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Short ribs - need recipe ideas that don't involve bbq!

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Hello all

I live in an apartment with no access to a bbq and was wondering if anyone had recipe ideas on how to cook short ribs via stove top or oven. I also have a crock pot (slow cooker) as well. I'm more familiar with doing these bad boys on the bbq after marinating them and rubbing them with some garlic perhaps. Any ideas/suggestions are welcome!

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  1. You have three options.....braise in one of the following:


    You could technically braise with other liquids, but I don't think they will come out very good. Sweet or bland is not my thing.

    Use your favorite aromatics and.or tomatoes.

    1 Reply
    1. re: fourunder

      Sweet and bland are really my thing either so thank you for the suggestions!

    2. browned and braised with winter root vegetables in a good broth. Very comfy winter food.

      1. My go to recipe for short ribs is from "Chuck's Day Off". It uses red wine, beets, cinnamon garlic ...lots of flavour. I puree the beets to give thicker sauce and cook it in a dutch oven but you could try your slow cooker.

        Here's the link:

        1 Reply
        1. re: tearingmonkey

          Great thank you for the link. I wouldn't have thought of combining beets with cinnamon garlic so I will be interested to give that idea a try!

        2. it's super easy to braise them all day in the slow cooker covered in BBQ sauce. Not fancy, but super tasty.

          1. Thank you for all the suggestions everyone! I'm sure the ribs will turn out great.

              1. Barefoot Contessa has a good recipe:

                6 beef short ribs, trimmed of fat
                Kosher salt and freshly ground black pepper
                1/4 cup good olive oil
                1 1/2 cups chopped onion (2 onions)
                4 cups large-diced celery (6 large stalks)
                2 carrots, peeled and large-diced
                1 small fennel, fronds, stems, and core removed, large-diced
                1 leek, cleaned and large-diced, white part only
                3 garlic cloves, finely chopped
                1 (750-ml) bottle burgundy or other dry red wine
                Fresh rosemary sprigs
                Fresh thyme sprigs
                6 cups beef stock
                1 tablespoon brown sugar
                Preheat the oven to 400 degrees F. Place the short ribs on a sheet pan, sprinkle with salt and pepper, and roast for 15 minutes. Remove from the oven. Reduce the oven temperature to 300 degrees F.

                Meanwhile, heat the olive oil in a large Dutch oven and add the onion, celery, carrots, fennel, and leek and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Tie the rosemary and thyme together with kitchen twine and add to the pot.

                Place the roasted ribs on top of the vegetables in the Dutch oven and add the beef stock and brown sugar. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender.

                Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce.