Are you looking for a comforting, flavorful dish that’s perfect for a chilly evening or a special occasion? Look no further than braised short ribs! This classic comfort food is elevated to new heights when cooked low and slow in a crock pot. The result is tender, fall-off-the-bone meat with a rich, velvety sauce that’s just begging to be served over mashed potatoes, polenta, or egg noodles.
In this article, we’ll explore 20 savory braised short ribs crock pot recipes that showcase the versatility of this beloved dish. From classic red wine braises to international-inspired flavors like Korean galbi and Mexican tequila-lime, there’s something for everyone on this list. Whether you’re a busy home cook looking for an easy weeknight dinner or a special occasion chef searching for a show-stopping main course, these recipes are sure to impress.
So grab your crock pot and get ready to indulge in the rich flavors of braised short ribs!
Classic Red Wine Braised Short Ribs in the Crock Pot
Elevate comfort food with this rich and flavorful short ribs recipe, slow-cooked to tender perfection in a red wine sauce. Perfect for a special occasion or cozy Sunday dinner.
Ingredients:
– 4-6 bone-in beef short ribs
– 1 onion, chopped
– 2 cloves of garlic, minced
– 1 cup red wine (Cabernet Sauvignon or Merlot work well)
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Season the short ribs with salt and pepper.
2. In a large skillet, brown the short ribs on all sides in a little oil over medium-high heat.
3. Transfer the short ribs to the crock pot. Add the chopped onion, minced garlic, red wine, beef broth, tomato paste, and thyme.
4. Cook on low for 8-10 hours or high for 4-6 hours.
5. Remove the short ribs from the crock pot and serve with the rich braising liquid spooned over the top. Garnish with chopped parsley, if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Asian-Inspired Soy-Ginger Braised Short Ribs
This dish combines the rich flavors of soy sauce, ginger, and star anise to create a tender and aromatic short ribs recipe. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons soy sauce
– 1 tablespoon grated fresh ginger
– 2 cloves garlic, minced
– 1 tablespoon sugar
– 1 star anise pod
– 1/4 cup vegetable oil
– 1 onion, sliced
– 2 cups beef broth
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven or heavy pot, heat the oil over medium-high heat.
3. Brown the short ribs in batches, about 5 minutes per batch. Remove and set aside.
4. Add the sliced onion to the pot and cook until caramelized, about 8-10 minutes.
5. Add soy sauce, ginger, garlic, sugar, and star anise pod to the pot. Cook for 1 minute.
6. Add the browned short ribs back to the pot, along with beef broth. Cover and transfer to the preheated oven.
7. Braise for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Slow-Cooked Beer-Braised Short Ribs with Caramelized Onions
Elevate your comfort food game with this rich and flavorful dish, perfect for a cozy night in. Fall-off-the-bone tender short ribs are slow-cooked in a sweet and tangy beer-based braising liquid, accompanied by the deep sweetness of caramelized onions.
Ingredients:
– 4-6 bone-in beef short ribs
– 1 large onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup dark beer (such as stout or porter)
– 1 cup beef broth
– 2 tablespoons brown sugar
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Season short ribs with salt, pepper, and thyme. Heat oil in a large Dutch oven over medium-high; sear short ribs until browned, about 5 minutes per side. Remove from pot and set aside.
3. Reduce heat to medium; add sliced onions and cook, stirring occasionally, until caramelized, about 20-25 minutes.
4. Add garlic, beer, beef broth, and brown sugar to pot; stir to combine. Return short ribs to pot, cover, and transfer to preheated oven.
5. Braise for 2 1/2 hours or overnight. Serve with caramelized onions spooned over the top.
Cooking Time: 2-3 hours
Balsamic Glazed Braised Short Ribs with Rosemary
Elevate your comfort food game with this rich and flavorful short ribs recipe, featuring the perfect balance of sweet and savory notes from balsamic glaze and fragrant rosemary.
Ingredients:
– 4 beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup balsamic vinegar
– 1/4 cup honey
– 2 sprigs fresh rosemary, chopped
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot.
