Now here’s a beef short ribs recipe your friends and family will love! Short ribs are ribs usually cut from sections towards the front and lower parts of beef cattle. Although you can buy boneless short ribs, they are often sold with the bone attached. The meat attached to the bone can come from the brisket, plate, chuck or rib and can contain less or more fat depending on where it comes from. Short ribs can be cut “flanken style” which includes a thin slice across multiple ribs with meat in between the bones or “English style” which includes a portion of just one rib with a thicker piece of meat attached. For this recipe, we use bone-in English style ribs. When shopping for short ribs, look for ribs that have a thick cut of meat attached to the bone with a good meat-to-fat ratio (more meat, less fat).
From a Traditional Chinese Medicine perspective, short ribs are valued for their warming nature, believed to promote circulation and dispel cold from the body. These ribs are thought to tonify Qi and Blood, supporting vital energy, strengthening the body, and benefiting the Kidney and Liver meridians.
Red meat is a source of quality protein and is rich in iron, zinc, vitamin B12 and selenium. Protein boosts bone health and metabolism, aids digestion, supports muscle growth and helps promote satiety after eating a meal. While getting enough protein in your daily diet is important, it’s also vital to incorporate healthy fats and carbohydrates. If you like red meat, eat it in moderation, and be sure to include complex carbs and nutrient-dense vegetables to meet your nutritional needs.
Active Time: 30 mins | Additional Time: 4 hrs | Total Time: 4 hrs 30 mins | Servings: 6
Ingredients:
- 6 bone-in beef short ribs (about 3 1/4 pounds)
- ¾ teaspoon salt, divided
- ½ teaspoon ground pepper
- 2 tablespoons extra-virgin olive oil, divided
- 1 medium onion, sliced
- 2 tablespoons tomato paste
- 2 cloves garlic, chopped
- 1 teaspoon chopped fresh thyme
- 1 cup balsamic vinegar
- ½ cup low-sodium beef broth
- 2 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon Chopped fresh parsley
Equipment:
6-qt. (or larger) slow cooker
Directions:
- Sprinkle ribs with 1/2 teaspoon salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the ribs and cook until browned on all sides, about 5 minutes total. Transfer to a 6-quart (or larger) slow cooker.
- Add the remaining 1 tablespoon oil and onion to the pan; cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Stir in tomato paste, garlic and thyme; cook, stirring, for 1 minute. Add vinegar and cook, scraping up any browned bits, until the liquid is mostly reduced, 3 to 5 minutes. Transfer to the slow cooker and add broth. Cover and cook on High for 4 hours or Low for 8 hours.
- Transfer the ribs to a serving platter. Transfer the liquid to a medium saucepan and bring to a boil over high heat. Whisk cornstarch and water in a small bowl and add to the boiling liquid. Cook, whisking, until thickened, about 2 minutes. Stir in the remaining 1/4 teaspoon salt. Serve the ribs with the gravy and sprinkled with parsley, if desired.
Recipe by By Carolyn Malcoun / EatingWell
Nutrition Facts (per serving):
281 Calories
15g Fat
13g Carbs
20g Protein
