Wouldn't it be wonderful to come home after a hard day of work or play and have the smell of a scrumptious dinner greet you at the door? 

When I make StoneGable Braised Short Ribs in the slow cooker my whole house fills with the most delicious savory aroma! What awaits is comfort food at it's very best!!!!

Slow Cooker Braised Short Ribs work well for a weeknight meal but it is also very company worthy!!! This would make a fabulous Christmas dinner as it can be made ahead and reheated. The flavors just keep getting better and better!

It is a rich satisfying and so very very delicious meal!  Serve it in a large shallow bowl with a fork and a soup spoon... you will want to get every last bit of hearty flavor!

I serve Braised Short Ribs over creamy cheesy polenta or fluffy mashed potatoes. Tonight's dinner is also served with slow oven roasted carrots.


1 cup dry red wine
2/3 cups ketchup
3 TBS soy sauce
2 TBS Worcestershire sauce
2 cloves garlic, pressed
2 TBS dark brown sugar
1-2 large onion, chopped
2-3 sprigs of fresh thyme
salt and pepper
1 TBS olive oil
4 lbs short ribs (I am using 2 lbs of bone-in short ribs and 1~ 2 lb chuck roast)

In a large dutch oven, skillet or the insert of you slow cooker (if it can be used on top of the stove) heat olive oil over medium, heat.

Meanwhile salt and pepper the short ribs.  I use lots of pepper! Add them to the pan. DO NOT crowd the pan. Brown them in batches, on all sides. Take out of the pan and reserve.

Put the onion in the pan and saute until translucent, about 5 minutes. 

Meanwhile whisk together the wine, ketchup. soy sauce, Worcestershire sauce and brown sugar in a large bowl. Set aside.

After the onions become translucent, put the pressed  garlic in the pan and cook for 1 minute.  Return short ribs and chuck roast to the pan. Add the thyme sprigs and  the liquid. Try to almost cover the short ribs with the liquid.  If they do not cover, add a little beef stock to your slow cooker... but go easy you will be altering the flavor of the great sauce!

Cook covered on low for 7-8 hours.

You won't believe how GOOD THIS SMELLS!!!

At this point the Braised Short Ribs can be cooled and the chuck roast pulled apart into short rib sized pieces. Refrigerate with all the great juices and yummy bits and pieces for a day or two. When you are ready to reheat it take off any solidified fat that has formed on the top and them and reheat. Be gentle with the short ribs they fall apart... but that's okay!

If you are serving it for dinner tonight... and I don't think I could wait... pull out the chuck roast and pull into pieces.

I am seriously excited about you trying these luscious short ribs!!!!  Make sure you come back and tell me how much you and your family like this dish!

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