Freezer Meal Recipes / Dinner / Tender Braised Short Ribs

Tender Braised Short Ribs

Slow cooked to fall apart tender perfection and infused with a rich red wine sauce, these braised short ribs are undeniably delicious. Pair with creamy mashed potatoes or roasted brussels sprouts for a dinner to enjoy down to the last sumptuous forkful.
8 Servings Meet The Cook Print
Tender Braised Short Ribs

Ingredients

  • 1 teaspoon Salt
  • ⅔ teaspoons Black Pepper
  • 4 pounds Beef Short Ribs
  • 1 tablespoon Olive Oil
  • 2 ½ cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 cup Red Wine
  • ⅔ cups Ketchup
  • 3 tablespoons Soy Sauce
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons Brown Sugar
  • 2 individual Thyme, Fresh

Freezer Containers

  • 2 Gallon Freezer Bags

Supplies

  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Sprinkle salt and pepper over ribs.
  2. In large pan over medium-high heat, heat olive oil and brown ribs on all sides.
  3. Remove from pan and set aside.
  4. Saute onion in same pan until translucent.
  5. Add garlic and cook for 1 minute more.
  6. In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
  7. Mix ribs, onion/garlic mixture and sauce until everything is evenly coated.
  8. Add fresh thyme sprigs.
  9. Divide among indicated number of freezer bags.
  10. Remove as much air as possible, label, seal and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Cook in slow cooker on low for 7-8 hours.

25 Comments

Join the discussion
    1. 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.

  1. 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!

  2. 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?

  3. 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.

  4. I bought half short ribs and half chuck roast. How large should the roast chunks be cut? Do I also brown the chuck roast chunks before adding them to the slow cooker? Thank you!

  5. hi! im making this right now and was wondering does the wine mixture have to cover the meat? i used about 3 pounds of short ribs.

    1. Anna – it doesn’t necessarily have to cover the meat – however if you are concerned, you can certainly add additional water to cover.

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