Beef Short Ribs

These slow-simmered ribs pair nicely with mashed sweet or regular potatoes.


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Prep Time
25 min
Cook Time
360 min
385 min


  • 1 1/2 tsp safflower oil
  • 8 large English-style beef short ribs, 
4 to 5 oz each
  • 1/8 tsp sea salt
  • 1/4 tsp ground black pepper
  • 1 tbsp white whole-wheat flour
  • 2 shallots, peeled and thinly sliced
  • 4 green onions, cut into 1-inch-long pieces
  • 1 1-inch piece ginger, peeled and minced
  • 2 garlic cloves, minced
  • 1/2 cup sherry
  • 1 cup low-sodium beef broth
  • 1/2 cup fresh orange juice
  • 1/3 cup reduced-sodium soy sauce


  1. In a Dutch oven or large deep skillet on medium-high, heat oil. Sprinkle ribs with salt and pepper and dust all sides with flour. Working in batches, sear ribs on all sides until golden brown, 2 to 3 minutes on each side.
  2. Transfer ribs to a 5-qt slow cooker. Reduce heat on pan to medium and add shallots and cook, stirring frequently, until shallots have softened and are just starting to turn golden, about 4 minutes. Add onions, ginger and garlic and cook, stirring frequently, until fragrant, about 30 seconds. Add sherry, stirring with a wooden spoon and scraping up browned bits from the bottom of the pan. Add broth, orange juice and soy sauce. Increase heat to medium-high and bring to a boil; boil for 1 minute. Pour sauce over ribs, cover and cook on low for 6 to 7 hours or until meat pulls away easily from bones.
  3. Transfer ribs to a bowl and keep warm. Skim any fat from the sauce using a spoon. In a small pot, bring sauce to a boil on high, reduce heat and simmer until sauce is thickened and reduced by half, about 5 minutes. To serve, place 1 rib on each of 8 plates and drizzle with ¼ cup of sauce.

Nutrition Information

  • Serving Size 1 rib and 1/4 cup of sauce
  • Calories 326
  • Carbohydrate Content 5 g
  • Cholesterol Content 58 mg
  • Fat Content 27 g
  • Fiber Content 1 g
  • Protein Content 15 g
  • Saturated Fat Content 11 g
  • Sodium Content 459 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 2 g