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This is the perfect meal for Sunday dinner, a special occasion, or when having company over and you don’t want to slave away in the kitchen. Other easy, gourmet meals I love include Lemon Chicken Piccata and Panang Curry.

I’m so excited to share this easy shorts ribs recipe with you guys. I know that cooking this type of meat can be intimidating for many people, but I’m here to teach you just how easy it is! Take these Slow Cooker Ribs, for example. They take just a few minutes to prepare, they are completely fool-proof and they taste better than a restaurant!

“Short” ribs come from the beef chuck portion of a cow and there are usually five of these small pieces of meat that are too small to be sold as good steaks.  So, they are exactly what the name implies; short (small) ribs.

Braising is a cooking method where you brown the meat and simmer it on low heat.  You don’t need any special equipment to braise ribs. First, brown or sear the ribs at a high temperature then cook them in liquid at a lower temperature for a longer period of time.  This is an excellent cooking method for tougher cuts of meat that will become tender after prolonged cooking!

Thankfully as short ribs have become increasingly popular they are also more readily available at all grocery stores. When picking them out before to look for:

Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.

For instant pot Short Ribs: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.

To make ahead: by nature, this meal should and will be made several hours before serving.  The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part. You could also chop the vegetables beforehand.

To freeze before cooking: Make the dish up to step 8 (just before cooking in the oven).  Place ingredients in a freezer safe container or bag and freeze for 4-5 months.  Allow to thaw for 24 hours in the refrigerator and then cook as instructed.

To freeze after cooking:  Allow the dish to cool completely.  Store in a freezer safe container in the freezer for 3-4 months.  Allow to thaw in the refrigerator and reheat servings in the microwave or slowly on the stove.

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Author: Lauren Allen
Servings: 4
Calories: 217
Cost: 18
Prep 20 Mins
Cook 2 Hrs 40 Mins
Total 3 Hrs

Equipment

Ingredients

Instructions

Preheat oven to 350 degrees F.

In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.

Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.

Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.

Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.

Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.

Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.

Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.

Serve ribs over mashed potatoes with a spoonful of gravy from the pot.

Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Notes

Slow Cooker: Follow steps 1-4 of the recipe and then transfer everything to your slow cooker. Cook on low for 6-8 hours.

Instant Pot: Turn the IP to sauté setting. Add 1 tablespoon of oil to the pot. Once hot add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Cook 2 minutes. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot. Cook on Manual/High pressure for 45 minutes. Allow the pressure to release for 15 minutes before removing the lid.

Make ahead Instructions: by nature, this meal should and will be made several hours before serving. The nice part is that it cooks in the oven for nearly 3 hours without any additional work. You have a gorgeous, impressive dinner with hardly any sweat in the kitchen on your part.

Freezing Instructions

Before cooking: Make the dish up to step 8 (just before cooking in the oven). Place ingredients in a freezer safe container or bag and freeze for 4-5 months. Allow to thaw for 24 hours in the refrigerator and cook as instructed.

After cooking: Allow the dish to cool completely. Store in a freezer safe container in the freezer for 3-4 months. Allow to thaw in the refrigerator and reheat in the microwave or slowly on the stove.

Nutrition

Serving: 4 people
Calories: 217kcal
Carbohydrates: 16g
Protein: 4g
Fat: 11g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat: 8g
Sodium: 371mg
Potassium: 580mg
Fiber: 2g
Sugar: 4g
Vitamin A: 7791IU
Vitamin C: 7mg
Calcium: 28mg
Iron: 1mg

This article was originally published on tastesbetterfromscratch.com. Follow on Instagram.