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Challenge: Slow Cooker to the Rescue

Honey Glazed Short Ribs

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Tender beef coated with a rich honey tomato glaze topped with roasted nuts and fresh cilantro. A burst of flavor in every mouth-watering bite. I love serving these sticky ribs over buttery mashed cauliflower, herb roasted potatoes or my favorite, on top of stone ground grits topped and a warm poached egg as an unforgettable brunch dish.

Honey Glazed Short Ribs

  • Servings: 0
  • Yield: 4-6 Servings
  • Prep Time: 30 min
  • Cooking Time: 2 hr


  • 2 pounds short ribs (8 short ribs)
  • 2 Tablespoons olive oil
  • 2 Tablespoons tomato paste
  • 8-10 garlic cloves, peeled
  • 750 ml table red wine
  • 3-4 cups beef or chicken stock
  • 1-2 teaspoons salt, to taste
  • 1-2 teaspoons pepper, to taste
  • 2 sprigs fresh rosemary
  • ½ cup honey
  • 1-2 Tablespoons flour
  • ¼ cup chopped roasted peanuts, for garnish
  • 1 brunch fresh cilantro or Italian flat leaf parsely, chopped, for garnish


  1. Heat wine in pot and reduce by half
  2. Cut meat into individual short ribs and season with salt and pepper
  3. Sear ribs in oilve oil, in a heavy skillet, browning all sides
  4. Transfer short ribs to slower cooker, and set aside
  5. Add tomato paste, garlic and 1 cup stock to the skillet. Stir and cook for 3 minutes.
  6. Transfer tomato garlic mixture, rosemary, remaining stock and reduiced wine to slow cooker.
  7. Cover slow cooker with foil and cover with slow cooker lid and cook on slow for 2 hours or until meat falls off of bones.
  8. Use slow cooker manufacture's instructions.
  9. When ribs are done, transfer short ribs to platter or casserole dish.
  10. Strain liquid into saute pan and include mashed garlic.
  11. Add enough flour to thicken sauce. Season to taste and stir in honey.
  12. Pour sauce over short ribs, and garnish with roasted salted peanuts and cilantro.
  13. Serve and Enjoy!!!

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