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Slow Cooker

Braised Short Ribs
3 lb. bone-in short ribs
Salt and pepper
2 Tbsp. olive oil
1 carrot, chopped
1 small onion, chopped
1 celery rib, chopped
2 Tbsp. tomato paste
1 1/2 cups red wine
1 head garlic, halved
1 1/2 cups low-sodium beef stock
2 bay leaves
2 sprigs fresh rosemary
2 sprigs fresh parsley, plus more for garnish
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Braised Short Ribs

Braised Short Ribs

Braised Short Ribs
  • Servings:Serves 4
  • Prep Time:10 minutes
  • Cook Time:205 minutes
1. Preheat oven to 250 degrees. Pat short ribs dry with paper towels and season with salt and pepper.
2. Heat oil in a Dutch oven over medium-high heat until shimmering. Add short ribs and cook until well browned all over, 3 to 4 minutes per side; transfer to a plate.
3. Reduce heat to medium. Add carrot, onion, and celery to pot and cook, stirring occasionally, until softened and beginning to brown, 5 to 8 minutes. Add tomato paste and cook, stirring constantly, for 1 minute. Add wine and garlic, scraping up any browned bits. Stir in stock and herbs, return short ribs to pot, and bring to a boil.
4. Cover pot, transfer to oven, and cook until short ribs are fork-tender, about 3 hours. Transfer short ribs to four shallow bowls. Strain cooking liquid into a bowl or large measuring cup, skim fat from surface, and season with salt and pepper to taste. Spoon some of the sauce over short ribs, sprinkle with more parsley, and serve.
Source: Hannaford fresh Magazine, January - February 2018