4. Add onion and garlic; cook until softened, about 3-4 minutes.
5. Add balsamic vinegar, honey, and rosemary. Stir to combine.
6. Return short ribs to pot, cover, and transfer to preheated oven.
7. Braise for 2 1/2 hours or until meat is tender and falls off the bone.
8. Remove from oven; let rest for 10 minutes before serving.
Cooking Time: 2 1/2 hours
Spicy Chipotle Braised Short Ribs with Cornbread Grits
This recipe combines the rich flavors of braised short ribs with the spicy kick of chipotle peppers and the comforting warmth of cornbread grits.
Ingredients:
– 4 lbs beef short ribs
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chipotle peppers in adobo sauce
– 1 cup beef broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 1 cup cornbread grits (see note)
– 2 tbsp unsalted butter
– Chopped fresh cilantro, for garnish
Instructions:
1. Preheat oven to 300°F.
2. Season short ribs with salt, pepper, cumin, and smoked paprika. Heat olive oil in a large Dutch oven over medium-high heat; brown short ribs on all sides, about 5 minutes per side.
3. Add onion and garlic to pot; cook until softened, about 3 minutes.
4. Add chipotle peppers and adobo sauce; stir to combine.
5. Pour in beef broth; bring to a simmer.
6. Cover pot and transfer to preheated oven; braise for 2 1/2 hours or overnight.
7. To make cornbread grits, cook grits according to package instructions. Stir in butter and season with salt and pepper.
Cooking Time: 2 1/2 hours (or overnight)
Garlic and Herb Braised Short Ribs with Root Vegetables
This recipe showcases tender short ribs smothered in a flavorful garlic and herb sauce, served alongside a medley of roasted root vegetables. Perfect for a cold winter’s night or special occasion.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 tablespoon chopped fresh rosemary
– 1 tablespoon chopped fresh thyme
– 1 cup red wine
– 1 cup beef broth
– 1 large onion, peeled and chopped
– 2 large carrots, peeled and chopped
– 2 large parsnips, peeled and chopped
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes. Remove from pot.
3. Reduce heat to medium, add garlic, rosemary, and thyme; cook until fragrant, 1 minute.
4. Add wine, broth, onion, carrots, and parsnips to the pot. Bring to a boil, then cover and transfer to oven.
5. Braise for 2 1/2 hours or until short ribs are tender and falling off the bone. Serve with roasted root vegetables.
Cooking Time: 2 1/2 hours
Coffee-Braised Short Ribs with Chocolate Infusion
Elevate your comfort food game with this rich and decadent recipe, where the deep flavors of coffee and chocolate meld together to create a truly unforgettable dish.
Ingredients:
– 4 short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup strong brewed coffee
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– 1 cup beef broth
– 1 tablespoon tomato paste
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Sear short ribs until browned, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion to the pot and cook until caramelized, about 8-10 minutes. Add garlic and cook for an additional minute.
5. Add brewed coffee, chocolate chips, beef broth, and tomato paste to the pot. Stir until smooth.
6. Return short ribs to the pot, cover with a lid, and transfer to the preheated oven. Braise for 2 1/2 hours or until meat is tender and falls off the bone.
7. Remove from oven and garnish with fresh thyme leaves.
Cooking Time: 2 1/2 hours
Honey-Sriracha Glazed Braised Short Ribs
A sweet and spicy twist on classic braised short ribs, this recipe combines the richness of slow-cooked meat with a tangy honey-sriracha glaze.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup honey
– 2 tablespoons sriracha sauce
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. Heat oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot.
4. Add sliced onion and minced garlic to pot; cook until softened, about 5 minutes.
5. Add beef broth, honey, and sriracha sauce to pot. Stir to combine.
6. Return short ribs to pot; cover with lid. Braise for 2-1/2 hours or until meat is tender.
7. Remove from heat; let cool slightly. Serve glazed with thyme leaves.
Cooking Time: 2-1/2 hours
Slow Cooker Port Wine Braised Short Ribs with Mushrooms
A rich and flavorful slow cooker recipe that combines the fall-off-the-bone tender short ribs with sautéed mushrooms, all infused with the depth of port wine. Perfect for a cozy dinner party or a special occasion.
Ingredients:
– 4 pounds beef short ribs
– 1 onion, sliced
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 1 cup port wine
– 1 cup beef broth
– 2 tablespoons tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. Preheat the slow cooker to low.
