Melt-in-Your-Mouth Short Ribs

Indulge in the ultimate comfort food with this incredibly tender, hearty Short Ribs Recipe. Experience succulent beef short ribs slow-simmered with aromatic vegetables in a rich, deeply flavorful gravy that will melt in your mouth. This foolproof recipe offers versatile cooking methods—perfectly adaptable for your slow cooker, oven, or even stovetop—ensuring a spectacular meal with minimal effort.

Author’s Note

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Sunday Dinner Vibes, Any Night!

There’s something truly magical about a plate of perfectly braised short ribs—it instantly conjures images of cozy Sunday dinners and cherished family gatherings. This recipe, however, brings that impressive, restaurant-quality experience to your table any night of the week, with surprising ease.

The story behind this particular short ribs recipe began with a happy accident. I had asked my sister to pick up steaks for a marinade test, but she returned with a generous package of beef short ribs instead. We shared a good laugh, and I decided to embrace the unexpected culinary detour. It was the perfect opportunity to finally perfect a short ribs recipe I’d been dreaming about for ages.

And wow—the outcome exceeded every expectation. The secret lies in a crucial first step: searing the beef to lock in incredible flavor, followed by a long, slow cook. This combination creates an unparalleled depth of taste and yields meat so tender it literally falls off the bone. It’s truly one of those dishes you can confidently prepare to impress guests, yet the best part is its deceptive simplicity. You don’t need to be a gourmet chef to achieve spectacular results. This recipe is designed to be foolproof, allowing you to relax and enjoy the amazing aromas filling your kitchen. Get ready to fall in love with these short ribs!

Essential Ingredients for Perfect Short Ribs

Crafting exceptional short ribs begins with selecting high-quality ingredients. Here’s what you’ll need and some helpful tips for each:

While my recommended method for achieving truly fall-off-the-bone tender short ribs is in a slow cooker, it’s also entirely possible to cook them beautifully in an oven or on the stovetop. Each method offers a slightly different approach, but all lead to the same delicious outcome.

Mastering Slow Cooker Short Ribs

The slow cooker is your best friend for this recipe, allowing the short ribs to gently braise for hours until they reach peak tenderness with minimal supervision. This method guarantees moist, succulent meat and a deeply flavored gravy.

1. Sear the Ribs: First, pat the short ribs dry and season generously with salt and pepper. In a large Dutch oven or heavy-bottomed pot, warm 2 tablespoons of olive oil over medium-high heat. Sear the short ribs on all sides until a rich, brown crust forms—about 45 seconds per side. This crucial step develops incredible flavor. Work in batches to avoid crowding the pan, adding more oil if needed.
2. Layer & Slow Cook: Once seared, transfer the short ribs to your slow cooker (5-quart or larger is ideal). Add the carrots, celery, beef broth, Tuscan seasoning blend, Worcestershire sauce, and bay leaf directly over the ribs.
3. Build the Gravy Base: Drain all but 2 tablespoons of oil from the Dutch oven. Add the onions and cook until translucent, about 4-5 minutes over medium-high heat. Stir in the minced garlic and cook for another 30 seconds until fragrant.
4. Deglaze & Reduce: Pour in the red wine (or alternative liquid) and deglaze the pan, scraping up all the delicious browned bits from the bottom. Bring to a boil and cook for 8-10 minutes, or until the liquid reduces by half (aim for about 1 cup). Stir in the tomato paste.
5. Combine & Simmer: Pour this rich reduced liquid and onions over the short ribs and vegetables in the slow cooker. Cook, covered, on low heat for 5-8 hours, or until the meat is incredibly tender and easily pulls away from the bone. Alternatively, cook on high for 4-5 hours, though low heat is recommended for superior tenderness.
6. Finish with Gravy: Carefully remove the tender ribs and vegetables to a serving dish, cover with foil to keep warm, and let them rest. Transfer the cooking juices to a small pot to prepare the gravy.

Oven-Braised Short Ribs: A Classic Approach

For those who prefer a traditional braise, the oven method delivers beautifully tender short ribs with a rich, developed flavor. The consistent, gentle heat of the oven creates a remarkably succulent dish.

