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Slow-Braised Beef Short Ribs Recipe


These fork-tender short ribs from Chef Brian McBride of Washington D.C.'s Blue Duck Tavern are a beautiful centerpiece for a non-traditional Thanksgiving dinner. Any leftovers will make fantastic sandwiches the next day.

Ingredients

  • 6 pounds beef short ribs, on the bone
  • 1 small onion, medium dice
  • 2 carrots, medium dice
  • 1 red pepper, medium dice
  • 1 yellow pepper, medium dice
  • 6 cloves garlic, peeled
  • 3 plum tomatoes, halved
  • 1 teaspoon ginger, peeled and sliced
  • 8 fresh thyme sprigs
  • 1 fresh bay leaf
  • 1 pinch chile flakes
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • ¼ cup balsamic vinegar
  • Salt and pepper

Directions

Preheat the oven to 425 degrees.

Place the short ribs in a clean roasting pan that has room enough for all of the ingredients. Cover the ribs with all of the vegetables, spices and herbs. Pour the chicken stock and balsamic vinegar over them. Cover the pan tightly with foil and cook in a 425 degree oven for 30 minutes, then reduce the heat to 325 degrees and braise slowly for three hours.

Remove the pan from the oven and allow to cool slightly. Then remove the ribs and vegetables from the braising liquids and set aside in a large serving bowl and keep warm. Pour the remaining liquid into a pot [Editor’s Note: Skim off the fat before boiling] and boil until reduced by half. Taste and season as needed.

Serve the ribs and vegetables with the reduced braising liquid.


Recipe

Step 2: Season and brown short ribs in braising pan over medium-high heat. Remove ribs from pan and set aside.

Step 3: In the same pan, add carrots, onion, celery and garlic and brown.

Step 4: Add red wine to deglaze pan and reduce to 1/4.

Step 5: Add half of the beef stock, herbs and bay leaves and bring to a simmer.

Step 6: Place beef back into pan. Make sure that stock covers halfway up the sides of short ribs. Continue simmering, and if liquid is low, add additional stock.

Step 7: Cover the pan and place into oven. Allow to cook for 2-1/2 hours or until tender. Remove meat from pan.

Step 8: For the sauce, strain pan juices and if needed, reduce liquid to desired consistency. Add salt and pepper to taste and serve.

Ingredients

2-3 lb. beef short ribs
1 medium carrot (diced)
1 medium onion (diced)
2 stalks celery (diced)
2-3 cloves garlic
3/4 cup red wine
3 cups beef stock
2 sprigs thyme
1 sprig rosemary
2 bay leaves
Salt and pepper to taste

Directions

Step 1: Preheat oven 325°F.

Step 2: Season and brown short ribs in braising pan over medium-high heat. Remove ribs from pan and set aside.

Step 3: In the same pan, add carrots, onion, celery and garlic and brown.

Step 4: Add red wine to deglaze pan and reduce to 1/4.

Step 5: Add half of the beef stock, herbs and bay leaves and bring to a simmer.

Step 6: Place beef back into pan. Make sure that stock covers halfway up the sides of short ribs. Continue simmering, and if liquid is low, add additional stock.

Step 7: Cover the pan and place into oven. Allow to cook for 2-1/2 hours or until tender. Remove meat from pan.

Step 8: For the sauce, strain pan juices and if needed, reduce liquid to desired consistency. Add salt and pepper to taste and serve.


Slow Braised Country Style Ribs

A lot of us prepare country style ribs by cooking them in the oven, or on a smoker or a grill with some kind of sauce, typically barbecue sauce, and I love them that way too, of course. but I'm here to tell you if you have never slow braised them like this, you must!

Country style ribs are not really a rib. They're more like a thick, meaty pork chop. They have no rib bones and come from the shoulder or blade end of the pork loin, and unlike those flavorless boneless pork chops, they have some fat to them, so that when prepared this way, the taste is more like a pork roast than ribs. The combination of a mirepoix and a low and slow braise really brings out the flavor.