2. Season the short ribs with salt and pepper. Brown the short ribs in a skillet on all sides, then set aside.
3. In the same skillet, sauté the sliced onion until caramelized. Add the mushrooms and cook until they release their liquid and start browning.
4. Transfer the mushroom mixture to the slow cooker. Add the browned short ribs, port wine, beef broth, tomato paste, and thyme.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. Serve hot, garnished with fresh parsley if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Smoky Bourbon Braised Short Ribs with Sweet Potatoes
This rich and comforting dish combines the tender fall-off-the-bone texture of short ribs with the sweetness of bourbon-infused sauce and the creamy goodness of roasted sweet potatoes. Perfect for a special occasion or cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons brown sugar
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1/2 cup bourbon whiskey
– 1 cup beef broth
– 2 large sweet potatoes, peeled and cubed
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with brown sugar, smoked paprika, and cumin.
3. Heat oil in a Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add bourbon whiskey to the pot, scraping up any browned bits. Bring to a simmer and cook for 2 minutes.
5. Add beef broth, browned short ribs, and sweet potatoes to the pot. Cover and transfer to oven. Braise for 2 1/2 hours or until meat is tender.
6. Season with salt and pepper to taste. Serve hot.
Cooking Time: 2 1/2 hours
Herbed Tomato-Braised Short Ribs with Parmesan Polenta
Elevate your dinner game with this hearty and flavorful dish, featuring tender short ribs slow-cooked in a rich herbed tomato sauce, served atop creamy Parmesan polenta.
Ingredients:
For the short ribs:
– 4-6 bone-in beef short ribs
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed fresh herbs (thyme, rosemary, parsley)
– 1 can (28 oz) crushed tomatoes
– 1 cup red wine
– 1 tsp dried bay leaves
– Salt and pepper to taste
For the polenta:
– 2 cups cornmeal
– 4 cups chicken broth
– 1/2 cup grated Parmesan cheese
– 2 tbsp unsalted butter
– Salt to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and pepper.
3. In a large Dutch oven, brown short ribs in olive oil over medium-high heat.
4. Add onion, garlic, herbs, crushed tomatoes, red wine, and bay leaves. Bring to a simmer.
5. Cover pot and transfer to the preheated oven. Braise for 2 1/2 hours or until meat is tender.
6. Meanwhile, cook polenta according to package instructions.
7. Stir in Parmesan cheese and butter.
8. Serve short ribs atop polenta and enjoy!
Cooking Time: 2 1/2 hours
Maple-Dijon Braised Short Ribs with Brussels Sprouts
Elevate your weeknight dinner game with this mouthwatering dish, where tender short ribs meet the earthy sweetness of Brussels sprouts.
Ingredients:
– 4 beef short ribs
– 2 tablespoons olive oil
– 1 onion, thinly sliced
– 3 cloves garlic, minced
– 1 cup maple syrup
– 1/4 cup Dijon mustard
– 1 cup red wine (optional)
– Salt and pepper, to taste
– 1 pound Brussels sprouts, trimmed and halved
– Fresh thyme, chopped (optional)
Instructions:
1. Preheat oven to 300°F.
2. Heat oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side. Remove ribs and set aside.
3. Add sliced onion to the pot; cook until caramelized, about 10 minutes. Add garlic and cook for an additional minute.
4. In a small bowl, whisk together maple syrup, Dijon mustard, salt, and pepper. Pour mixture over short ribs in the pot.
5. Add red wine (if using), then cover the pot with a lid. Transfer to preheated oven and braise for 2 hours.
6. Remove pot from oven; add Brussels sprouts to the pot. Cover again and return to oven for an additional 30 minutes, or until sprouts are tender.
7. Serve short ribs with roasted Brussels sprouts and garnish with chopped thyme (if desired).
Cooking Time: 2 hours 30 minutes
Five-Spice Braised Short Ribs with Star Anise
This recipe combines the rich flavors of short ribs with the warm, aromatic spices of five-spice powder and star anise. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground cardamom
– 1/4 teaspoon ground cayenne pepper
– 1/4 cup five-spice powder
– 2 star anise pods
– 1 cup beef broth
– Salt and black pepper
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, black pepper, cinnamon, cardamom, cayenne pepper, and five-spice powder.
