. Stir in 3 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 2 tbsp tomato paste to the skillet, cook for 1 minute, then pour in 1 cup red wine and 2 cups beef broth, scraping the bottom to release browned bits. Simmer for 2 minutes.
  5. Step 5: Pour sauce over ribs in slow cooker, add 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 1 bay leaf. Cover and cook on low for 8 hours until meat is tender enough to fall off the bone.

Frequently asked questions

How long does Low-Heat Slow-Braised 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 Low-Heat Slow-Braised 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 Low-Heat Slow-Braised 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 Low-Heat Slow-Braised 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 Low-Heat Slow-Braised 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

Related recipes