Experience the indulgence of a Braised Short Ribs Recipe that transforms beef into succulent, melt-in-your-mouth perfection. With a harmonious blend of red wine, aromatic herbs, and vibrant vegetables, every bite delivers depth and warmth for shared moments with family and friends. Enjoy the irresistible charm and rich complexity of this slow-cooked delight.

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I’ve been playing around in the kitchen trying to perfect a slow braised beef short ribs recipe and I’m excited to share my take on Gordon Ramsay’s style dish made easily in a crockpot. I start by searing 4 lbs of beef short ribs with just enough salt and freshly ground black pepper.

I then toss in a large, roughly chopped onion, chunky carrots, celery, and minced garlic, which all come together beautifully. I love that there’s also 8 oz of organic mushrooms quartered up, plus a dollop of tomato paste that really adds a punch.

A splash of red wine and beef stock creates a deep, rich sauce while fresh thyme, rosemary and bay leaves bring the dish to life. Trust me, this slow cooker ribs recipe is one of the best braised beef dishes I’ve ever made for dinner.

Give it a try if you’re looking for a hearty yet simple meal!

Why I Like this Recipe

I love this recipe because the beef comes out super tender after a long, slow cook and it just melts in your mouth every time. I really appreciate how the veggies and mushrooms add a burst of flavor that makes every bite so rich and delicious. The red wine and herbs give it this fancy, gourmet twist that reminds me of a top chef’s meal without all the complicated steps. And honestly, it’s really simple to follow even on a busy day, which means I can still enjoy a hearty, comfort food even when I’m in a rush.

Ingredients

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Beef short ribs: Rich in protein and flavor they bring hearty satisfaction to the dish.
Onions: Add a sweet milder taste, provide fibre and essential vitamins for good health.
Garlic: Boosts flavor and immune system, a small but really powerful ingredient.
Mushrooms: Earthy taste with extra vitamins, add texture and a deeper depth to flavor.
Red wine: Provides acidity that tenderises meat and enriches the overall sauce.
Carrots: Sweet and crunchy, a great source of fibre and vitamins that light up the stew.
Celery: Brings a fresh, crisp flavour, low in calories yet full of key nutrients.
Tomato paste: Adds a tangy and rich sweetness that enhances the dish base.

Ingredient Quantities

4 lbs beef short ribs

Salt to taste (about 1 tsp per side is good)

Freshly ground black pepper to taste

2-3 tbsp olive oil

1 large onion, roughly chopped

2 carrots, cut into chunky pieces

2 celery stalks, chopped into big pieces

4 garlic cloves, minced

8 oz organic mushrooms, quartered

2 tbsp tomato paste

1 cup red wine

2 cups beef stock

2 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 bay leaves

How to Make this

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1. First, season the beef short ribs with salt and pepper on all sides, then heat some olive oil in a pan over medium-high heat. Brown the ribs for a few minutes on each side, until they get a nice crust.

2. Once browned, set the ribs aside and toss in the chopped onion, carrots, and celery into the same pan. Stir them around for about 3-4 minutes until they start softening.

3. Next, add the minced garlic and quartered mushrooms to the vegetables. Let them cook for another 2 minutes, just until the mushrooms begin to release a little juice.

4. Place the browned ribs into your crockpot, then spoon the veggies and mushrooms over the top.

5. Mix in the tomato paste with the vegetable mixture in the crockpot. This helps coat everything and builds flavor.

6. Pour in the red wine, letting it bubble up a bit to lift all those delicious bits off the bottom of the pot.

7. Now add the beef stock along with the fresh thyme, rosemary, and bay leaves. This will really make your dish rich and flavorful.

8. Give everything a gentle stir, then cover the crockpot and set it to cook on low for 8 to 10 hours. The long cooking time makes the beef super tender.

9. When it’s done, carefully take out the bay leaves and herb sprigs before serving.

10. Taste and adjust the salt and pepper if needed, then serve the ribs with all the lovely vegetables and sauce drizzled over top. Enjoy!

Equipment Needed

1. A large skillet or pan for browning the beef and sautéeing the vegetables
2. A crockpot for slow-cooking the ribs
3. A chef’s knife for chopping the vegetables and the mushrooms
4. A sturdy cutting board for safely cutting the produce
5. A wooden spoon or spatula for stirring and mixing the ingredients
6. Tongs for turning the beef short ribs in the pan
7. Measuring cups and spoons for accurately measuring the tomato paste, red wine, and beef stock

FAQ

Q: Do I need to sear the beef short ribs before putting them in the crockpot?

A: You dont have to but i really recommend it. Searing helps lock in flavor and makes the dish richer.

Q: How long should the beef braise?

A: I usually let it cook on low for about 8 hours so the meat gets super tender and falls off the bone.

Q: Can I use a different type of wine than red?

A: The recipe calls for red wine to boost the flavor but if you dont have it you can opt for a dry white wine. Just note it might change the taste a bit.

Q: What other vegetables can i add to the dish?

A: You can add potatoes or parsnips if you want extra heartiness. Just chop 'em into chunks and add during the last few hours.

Q: Can i make this recipe on the stovetop instead of in a crockpot?

A: Yes, you sure can. Just braise it in a covered Dutch oven at a low temperature for about 2-3 hours. The end result would still be delicious.

Gordon Ramsay’s Slow Braised Beef Short Ribs In Crockpot Recipe Substitutions and Variations

If you cant get beef short ribs, try using chuck roast or even oxtail. They braise up nicely so it still tastes rich.
If red wine isn’t your thing, mix a bit of grape juice with a splash of red wine vinegar. It’ll give you that tangy kick without going overboard.
No beef stock? No problem. Chicken broth or even vegetable broth works pretty well to bring out the flavor.
If you’re out of olive oil, use canola oil or any other neutral oil. It won’t change the taste much so you’re good to go.

Pro Tips

1. Make sure you pat the ribs dry before you season ’em. This helps get that nice crust when you brown them and really seals in the juices.
2. When you’re deglazing the pan with the wine, let it bubble up loud enough so you can scrape all the tasty little bits right off the bottom. Those bits add a lot of flavor to the sauce.
3. Fresh herbs are a game changer but don’t let ’em overwhelm the dish. Throw in the thyme, rosemary, and bay leaves and then fish them out carefully at the end so you still get that herby boost without any bitter bits.
4. Keep an eye on the cooking time as crockpots can vary. If you check a little early and the meat isn’t falling apart yet, give it a bit more time. It’s all about that perfect, tender bite!