Beef Short Ribs
Beefy, tender and fatty. If you are familiar with a beef chuck roast, this is very similar, but far more flavorful and tender.
Active Prep
30 minutes
Total Prep
9 hours
Type
Meat Dish
Weight
Heavy
Rosemary & Tyme
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3 tablespoons olive oil
1 yellow onion
3 carrots
8 whole beef short ribs
salt and pepper
0.25 cup all-purpose flour
1 cup dry red wine
2.5 cups low-sodium beef broth
2 tablespoons tomato paste
2 sprigs fresh thyme
2 sprigs fresh rosemary
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Before you get started, pull your short ribs out of the fridge and let them come up to room temp.
Not entirely necessary, but get your crock pot preheating. Plug it in, turn it on, and set it on low.
Heat up one tablespoon of the olive oil in a pan, and add your carrots and onions. Cook these until the onions turn translucent, then remove to a plate.
Season your ribs with salt and pepper and then coat with flower.
Add the remaining 2 tablespoons of oil to the pan, and brown your short ribs, remove to a plate.
Lower the heat on your pan, and add the red wine. Deglaze your pan.
Bring the wine to a boil for about two minutes to reduce it down.
Add beef broth, salt and pepper to taste, rosemary, thyme, tomato paste and bring to a simmer.
At this point, everything will be going into a crock pot. If you have one with a timer, be sure to reset it as it would have been preheating. Add the veggies first, then the meat bone side up, and top with your fluids.
Cook on low in a crock pot for 8 hours.
Once done, pull and allow it to rest, then serve over rice or potatoes.
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This was the first recipe I tried for short ribs, and it was nothing short of amazing. Beef short ribs have now become something I keep in rotation in my home.
Garlic & Lemon
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2 tablespoons vegetable oil
5 pounds bone-in short ribs
kosher salt
black pepper
2 large heads of garlic
1 medium onion
4 ribs celery
2 medium carrots
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 cup parsley
0.5 cup chives
1 table spoon lemon zest
-
Before you get started, pull your short ribs out of the fridge and let them come up to room temp.
Not entirely necessary, but get your crock pot preheating. Plug it in, turn it on, and set it on low.
Heat up the oil in a pan and brown your short ribs, remove to a plate.
Cut both garlic heads and half and place face down in the pan, allow to cook for two minutes undisturbed, or until golden brown.
Add onion, celery, carrots, salt and pepper. Gently stir while doing your best not to break up the garlic. Cook the veggies until the onions turn translucent.
Add tomato paste and stir to coat. Cook for about two minutes.
Add the red wine and degalze your pan. Bring the red wine to a boil and let reduce for about two minutes.
Add the beef stock along with the thyme and bring to simmer.
At this point, everything will be going into a crock pot. If you have one with a timer, be sure to reset it as it would have been preheating. Add meat first, bone side up, followed by your veggie fluid mix.
Cook on low in a crock pot for 8 hours.
Once done, pull and allow it to rest, top with lemon zest, parsley and chives.
-
This was nothing short of amazing, but very different from the Rosemary & Thyme version. The rosemary brings a certain vibrancy that this flavor profile does not have. That said, this profile is warm and simple. The garlic basically is confi at the end, which goes great on bread.
Balanced
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2 tablespoons vegetable oil
5 pounds bone-in short ribs
kosher salt
black pepper
2 large heads of garlic
1 medium onion
4 ribs celery
2 medium carrots
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
2 sprigs thyme
2 sprigs rosemary
1 cup parsley
0.5 cup chives
1 table spoon lemon zest
-
Before you get started, pull your short ribs out of the fridge and let them come up to room temp.
Not entirely necessary, but get your crock pot preheating. Plug it in, turn it on, and set it on low.
Heat up the oil in a pan and brown your short ribs, remove to a plate.
Cut both garlic heads and half and place face down in the pan, allow to cook for two minutes undisturbed, or until golden brown.
Add onion, celery, carrots, salt and pepper. Gently stir while doing your best not to break up the garlic. Cook the veggies until the onions turn translucent.
Add tomato paste and stir to coat. Cook for about two minutes.
Add the red wine and degalze your pan. Bring the red wine to a boil and let reduce for about two minutes.
Add the beef stock along with the thyme and rosemary and bring to simmer.At this point, everything will be going into a crock pot. If you have one with a timer, be sure to reset it as it would have been preheating. Add meat first, bone side up, followed by your veggie fluid mix.
Cook on low in a crock pot for 8 hours.
Once done, pull and allow it to rest, top with lemon zest, parsley and chives.
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I have yet to actually try this one out, but I imagine be combining the best of the two prior recipes, I will come up with something even better.
The Simplified Process
The General Recipe.
2 tablespoons vegetable oil
5 pounds bone-in short ribs
kosher salt
black pepper
2 large heads of garlic
1 medium onion
4 ribs celery
2 medium carrots
3 tablespoons tomato paste
2 cups dry red wine
2 cups beef stock
2 sprigs thyme
2 sprigs rosemary
1 cup parsley
0.5 cup chives
1 table spoon lemon zest
The General Process.
Looking at the full end to end steps, this recipe can appear a little more complicated then it really is, this is the short and sweet high level steps. This can also be used as a guide if you want to play with the recipe yourself.
Bring ribs out to come up to room temp.
Preheat your slow cooker.
Season short ribs, coat with flour.
Add oil to a pan, and brown the short ribs, remove to a plate.
Cut garlic head in half, let cook in pan.
Add mirepox (celery, onion, carrot) to the pan and cook until onions turn translucent.
Add red wine to pan and degalze, bring wine to boil and reduce for two minutes.
Add beef stock, salt, pepper, tomato paste, rosemary and thyme and bring to simmer.
Place ribs into slow cooker bone side up, and add in fluid/veggie mix.
Cook on low for 8 hours.
Lets ribs rest for 10 minutes.
Top with lemon zest, chives, and parsley. Serve over potatoes or rice.