Braised Beef Short Ribs Recipe

by mitzimsa on October 28, 2014


 SHORT RIBS in Red Wine Gravy Reduction Nestled on a pillow of Garlic Mashed Potatoes


This Sunday I want something I can plate in one dish!

Short Ribs Plated In One Dish

It’s autumn the season that puts me in the mood for stick to your ribs type of meals! After all I’m an Iowa Gal who lives in LA but can’t get away from what I’ve always known to eat in the fall and winter months.

Since it cooled down a little this weekend (77 degrees) it was the right time for me to hop over to Bristol Farms pick up 4 lbs. of nice meaty bone in short ribs, made a bee line to the kitchen to prepare Sunday Dinner. I pulled out the Ninja 3-in-1 Cooking System and started pots ta clickin!!


6 to 8 meaty beef short ribs, bone-in, about 3 to 4 pounds

Be sure to season your meat on all sides (don’t forget the ends), before browning!

salt and pepper or seasoning of your choice.

(you see a few of my choice seasonings pictured).

2 tablespoons olive oil

1 cup chopped celery

1 cup chopped green bell pepper

1 1/2 cups chopped onion

4 small or 3 medium cloves garlic, sliced

1/4 cups dry red wine

1 1/2 cups chicken stock or broth

1/2 teaspoon dried leaf thyme

1 bay leaf

Heat the olive oil in a large skillet over medium heat. Add the short ribs and cook for about 10 minutes, turning to brown all 4 sides. Remove from skillet to the slow cooker.

*Side Note* – You can brown your meat in the Ninja, it has a stove top feature. I just wanted to use the iron today!

Add the celery, green bell pepper, onion, and garlic, bay leaf on top of short ribs in the slow cooker. Add ½ chicken stock/broth ½ water to just cover the ribs. Cook over medium heat,  until ribs start to become tender. Add the red wine, 1/2- 3/4 cup of chicken stock/broth, gravy thicking agent and the thyme. Hold on to the additional chicken stock/broth to thin or make more gravy.  Bring the mixture to a full boil. Cover and cook on LOW for 6 to 8 hours, until very tender.

Remove the short ribs to a serving bowl or platter and keep warm. At this point they will have separated from the bones,  discard those old bones!

Strain the cooking liquids and discard the solids. Skim fat from the juices (use a gravy separator if possible). Add the juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium and continue boiling for about 5 minutes, or until reduced by about one-third to one-half, or to about 2- 3 cups of sauce.

Pour the sauce over the short ribs and serve immediately, or place back in the slow cooker and keep warm until serving time.

Serve with mashed potatoes or rice.

I choose to serve my short ribs over a pillow of garlic mashed potatoes and buttered corn cut off the cob! Stay turned…since both of the side dishes are staples in my house I’m sure the recipes will be on the blog soon!  Get those pots to clickin!!

Serves 4 to 6.






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