Beef Short Ribs Recipe
This beef short ribs recipe is slow-braised in red wine and beef broth until melt-in-your-mouth tender. A comforting, flavorful dish perfect for any occasion.
Ingredients
- For the Short Ribs
- 4 lbs beef short ribs bone-in, English cut
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour for dusting
- 2 tablespoons olive oil or vegetable oil
- For the Braising Liquid
- 6 oz thick-cut bacon diced (optional, but adds amazing flavor)
- 1 large onion diced
- 2 carrots peeled and cut into chunks
- 3 celery stalks cut into chunks
- 4 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups dry red wine Cabernet Sauvignon or Merlot
- 4 cups beef broth low sodium preferred
- 2 sprigs fresh thyme or 1 teaspoon dried thyme
- 2 bay leaves
- 1 sprig fresh rosemary
- For Finishing
- 8 oz mushrooms sliced (optional, added in last hour)
- Fresh parsley chopped (for garnish)
Instructions
- Prep the Short Ribs (10 minutes)
- Pat ribs dry with paper towels — this ensures a good sear. Season generously with salt and pepper, then lightly dust with flour.
- Sear the Ribs (15 minutes)
- Heat olive oil in a large Dutch oven over medium-high heat. Working in batches, brown the ribs on all sides until golden brown (about 2–3 minutes per side). Remove and set aside.
- Cook Aromatics (10 minutes)
- Add bacon to the pot and cook until crisp. Stir in onion, carrots, and celery, cooking until softened and slightly caramelized. Add garlic and cook for 1 minute.
- Build the Base (5 minutes)
- Stir in tomato paste, letting it cook for 2 minutes to deepen the flavor. Pour in the red wine, scraping up browned bits from the bottom (this is pure flavor!).
- Braise (2.5 to 3 hours)
- Return the short ribs to the pot. Pour in beef broth until the meat is just covered. Add thyme, rosemary, and bay leaves. Bring to a simmer, then cover and transfer to a 325°F oven. Cook for 2.5 to 3 hours, until the meat is fall-off-the-bone tender.
- Finish the Sauce (15 minutes)
- Remove ribs and set aside. Strain the liquid or leave it rustic with veggies. Skim off excess fat. Simmer the sauce uncovered until slightly thickened. Add mushrooms in the last 20 minutes if using.
- Serve
- Place ribs over mashed potatoes, creamy polenta, or buttered noodles. Spoon sauce over the top and garnish with fresh parsley.
Notes
- Pat the ribs dry before searing for best browning.
- Don’t rush the sear — caramelization equals flavor.
- Low and slow cooking is key for fall-off-the-bone tenderness.
- Sauce reduces, so adjust salt at the end.
- Use a dry red wine you’d drink — avoid sweet wines.