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Tender Braised Short Ribs

 

These braised short ribs are comfort food at it’s best.  Perfect for a cool fall night and very impressive served to company (67 days until Christmas!) It is so easy just to brown the meat, saute the onions, whip up the rich sauce and throw it all in the crockpot to cook all day, while you are left free to do other things.  And, it makes your house smell wonderful! We ate these ribs over polenta, but they would be delicious served over mashed potatoes, rice, or even cheese grits. Meals like this one are my favorite to freeze. It doesn’t take much time on the preparation day, and hardly any effort at all on cooking day for a delicious meal that looks and tastes like you spent hours slaving away in the kitchen! Shhh……it will be our little secret. :)

Braised Short Ribs

Author/Source:

Heather @ onceamonthmeals.com, adapted from Stonegable

Ingredients:

  • 4 pounds beef short ribs (or 2 pounds short ribs and 2 pounds chuck roast, cut into chunks)
  • 1 teaspoon salt
  • 0.5 teaspoon pepper
  • 1 Tablespoon olive oil
  • 2 large onions, chopped
  • 2 cloves garlic, minced
  • 1 cup red wine
  • 0.66 cup ketchup
  • 3 Tablespoons soy sauce
  • 2 Tablespoons Worcestershire sauce
  • 2 Tablespoons brown sugar
  • 2 sprigs fresh thyme

Directions:

Sprinkle salt and pepper over ribs. In large pan over medium-high heat, brown ribs on all sides. Remove from pan and set aside. Saute onion in same pan until translucent. Add garlic and cook for 1 minute more. Place ribs in crockpot, cover with onion/garlic mixture. In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and dark brown sugar. Pour on top of meat in crockpot. Add fresh thyme sprigs on top of meat. Cook on low for 7-8 hours.

Freezing Directions:

Prepare as directed above, but do not place ingredients in crockpot. Mix ribs, onion/garlic mixture and sauce until everything is evenly coated. Add fresh thyme sprigs. Store in gallon freezer bags. Label and freeze. To serve: Thaw. Empty all ingredients into slow cooker. Cook on low for 7-8 hours.

Servings: 8

 

**conversion chart image provided by Erik Spiekermann

12 Responses to “Tender Braised Short Ribs”

  1. Miranda Lansberry says:

    What did you serve this over? It looks like a kind of dumpling.

  2. joy says:

    this is cooking now and smelling amazing!!! the recipe doesnt say about the fresh thyme but i added it with everything else.

  3. Jessica says:

    Do you take the meat off of the bone before serving? It looks shredded here.

    • heather says:

      Jessica, I didn’t have to take it off of the bone, it was so tender that it completely fell off of the bone as I was plating.

  4. Debbie says:

    These look great. Would it work if I already have a pkg frozen and i just put the rub on the frozen ribs and then in the bag? I know I shouldn’t thaw and then refreeze, but if they stay frozen am I ok? Thanks!

  5. Arlene says:

    I have always wondered if it was “food safe” to brown meat (without fully cooking it) and then freeze/refrig for cooking later/next day. Looks like you’re giving the green light here….you’re sure it’s completely safe?

  6. [...] Since I had a package of ribs left over from my beef CSA, I decided to use Heather’s Short Ribs as inspiration. I adjusted a few of the ingredients to make them Paleo compliant and threw them in [...]

  7. Melissa says:

    I made this with all chuck roast instead of half short ribs and half chuck roast because that’s what I had in the freezer and it was delicious! The beef was so tender and it makes a great sauce. I served it over polenta rounds that I seared in olive oil for about 8-10 minutes per side.

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