Slow-Cooked Short Ribs

Slow-Cooked Short Ribs


  • onion, chopped
  • carrots, peeled and chopped
  • stalk celery, chopped
  • cloves garlic
  • 1 Tablespoon  extra-virgin olive oil
  • 1 Cup  dry red wine
  • 3 Cups  beef stock
  • 1/4 Teaspoon  dried oregano
  • 1/2 Teaspoon  ground allspice
  • 1/4 Teaspoon  ground cumin
  • 1 Teaspoon  ground coriander
  • bay leaf
  • 1/2 Teaspoon  paprika
  •   Sea salt and freshly ground black pepper, to taste
  • 3 Pounds  bone-in beef short ribs
  •   Vegetable oil, for pan-searing (optional)

These short ribs are great with some glazed carrots or mashed potatoes. The best part is, you won’t need much in the way of special equipment — just a food processor and a fat separator for skimming the fat off the sauce. You will have plenty of the flavorful beef stock left, which would be perfect for later use as a sauce. Or, freeze it until next time you cook your next short rib dish again.


Preheat the oven to 195 degrees.

Place the onion, carrots, celery, and garlic in the bowl of a food processor and purée until fine. Heat the olive oil in a large pot with a tight-fitting lid over medium heat. When the oil shimmers, add the puréed vegetables, stir, and cook for about 5 minutes.

Add the wine and use a spatula to scrape the bottom of the pot to release any brown bits. Reduce the wine by ½. Then, add the beef stock. Increase the heat to high and bring to a boil. Stir in the oregano, allspice, cumin, coriander, bay leaf, and paprika.

Reduce the heat to a simmer (not too vigorous), and cook for about 15 minutes. Season with salt and pepper, to taste. Remove from the heat and let stand for 5 minutes.

Season the short ribs liberally with salt and pepper. Put the short ribs into the pot. (They will not be fully submerged in the stock.) Now put the lid on. Place it in the preheated oven and cook for about 4 hours. Then turn over the ribs with tongs; cover and cook in the oven for another 4 hours.

Remove the pot from the oven. Turn the oven to broil. Take the ribs out of the pot and place them in a broiler-proof dish. Meanwhile, separate or skim the fat from the cooking stock. Keep the stock in the pot. Bring to a high simmer and cook down the stock to a sauce consistency, about 10 minutes. Season with salt and pepper, to taste.

Broil the short ribs bone side down under the broiler just until the pieces turn a gorgeous brown, for a few minutes. (As an alternative, heat a pan with vegetable oil over high heat and when hot, sear the ribs until they turn a delicious brown.) Place the short ribs on serving plates. Spoon the sauce over the short ribs and serve with your favorite side dishes.


Calories per serving:

1,443 calories

Dietary restrictions:

Low Carb

Daily value:



  • Fat 509g 782%
  • Carbs 48g 16%
  • Saturated 217g 1,084%
  • Fiber 9g 38%
  • Sugars 19g
  • Monounsaturated 234g
  • Polyunsaturated 20g
  • Protein 214g 429%
  • Cholesterol 1,034mg 345%
  • Sodium 2,248mg 94%
  • Calcium 336mg 34%
  • Magnesium 309mg 77%
  • Potassium 5,591mg 160%
  • Iron 26mg 145%
  • Zinc 45mg 303%
  • Phosphorus 2,251mg 322%
  • Vitamin A 1,563µg 174%
  • Vitamin C 24mg 39%
  • Thiamin (B1) 1mg 95%
  • Riboflavin (B2) 2mg 146%
  • Niacin (B3) 44mg 218%
  • Vitamin B6 5mg 255%
  • Folic Acid (B9) 151µg 38%
  • Vitamin B12 35µg 581%
  • Vitamin E 4mg 18%
  • Vitamin K 42µg 53%
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