If you've been around here for long, you already know that I am a bigger advocate of stovetop stewing and oven braising over appliances like slow cookers and pressure cookers. While those convenience appliances are definitely convenient, and yes - I own them and I use them occasionally like everybody else - the end results often just aren't quite the same to me most of the time.

For instance, I have had some pretty good roasts in a crockpot, but I've yet to find one to match my oven braised or stovetop pot roast in flavor, or texture. Could be completely psychological I guess, who knows, because I am one of those people who actually loves to cook, and my zen truly is in the process of hands-on slow cooking, especially on the top of the stove.

But. I confess. Though I still prefer this cut of pork slow braised in the oven, they can certainly be done much quicker using a pressure cooker and the flavor is pretty spot on, so I've also included the instructions in the cook's notes for the way I prepare them.

Here's how to make my slow braised country style ribs. As always, the full recipe with measurements and instructions, as well as a pdf printable document can be found further down the page, past the step by step photos. Just swipe or scroll down!

Preheat oven to 350 degrees F. Heat 1/2 tablespoon oil in a Dutch oven or large oven safe lidded skillet. Season ribs on both sides, with salt, pepper, Cajun seasoning and thyme brown in hot oil, in batches, adding additional oil as needed. Remove and set aside.

Add additional oil to pan, if needed, and saute onion, carrot and celery for 4 minutes. Add garlic and cook another minute. Stir in vinegar and Creole mustard to deglaze pan add chicken stock and bay leaves and bring to a boil.

Stir in cream, return meat to pot, cover and transfer to oven for about 1 hour and 30 to 45 minutes, or until meat is fork tender, removing cover the last half hour to brown meat and so sauce will thicken and reduce. Serve over mashed potatoes, rice or cheesy grits.

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Recipe: Braised Country Style Pork Ribs

  • 2 tablespoons cooking oil , more or less, as needed, divided (I use olive oil)
  • 3 pounds country style pork ribs
  • 1/2 teaspoon kosher salt , or to taste
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Creole or Cajun seasoning , or to taste, optional
  • 1/2 teaspoon dried thyme
  • 1-1/2 cups chopped onion
  • 1/2 cup diced carrot
  • 1/4 cup diced celery
  • 1 tablespoon minced garlic
  • 1/4 cup apple cider vinegar , white wine, apple juice or cider
  • 2 tablespoons Creole or other spicy brown mustard
  • 2-1/2 cups chicken stock or broth
  • 2 medium bay leaves
  • 1/4 cup heavy cream or half and half

Preheat oven to 350 degrees F. Heat 1/2 tablespoon oil in a Dutch oven or large oven safe lidded skillet. Season ribs on both sides, with salt, pepper, Cajun seasoning and thyme brown in hot oil, in batches, adding oil as needed. Remove and set aside.

Add additional oil to pan, if needed, and saute onion, carrot and celery for 4 minutes. Add garlic and cook another minute. Stir in vinegar and Creole mustard to deglaze pan add chicken stock and bay leaves and bring to a boil. Stir in cream, return meat to pot, cover and transfer to oven for about 1 hour and 30 to 45 minutes, or until meat is fork tender, removing cover the last half hour to brown meat and so sauce will thicken and reduce. Serve over mashed potatoes, rice or cheesy grits.

Instant Pot/Electronic Pressure Cooker: Prepare as above, browning meat and veggies. Transfer to pressure cooker. Whisk together the liquids, add bay leaves and cook on high pressure for 25 minutes, let release naturally. Carefully remove ribs and set aside. Bring sauce to a boil. Whisk together 2 tablespoons cornstarch with 1 tablespoon milk and whisk into boiling sauce. Let cook for 2 minutes until nicely thickened spoon over ribs.

Check These Recipes Out Too Y’all!

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Steps to Make It

Sprinkle the short ribs with salt and pepper.

Heat the vegetable oil in a large skillet or sauté pan over medium heat. Add the short ribs and cook for about 10 minutes, turning to brown all sides. Remove to the slow cooker insert.

Add the celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add the red wine, the veal or chicken broth, and the thyme. Bring the mixture to a full boil.

