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Short Ribs

Makes: 8  servings Prep 40 mins Start to Finish 4 hrs 40 mins
Short Ribs


  • 4 pounds  boneless beef short ribs
  • 1 tablespoon  olive oil
  • 1 large onion, chopped
  • 6 garlic cloves, sliced
  • 3 large carrots, coarsely chopped
  • 2 celery ribs, chopped
  • 1/2 cup  dry red wine
  • 1 28 ounce can crushed tomatoes in thick puree
  • 3/4 cup  pitted sliced green olives
  • 3/4 cup  low-sodium beef broth
  • 1/4 cup  coarsely chopped flat-leaf parsley, plus additional for garnish
  • 1/2 teaspoon  ground allspice
  • 1/2 teaspoon  ground cinnamon
  • 1/2 teaspoon  freshly ground black pepper
  • 2 thyme sprigs


1. Rinse short ribs and pat dry; season with salt. Heat oil in a large skillet over moderately high heat until hot but not smoking. Add ribs, in batches, and cook, turning, until browned on all sides, about 5 minutes; transfer, as cooked, to slow cooker. Pour off all but 1 tablespoon of fat from skillet. Add onion, garlic, carrots, and celery; cook over moderate heat, stirring and scraping up any brown bits from bottom of skillet, about 3 minutes. Add wine and simmer 2 minutes. Transfer to slow cooker with remaining ingredients and stir to combine. Cook, covered, on low heat until ribs are very tender, about 4 hours. Remove thyme sprigs. Serve ribs with their sauce over buttered noodles or mashed potatoes and garnish with parsley. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)845,
  • Fat, total(g)72,
  • chol.(mg)152,
  • sat. fat(g)29,
  • carb.(g)13,
  • fiber(g)3,
  • pro.(g)37,
  • sodium(mg)617,
  • Percent Daily Values are based on a 2,000 calorie diet