Tender Braised Short Ribs - Dump and Go Dinner

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Tender Braised Short Ribs - Dump and Go Dinner

Heather
The Cook
8 Servings
11 Ingredients
31 Comments

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
11 Ingredients
31 Comments

Ingredients

  • 1 teaspoon Salt
  • ⅔ teaspoons Black Pepper
  • 4 pounds Beef Short Ribs
  • 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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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. Divide ribs among indicated number of freezer bags. Add onions and garlic to the bag.
  3. In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
  4. Add to bag and squish around until everything is evenly coated.
  5. Add fresh thyme sprigs.
  6. Remove as much air as possible, label, seal and freeze.

Make From Frozen Serving Day Directions

Slow Cooker

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

  1. Thaw: In fridge
  2. Cook in slow cooker on low for 7-8 hours.

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. Place ribs in slow cooker, cover with onions and garlic.
  3. In bowl, whisk wine, ketchup, soy sauce, Worcestershire sauce, and brown sugar.
  4. Pour on top of meat in slow cooker.
  5. Place sprigs of thyme on top of meat.
  6. Cook on low for 7-8 hours.

Nutrition Facts

  • Not available.

31 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.

    1. 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.

    1. This recipe should fit in a 7-quart, standard slow cooker. However, if you increase the serving sizes in your menu, it may be a tight fit. Our best suggestion would be not to increase the serving sizes at all unless you have a larger slow cooker available to you in the event it does not fit. We hope this helps!

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