beef short ribs recipe
The Best beef short ribs recipe
What I love most about this recipe is how versatile it is. You can braise it in red wine for a deeper, more complex flavor, or keep it simple with broth and herbs if you’re short on time. Either way, the result is always satisfying. Plus, beef short ribs are a great source of protein and iron, which is a nice bonus when you’re feeding a family. The leftovers reheat beautifully, so you can stretch it into lunches or another dinner later in the week. It’s one of those meals that just makes everyone happy, and that’s really all I’m looking for in a recipe.
Braised Beef Short Ribs with Red Wine Sauce
Tender, fall-off-the-bone beef short ribs braised in a rich red wine and aromatic vegetable sauce. This hearty dish is perfect for a cozy dinner and pairs beautifully with mashed potatoes or crusty bread.
🥘Ingredients
- 4 lbs beef short ribs (bone-in)
- 2 tsp kosher salt
- 1 tsp black pepper
- 2 tbsp olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups beef stock
- 1 cup crushed tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- 1 tbsp balsamic vinegar
- Fresh parsley, chopped
- Flaky sea salt
👨🍳Directions
-
1
Preheat your oven to 325°F (165°C). Pat the beef short ribs dry with paper towels and season generously with salt and black pepper on all sides. -
2
Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches, sear the short ribs until deeply browned on all sides, about 3-4 minutes per side. Remove the ribs and set aside on a plate. -
3
In the same pot, add the diced onion, carrots, and celery. Cook over medium heat, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes. -
4
Add the minced garlic and tomato paste to the pot, stirring for 1-2 minutes until the tomato paste darkens slightly. -
5
Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits. Simmer for 5 minutes until the liquid reduces by half. -
6
Add the beef stock, crushed tomatoes, thyme, rosemary, bay leaves, and balsamic vinegar. Stir to combine, then return the short ribs to the pot along with any accumulated juices. The liquid should come about halfway up the ribs. -
7
Cover the pot with a lid and transfer to the preheated oven. Braise for 3 to 3.5 hours, or until the meat is fork-tender and nearly falling off the bone. -
8
Carefully remove the short ribs from the pot and set aside. Strain the braising liquid through a fine-mesh sieve into a saucepan, discarding the solids. Skim off any excess fat from the surface of the liquid. -
9
Simmer the strained sauce over medium heat for 10-15 minutes until it thickens slightly. Taste and adjust seasoning with salt and pepper if needed. -
10
Return the short ribs to the pot and spoon the sauce over them. Garnish with chopped parsley and flaky sea salt before serving.
🔧Equipment
- Large Dutch oven or heavy pot with lid
- Tongs
- Chef’s knife
- Cutting board
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Braised Beef Short Ribs with Red Wine Sauce Works
❓ Frequently Asked Questions About Braised Beef Short Ribs with Red Wine Sauce
1. What cut of beef is best for short ribs?
The best cut for beef short ribs is English-cut short ribs (bone-in, with a thick piece of meat on top) or flanken-cut short ribs (cross-cut, thinner slices with multiple small bones). English-cut ribs are ideal for braising, while flanken-cut ribs work well for grilling or quick cooking. Look for well-marbled ribs with a good fat cap for maximum flavor.
2. How long should I cook beef short ribs?
Cooking time depends on the method:
– Braising (stovetop/oven): 2.5 to 3.5 hours at 300–325°F (150–160°C) until fork-tender.
– Slow cooker: 6–8 hours on low or 4–5 hours on high.
– Pressure cooker (Instant Pot): 45–60 minutes on high pressure.
– Grilling/smoking: 3–4 hours at 225–250°F (107–121°C) for fall-off-the-bone texture.
3. Can I make beef short ribs ahead of time?
Yes! Short ribs taste even better the next day because the flavors deepen. Braise them a day ahead, let them cool, then refrigerate in their cooking liquid. Skim off the hardened fat before reheating gently on the stovetop or in the oven at 300°F (150°C) until warmed through. This also makes serving easier, as the ribs will hold their shape better.
4. What’s the best way to thicken the braising liquid into a sauce?
To thicken the sauce, you can:
– Reduce it: Simmer uncovered on the stovetop until it reaches your desired consistency.
– Use a slurry: Mix 1 tbsp cornstarch or arrowroot with 1 tbsp cold water, then stir into the simmering liquid.
– Add a roux: Cook 1 tbsp butter with 1 tbsp flour, then whisk into the sauce.
– Blend a portion: Remove 1 cup of the liquid, blend with an immersion blender or in a countertop blender, then return it to the pot.
5. What sides pair well with beef short ribs?
Rich, hearty sides complement the deep flavors of short ribs. Try:
– Creamy mashed potatoes or polenta to soak up the sauce.
– Roasted root vegetables (carrots, parsnips, Brussels sprouts).
– Buttered egg noodles or crusty bread for dipping.
– Light, fresh sides like a simple green salad or pickled vegetables to cut through the richness.
– Grilled asparagus or sautéed greens (kale, spinach) for balance.
