True-to-Form Slow-Cooked Beef Short Ribs
Fall-off-the-bone tender ribs braised in a rich red wine sauce, honoring the 'true' essence of French bistro cooking with heritage cuts. This french-inspired slow cooker ready in about 200 minutes pairs all-purpose flour, extra-virgin olive oil, medium (150g), finely chopped onion 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 (900g), trimmed of excess fat beef short ribs
- 3 tbsp all-purpose flour
- 2 tbsp extra-virgin olive oil
- 2 medium (about 100g), peeled and diced into 1/2-inch cubes carrots
- 1 medium (150g), finely chopped onion
- 2, diced into 1/2-inch pieces celery stalks
- 4, minced garlic cloves
- 1 cup (240ml) dry red wine
- 2 cups (480ml) beef stock
- 3 sprigs fresh thyme
- 2 bay leaves
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
Instructions
- Step 1: Pat ribs dry with paper towels and season evenly with 2 tbsp flour, sea salt, and black pepper.
- Step 2: Heat olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches for 3-4 minutes per side until deeply browned; transfer to a plate.
- Step 3: Add carrots, onion, and celery to the pot; cook for 5 minutes until softened. Stir in garlic and cook for 1 minute until fragrant.
- Step 4: Deglaze pot with red wine, scraping up browned bits, then simmer for 2 minutes. Return ribs to pot, add beef stock, thyme, and bay leaves; bring to a gentle simmer.
- Step 5: Cover and transfer to a preheated 325°F (160°C) oven. Braise for 3 hours until ribs are fork-tender and easily pull away from bone.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does True-to-Form Slow-Cooked Beef Short Ribs 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 True-to-Form 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 all-purpose flour from drying out.
Can I substitute ingredients in True-to-Form 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 True-to-Form Slow-Cooked Beef Short Ribs 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 True-to-Form Slow-Cooked Beef Short Ribs?
French 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
- ★★★★★
I've tried many slow cooker recipes and this is hands down the best.
- ★★★★★
Great base recipe! I added a pinch of smoked paprika and it was even better.
- ★★★★☆
Reliable weeknight option. Not going to blow your mind but always satisfying.
