Slow Cooking Beef Short Ribs

About: I am a Woodworker, a Do It Yourself-er, a Tinkerer, a Husband, and a Father. I am in no way a professional, I'm just sick of living in a throw away society. Why should we buy everything we need, when build...

You should never feel ashamed to ask your butcher for the cheaper cuts of meat. Often they are the most flavorful if prepared correctly. Read on, And I will teach you how to make the best beef short ribs I personally have ever eaten. So rich, So tender, And so cheap!

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Step 1: Ingredients

Beef Ingredients:

1 Bottle of Sweet Red Wine.

1 bulb of Garlic, Peeled

1 can (6 ounce) Tomato Paste

1 Box (32 Ounce) Beef Broth

Oil (for braising, I prefer olive, But Veg. oil will work too)

Salt And Pepper, To taste

Garnish Ingredients:

2 pounds Thick Cut Bacon

1 Medium Onion

8 Ounces of Whole White Mushrooms

Step 2: Prepare the Meat

Pre-Heat your oven, to 350 degrees.

Next, Lightly season the ribs, with salt and pepper.

Now, Oil up a pan with some olive oil, or even a good vegetable oil.

We are going to sear the ribs, So they hold the flavor and juices in.

It's really important to give them a good sear on all sides, For looks as well as taste.

Once they are done, place them bone side down, In a baking dish.

Then place the cloves of garlic around the meat. They are going to give your ribs an amazing flavor.

Step 3: Prepare the Liquid

Take the pan that has your oil and meat juices still in it, From the searing, And add the tomato paste.

We are going to cook down the tomato paste, stirring constantly. This step is important, because cooking it down removes the tart bitterness from the paste.

Next, Add 1/2 of the bottle of Red Wine to the paste, And continue stirring.

We are going to cook this, Stirring constantly, Until it is reduced by 50%.

When done, Pour the mixture in the baking dish over the ribs.

Add the beef broth last, And fill your dish until you are out of broth, Or there is only 1 inch of rib left showing.

Which ever happens first is fine.

Step 4: Slow Cooking the Ribs

Next, Cooking those beautiful ribs.

Cover the roasting pan with foil, to keep the steam in there, And to make sure those ribs stay moist.

Place it in the oven, And bake it, For 2 and 1/2 hours.

Now comes the next important step. You have 2 and a 1/2 hours to wait. Drink that other half of a bottle of wine ;) Adulting at it's finest!

Step 5: The Garnish

20 minutes before the timer runs out, Chop up the bacon into small 1 inch wide strips.

Fry it to a nice crisp, making sure not to burn it.

Remove the bacon from the grease.

Cut the mushrooms in half

Dice the onions into large chunks

Fry up the mushrooms and onions in the bacon grease, Until the onions turn clear. The bacon flavor will absorb right into the mushrooms and onions deliciously.

Drain off the grease, And add the bacon to the mushrooms and onions.

Step 6: The Wine Sauce

Remove the finished ribs from the baking pan, And place on a platter.

Strain the liquid from the baking dish through a fine strainer, Back into the searing pan, Making sure to mash the garlic cloves through the screen.

Add 2-3 Tbsp of flour into the sauce, And heat on medium, while whisking, Until it thickens up into a nice brown gravy. Salt and pepper to taste. The smell and taste will be AMAZING!!

Step 7: Assemble Your Creation

Arrange the ribs onto a platter.

Spoon all of the onions, mushrooms, and bacon over the top of the ribs. It seems like a lot, but the flavor and different texture is simply amazing!

Spoon 1/2 of the wine sauce over the meat. Save the other half for a gravy or dipping sauce. It goes GREAT with garlic mashed potatoes.

Step 8: Enjoy!

Plate up your ribs, And drizzle some of the remaining sauce over them.

Sit back, Relax, And let your family and friends be blown away with this amazing dish!

And most importantly, Enjoy it. You deserve it. You just created something awesome!!

See you next time!

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    17 Discussions


    3 years ago

    Very delicious recipe but I have a question: what kind of herbs I may add. I just love adding dried herbs, so which ones would you reccomend?

    2 replies

    i have no idea why i'm getting all these comments two years later... but better late than never! Yes, i can agree with your comment that thyme or rosemary go well with beef short ribs;) thanks for the reply & sorry for my belated reply to your comment;)


    3 years ago

    Is it my imagination, or did you use boneless short ribs at one point in the photos?

    When you braise your ribs, wouldn't you typically use a lower temperature? 350F will boil the braising liquid - not really your intent here, is it?

    Otherwise, a nice instructable!


    3 replies

    Nope, Never use boneless. In my opinion most of the flavor comes from the bones and the marbling of the fat. (Again, that's just my opinion here.) Probably just a bad camera angle.

    Honestly, your probably right about the liquid. It definitely boils it. But honestly, I've never minded. The taste and texture is awesome. That's why I make sure I give the meat a great searing first, So it doesn't have the nasty look and texture of boiled


    If you're interested in something different - texture-wise, try short ribs sous vide.

    I had twice braised Kalbi style short ribs at Allan Wongs in Hawaii. They were brilliant! I tried to duplicate this using a 48 hr cooking time at 52C. Briefly seared before going in, they were beautiful. I finished them with a reduction of the marinade and broiled them for 10 minutes to firm up the glaze. Mouthwatering and sooooo easy to do. Well worth the effort.



    Sounds AMAZING!! This right here, is what keeps me coming to this site!! People like you!! I'm constantly amazed at how much I'm constantly learning from the community as a whole. All these like minded people coming together to form this awesome community is simply amazing, and an awesome wealth of knowledge!! Thank you! I will most definitely give it a shot!


    3 years ago

    Looks delicious. I've never had short ribs, but it makes sense, why not buy the part with the most meat?

    1 reply

    Indeed! And if you cook them right, they are amazingly tender! All the marbling in the meat gives it a wicked intense flavor too.