Home > Dinner > Short Ribs Short Ribs November 23, 2018 | 68 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Savory, hearty Short Ribs, complete with veggies and a delicious gravy! (Prepare in a crockpot, stovetop, or oven.) Serve these amazing Short Ribs with Mashed Potatoes, this Italian Salad, and/or some homemade rolls. Short Ribs My sister went to the grocery store the other day to pick up some bone-in short ribs for me. However, instead of getting short ribs, she came back with bone-in rib-eye steaks. 🙂 At least it was still beef, right? Lest any of you have the same problem as my sister did, see below for pictures of what short ribs look like 🙂 What does a short rib look like? As you can see in the picture below, bone-in beef short ribs come in large chunks with the bone still attached. When picking out your beef, look for good marbling in the fat for the best flavor. You also want to make sure the ribs are bone-in, which helps conduct heat within the meat to ensure it cooks more evenly. Beef short ribs are the equivalent of pork spare ribs. Beef ribs are generally a bit larger and more “meaty” than pork spare ribs. Both are delicious, in my opinion! What is the best way to cook beef Short Ribs? The best way to cook Short Ribs is in a slow cooker. The slow cooker gets them super tender and it’s nearly impossible to mess up! While you can certainly cook them other ways, you run the risk of dried-out ribs when using other methods. Before putting the short ribs into a slow cooker I recommend that you sear them. This will caramelize the surface of the meat, which will really enhance the flavor of the dish – braised short ribs cooked in the slow cooker can’t be beat! While my recommended method is in a slow cooker, it’s also possible to cook them in an oven: How do you cook Short Ribs in the oven? Prepare the meat as indicated in the recipe–add salt and pepper and then sear in olive oil for about 45 seconds per side. Remove the ribs to a plate and drain off all but 2 tablespoons of the fat. Add the carrots, onion, celery, and Tuscan seasoning to a large oven-safe Dutch oven and stir for 5-6 minutes over medium-high heat on the stove. Add in the garlic, Worcestershire sauce, tomato paste, bay leaves, beef broth, and 1 cup of juice. Stir. Return and submerge the short ribs in the pot. Put a lid on the pot/Dutch oven and transfer to the oven (325 degrees F.) Cook until the meat is fork-tender and falling off the bone, about 2 to 2 1/2 hours (flip the meat around after 50 minutes). Remove the pan from the oven and allow it to sit for 20 minutes with the lid on before serving. Skim the fat off the top of the liquid and follow recipe directions to prepare the gravy. For this beef Short Ribs recipe you’ll need to skim the fat from the cooking juices to make the gravy. Here’s how to do it: How do I skim the fat? Once the beef is done cooking, remove the beef and vegetables from the slow cooker/ Dutch oven and place the cooking juices in a small saucepan. Let it sit for several minutes so the fat can float to the top. Gently tilt the pan and with a spoon, skim off all the fat that rises to the top. For a more detailed description of how to skim the fat, you can check out this post. This recipe became an instant family favorite in my house. I hope you enjoy it as much as we do! QUICK TIP If you have the time, you can skim the fat by pouring the juices into a container and chilling for a few hours. The fat will rise to the top and solidify for easy removal. If you’re short on time, try using a fat separator. It’s easy to pour out the meat juice and leave the fat behind. Recipes using the same seasoning blend from this recipe: Toss it with a medley of Roasted Vegetables or just Roasted Brussels Sprouts. Add it to this Crockpot Roast. Stir into Mashed Potatoes for Tuscan-flavored spuds. Add to this Italian Sausage and Veggies dish (READER FAVORITE!) in place of the seasoning mix outlined in the recipe. FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Short Ribs 4.92 from 37 votes - Review this recipe Savory, hearty Short Ribs with veggies and a delicious gravy! SAVE TO RECIPE BOX Print Recipe Short Ribs 4.92 from 37 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Savory, hearty Short Ribs with veggies and a delicious gravy! Course Dinner Cuisine American Keyword short ribs Prep Time 30 minutes Cook Time 5 hours Total Time 5 hours 30 minutes Servings 4 servings Calories 754kcal Author Chelsea Ingredients3 pounds bone-in