Slow-Braised Beef Short Ribs with Herb-Imbibed Broth
Short ribs that absorb a fragrant herb broth over hours, resulting in fork-tender meat that 'imbibes' the essence of rosemary, thyme, and garlic. This american-inspired slow cooker ready in about 200 minutes pairs Beef Short Ribs, Olive Oil, medium, diced Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 Beef Short Ribs
- 2 tbsp Olive Oil
- 1 medium, diced Carrot
- 1 stalk, diced Celery
- 1 large, diced Yellow Onion
- 4 cloves, minced Garlic
- 2 sprigs Fresh Rosemary
- 1 tbsp Fresh Thyme
- 3 cups Beef Stock
- 1 cup Red Wine
- 2 tbsp Tomato Paste
- 1 tsp Salt
- 1/2 tsp Black Pepper
Instructions
- Step 1: Pat short ribs dry with paper towels, then season generously with salt and black pepper. Heat olive oil in a Dutch oven over medium-high heat until shimmering, then sear ribs in batches for 4 minutes per side until deeply browned, transferring to a plate.
- Step 2: Reduce heat to medium, add diced carrot, celery, and onion, sautéing for 5 minutes until softened. Stir in minced garlic and tomato paste, cooking for 1 minute until fragrant and darkened.
- Step 3: Return ribs to the pot, add beef stock and red wine, then tuck rosemary and thyme sprigs around the meat. Bring to a gentle simmer, cover with a lid, and transfer to a preheated 325°F oven for 3 hours until meat is fork-tender and easily pulls away from bone.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Beef Short Ribs with Herb-Imbibed Broth take to make?
Total time is about 200 minutes (20 min prep + 180 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 Slow-Braised Beef Short Ribs with Herb-Imbibed Broth?
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 Slow-Braised Beef Short Ribs with Herb-Imbibed Broth?
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 Slow-Braised Beef Short Ribs with Herb-Imbibed Broth 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 Slow-Braised Beef Short Ribs with Herb-Imbibed Broth?
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
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