1. Prepare & Sear: Follow the initial steps of seasoning and searing the short ribs in a Dutch oven or oven-safe pot as described for the slow cooker method.
2. Sauté Aromatics: Remove the ribs. In the same pot, sauté the onions until translucent. Add garlic and cook for 30 seconds. Deglaze with red wine (or broth) and reduce the liquid by half, scraping up any browned bits. Stir in tomato paste.
3. Combine & Bake: Return the seared short ribs to the pot. Add carrots, celery, beef broth, Tuscan seasoning blend, Worcestershire sauce, and bay leaf. Ensure the liquid comes about halfway up the ribs.
4. Bake to Perfection: Cover the Dutch oven tightly with a lid or aluminum foil. Bake at 325°F (160°C) for 2–2 ½ hours, flipping the ribs halfway through, or until the meat is fork-tender. The exact time may vary based on the thickness of your ribs.
5. Rest & Gravy: Remove the pot from the oven. Carefully take out the ribs and vegetables, cover them, and let them rest while you prepare the gravy from the remaining juices.

Quick Guide to Stovetop Short Ribs

While it requires a bit more attention, cooking short ribs on the stovetop is a viable option for a delicious meal, offering flexibility and control over the simmering process.

1. Brown & Build: Begin by browning the ribs and cooking the aromatics (onions, garlic) in a large, heavy-bottomed pot or Dutch oven, just as you would for the other methods. Deglaze the pan with wine or broth and reduce.
2. Add Liquids & Simmer: Return the ribs to the pot. Add beef broth, carrots, celery, seasonings, Worcestershire, tomato paste, and bay leaf. The liquid should mostly cover the ribs.
3. Slow Simmer: Bring the mixture to a gentle simmer over medium heat. Reduce the heat to low, cover the pot tightly, and simmer gently for 2–3 hours. The key is a very low, consistent simmer, not a rolling boil.
4. Check for Tenderness: Cook until the meat is incredibly tender and easily falls off the bone. Check periodically and add more broth or water if the liquid level gets too low.
5. Finish with Gravy: Once tender, remove the ribs and vegetables, keep warm, and proceed to make the gravy from the remaining cooking liquid.

How To Skim Fat for a Perfect Gravy

After the short ribs have finished cooking, you’ll notice a layer of fat on top of the rich cooking juices. Removing most of this fat is crucial for a cleaner, more refined gravy that isn’t greasy. A good gravy should be silky smooth and full of flavor.

• Quick Method: For immediate serving, use a large spoon or a ladle to carefully skim the fat from the surface of the hot liquid.
• Better Method (Recommended): Pour all the cooking juices into a separate container and chill it in the refrigerator for 1–2 hours. As the liquid cools, the fat will solidify on the top, making it incredibly easy to lift away and discard. This method ensures the most thorough fat removal without sacrificing flavor.
• Easiest Method: Invest in a fat separator tool. These handy devices allow you to pour in the hot liquid, and the fat rises to the top while the flavorful broth can be poured from the bottom spout, offering instant, efficient results.

What to Serve with Short Ribs

These tender short ribs with their luscious gravy are a complete meal in themselves, but they truly shine when paired with the right side dishes. Here are some classic and delicious accompaniments:

• Creamy Mashed Potatoes: The ultimate pairing! Mashed potatoes are perfect for soaking up every drop of that rich gravy.
• Polenta or Grits: For a slightly different texture, creamy polenta or cheesy grits provide a wonderful base.
• Egg Noodles: Simple buttered egg noodles are another fantastic option for absorbing the savory sauce.
• Crusty Bread: A warm, crusty baguette is ideal for mopping up any leftover gravy.
• Roasted Vegetables: Complement the hearty short ribs with roasted asparagus, green beans, or Brussels sprouts for added freshness and a slight crunch.
• Simple Salad: A light, crisp green salad with a vinaigrette dressing can cut through the richness of the dish.

Frequently Asked Questions (FAQs)

Can I use boneless short ribs?

Yes, boneless short ribs can be used. They may cook slightly faster than bone-in ribs, so start checking for tenderness about an hour earlier. While still delicious, bone-in ribs generally yield a richer flavor due to the marrow and collagen released during cooking.

My gravy isn’t thickening. What should I do?

Ensure your cornstarch slurry is lump-free. If the gravy still isn’t thick enough, you can create another small slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and slowly whisk it into the simmering gravy. Let it boil for a minute or two to activate the cornstarch before adding more, if needed.

Can I make this recipe ahead of time?

Absolutely! Short ribs are an ideal make-ahead meal. The flavors often improve overnight. Prepare the dish completely, then cool, refrigerate, and reheat gently when ready to serve. This also makes fat skimming easier, as the fat solidifies when cold.

What if I don’t have red wine?

