Beef Short Ribs Recipe
You know that meal that just feels like a warm hug? Yes, exactly, and this is it.
Beef short ribs are one of those dishes that feel complicated but are secretly easy once you know how to do it.
I’m showing you exactly how I make them, so you can do it, too—no guesswork.
Why You’ll Love This Beef Short Ribs Recipe
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Super tender and flavorful, the meat falls right off the bone.
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Perfect for Sunday dinners, date nights, or whenever you want something special.
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Low effort once it’s in the oven, it basically cooks itself.
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Leftovers taste even better the next day.
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Looks impressive, but it’s simple once you get it going.
Ingredients You’ll Need
Main Ingredients:
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3–4 lbs bone-in beef short ribs
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Salt and black pepper (to taste)
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2 tbsp olive oil
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1 large yellow onion, sliced
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2 carrots, peeled and chopped
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2 celery stalks, chopped
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4 garlic cloves, smashed
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2 tbsp tomato paste
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2 cups beef broth (low sodium)
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1 ½ cups dry red wine (or more broth if you prefer)
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2 sprigs fresh rosemary
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4 sprigs fresh thyme
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2 bay leaves
How to Make These Beef Short Ribs
Step 1: Preheat your oven to 325°F (160°C).
Step 2: Pat the short ribs dry with paper towels. Season them generously with salt and pepper on all sides.
Step 3: In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Sear the short ribs in batches until browned on all sides—about 3–4 minutes per side. Set them aside.
Step 4: In the same pot, add the onion, carrots, and celery. Sauté for about 5 minutes until softened.
Step 5: Add the garlic and cook for another 1 minute. Stir in the tomato paste and cook for another minute to bring out its flavor.
Step 6: Pour in the red wine. Scrape up the browned bits from the bottom of the pot with a wooden spoon (that’s all flavor!).
Step 7: Add the beef broth, rosemary, thyme, and bay leaves. Nestle the short ribs back into the pot so they’re mostly covered in liquid.
Step 8: Bring everything to a gentle simmer. Then cover the pot with a lid and place it in the oven. Braise for 2.5 to 3 hours, or until the meat is super tender and pulling away from the bone.
Step 9: Remove the pot from the oven. Skim off excess fat if needed. Discard the bay leaves and herb stems.
Step 10: Serve warm, with mashed potatoes, polenta, or crusty bread to soak up all that delicious sauce.
Storage Options
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Fridge: Store in an airtight container for up to 4 days.
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Freezer: Freeze for up to 2 months. Defrost in the fridge overnight before reheating.
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Reheat: Warm on the stove over medium-low heat or microwave in short bursts with a splash of broth.
Variations and Substitutions
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No wine? Use all beef broth or substitute with unsweetened grape or cranberry juice for depth.
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No Dutch oven? Sear everything in a skillet, then transfer to a roasting pan or slow cooker.
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Extra veggies: Mushrooms, parsnips, or pearl onions fit right in.
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Fresh herbs substitute: Use 1 tsp dried thyme and ½ tsp dried rosemary if needed.
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Spicy: Add a pinch of red pepper flakes with the garlic.
Mistakes to Avoid & How to Perfect the Recipe
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Skipping the sear: Browning the meat builds flavor. Don’t skip this.
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Not enough liquid: Ribs should be at least ¾ submerged in the braising liquid.
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High oven temp: Slow and low gives the best texture.
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Too much fat: Trim excess fat from ribs and skim after cooking.
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Undercooking: If it’s not tender, it’s not ready. Keep cooking until it is.
FAQs
Q: Can I use boneless short ribs?
A: Yes, though bone-in gives more flavor. Reduce cooking time by about 20–30 minutes.
Q: Can I make this in a slow cooker?
A: Definitely. After searing and sautéing, transfer everything to the slow cooker and cook on low for 8 hours or high for 4–5.
Q: Can I make it ahead?
A: Yes! In fact, it tastes even better the next day. Just store in the fridge and reheat when ready.
Q: What’s the best wine for this recipe?
A: A dry red like Cabernet Sauvignon, Merlot, or Pinot Noir works great.
Q: Can I thicken the sauce more?
A: Yes. After cooking, remove the ribs and simmer the sauce on the stove until it reduces, or stir in a cornstarch slurry.
Q: What do I serve it with?
A: Mashed potatoes, creamy polenta, egg noodles, or crusty bread are all perfect.
Q: Do I need to strain the sauce?
A: Not required, but you can strain it for a smoother finish. Otherwise, serve as is—it’s rustic and full of flavor.
Conclusion
This Beef Short Ribs recipe is one you’ll come back to anytime you want a cozy, flavorful dinner that feels like it took all day, but really didn’t.
Try it once and you’ll see. When you do, come back here and tell me how it went. I want to hear your twist on it!
You Might Also Want To Try
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Beef Short Ribs
Rich, savory, and incredibly tender, these beef short ribs are braised low and slow with red wine, herbs, and veggies until they practically fall apart. It’s cozy, comfort food at its finest—perfect for impressing guests or treating yourself on a quiet evening.
Ingredients
- 3–4 lbs bone-in beef short ribs
- Salt and pepper
- 2 tbsp olive oil
- 1 yellow onion, sliced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, smashed
- 2 tbsp tomato paste
- 2 cups beef broth
- 1 ½ cups dry red wine
- 2 sprigs rosemary
- 4 sprigs thyme
- 2 bay leaves
Instructions
- Preheat oven to 325°F.
- Season ribs with salt and pepper.
- Heat oil in a Dutch oven. Brown ribs on all sides. Set aside.
- Sauté onion, carrots, and celery until soft.
- Add garlic and tomato paste. Stir for 1 minute.
- Pour in wine, scraping up the brown bits.
- Add broth and herbs. Return ribs to the pot.
- Bring to a simmer, then cover and braise in the oven for 2.5–3 hours.
- Remove ribs, skim fat, and discard herbs.
- Serve hot with sides of your choice.
Notes
Nutrition Information
Yield 4-6Amount Per Serving Calories Around 450–500 (without sides)