short ribs, well marbled1 tablespoon kosher salt2 teaspoons freshly ground black pepper4 tablespoons olive oil, separated2 and 1/2 cups (~4 medium) carrots, peeled and cut into 1-inch pieces1 cup (~2 stalks) celery, sliced1 cup low-sodium beef broth (or stock)2 tablespoons Tuscan-Style Seasoning Blend SEE RECIPE NOTES1 tablespoon Worcestershire sauce1 bay leaf2 medium yellow onions, cut into 1/2 inch wedges3 cloves garlic, minced1 tablespoon tomato paste2 cups red wine Cabernet Sauvignon; OR you can substitute with additional beef stock, or grape, pomegranate, or cranberry juice2 tablespoons cornstarch1/4 cup waterOptional: fresh herbs such as parsley, thyme, and/or rosemary InstructionsDab the short ribs with a paper towel and sprinkle each side with salt and pepper.Warm 2 tablespoons of the olive oil in a large Dutch oven (or oven-safe heavy-bottomed pot) over medium-high heat. Once you can feel the heat when you hold your hand 6 inches above the pot, place 3-4 short ribs (at a time) in the pot. Brown the pieces on all sides, about 45 seconds per side. (To get a good sear, don't crowd the meat; you can sear the meat in batches.) Use the additional 2 tablespoons of oil if needed. Once the short ribs are nicely seared with a good crust, remove them from the pot and place them in your slow cooker. (Use a 5-quart or larger slow cooker.) Add carrots, celery, beef broth, 2 tablespoons of Tuscan seasoning blend, Worcestershire sauce, and bay leaf on top.Drain off all but 2 tablespoons of the oil in the pot. Add in the onions and cook until the onions are translucent, 4 to 5 minutes over medium-high heat. Add the garlic and cook for about 30 seconds. Pour in the wine (or additional beef stock or juice). Deglaze the pan by scraping up the browned bits at the bottom of the pan with a wooden spoon or spatula as it bubbles. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half (you should have 1 cup liquid without the onions). Stir in the tomato paste. Pour the reduced liquid and onions into the slow cooker. Cook, covered, on low 5-8 hours or until meat is tender. (Or 4-5 hours on high, but low heat is recommended.)Remove ribs and vegetables to a serving dish, cover with foil to rest and keep warm. Transfer cooking juices to a small saucepan and skim the fat (see post for more direction on this). Discard bay leaf and bring crockpot juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into the cooking juices. Return to a boil; cook and stir 3-5 minutes or until thickened. If desired, sprinkle with additional salt and pepper. Serve gravy with ribs and vegetables. If desired, add some fresh herbs on top. Recipe NotesTuscan-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 of the ingredients together and add 2 tablespoons of this to the recipe. Store the remaining in a covered jar in a cool, dry, dark place. (See the post for ways to use the remaining seasoning blend.) Nutrition FactsCalories: 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Made this last night and wow! My SO and I loved them He commented on the flavors, liked the combination of herbs. I did make them in the oven however, as I’m not a huge crockpot fan. I would add a couple extra carrots next time – they were particularly yummy. Reply
great comment yes please more carrots and I did it in the oven as well in my cast iron lagostina – I wouldn’t change a thing. Reply
I. Have made short ribs for years, but instead of just adding tomato paste after delaying the pan, add the paste before and “saute”the paste for a couple minutes (being careful not to burn). This will add a subtle sweetness that will better balance the end result Reply
What no onions? It’s nothing without a load of onions….lots of them even peeps who hate onions love my short ribs. Otherwise this is very close to my recipe. 😉 Reply
Your website is nonsense, I’m in the store looking for a beef rib recipe and your “messy apron” website is full of pop ups, featured videos and other detritus, what a waste of time! Reply
Sorry you didn’t have a good experience Tom! The ads are what help me to make free content available to you. Reply
Tom – That’s not very constructive criticism and frankly, makes you look like quite an ass. Maybe take a moment before commenting next time? Reply