Pour the hot wine and vegetable mixture over the short ribs in the slow cooker. Cover and cook on low for 6 to 8 hours—until the meat is very tender. Alternatively, cook them on high for about 3 to 5 hours.

Remove the short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones.

Strain the cooking liquids, and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add the juices to a medium saucepan. Bring to a full boil over high heat. Reduce the heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. You should have about 2 cups of sauce. Taste the sauce and season with salt and freshly ground pepper, as needed.

Pour the sauce over the short ribs, and serve immediately or return to the slow cooker and keep warm until serving time.

Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Enjoy!

  • Braised short ribs are just as good, if not better, the next day! Go ahead and make them a day ahead of time, and put the sauce over them place in an airtight container in the fridge for tomorrow night's dinner.
  • Wine suggestions: Cabernet Sauvignon, Shiraz, Malbec, Pinot Noir, Zinfandel

How to Store

Leftovers can be stored in an airtight container and put in the refrigerator for 3 to 4 days.


Braised Slow Cooker Short Ribs Recipe – How to Make it in 10 Simple Steps

Short ribs are a less expensive cut of beef but they provide tasty beef flavor and a wonderful tender texture if cooked properly. Cooked improperly, beef short ribs are tough and chewy, but by following this recipe, you can transform this cut of meat into a fabulous comfort food feast.

While many people prefer to stick to tried and true cuts of meat found in the supermarket’s butcher’s case, every now and then the more adventurous among us will see a package of meat on sale at a great price and think, “Why not give it a try?”

That is how this recipe for Braised Slow Cooker Short Ribs came about. The first time we attempted short ribs, they were not cooked for long enough. The meat was fully cooked, but tough, chewy, and unappealing. However, we were not deterred. After doing some research, we found a little more information about the cut called Beef Short Ribs.


The Difference Between Short Ribs AND Spare Ribs

You may think you can get away with substituting spare ribs in this recipe. There is a difference, don’t be tempted.

Short ribs are tougher and meatier than spare ribs. And, as the name implies, they’re shorter in length, too. Bonus is they fit more easily in the slow cookers! Short ribs also require very little hands-on time and they’re fairly inexpensive. Short ribs are best braised.

Spare Ribs (AKA Beef Back Ribs) are taken from the bottom of the ribs and therefore is a much bigger, fattier and tougher cut of meat. Spare Ribs can be braised, roasted or grilled.

Short ribs braised in beer are beyond delicious. I cannot wait for you to try it!


Recipe Summary

  • 1 ⅛ ounces all-purpose flour (about 1/4 cup)
  • 8 (2 1/2-ounce) beef short ribs, trimmed
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons olive oil
  • ¾ cup diced onion
  • ⅓ cup diced celery
  • ⅓ cup diced carrot
  • ¼ cup chopped leek
  • 1 garlic clove, minced
  • 10 whole black peppercorns
  • 5 juniper berries
  • 3 fresh thyme sprigs
  • 2 bay leaves
  • ¼ cup veal demi-glace
  • ¾ cup hot water
  • ½ cup dry red wine
  • Thyme sprigs (optional)

Weigh or lightly spoon flour into dry measuring cup level with a knife. Place flour in a shallow dish. Sprinkle beef evenly on all sides with salt and pepper dredge in flour. Heat a large Dutch oven over medium-high heat. Add oil to pan, and swirl to coat. Add beef to pan sauté for 8 minutes, turning to brown on all sides. Remove beef from pan.

Add diced onion, diced celery, diced carrot, and chopped leek to pan sauté 5 minutes, stirring occasionally. Add garlic sauté 1 minute, stirring frequently. Place peppercorns, juniper berries, 3 thyme sprigs, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together tie securely. Place herb and spice bundle in pan return beef to pan. Dissolve demi-glace in 3/4 cup hot water, stirring well. Add demi-glace mixture and wine to pan bring to a boil. Cover and bake at 350° for 2 1/2 hours or until beef is fork tender. Remove beef from pan strain cooking liquid through a fine-mesh sieve over a bowl. Discard solids. Serve cooking liquid with beef. Garnish with thyme sprigs, if desired.