3. Heat oil in a large Dutch oven over medium-high heat. Sear short ribs until browned on all sides, about 5 minutes per side.
4. Add onion and garlic to the pot; cook until softened, about 3-4 minutes.
5. Add beef broth, star anise pods, and browned short ribs to the pot. Cover and transfer to the preheated oven.
6. Braise for 2-1/2 hours or until meat is tender. Serve hot.
Cooking Time: 2-1/2 hours
Coca-Cola Braised Short Ribs with a Tangy Twist
Short ribs meet sweet and tangy in this unique recipe that will elevate your comfort food game. A classic braising liquid gets an unexpected twist from the addition of Coca-Cola, resulting in fall-off-the-bone tender meat and a rich, caramel-like sauce.
Ingredients:
– 4 pounds beef short ribs
– 1 onion, sliced
– 3 cloves garlic, minced
– 1 cup Coca-Cola
– 1 cup beef broth
– 2 tablespoons brown sugar
– 1 teaspoon Dijon mustard
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh thyme leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and smoked paprika.
3. In a large Dutch oven, brown short ribs in hot oil until browned on all sides, about 5 minutes. Remove ribs and set aside.
4. Add sliced onion to the pot and cook until caramelized, about 10 minutes.
5. Add garlic, Coca-Cola, beef broth, brown sugar, Dijon mustard, and browned short ribs to the pot.
6. Cover and transfer to the preheated oven. Braise for 2 1/2 hours or until tender.
7. Garnish with fresh thyme leaves and serve.
Cooking Time: 2 1/2 hours
Slow Cooker Italian-Style Braised Short Ribs with Gremolata
Rich and flavorful short ribs, slow-cooked to fall-off-the-bone tenderness, paired with a bright and herby gremolata sauce. This hearty dish is perfect for a chilly evening or special occasion.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup dry white wine
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (for gremolata)
– 2 tablespoons freshly squeezed lemon juice
– 1 clove garlic, minced (for gremolata)
Instructions:
1. Preheat slow cooker to high.
2. In a large skillet, heat oil over medium-high. Brown short ribs in batches, then transfer to slow cooker.
3. Add onion, garlic, wine, broth, tomato paste, thyme, salt, and pepper to slow cooker. Stir to combine.
4. Cook on high for 6-8 hours or low for 10-12 hours.
5. To make gremolata, mix parsley, lemon juice, and garlic in a small bowl.
6. Serve short ribs with spoonful of braising liquid and dollop of gremolata.
Cooking Time: 6-8 hours (high) or 10-12 hours (low)
Orange and Ginger Braised Short Ribs with Saffron Rice
This recipe combines the rich flavors of short ribs with the brightness of orange and ginger, served atop a flavorful saffron-infused rice. Perfect for a cozy dinner or special occasion.
Ingredients:
– 4 bone-in short ribs
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup freshly squeezed orange juice
– 1/4 cup honey
– 2 inches fresh ginger, peeled and grated
– Salt and black pepper, to taste
– 1 cup saffron-infused rice (see note)
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt and black pepper.
3. Heat olive oil in a large Dutch oven over medium-high heat. Brown short ribs on all sides, about 5 minutes per side. Remove from pot and set aside.
4. Add chopped onion and cook until softened, about 5 minutes. Add garlic and cook for an additional minute.
5. Add orange juice, honey, and grated ginger to the pot. Bring to a simmer.
6. Return short ribs to the pot, cover, and transfer to preheated oven. Braise for 2-1/2 hours or until tender.
7. Cook saffron-infused rice according to package instructions.
Cooking Time: 2-1/2 hours
Pomegranate-Braised Short Ribs with Walnut Couscous
Pomegranate-Braised Short Ribs with Walnut Couscous: A rich and flavorful dish that combines the tender fall-off-the-bone texture of short ribs with the vibrant sweetness of pomegranate and crunch of toasted walnuts.
