Beef Short Ribs Recipe

Beef short ribs are the ultimate comfort food, offering a luxurious combination of rich, tender meat and deeply flavorful sauce. This slow-braised recipe is perfect for special occasions or a cozy dinner at home, featuring robust flavors enhanced by red wine, fresh herbs, and a long, slow cook time. Pair these ribs with creamy mashed potatoes or crusty bread for a truly satisfying meal.

What Are Beef Short Ribs?

Beef short ribs are a flavorful cut of meat taken from the lower rib section of the cow. They are ideal for slow cooking, which tenderizes the meat while infusing it with the deep, savory flavors of the braising liquid. This recipe highlights the natural richness of short ribs by combining them with aromatic vegetables, red wine, and herbs for a dish that feels both hearty and elegant.

Why You’ll Love This Recipe

• Incredibly Tender: The long braising time ensures the meat is fall-off-the-bone tender.
• Rich Flavor: Red wine, tomato paste, and fresh herbs create a robust and savory sauce.
• Make-Ahead Friendly: This dish tastes even better the next day, making it perfect for entertaining.
• Versatile: Pair with mashed potatoes, polenta, or even pasta for a complete meal.

Ingredients

• 3 lbs (1.4 kg) beef short ribs
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 onion, chopped
• 3 carrots, chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 1 cup (240 ml) red wine
• 2 cups (480 ml) beef stock
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 2 bay leaves

Step-by-Step Instructions

Sear the Ribs

1. Preheat the oven to 325°F (160°C).
2. Season the beef short ribs generously with salt and pepper.
3. Heat the olive oil in a large oven-safe pot over medium-high heat.
4. Sear the ribs on all sides until they are browned, about 2-3 minutes per side. Remove the ribs from the pot and set aside.

Cook the Aromatics

1. In the same pot, add the chopped onion, carrots, and minced garlic.
2. Sauté the vegetables until softened, about 5 minutes.
3. Stir in the tomato paste and cook for 1 minute to deepen the flavor.

Deglaze and Simmer

1. Pour in the red wine, scraping up any browned bits from the bottom of the pot with a wooden spoon.
2. Let the wine simmer for 2-3 minutes to reduce slightly.
3. Add the beef stock, thyme, rosemary, and bay leaves. Stir to combine.
4. Return the seared ribs to the pot, ensuring they are mostly submerged in the liquid.

Braise

1. Cover the pot with a lid and transfer it to the preheated oven.
2. Braise the ribs for 2½ to 3 hours, or until the meat is tender and falling off the bone.
3. Check periodically and add more beef stock if needed to keep the ribs partially submerged.

Serve

1. Remove the pot from the oven and carefully take out the ribs.
2. Skim any excess fat from the surface of the sauce using a spoon.
3. Serve the ribs hot, spooning the sauce over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.

Serving Suggestions

• Mashed Potatoes: Creamy and buttery potatoes make a perfect base for soaking up the rich sauce.
• Polenta: A hearty, grain-based side that complements the ribs’ tender texture.
• Crusty Bread: Ideal for mopping up every drop of the flavorful sauce.

Storing and Freezing

Storage Tips

• Store leftover ribs in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or in the oven with a bit of extra beef stock to prevent drying out.

Freezing Instructions

• Place cooled ribs and sauce in a freezer-safe container. Freeze for up to 3 months.
• Thaw overnight in the refrigerator before reheating on the stove or in the oven.

Recipe Variations

• Gluten-Free: Ensure your beef stock and tomato paste are gluten-free.
• Alcohol-Free: Substitute red wine with an equal amount of beef stock or unsweetened grape juice.
• Herb Substitutions: Use dried thyme and rosemary if fresh herbs are unavailable (1 tsp each).

FAQs

Can I make this in a slow cooker?
Yes! After searing the ribs and cooking the aromatics, transfer everything to a slow cooker. Cook on low for 8-10 hours or high for 4-6 hours.

What type of red wine should I use?
Choose a dry red wine like Cabernet Sauvignon, Merlot, or Pinot Noir for the best flavor.

Can I use boneless short ribs?
Absolutely! Boneless short ribs will work well, though you may need to adjust the cooking time slightly.

These beef short ribs are a classic dish that delivers bold flavors and tender, melt-in-your-mouth meat. Perfect for a cozy family dinner or a special occasion, they’re sure to impress. Give this recipe a try, and let us know how it turned out for you!

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