Active Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:6Yield:6 servingsJump to Nutrition Facts
Active Time:30 minsAdditional Time:4 hrsTotal Time:4 hrs 30 minsServings:6Yield:6 servings
Active Time:30 mins
Active Time:
30 mins
Additional Time:4 hrs
Additional Time:
4 hrs
Total Time:4 hrs 30 mins
Total Time:
4 hrs 30 mins
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Jump to recipeWhat Are Short Ribs?Short ribs are ribs (and meat) usually cut from sections toward the front and lower parts of beef cattle. Although you can buy boneless short ribs, they are often sold with the bone attached. The meat attached to the bone can come from the brisket, plate, chuck or rib and can contain less or more fat depending on where it comes from. Short ribs can be cut “flanken style” which includes a thin slice across multiple ribs with meat in between the bones or “English style” which includes a portion of just one rib with a thicker piece of meat attached. For this recipe, we use bone-in English style ribs. When shopping for short ribs, look for ribs that have a thick cut of meat attached to the bone with a good meat-to-fat ratio (more meat, less fat).Are Short Ribs Healthy?Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium.Proteinboosts bone health and metabolism, aids digestion, supports muscle growth and helpspromote satietyafter eating a meal.Whilegetting enough proteinin your daily diet is important, eating too much protein can mean missing out on nutrients from other foods. If you like red meat, eat it in moderation, and be sure to includehealthy carbsandnutrient-dense vegetablesto meet your nutritional needs.How to Cook Short RibsMost short ribs are cut from larger working muscles, which, culinarily speaking, means the meat needs to be cooked “low and slow” to allow them to tenderize and pull out the rich, meaty flavor they are prized for. This means barbecue, braising, pressure cooking or slow cooking are the best ways to cook short ribs. In this recipe, we use the slow cooker and a flavorful sauce to make a subtly sweet and savory (and delicious!) short rib dinner. We brown the short ribs on the stove first to bring out the flavor of the meat, then transfer them to the slow cooker. The vegetables and liquid that make up the sauce also are cooked on the stove first to pick up all of the flavors from the pan before heading to the slow cooker. Everything cooks together, and in as little as 4 hours, short ribs are fork-tender and ready to enjoy. And don’t forget the sauce that’s left behind! We thicken the cooking liquid on the stove with a little cornstarch so it coats the short ribs easily.What to Serve with Short RibsThese short ribs pair well with many side dishes. Serve them overGarlic Mashed Potatoes,Mashed Celeriac with Herbs,Creamy Mashed CauliflowerorMashed Root Vegetables. AddLemon-Garlic Green Beans,Garlic-Parmesan AsparagusorBalsamic & Parmesan Roasted Broccoliand aSimple Green Salad with Citronetteto round out your meal.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Jump to recipe
What Are Short Ribs?Short ribs are ribs (and meat) usually cut from sections toward the front and lower parts of beef cattle. Although you can buy boneless short ribs, they are often sold with the bone attached. The meat attached to the bone can come from the brisket, plate, chuck or rib and can contain less or more fat depending on where it comes from. Short ribs can be cut “flanken style” which includes a thin slice across multiple ribs with meat in between the bones or “English style” which includes a portion of just one rib with a thicker piece of meat attached. For this recipe, we use bone-in English style ribs. When shopping for short ribs, look for ribs that have a thick cut of meat attached to the bone with a good meat-to-fat ratio (more meat, less fat).Are Short Ribs Healthy?Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium.Proteinboosts bone health and metabolism, aids digestion, supports muscle growth and helpspromote satietyafter eating a meal.Whilegetting enough proteinin your daily diet is important, eating too much protein can mean missing out on nutrients from other foods. If you like red meat, eat it in moderation, and be sure to includehealthy carbsandnutrient-dense vegetablesto meet your nutritional needs.How to Cook Short RibsMost short ribs are cut from larger working muscles, which, culinarily speaking, means the meat needs to be cooked “low and slow” to allow them to tenderize and pull out the rich, meaty flavor they are prized for. This means barbecue, braising, pressure cooking or slow cooking are the best ways to cook short ribs. In this recipe, we use the slow cooker and a flavorful sauce to make a subtly sweet and savory (and delicious!) short rib dinner. We brown the short ribs on the stove first to bring out the flavor of the meat, then transfer them to the slow cooker. The vegetables and liquid that make up the sauce also are cooked on the stove first to pick up all of the flavors from the pan before heading to the slow cooker. Everything cooks together, and in as little as 4 hours, short ribs are fork-tender and ready to enjoy. And don’t forget the sauce that’s left behind! We thicken the cooking liquid on the stove with a little cornstarch so it coats the short ribs easily.What to Serve with Short RibsThese short ribs pair well with many side dishes. Serve them overGarlic Mashed Potatoes,Mashed Celeriac with Herbs,Creamy Mashed CauliflowerorMashed Root Vegetables. AddLemon-Garlic Green Beans,Garlic-Parmesan AsparagusorBalsamic & Parmesan Roasted Broccoliand aSimple Green Salad with Citronetteto round out your meal.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
What Are Short Ribs?
