Braised Short Ribs

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Braised Short Ribs

Yield: 4 servings

Prep Time: 15 min

Cook Time: 8 hrs


4 1/2 pounds 3-inch-long beef short ribs
Coarse kosher salt
2 cups dry red wine
One 14.5-ounce can diced tomatoes in juice
One 6-ounce package sliced button mushrooms
1/2 cup finely chopped onion
6 garlic cloves, peeled
6 fresh Italian parsley sprigs
2 bay leaves


1. Sprinkle ribs with coarse salt and pepper. Place in even layer in slow cooker. Add next 7 ingredients, cover, and cook on low heat until meat is tender, about 8 hours.

2. Using slotted spoon, transfer ribs to serving bowl. Discard parsley and bay leaves. Spoon fat off top of sauce and pour sauce over ribs. Serve with bread.


*Serve with crusty bread to mop up all of the wonderful juices.
*If you cannot locate short ribs at your market, ask your butcher. Often times, they have some in the back that they can cut for you- and they can trim off a lot of the fat too!

Source: (via Bon Appetit)

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  • Peter wrote:

    Lori, I just came across your site and have snooped through a few recipes. I am a bit of a recipe hound and enjoy cooking. The recipes that have caught my eye looked good and without much tweaking will fit my low sodium diet. We live in south Texas and have good farm markets here. As a result, I don’t buy much canned food. Whether it is beans, tomatoes or many other veggies we get them fresh or dried and make things from scratch. I grow my own herbs and some spices year round. I will enjoy going through your recipes and adding some to my favorite list(ones I intent to make a second time) I seldom make a recipe twice so always looking. Thankyou, Pete

  • The Purple Foodie wrote:

    Looks delicious, Lori! I love food that is cooked in a slow cooker. So hearty and comforting.