Saucy Short Ribs



10 min


8 hrs 10 min


4 Servings

Saucy Short Ribs

Photo: Andrew Grinton

Serve these saucy ribs over egg noodles and pair with your family’s favourite veggies for a simple and satisfying dinner.


  • 3 lbs short ribs , (cut on the long bone, half of full "English" style)
  • salt
  • black pepper
  • 2 tbsp olive oil
  • 1 1/2 cups chopped yellow onion
  • 1/2 cup chopped carrot
  • 1 tbsp chopped garlic
  • 1 tbsp chopped thyme
  • 1 tbsp tomato paste
  • 1 cup full-bodied red wine
  • 1 tbsp balsamic vinegar
  • 1 tbsp grainy mustard
  • 3 cups sodium-free beef broth
  • 1 tbsp unsalted butter
  • 2 tbsp chopped Italian parsley


  • Pat ribs dry with paper towel and season with salt and pepper.
  • Heat oil in a large heavy frying pan over high.
  • Working in batches, add short ribs and cook, turning, for about 6 min or until browned on all sides.
  • Place ribs in slow cooker in a single layer.
  • Pour off all but 2 tbsp fat from pan, add onion and carrot and sauté for 4 min on medium-high, or until browned. Add garlic and thyme and sauté for 1 min longer. Add tomato paste and stir until vegetables are coated. Add red wine, and boil for 2 min, or until slightly reduced, stir in vinegar and mustard. Scrape into slow cooker.
  • Add stock, cover slow cooker and cook on low for 8 hrs.
  • Remove ribs and set aside. Skim fat from sauce; discard fat. Transfer sauce to a frying pan or wide pot. Bring to a boil and cook for 10 min, or until thickened slightly. Stir in butter.

Nutrition (per serving)

  • Calories
  • 696,
  • Protein
  • 34 g,
  • Carbohydrates
  • 12 g,
  • Fat
  • 57 g,
  • Fibre
  • 2 g,
  • Sodium
  • 259 mg.

Originally published in the Today’s Parent February 2013 issue. Photo by Andrew Grinton.

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