Wine note: With the richness of short ribs, you need to pull out a cabernet as an accompaniment. (Well-marbled beef loves to tame this grape's tannins.) Slingshot 2006 Cabernet Sauvignon is a Napa bottle that, at $23, won't break the bank. But it offers beautiful nuances of cedar, spice (juniper's a big player), and aromatic dried cherries, with bright acidity. &mdashSara Schneider


Ingredients

  1. For short ribs
    • 4 (8-ounce) pieces bone-in beef short ribs
    • 1 tablespoon vegetable oil
    • 3/4 teaspoon fine sea salt
    • 1/2 teaspoon black pepper
    • 4 medium carrots, finely chopped
    • 1 medium onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 1 (14-ounce) can whole San Marzano tomatoes in juice, puréed in a blender with juice
    • 1 1/2 cups dry red wine
    • 4 cups brown veal stock or 1/2 cup Demi-Glace Gold concentrate (concentrate requires a dilution ratio of 1:8 1/2 cup concentrate to 4 cups water)
    • 2 sprigs fresh thyme
    • 1 Turkish or 1/2 California bay leaf
    • 1 tablespoon Banyuls vinegar or red-wine vinegar
    • 1 tablespoon balsamic vinegar
  2. For vegetables
    • 20 pearl onions (5 ounces)
    • 1 1/2 tablespoons unsalted butter
    • 1 tablespoon Banyuls vinegar or red-wine vinegar
    • 2 cups chicken stock or reduced-sodium chicken broth (16 fluid ounces)
    • 4 medium carrots, cut diagonally into 1 1/2-inch pieces
    • 3 thick bacon slices (preferably applewood-smoked 1/4 lb total), cut crosswise into 1/4-inch pieces
    • 8 medium fresh white mushrooms, trimmed and quartered lengthwise

Braised Beef Short Ribs

  • Yield : 6
  • Servings : 6
  • Prep Time : 30m
  • Cook Time : 2:0 h
  • Ready In : 2:30 h
  • Add to Recipe Box

Braising as defined by princeton.com means to cook by browning in fat and then simmering in a closed container. Many Cajun beef and pork dinners and suppers are cooked this way.
Rib recipe can be cooked stove top or in the oven. Ribs do not have to be pre-boiled.

Ingredients

  • 2 pounds beef short ribs
  • 3/4 cup flour
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 2-3 cups water
  • 1 medium onion
  • 1 tbsp Worcestershire sauce
  • 2 tbsp white vinegar
  • 2 tbsp oil or shortening

Directions

Step 1

Salt and pepper the beef ribs. Then roll and coat the beef ribs in flour. Place the oil in a heavy roaster and brown the ribs. Add the onions, water, vinegar and Worcestershire sauce. As an option add 1 chopped bell pepper, 2 stalks chopped celery, red pepper and garlic. There should be enough water to cover the ribs. As the Cajuns would say at this point, "you let the meat cook down" actually it is the water that will evaporate and the meat cooks in the process.

Step 2

Simmer, covered just at boiling for 2 to 3 hours or until ribs are tender. Watch it and stir and skim off the fat as needed. You may need to add a little water towards the end to prevent sticking or burning. Cover the pot at the beginning of the cooking cycle and then in the last half hour of cooking, remove the lid and get the ribs brown again. Add water as needed. Great Gravy!

Step 3

Method 2 - Baking the ribs - Preheat oven 350 degrees - In a Magnalite roaster brown ribs add onions, water, vinegar and Worcestershire sauce. Cover and bake until tender approximately 1 1/2 to 2 hours until fork tender adding water if needed.

Step 4

As another option, you could add 1 small can tomato paste, 1/2 cup ketchup, 1/2 cup light brown sugar, 1/2 cup white vinegar, and 2 tablespoons yellow mustard.


Try these easy slow cooker short ribs!

If you are looking for a simple recipe for ribs, try beef short ribs slow cooker recipes easy. They are slow cooked to perfection and the best comfort food!

You can also cook these in the dutch oven if you prefer and sometimes I add a little brown sugar. This recipe is a must try!