Slow-Cooked Beef Short Ribs with Caramelized Onion Glaze
Fall-off-the-bone tender short ribs simmered in a rich broth, finished with a sweet-tart onion glaze. This american-inspired one pot ready in about 170 minutes pairs beef short ribs, olive oil, large, thinly sliced onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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 large, thinly sliced onion
- 2 cloves, minced garlic
- 1 cup beef broth
- 1/2 cup red wine
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 bay leaf
- 1/4 cup balsamic vinegar
Instructions
- Step 1: Pat 2 lbs short ribs dry and season with salt and pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs on all sides until browned, about 5 minutes per side.
- Step 2: Add 1 large sliced onion and 2 minced garlic cloves to the pot, cooking for 5 minutes until onion is translucent and starting to caramelize.
- Step 3: Stir in 1 cup beef broth, 1/2 cup red wine, 1 tbsp tomato paste, 1 tsp dried thyme, and 1 bay leaf. Bring to a simmer, then cover and reduce heat to low.
- Step 4: Simmer for 2.5 hours until meat is fork-tender. Remove bay leaf and skim excess fat. In a small saucepan, reduce 1/4 cup balsamic vinegar over medium heat for 5 minutes until thickened to a glaze. Pour glaze over ribs before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Beef Short Ribs with Caramelized Onion Glaze 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-Cooked Beef Short Ribs with Caramelized Onion Glaze?
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-Cooked Beef Short Ribs with Caramelized Onion Glaze?
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-Cooked Beef Short Ribs with Caramelized Onion Glaze 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-Cooked Beef Short Ribs with Caramelized Onion Glaze?
American one pot 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
- ★★★★★
This recipe is a keeper! The short ribs fell off the bone and the caramelized onion glaze was perfect for the rice.
- ★★★★★
Cooked it for my family and they loved it. So easy to make in one pot and the aroma filled the whole house.
- ★★★★★
Absolutely fantastic. The slow cooking made the meat so tender and the glaze added the perfect sweet-savory touch.