I made this and OMG it was the best meal I have ever cooked I believe. It was so good in fact that its this years dinner that I will cook over and over this season. I stuck the recipe pretty well, using the concentrated grape juice instead of wine. Sprinkled it all with crispy roasted brussel sprouts around the plate. Such good garlic mashed potatoes too. Pre dinner cocktail rosemary infused vodka, cranberry, cointreau martini toped with prossecco. This is a keeper it’s so darned delicious. Reply
So good! Used the oven variation, halfed the wine and added a little lemon peel and dried red pepper. Just as good, if not better, the next night… Reply
Bone-in will have more flavor (bones add flavor), but boneless should work okay. Might be a slightly quicker cook time and need some cornstarch to thicken up the gravy Reply
This recipe is outstanding!!! The flavor is amazing and we had to substitute pork ribs (because Arkansas) but it turned out perfect! Thank you!!! Reply
We really liked it but my wife thought it had too many herbs and counldn’t taste the beef. It is a pain to skim the grease but thanks for the tips. Definite comfort food and would make again. Reply
So glad you’ve enjoyed this recipe! I actually haven’t ever frozen this recipe, so I’m not sure how it would do, wish I could be of more help! Reply
I’ve honestly never made it without tomato paste so I can’t tell you exactly what to expect; tomato paste adds a very intense tomato flavor Reply
never made short ribs before (but have had many times on holiday). So I picked some up at Cost Co. Unfortunately after reading your recipe my ribs are not cut. How do I cut them into smaller pieces ? please help🤔 Reply
I made this mistake too girl, and those Costco ones are Korean short ribs. Same meat but cut long and thin. I made ina gartens short rib recipe with them anyway, and it was delicious but not anything like what I wanted or hoped for. Those are better used in a Korean or Asian fusion recipe. Get the real deal. I finally got some short ribs cut the way I needed for this recipe and will try it tonight. Reply
Your recipe looks wonderful. I don’t have a slow cooker. I’m wondering if I follow the recipe, but put the meat, and other ingredients, in the oven for about 2 1/2 hours at 375 degrees, would that work? I’m looking forward to making the recipe. Thanks. Reply
This was my first time making short ribs and I have to say that this dish tasted identical to the short ribs I had at an upscale restaurant. Definitely will become a staple recipe in our house. Amazing! Reply
I made this recipe for the first time today. It was delicious and my husband loved it. I always follow a recipe exactly when I make it for the first time, and then tweak to fit our tastes when I make the second time. I wouldn’t change a thing on this recipe! It’s is just the perfect blend of all ingredients. Thank you for sharing!! Reply
If I have 6 pounds of short ribs, should I double the liquid ingredients? Looking forward to making this based on the comments. Reply
Whenever I want to thaw meat, I always use cold tap water. Cover it, change the water every 30 minutes until thawed. I thawed some bacon yesterday, and it only took about 20 minutes in the water. I would imagine that ribs would only be 30-45 minutes… if they’re not completely thawed by then, they’d be pretty darn close and you could toss them on the egg. Reply
We recently purchased 1/4 of a cow from a local farmer and a few packs of short ribs were one of the cuts we got from the processor. I was skeptical about how these were going to come out, but O M G was it delicious! I cut back somewhat on the Tuscan seasoning mix, as I’m not a big fan of rosemary, but they were so flavorful. The gravy especially was very good. Next time, we may trim up the ribs a bit, due to the fact that they had large chunks of fat on the outside, but other than that, I wouldn’t change a thing! Reply
I want to make this, can you tell me how I can cook it in the oven. Hope you can help me, thank you in advance Reply
Hi Chelsea, I am planning on making this recipe tomorrow. I was just wondering whether I can sear the short ribs ahead of time, the night before Reply
This recipe is amazing!!! Recommended to my whole family. They loved it! I’ve made it about 6 times now. I agree, you need to add more carrots. I never knew I liked cooked carrots, until I tried these. Thanks for the great recipe!! Reply
Hi, I am planning on making this for my birthday but its a school night. Could I sear the meat and cook down the onions the night before? That way I just dump in the crockpot the next day? Not sure how this would affect the flavor and wanted to know if you thought this was possible Reply
