Hearty Slow Simmered Beef Short Ribs are the ultimate comfort food, perfect for a cozy weekend dinner. This recipe brings together deep, rich flavors with minimal effort, thanks to the magic of slow cooking. You’ll love how the meat becomes melt-in-your-mouth tender!
Beef short ribs provide the rich, hearty base for this dish. Their marbling and bone-in flavor enrich the sauce as they cook slowly. Olive oil helps in browning the ribs, which adds depth to the flavor profile. Beef broth and red wine form the core of the braising liquid, enhancing the beefy flavors while adding a touch of acidity and sweetness. Soy sauce introduces umami richness, balancing the sweetness of the wine. Onion and garlic are aromatics that provide a savory foundation, while tomato paste contributes a concentrated depth of flavor. The fresh rosemary sprigs infuse the dish with a subtle, earthy aroma, rounding out the taste with a herbal note. Finally, black pepper and a bit of salt enhance all the natural flavors.
These ribs are fantastic served over creamy mashed potatoes or a bed of polenta to soak up all that delicious sauce. A side of roasted root vegetables or a simple green salad pairs nicely to balance the richness of the dish.
The first step to building flavor is to pat the beef short ribs dry with a paper towel, then season them generously with salt and black pepper. Heating olive oil in a large skillet over medium-high heat, you’ll want to sear the ribs on all sides. This takes about 8 minutes and is worth the effort for that beautiful crust.
Once browned, transfer the ribs to your slow cooker. In the same skillet, toss in the chopped onion and minced garlic. Sauté them until they’re fragrant, which shouldn’t take more than a couple of minutes. Stir in the tomato paste and let it cook for another minute to deepen the flavor.
Deglaze the skillet with red wine, scraping up all those delicious browned bits stuck to the bottom. Allow this to simmer for about 5 minutes, then pour in the beef broth and soy sauce. Once combined, transfer this aromatic mixture to the slow cooker, ensuring the ribs are mostly submerged.
Place the rosemary sprigs on top, cover, and set the slow cooker on low for 8 hours or high for 4 hours. By the end, the meat should be tender and falling off the bone. Finally, remove the ribs and skim any excess fat from the top of the sauce before serving.
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