If you prefer not to use red wine, you can substitute it with an equal amount of additional beef broth. For a touch of acidity and sweetness, you could also use grape, pomegranate, or cranberry juice (unsweetened or low-sugar is best).

Short Ribs Recipe

By
Chelsea Lords

Savory, hearty Short Ribs recipe with veggies in a rich, delicious gravy! (Crock-Pot, stovetop, or oven-friendly!)

Prep Time:
30 minutes

Cook Time:
5 hours

Total Time:
5 hours 30 minutes

Servings:
4 servings

Equipment

• Dutch oven or oven-safe, heavy-bottomed pot
• 6-quart Crock-Pot (5-quart or larger)
• Aluminum foil
• Small pot

Ingredients

• 3 pounds bone-in short ribs (well marbled)
• 1 tablespoon salt
• 2 teaspoons pepper
• 4 tablespoons olive oil (divided)
• 2-1/2 cups carrots (4 medium carrots, peeled and cut into 1-inch pieces)
• 1 cup celery (2 stalks, sliced)
• 1 cup reduced-sodium beef broth (or stock)
• 2 tablespoons Tuscan-Style Seasoning Blend (see note 1 for homemade blend)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• 2 medium yellow onions (cut into 1/2-inch wedges)
• 3 cloves garlic (minced)
• 1 tablespoon tomato paste
• 2 cups red wine (Cabernet Sauvignon; or additional beef stock, or grape, pomegranate, or cranberry juice)
• 2 tablespoons cornstarch
• 1/4 cup water
• Fresh herbs (such as parsley, thyme, and/or rosemary, optional)

Instructions

1. Dab the short ribs with a paper towel and sprinkle each side generously with salt and pepper.
2. Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe, heavy-bottomed pot) over medium-high heat. Once hot, place 3–4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side, until a deep, flavorful crust forms. (To get a good sear, avoid crowding the meat; work in batches if necessary.) Use the additional 2 tablespoons of oil if needed for subsequent batches.
3. Once short ribs are nicely seared, place them in your slow cooker (5-quart or larger). Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top of the ribs.
4. Drain off all but 2 tablespoons of the oil from the Dutch oven. Add the onions and cook until they are translucent, 4–5 minutes over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant. Pour in the red wine. Deglaze the pan by scraping up the browned bits at the bottom as the wine bubbles. Bring to a boil; cook for 8–10 minutes or until the liquid is reduced by half (you should have about 1 cup of liquid, excluding the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker over the ribs. Cook, covered, on low, for 5–8 hours or until the meat is incredibly tender and easily falls off the bone. (Or 4–5 hours on high, but low heat is highly recommended for best results.)
5. Carefully remove the tender ribs and vegetables to a serving dish, cover with aluminum foil to rest, and keep warm. Transfer the cooking juices from the slow cooker to a small pot and skim the fat (refer to the “How To Skim Fat” section above for detailed directions). Discard the bay leaf. Bring the remaining juices to a boil. In a small bowl, mix cornstarch and water until smooth to create a slurry; stir this slurry into the boiling cooking juices. Return to a boil; cook and stir for 3–5 minutes or until the gravy has thickened to your desired consistency. If desired, sprinkle with additional salt and pepper to taste. Serve the rich gravy with the ribs and vegetables. For an added touch of freshness, garnish with some fresh herbs on top.

Recipe Notes

Note 1: To make your own Tuscan-style seasoning blend, combine 3 tablespoons dried rosemary, 3 tablespoons dried oregano, 3 tablespoons dried basil, 1 and 1/2 tablespoons dried thyme, and 1 and 1/2 teaspoons dried sage. Whisk all the ingredients together thoroughly. Store any remaining blend in a covered jar in a cool, dry, dark place for future use in various dishes like roasted chicken, vegetables, or pasta sauces.

Leftovers: Store cooled short ribs and gravy in separate airtight containers in the refrigerator for up to 4 days.

Freezer: Transfer to freezer-safe containers or bags, ensuring they are tightly sealed, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1serving |
Calories: 754kcal |
Carbohydrates: 25g |
Protein: 51g |
Fat: 40g |
Saturated Fat: 13g |
Polyunsaturated Fat: 3g |
Monounsaturated Fat: 21g |
Cholesterol: 147mg |
Sodium: 2245mg |
Potassium: 1870mg |
Fiber: 5g |
Sugar: 10g |
Vitamin A: 25037IU |
Vitamin C: 13mg |
Calcium: 114mg |
Iron: 7mg

Nutrition information is automatically calculated, so should only be used as an approximation.