Before I started making them myself, I regularly ordered short ribs whenever I saw them on the menu. They can be as luxurious and decadent as filet mignon, but usually less expensive and less work to eat. The meat is so tender, you don’t need to bother with a knife. You barely have to bother chewing them because I swear they nearly dissolve in your mouth.
In this recipe, salt and pepper are your friend. It’s important to salt short ribs very well. The salt not only seasons the meat, it will help flavor the liquid you will be braising the ribs in.
Normally, this would be a job for my trusty Dutch oven. But I decided to use my slow cooker today. I especially love my slow cooker because it has a “Brown” setting. This means I can sear and cook the meat without wasting unnecessary dishes. I’m all for any opportunity to wash less dishes. If you’re in the market for a slow cooker, check out this one. Start by adding grape seed oil to a hot slow cooker or dutch oven.
Short ribs taste best served over garlic mashed potatoes. Trust me.
- 6-8 short ribs
- 4 carrots
- 4 stalks celery
- 1 large onion
- 1 quart beef stock
- 2 cups dry red wine
- 2 bay leaves
- 1 tablespoon garlic
- 1 tablespoon rosemary
- 1 tablespoon thyme
- flour, about 1 cup for dredging
- grape seed oil
- Preheat oven to 350 degrees (if using a Dutch oven).
- Add grape seed oil to hot slow cooker or Dutch oven.
- Liberally season short ribs with salt and pepper.
- Dredge seasoned short ribs in flour.
- Brown the meat on all sides, about 4 minutes per side. Set aside.
- Chop veggies.
- Add more oil to pan, if needed. Then saute onions, carrots, celery and garlic.
- When veggies are tender, return meat back to pot.
- Add rosemary, thyme, bay leaves, beef stock and red wine.
- In a slow cooker, cook short ribs on low for at least 4 hours.
- If using a dutch oven, cook them in oven for 2 1/2 to 3 hours.