Tender Slow-Cooked Beef Short Ribs

🕒 Prep: 15 min
🔥 Cook: 3 hours
🍽 Serves: 4
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If you're looking for a comforting dish that practically cooks itself, these Tender Slow-Cooked Beef Short Ribs are your answer. Rich, savory, and melt-in-your-mouth delicious, this recipe is perfect for cozy dinners or when you want to impress without stress. Let's dive into how to make this simple yet spectacular meal.

Ingredients for Tender Slow-Cooked Beef Short Ribs

Beef short ribs are the star, offering rich, hearty flavor and tender texture after slow cooking. Olive oil helps sear the meat, enhancing its natural flavors. Onion and garlic form the aromatic base, adding depth and sweetness. Beef broth is essential for a rich, savory sauce. Red wine adds acidity and complexity, balancing the richness of the meat. Soy sauce contributes umami and a touch of saltiness. Tomato paste brings a slight tang and enhances the sauce's body. Finally, dried thyme, black pepper, and salt season the dish, adding layers of flavor.

Tips & Tricks

  • For deeper flavor, marinate the ribs in the sauce ingredients overnight in the fridge.
  • If you don’t have a Dutch oven, a heavy oven-safe pot with a tight-fitting lid will work.
  • Use a dry red wine like Cabernet Sauvignon or Merlot for the best results.
  • To thicken the sauce after cooking, remove the ribs and simmer the liquid on the stovetop until reduced.

Serving Suggestions

Pair these short ribs with creamy mashed potatoes or buttery polenta to soak up the rich sauce. For a lighter side, consider serving with roasted vegetables like carrots or Brussels sprouts. A crusty bread is also a great choice to mop up every last bit of that delicious sauce.

Frequently Asked Questions

Can I use bone-in short ribs?
Absolutely! Just increase the cooking time slightly to ensure the meat is tender.
What can I substitute for red wine?
You can use additional beef broth with a splash of balsamic vinegar for acidity.
Can I make this in a slow cooker?
Yes, after browning the ribs and sautéing the aromatics, transfer everything to a slow cooker and cook on low for 6-8 hours.

Tender Slow-Cooked Beef Short Ribs Recipe Walkthrough

First, get your oven preheated to 325°F. This is a low and slow process, so you want that even, gentle heat to work its magic. Grab your large Dutch oven and heat up a tablespoon of olive oil over medium-high heat. You want it nice and hot, but not smoking.

Now, let's give those ribs a good sear. Brown them on all sides to lock in flavor — this should take about 3-4 minutes per side. Once they're beautifully browned, set them aside on a plate. In the same pot, toss in your chopped onion. Cook it until it's translucent, stirring occasionally. This should be about 5 minutes. Add your minced garlic and let it cook for just a minute more. You’ll start smelling that wonderful aroma.

Time to build the sauce. Stir in the beef broth, red wine, soy sauce, tomato paste, dried thyme, black pepper, and salt. Give it all a good stir to combine. Now, nestle those browned ribs back into the pot, making sure they’re nicely submerged in the liquid. If they’re not fully covered, it’s okay to add a bit more broth or wine.

Pop the lid on your Dutch oven and slide it into the preheated oven. Let it cook for about 2.5 to 3 hours. You’ll know they’re ready when the ribs are tender and practically falling apart when you prod them with a fork.

Why You'll Love This Recipe

  • Minimal hands-on time with maximum flavor payoff.
  • Uses one pot, making cleanup a breeze.
  • Perfect for making ahead and reheating, as flavors deepen over time.
  • Versatile enough to pair with many sides, from mashed potatoes to a fresh salad.

Ingredients

2 lbs boneless beef short ribs
1 tbsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 cup beef broth
1/2 cup red wine
1/4 cup soy sauce
2 tbsp tomato paste
1 tsp dried thyme
1 tsp black pepper
1 tsp salt

Step-by-step Instructions

1. Preheat your oven to 325°F.
2. In a large Dutch oven, heat olive oil over medium-high heat.
3. Brown the ribs on all sides, then remove and set aside.
4. In the same pot, add the chopped onion and cook until translucent.
5. Add the minced garlic and cook for another minute.
6. Stir in the beef broth, red wine, soy sauce, tomato paste, dried thyme, black pepper, and salt.
7. Return the ribs to the pot, making sure they are submerged in the liquid.
8. Cover the pot and place it in the oven.
9. Cook for 2.5 to 3 hours, or until the ribs are tender and falling apart.

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