Best 5 Slow Cooked Braised Oven Short Ribs Recipes

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**Indulge in Fall-Off-the-Bone Short Ribs: A Culinary Symphony of Braised Delights**

Feast your senses on a delectable journey with our curated collection of slow-cooked, braised oven short rib recipes. Embark on a culinary adventure as we present a symphony of flavors, textures, and aromas that will tantalize your taste buds. From classic red wine braised short ribs to Asian-inspired variations, our recipes offer a diverse range of culinary experiences. Each dish promises tender, succulent meat that falls effortlessly off the bone, enveloped in rich, flavorful braising liquids. Prepare to be captivated by the harmony of slow-cooked perfection, as these short rib recipes transform ordinary ingredients into extraordinary culinary masterpieces.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED SHORT RIBS IN THE OVEN RECIPE



Braised Short Ribs in the Oven Recipe image

Oven braising makes beef short ribs melt-in-your-mouth tender. Follow these steps for an easy, family-pleasing dinner.

Provided by Diana Rattray

Categories     Entree     Dinner

Time 3h

Number Of Ingredients 10

3 pounds bone-in beef short ribs
1/2 teaspoon kosher salt (or to taste)
1/2 teaspoon ground black pepper
2 tablespoons cooking oil (e.g., high-heat safflower, canola, grapeseed)
1 medium onion, diced
3 cloves garlic, minced
3 cups low-sodium beef broth (or more, as needed)
1 cup dry red wine (or more beef broth)
1 tablespoon Worcestershire sauce
3 sprigs fresh thyme (or 2 sprigs of rosemary)

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 350 F. Pat the ribs dry with paper towels. Season generously all over with salt and pepper.
  • Heat the oil in a large Dutch oven or other heavy-duty pot on medium heat. When the oil shimmers, add the ribs, in batches if necessary to avoid crowding the pan, and sear on all sides until golden brown, about 15 minutes.
  • Remove the ribs to a plate as they become brown. Add the onion and continue cooking, stirring occasionally, until the onions are translucent, about 2 minutes. Add the garlic and cook until just fragrant, about 30 seconds.
  • Return the ribs to the pot along with any accumulated juices from the plate. Add the beef broth, wine, Worcestershire, and thyme sprigs. Raise the heat to high and bring to a boil.
  • Cover, transfer to the oven, and continue to cook, undisturbed until the meat is very tender, about 2 1/2 hours. Check the meat after 2 hours. If there is too much liquid, return to the oven and continue to cook uncovered, until the meat is fork-tender. If most of the liquid has evaporated, add 1 to 1 1/2 cups of boiling beef broth or a combination of broth and red wine, return to the oven and continue to cook, uncovered until the meat is fork-tender.
  • Transfer the ribs to a large serving bowl. Pour the broth into a gravy separator. Discard the excess fat. Adjust the seasoning of the remaining liquid with salt and pepper to taste.
  • Pour the liquid over the short ribs, garnish with fresh thyme leaves, and serve.

Nutrition Facts : Calories 785 kcal, Carbohydrate 4 g, Cholesterol 227 mg, Fiber 0 g, Protein 59 g, SaturatedFat 23 g, Sodium 540 mg, Sugar 2 g, Fat 56 g, ServingSize 4 servings, UnsaturatedFat 0 g

CLASSIC BRAISED BEEF SHORT RIBS



Classic Braised Beef Short Ribs image

Classic Braised Beef Short Ribs are cooked low and slow until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Provided by Rachel Farnsworth

Categories     Main Course

Time 2h40m

Number Of Ingredients 10

8 bone-in short ribs ((about 4 pounds) )
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons extra virgin olive oil
1/2 cup diced white onion ((or 1 teaspoon onion powder))
2 to 3 cloves minced garlic ((or 1 teaspoon garlic powder))
1 cup beef broth
1 cup red wine ((optional))
1/4 cup worcestershire sauce
1 sprig fresh rosemary

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Season all sides of the short ribs with salt and pepper.
  • Heat a heavy, oven-safe pot over high heat. Add in olive oil and allow to heat briefly. Sear short ribs in olive oil, about 1 minute per side, to render fat. Remove from pot and set aside.
  • Add in onion and saute 3 to 5 minutes, until softened. Add in garlic and saute 1 minute more.
  • Pour in beef broth, red wine (if using) and Worcestershire sauce. Bring to a simmer. Return short ribs to pan. Place a rosemary sprig on top.
  • Cover with lid and transfer to preheated oven for about 2.5 hours, until meat is tender.

Nutrition Facts : Calories 682 kcal, Carbohydrate 3 g, Protein 63 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 195 mg, Sodium 813 mg, Sugar 1 g, ServingSize 1 serving

GARLIC BRAISED SHORT RIBS WITH RED WINE



Garlic Braised Short Ribs With Red Wine image

If you weren't already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that's your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.

