Beef short ribs are a classic, hearty dish known for their tender, melt-in-your-mouth texture and deep, savory flavor. Whether braised or slow-cooked, the ribs become incredibly tender as they absorb rich seasonings and aromatics. This recipe uses a slow-cooking method to create perfectly cooked beef short ribs that are full of flavor and perfect for serving over mashed potatoes, polenta, or with a side of roasted vegetables.
Ingredients
- 4–6 bone-in beef short ribs (about 3-4 lbs)
- 2 tbsp olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 cups red wine (or beef broth)
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 tsp fresh thyme leaves
- 1 bay leaf
- Salt and black pepper, to taste
Equipment
- Dutch oven or large oven-safe pot with lid
- Tongs
- Wooden spoon or spatula
- Cutting board and knife
Instructions
1. Preheat the oven:
Preheat your oven to 325°F (163°C).
2. Sear the short ribs:
Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Season the short ribs generously with salt and black pepper. Using tongs, sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove the ribs from the pot and set them aside.
3. Sauté the vegetables:
In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, until softened and starting to brown. Add the garlic and cook for another 1–2 minutes, until fragrant.
4. Add liquids and seasonings:
Stir in the tomato paste, then pour in the red wine (or beef broth) and beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the fresh thyme, bay leaf, and season with salt and pepper.
5. Braise the ribs:
Return the seared short ribs to the pot, making sure they’re submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven and braise for 2.5–3 hours, or until the meat is tender and falling off the bone.
6. Finish the dish:
Once the short ribs are done, remove the pot from the oven. Remove the short ribs from the pot and set them aside. Discard the bay leaf and thyme stems. If desired, you can strain the sauce and return it to the pot to reduce further for a richer consistency.
7. Serve:
Serve the short ribs over mashed potatoes, polenta, or with your favorite side. Spoon the sauce over the top for added richness.
Tips
- For extra flavor: Let the short ribs rest in the sauce for an additional 10-15 minutes after cooking to absorb more flavor.
- Make it ahead: Beef short ribs taste even better the next day. Make the dish ahead of time and reheat it for an easy, flavorful meal.
- Use a slow cooker: For a hands-off approach, transfer everything into a slow cooker and cook on low for 6-8 hours until the meat is tender.
This beef short rib recipe yields incredibly tender and flavorful meat with a savory sauce that will have your guests asking for seconds. Perfect for family dinners or special occasions, the slow-cooked ribs are a comforting, rich dish that’s sure to impress. Enjoy the deep, mouthwatering flavors of this classic comfort food!
Beef Short Rib Recipe
Equipment
- Dutch oven or large oven-safe pot with lid
- Tongs
- Wooden spoon or spatula
- Cutting board and knife
Ingredients
- 4 –6 bone-in beef short ribs about 3-4 lbs
- 2 tbsp olive oil
- 1 large onion chopped
- 2 carrots peeled and chopped
- 2 celery stalks chopped
- 4 garlic cloves minced
- 2 cups red wine or beef broth
- 2 cups beef broth
- 1 tbsp tomato paste
- 2 tsp fresh thyme leaves
- 1 bay leaf
- Salt and black pepper to taste
Instructions
- Preheat the oven:
- Preheat your oven to 325°F (163°C).
- Sear the short ribs:
- Heat olive oil in a Dutch oven or large oven-safe pot over medium-high heat. Season the short ribs generously with salt and black pepper. Using tongs, sear the short ribs on all sides until browned, about 3–4 minutes per side. Remove the ribs from the pot and set them aside.
- Sauté the vegetables:
- In the same pot, add the chopped onion, carrots, and celery. Sauté for 5–7 minutes, until softened and starting to brown. Add the garlic and cook for another 1–2 minutes, until fragrant.
- Add liquids and seasonings:
- Stir in the tomato paste, then pour in the red wine (or beef broth) and beef broth. Scrape up any browned bits from the bottom of the pot with a wooden spoon. Add the fresh thyme, bay leaf, and season with salt and pepper.
- Braise the ribs:
- Return the seared short ribs to the pot, making sure they’re submerged in the liquid. Bring the mixture to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven and braise for 2.5–3 hours, or until the meat is tender and falling off the bone.
- Finish the dish:
- Once the short ribs are done, remove the pot from the oven. Remove the short ribs from the pot and set them aside. Discard the bay leaf and thyme stems. If desired, you can strain the sauce and return it to the pot to reduce further for a richer consistency.
- Serve:
- Serve the short ribs over mashed potatoes, polenta, or with your favorite side. Spoon the sauce over the top for added richness.
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