Short ribs are ribs (and meat) usually cut from sections toward the front and lower parts of beef cattle. Although you can buy boneless short ribs, they are often sold with the bone attached. The meat attached to the bone can come from the brisket, plate, chuck or rib and can contain less or more fat depending on where it comes from. Short ribs can be cut “flanken style” which includes a thin slice across multiple ribs with meat in between the bones or “English style” which includes a portion of just one rib with a thicker piece of meat attached. For this recipe, we use bone-in English style ribs. When shopping for short ribs, look for ribs that have a thick cut of meat attached to the bone with a good meat-to-fat ratio (more meat, less fat).
Are Short Ribs Healthy?
Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium.Proteinboosts bone health and metabolism, aids digestion, supports muscle growth and helpspromote satietyafter eating a meal.
Whilegetting enough proteinin your daily diet is important, eating too much protein can mean missing out on nutrients from other foods. If you like red meat, eat it in moderation, and be sure to includehealthy carbsandnutrient-dense vegetablesto meet your nutritional needs.
How to Cook Short Ribs
Most short ribs are cut from larger working muscles, which, culinarily speaking, means the meat needs to be cooked “low and slow” to allow them to tenderize and pull out the rich, meaty flavor they are prized for. This means barbecue, braising, pressure cooking or slow cooking are the best ways to cook short ribs. In this recipe, we use the slow cooker and a flavorful sauce to make a subtly sweet and savory (and delicious!) short rib dinner. We brown the short ribs on the stove first to bring out the flavor of the meat, then transfer them to the slow cooker. The vegetables and liquid that make up the sauce also are cooked on the stove first to pick up all of the flavors from the pan before heading to the slow cooker. Everything cooks together, and in as little as 4 hours, short ribs are fork-tender and ready to enjoy. And don’t forget the sauce that’s left behind! We thicken the cooking liquid on the stove with a little cornstarch so it coats the short ribs easily.
What to Serve with Short Ribs
These short ribs pair well with many side dishes. Serve them overGarlic Mashed Potatoes,Mashed Celeriac with Herbs,Creamy Mashed CauliflowerorMashed Root Vegetables. AddLemon-Garlic Green Beans,Garlic-Parmesan AsparagusorBalsamic & Parmesan Roasted Broccoliand aSimple Green Salad with Citronetteto round out your meal.
Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe Greco
Cook Mode(Keep screen awake)Ingredients6bone-in beef short ribs (about 3 1/4 pounds)¾teaspoonsalt, divided½teaspoonground pepper2tablespoonsextra-virgin olive oil, divided1mediumonion, sliced2tablespoonstomato paste2clovesgarlic, chopped1teaspoonchopped fresh thyme1cupbalsamic vinegar½cuplow-sodium beef broth2tablespoonscornstarch¼cupwater1tablespoonchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6bone-in beef short ribs (about 3 1/4 pounds)
¾teaspoonsalt, divided
½teaspoonground pepper
2tablespoonsextra-virgin olive oil, divided
1mediumonion, sliced
2tablespoonstomato paste
2clovesgarlic, chopped
1teaspoonchopped fresh thyme
1cupbalsamic vinegar
½cuplow-sodium beef broth
2tablespoonscornstarch
¼cupwater
1tablespoonchopped fresh parsley
DirectionsSprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe GrecoAdd the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe GrecoTransfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.Blaine MoatsEquipment6-qt. (or larger) slow cookerOriginally appeared: EatingWell Magazine, November/December 2018
Directions
Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe GrecoAdd the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.Photography: Carson Downing, Food: Holly Dreesman, Props: Gabe GrecoTransfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.Blaine MoatsEquipment6-qt. (or larger) slow cooker
Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.
Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Blaine Moats
Equipment
6-qt. (or larger) slow cooker
Originally appeared: EatingWell Magazine, November/December 2018
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Nutrition Facts(per serving)281Calories15gFat13gCarbs20gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Hilary Meyer
andJan Valdez
Jan Valdez
