Tender, hearty Short Ribs Recipe simmered with veggies in a rich, flavorful gravy, made straightforward in the slow cooker, oven, or on the stovetop!
author’s note
The Grocery Mix-Up That Became My Best Short Ribs Recipe!
My sister lives close by and helps out with recipe testing and grabbing groceries from time to time. One day, I asked her to pick up steaks so I could test a marinade—but she came back with beef short ribs instead. We had a good laugh, and I decided to pivot that day’s plan and finally reliable this short ribs recipe I’ve been working on for a while.
And wow—it turned out even better than I hoped. Searing the beef first, then slow cooking it, gives the most amazing depth of flavor. It’s one of those recipes you pull out when you want to impress someone, but the best part? It’s incredibly simple and nearly impossible to mess up. You’re going to love it!
Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Beef short ribs | Bone-in ribs give more flavor. Boneless ribs work in a pinch but may cook faster. |
| Carrots, onion, celery | The base veggies (mirepoix) add depth. Swap in parsnips or mushrooms for variation. |
| Beef broth | Use a high-quality brand or from-scratch broth for the best flavor. Chicken broth can work, but it will be lighter. |
| Tomato paste | Adds richness and body to the gravy. If needed, use ketchup for a slightly sweeter result. |
| Worcestershire sauce | Deepens the savory flavor. Soy sauce can be used if you’re out. |
While my recommended method is in a slow cooker, here’s other options:
How To Cook Short Ribs Recipe In The Oven?
- Cook the veggies until tender.
- mix in broth, tomato paste, Worcestershire, and herbs.
- Bake at 325°F for 2–2 ½ hours, flipping halfway through.
- Let rest, skim fat, and make the gravy.
Stovetop Method
- Brown the ribs and cook the veggies as above.
- Simmer gently over a low burner for 2–3 hours, covered, until the meat falls off the bone.
chelsea’s recipe tips
How To Skim Fat in Short Ribs Recipe:
After cooking, the juices will have a layer of fat on top. You’ll want to remove most of it before making the gravy.
- Quick Method: Use a spoon to skim the fat off the top.
- Better Method: Pour juices into a container and chill for 1–2 hours. The fat will solidify and is straightforward to lift away.
- Easiest Method: Use a fat separator tool for instant results.
Featured Comment
“This recipe is amazing!!! Recommended to my whole family. They loved it! I’ve made it about 6 times now. I never knew I liked cooked carrots, until I tried these. Thanks for the great recipe!!”
– Bernadette
Storage
- Fridge: Store cooled short ribs recipe with gravy in an airtight container for 3–4 days.
- Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stove or in the oven until heated through.
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