To be honest, I had never had short ribs before coming up with this recipe… I DON’T KNOW WHY BECAUSE THEY’RE SO FREAKING GOOD AND SO EASY! I’ve seriously been missing out, why didn’t anyone tell me??
You can make these short ribs entirely on the stove top, or you can put them in your slow cooker. Feel free to adapt this to be made in a dutch oven too. I bet it would also be super easy to make these in an Instant Pot, which is super high up on my kitchen gadget wish list! (Did ya hear that Santa??)
These are so juicy and flavorful with minimal effort, which is a huge win when you’re entertaining during the holidays! Serve them over mashed potatoes, polenta or white rice Mmmmm.
By the way, have you checked out the other holiday recipes in the series?
Holiday Series Day 1: DIY Hot Chocolate Mix
Holiday Series Day 2: Eggnog Loaf
Holiday Series Day 3: Persimmon Butter
Holiday Series Day 4: Ginger Bread Loaf
Holiday Series Day 5: Creamed Kale
- 3 lbs beef short ribs, bone in
- 2 Tbsp olive oil
- 1-2 Tbsp paprika
- 1-2 Tbsp sea salt
- 1 Tbsp pepper
- 3 cloves garlic, minced
- 1 medium onion, cut into thin slices
- 2 C red wine (I used a Malbec but you can really use any type)
- ½ C balsamic vinegar
- juice of 1 orange
- 1 Tbsp honey
- Rub the short ribs with the oil and then sprinkle on a generous layer of paprika, sea salt and pepper. Heat a large heavy bottomed skillet (preferably cast iron). Over medium-high heat, sear the short ribs for a few minutes on each side.
- Turn the heat down to medium, add the garlic and onion to the pan, and let sweat for a few minutes. When the onions start to soften, add the wine, balsamic vinegar, orange juice and honey to the pan. (Alternatively, you could move the meat and onions to a slow cooker, add the liquid, and cook on low for about 8 hours).
- Bring to a simmer, cover, and let cook for 2-3 hours. Check every 30 minutes or so to make sure there's still enough liquid. If the liquid level gets too low, just add more wine.
- When it's time to serve, if the meat hasn't already fallen off the bone, gently pull it off and serve topped with the saucy onions.