Provided by Alison Roman

Categories     meat, soups and stews, main course

Time 4h30m

Yield 6 servings

Number Of Ingredients 14

2 tablespoons vegetable oil
5 pounds bone-in short ribs, at least 1 1/2 inches thick
Kosher salt and freshly ground pepper
2 large heads garlic, halved crosswise
1 medium onion (about 10 ounces), chopped
4 ribs celery (about 8 ounces, chopped
2 medium carrots (about 6 ounces), chopped
3 tablespoons tomato paste
2 cups dry red wine (about half a bottle)
2 cups beef stock or bone broth (use beef bouillon dissolved in water if unavailable; chicken stock will work in a pinch), plus more as needed
4 sprigs thyme
1 cup parsley, coarsely chopped
1/2 cup finely chopped chives
1 tablespoon finely grated lemon zest

Steps:

  • Heat oven to 275 degrees. Heat oil in a large Dutch oven over medium-high heat. Season short ribs on all sides with salt and pepper. Working in batches, sear short ribs on all sides until deeply and evenly browned, 6 to 8 minutes per batch. Transfer browned short ribs to a large plate and continue with remaining ribs.
  • Pour off all but 2 tablespoons of remaining fat, leaving the good browned bits behind. Reduce heat to medium, and add garlic, cut side down and cook, undisturbed, until golden brown, about 1 to 2 minutes. Add onion, celery and carrots and season with salt and pepper. Toss to coat and continue to cook until vegetables are softened but not yet browned, about 5 to 10 minutes. Add tomato paste and stir to coat. Continue to cook, stirring occasionally, until tomato paste has started to caramelize a bit on the bottom and up the edges of the pot, about 2 to 3 minutes.
  • Add red wine and, using a wooden spoon, scrape up any browned or caramelized bits. Let this simmer 2 to 3 minutes, just to take the edge off and reduce a bit. Stir in beef stock along with thyme. Using tongs, return short ribs to the pot, along with any juices that have accumulated, nestling them in there so that they are submerged (if they are just barely covered, nestle them bone side up so that all the meat is submerged, adding more beef stock or water as necessary to cover). Bring to a simmer, then cover and transfer to oven.
  • Cook, undisturbed, until short ribs are meltingly tender and falling off the bone (you should be able to shred the meat with a fork), 3½ to 4 hours.
  • Using tongs, remove the ribs from the pot, taking care (for presentation purposes, really) not to let the bone slip out and transfer them to a large plate. (While you could serve the short ribs right out of this pot, the vegetables have all given up their flavor and texture and aren't worth much now, so feel free to strain the sauce for easier eating.) Scatter parsley, chives and lemon zest over the top of the short ribs. Separate the fat from the sauce, season with salt and pepper and serve alongside.

SLOW BRAISED BEEF SHORT RIBS



Slow Braised Beef Short Ribs image

Provided by Food Network

Categories     main-dish

Time 18h55m

Yield 4 servings

Number Of Ingredients 13

5 pounds ( 3-inch thick cut) bone-in beef short ribs
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
1 bunch each fresh thyme, rosemary, and sage leaves, chopped
2 tablespoons each kosher salt and freshly ground black pepper
2 (750-ml) bottles Cabernet Sauvignon
Olive oil, for searing ribs
1 yellow onion, medium dice
2 carrots, peeled and medium dice
2 ribs celery, medium dice
3 cloves garlic
4 quarts veal stock
3 bay leaves
1-ounce dry porcini mushrooms

Steps:

  • Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.
  • Preheat oven to 375 degrees F.
  • Remove ribs from marinade, pour all the wine into a sauce pot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

SLOW-COOKER SHORT RIBS



Slow-Cooker Short Ribs image

These slow-cooker short ribs are an easy alternative to traditionally braised short ribs-you don't need to pay any attention to them once you get them in the slow cooker. (That makes it my favorite beef short ribs recipe!) -Rebekah Beyer, Sabetha, Kansas

Provided by Taste of Home

Categories     Dinner

Time 6h45m

Yield 6 servings.

Number Of Ingredients 15

3 pounds bone-in beef short ribs
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon canola oil
4 medium carrots, cut into 1-inch pieces
1 cup beef broth
4 fresh thyme sprigs
1 bay leaf
2 large onions, cut into 1/2-inch wedges
6 garlic cloves, minced
1 tablespoon tomato paste
2 cups dry red wine or beef broth
4 teaspoons cornstarch
3 tablespoons cold water
Salt and pepper to taste

Steps:

  • Sprinkle ribs with salt and pepper. In a large skillet, heat oil over medium heat. In batches, brown ribs on all sides; transfer to a 4- or 5-qt. slow cooker. Add carrots, broth, thyme and bay leaf to ribs., Add onions to the same skillet; cook and stir over medium heat 8-9 minutes or until tender. Add garlic and tomato paste; cook and stir 1 minute longer. Stir in wine. Bring to a boil; cook 8-10 minutes or until liquid is reduced by half. Add to slow cooker. Cook, covered, on low 6-8 hours or until meat is tender., Remove ribs and vegetables; keep warm. Transfer cooking juices to a small saucepan; skim fat. Discard thyme and bay leaf. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Return to a boil; cook and stir 1-2 minutes or until thickened; press cancel. If desired, sprinkle with additional salt and pepper. Serve with ribs and vegetables.

Nutrition Facts : Calories 250 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 412mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

Tips:

* For a richer flavor, use bone-in short ribs. * Brown the short ribs in a pan before braising them in the oven. This will help to caramelize the meat and create a delicious crust. * Use a variety of vegetables in your braising liquid. This will add flavor and nutrition to the dish. * Cook the short ribs on low heat for a long period of time. This will help to tenderize the meat and make it fall off the bone. * Serve the short ribs with a side of mashed potatoes, pasta, or rice.

Conclusion:

Slow-cooked braised oven short ribs are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. By following these tips, you can create a tender and flavorful dish that your family and friends will love.

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