Ingredients:
– 4 pounds beef short ribs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup pomegranate juice
– 1 cup beef broth
– 2 tablespoons tomato paste
– 2 teaspoons brown sugar
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 cup walnut halves
– 1 cup couscous
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, pepper, and thyme.
3. Heat oil in a large Dutch oven over medium-high heat; brown short ribs on all sides, about 5 minutes. Remove from pot and set aside.
4. Reduce heat to medium; add onion and garlic; cook until softened, about 5 minutes.
5. Add pomegranate juice, broth, tomato paste, and sugar. Stir to combine. Return short ribs to the pot, cover, and transfer to preheated oven.
6. Braise for 2 1/2 hours or until meat is tender.
7. Meanwhile, toast walnut halves in a dry skillet over medium heat, stirring frequently, until fragrant.
8. Cook couscous according to package instructions.
9. Serve short ribs with toasted walnuts and couscous.
Cooking Time: 2 1/2 hours
Barbecue Braised Short Ribs with Coleslaw Topping
Savor the tender, fall-off-the-bone goodness of slow-cooked short ribs smothered in a rich barbecue sauce and topped with a refreshing coleslaw.
Ingredients:
– 4 pounds beef short ribs
– 1/4 cup olive oil
– 2 tablespoons brown sugar
– 1 tablespoon apple cider vinegar
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup barbecue sauce
– 1 head of cabbage, shredded
– 1 carrot, peeled and grated
– 2 tablespoons mayonnaise
– 1 tablespoon apple cider vinegar
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Season short ribs with salt, black pepper, brown sugar, smoked paprika, and olive oil.
3. Brown short ribs in a large Dutch oven over medium-high heat, then transfer to the preheated oven and braise for 2 1/2 hours.
4. Meanwhile, combine coleslaw ingredients in a bowl and refrigerate until ready to serve.
5. Remove short ribs from the oven and brush with barbecue sauce. Return to the oven for an additional 10 minutes.
6. Serve braised short ribs topped with coleslaw.
Cooking Time: 2 hours 40 minutes
Slow Cooker Korean-Style Galbi Braised Short Ribs
This recipe is a modern twist on traditional Korean galbi, slow-cooked to tender perfection in a flavorful mixture of soy sauce, garlic, ginger, and sugar.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup soy sauce
– 2 tablespoons Gochujang (Korean chili paste)
– 2 tablespoons brown sugar
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 onion, sliced
– 1 cup beef broth
– 1/4 cup Korean chili flakes (optional)
Instructions:
1. Season the short ribs with salt and pepper.
2. In a slow cooker, combine soy sauce, Gochujang, brown sugar, garlic, and ginger. Stir to combine.
3. Add the sliced onion and beef broth to the slow cooker.
4. Place the seasoned short ribs in the slow cooker, making sure they are covered by the braising liquid.
5. Cook on low for 8-10 hours or high for 4-6 hours.
6. About 30 minutes before serving, add Korean chili flakes (if using).
7. Serve the tender galbi with rice and kimchi, if desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Tequila-Lime Braised Short Ribs with Cilantro Rice
This bold and flavorful dish combines the richness of slow-cooked short ribs with the brightness of tequila and lime, served alongside a vibrant cilantro-infused rice.
Ingredients:
– 4 pounds beef short ribs
– 1/2 cup tequila
– 1/2 cup freshly squeezed lime juice
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Cilantro leaves for garnish
– 1 cup uncooked white rice
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat oil over medium-high. Brown short ribs in batches, then set aside.
3. Add onion and garlic; cook until softened. Add tequila, lime juice, cumin, salt, and pepper. Bring to a simmer.
4. Return short ribs to the pot, cover with lid, and transfer to oven. Braise for 2 1/2 hours or until tender.
5. Cook rice according to package instructions. Stir in chopped cilantro.
6. Serve short ribs with cilantro rice and garnish with additional cilantro leaves.
Cooking Time: 2 1/2 hours
Summary
Get ready to indulge in a rich and flavorful culinary experience with these 20 savory braised short ribs crock pot recipes! From classic red wine and beer-braised options, to international inspirations like Korean-Style Galbi and Tequila-Lime, there’s something for every palate. Whether you’re craving comfort food or looking to spice up your meals, these slow-cooked recipes are sure to satisfy.
