Description
Bone-in beef short ribs cook low and slow with carrots, mushrooms, red wine, beef broth, garlic, and herbs until fork-tender. This rich main dish works beautifully for holidays, anniversaries, date nights, and comforting family dinners.
Ingredients
Scale
- 3 pounds bone-in beef short ribs
- 3 cups baby carrots
- 2 cups sliced mushrooms
- 2 cups beef broth
- 1 cup dry red wine, optional
- 2 tablespoons tomato paste
- 3 tablespoons unsalted butter
- 1 bay leaf
- 8 sprigs fresh thyme
- 1 tablespoon minced garlic
- Kosher salt, to taste
- Black pepper, to taste
Instructions
- Pat the beef short ribs dry with paper towels, then season every side generously with kosher salt and black pepper.
- Heat a large skillet over medium-high heat. Brown the ribs in a single layer, working in batches if necessary. Sear the broad sides for 1 to 2 minutes and the narrow edges for about 20 seconds.
- Transfer the browned short ribs to a large slow cooker.
- Add the baby carrots and sliced mushrooms around the ribs.
- Pour the beef broth and red wine into the slow cooker.
- Add the tomato paste, butter, bay leaf, fresh thyme, and minced garlic.
- Cover and cook on low for 8 hours, or until the beef feels fork-tender and pulls away from the bone easily.
- Transfer the short ribs and vegetables to a serving platter. Discard the bay leaf and thyme stems.
- Skim excess fat from the cooking liquid. Serve the liquid as a thin sauce, or thicken it according to the recipe notes.
- Serve the short ribs immediately with the carrots, mushrooms, mashed potatoes, mashed sweet potatoes, polenta, or egg noodles.
Notes
- For a thicker gravy, combine 1 tablespoon cornstarch with 1/2 cup cold water and stir until smooth. Pour the cooking liquid into a saucepan, bring it to a gentle simmer, and whisk in the cornstarch mixture. Cook for 2 to 4 minutes until lightly thickened.
- Replace the red wine with 1 additional cup of beef broth for an alcohol-free version.
- Cabernet Sauvignon, Merlot, and Pinot Noir work well in the braising liquid.
- Store leftovers with the vegetables and sauce in an airtight container in the refrigerator for up to 4 days.
- Reheat individual servings in the microwave for 30 to 60 seconds at a time, or warm larger portions in a covered saucepan over low heat.
- Freeze the cooled ribs and sauce in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: American
Nutrition
- Serving Size: 1 short rib with vegetables and sauce
- Calories: 739
- Sugar: 2.1
- Sodium: 353
- Fat: 65.9
- Saturated Fat: 29.5
- Unsaturated Fat: 36.4
- Trans Fat: 1.5
- Carbohydrates: 4.8
- Fiber: 1.2
- Protein: 27.2
- Cholesterol: 138