Description
A delicious recipe for savory slow-cooked beef short ribs that are tender and flavorful.
Ingredients
Scale
- 2 pounds beef short ribs
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 cup beef broth
- 1 cup red wine (such as Cabernet Sauvignon)
- 1 tablespoon Worcestershire sauce
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- 2 carrots, sliced
- 2 stalks celery, chopped
Instructions
- Season the beef short ribs with salt and black pepper. In a large skillet, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned, about 3-4 minutes per side. Remove from skillet and set aside.
- In the same skillet, add the chopped onion and garlic. Sauté for about 2-3 minutes until the onion is translucent.
- Pour in the beef broth, red wine, Worcestershire sauce, and tomato paste. Stir to combine, scraping up any browned bits from the bottom of the skillet.
- In a slow cooker, place the seared short ribs, sautéed onion and garlic mixture, thyme, rosemary, bay leaf, carrots, and celery. Pour the liquid mixture over the top.
- Cover and cook on low for 8 hours or on high for 4 hours, until the meat is tender and falls off the bone.
- Remove the bay leaf before serving. Serve the short ribs with the vegetables and sauce spooned over the top.
Notes
- For a richer flavor, consider adding a tablespoon of brown sugar to the sauce.
- If you prefer a thicker sauce, remove the short ribs once cooked, and simmer the sauce on the stove until it reduces to your desired consistency.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 0g
- Sodium: N/A
- Fat: 30g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 8g
- Fiber: N/A
- Protein: 35g
- Cholesterol: N/A