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.
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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
Supplies
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.
- Sprinkle salt and pepper over ribs.
- In large pan over medium-high heat, heat olive oil and 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 slow cooker, cover with onion/ garlic mixture.
- In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
- Pour on top of meat in slow cooker.
- Place sprigs of thyme on top of meat.
- 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?
- Sprinkle salt and pepper over ribs.
- In large pan over medium-high heat, heat olive oil and 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.
- In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
- Mix ribs, onion/garlic mixture and sauce until everything is evenly coated.
- Add fresh thyme sprigs.
- Divide among indicated number of freezer bags.
- 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.
- Cook in slow cooker on low for 7-8 hours.
27 Comments
Join the discussionWhat did you serve this over? It looks like a kind of dumpling.
Miranda, I served this over polenta. But, you could use mashed potatoes, rice or cheese grits.
this is cooking now and smelling amazing!!! the recipe doesnt say about the fresh thyme but i added it with everything else.
It says… “Pour on top of meat in slow cooker. Place sprigs of thyme on top of meat. Cook on low for 7-8 hours.”
Do you take the meat off of the bone before serving? It looks shredded here.
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.
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!
Yes, Debbie – that would be fine!
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?
Yes, Arlene it will be fine. The ribs will be completely cooked in the slow cooker.
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.
Melissa – My mouth is watering! Thanks for sharing!
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!
I would suggest about 1 inch chunks for the meat. Yes – you can also brown the chuck roast chunks! Enjoy!
is there a red wine alternative that will work just as well? i’m pregnant and am trying to avoid wine in my cooking. thanks!
I would suggest using apple juice instead of the red wine.
The alcohol actually cooks off almost immediately as it hits heat. Just leaves the flavor.
thanks for the suggestion! How long should I cook it if cooked on high?
I would suggest about 1/2 of the cook time if cooking on high.
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.
Anna – it doesn’t necessarily have to cover the meat – however if you are concerned, you can certainly add additional water to cover.
is it absolutely necessary to brown the meat first?
Kelly, it is not absolutely necessary. But take a look at this brief post before you decide: http://www.thekitchn.com/is-se….
YUM, this recipe looks and sounds sooooooooo delicious, I can’t wait to try it!
This is super easy and delicious! Came out perfectly. Will definitely make this again. Thanks!
How many does this serve?
This recipe is meant to serve 8. However, with a membership, you can customize the number of servings to whatever you like and your grocery list, directions, labels etc will all be automatically updated.