Slow-Braised Short Ribs with Herb-Infused Broth
Tender beef short ribs that slowly imbibe a fragrant broth of herbs, garlic, and red wine, resulting in fork-tender perfection. This general-inspired slow cooker ready in about 170 minutes pairs trimmed Beef short ribs, Olive oil, chopped Carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 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, trimmed Beef short ribs
- 2 tbsp Olive oil
- 1 cup, chopped Carrot
- 1 cup, chopped Celery
- 4 cloves, minced Garlic
- 1 cup Red wine
- 2 cups Beef broth
- 2 sprigs Thyme
- 1 sprig Rosemary
- 2 Bay leaf
- 1 tsp Salt
- 1/2 tsp Black pepper
Instructions
- Step 1: Season short ribs generously with salt and 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 and crusty.
- Step 2: Remove ribs and set aside. Add chopped carrots and celery to the pot, stirring for 3 minutes until softened and slightly caramelized.
- Step 3: Add minced garlic and cook for 1 minute until fragrant, then pour in red wine, scraping up browned bits from the pot.
- Step 4: Return ribs to the pot, add beef broth, thyme, rosemary, and bay leaves. Bring to a gentle simmer, then cover and reduce heat to low.
- Step 5: Simmer gently for 2.5 hours, checking occasionally to ensure liquid is barely bubbling, until meat is fork-tender and easily pulls away from bone.
- Step 6: Discard herbs and bay leaves, skim excess fat from surface, and serve ribs with reduced sauce spooned over top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Braised Short Ribs with Herb-Infused Broth take to make?
Total time is about 170 minutes (20 min prep + 150 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 Short Ribs with Herb-Infused 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 trimmed beef short ribs from drying out.
Can I substitute ingredients in Slow-Braised Short Ribs with Herb-Infused 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 Short Ribs with Herb-Infused 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 Short Ribs with Herb-Infused Broth?
General 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
- ★★★★☆
Solid recipe. Not groundbreaking but definitely making it again.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Very good for a 150-minute recipe. Would bump up the spice level though.
