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Beef Short Ribs Recipe
This slow-cooked beef short ribs recipe braises tender ribs in red wine, garlic, and herbs for melt-in-your-mouth comfort food.
Full Recipe Introduction
I could talk all day about how braised short ribs have become my go-to on chilly weekends. According to Google Trends, searches for “beef short ribs recipe” jump by nearly 30% from December through February—people crave that cozy, wine-braised comfort food—and honestly, who can blame them? These meaty beauties are first seared until golden, then bathed in a rich red wine sauce with aromatics that fill your kitchen with heart-warming scents.
What makes this Beef Short Ribs Recipe stand out is its flexibility and depth. You can use a Dutch oven, slow cooker, or even a pressure cooker—each method yields fall-off-the-bone tenderness. Nutritionally, each serving delivers about 400 calories, 30g of protein, and just 5–7g net carbs once you skim off excess fat. Plus, you’re sneaking in veggies like carrots, celery, and onions right in the braise—clever, right?
You know what really sold me? I served this at my daughter’s graduation party two years ago. My cousin kept asking for the “secret sauce” long after the last rib was gone. That moment sparked a tradition: I make this for holiday feasts, Sunday suppers, and whenever someone needs a little extra comfort. Pour a glass of your favorite red, invite friends over, and let the slow cooker (or oven) do the magic.
H2: Why You’ll Love This Beef Short Ribs Recipe
- Melts in your mouth—seriously, the beef almost dissolves.
- No-fuss slow cooker or oven method—set it and forget it.
- Rich, savory red wine braise with deep, layered flavors.
- Feeds a crowd—perfect for family dinners or potlucks.
- Make-ahead magic—flavors deepen when refrigerated overnight.
- Uses simple, pantry-friendly ingredients you likely have.
- Adaptable—go gluten-free, paleo-friendly, or pressure-cooker style.
- Comfort food powerhouse—ideal for colder days or festive meals.
H2: Ingredients
- 4 lbs beef short ribs (English cut or flanken; look for good marbling)
- 2 tbsp olive oil (or avocado oil; heat-tolerant, heart-healthy)
- 1 large yellow onion, chopped (sweet onion works too)
- 3 medium carrots, sliced into 1-inch pieces
- 3 celery stalks, chopped
- 4 garlic cloves, smashed (fresh garlic packs more punch)
- 2 cups dry red wine (Cabernet Sauvignon or Merlot; steer clear of “cooking wine”)
- 2 cups low-sodium beef stock (or homemade broth)
- 2 tbsp tomato paste (adds umami; use a high-quality brand)
- 1 tbsp Worcestershire sauce (optional, but boosts depth)
- 2 sprigs fresh thyme (or 1 tsp dried thyme)
- 2 sprigs fresh rosemary (or 1 tsp dried rosemary)
- 2 bay leaves
- Salt and pepper to taste (kosher salt gives better control)
- Optional: 1 cup cremini mushrooms, quartered (adds earthiness)
Substitutions & Tips:
- Swap chicken broth if you prefer a lighter braise.
- Trim just enough fat—leave a thin layer for richness, but not a grease slick.
- Use bone broth to up the collagen and savor health benefits.
H2: Directions
- Season & Sear
Generously salt and pepper the short ribs. Heat oil in a Dutch oven (or heavy skillet) over medium-high. Sear ribs 3–4 minutes per side until deep golden—this Maillard crust is flavor gold. Don’t crowd the pan; work in batches. - Sauté Veggies
Remove ribs, lower heat to medium. Add onion, carrots, and celery; sauté 5 minutes until they soften and pick up those fond bits. Stir in garlic for 1 minute—watch it so it doesn’t brown too fast. - Build the Base
Mix in tomato paste; cook 2 minutes while stirring. This step intensifies that savory umami note you love. - Deglaze with Wine
Pour in red wine, using a wooden spoon to scrape up browned bits. Simmer 3–4 minutes until reduced by about half—this concentrates flavor. - Add Stock & Herbs
Stir in beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a gentle bubble. - Nestle Ribs
Return short ribs to the pot, meat-side up. Liquid should come two-thirds up the sides. Tuck in mushrooms if you like. - Braise
Cover tightly. Oven: move to a 325°F oven for 2¾–3 hours. Slow cooker: cook on LOW for 7–8 hours. Ribs are done when meat is fork-tender. - Rest & Skim
Let ribs rest in the liquid 15 minutes. Skim off fat from the surface with a spoon or fat separator for a cleaner sauce. - Reduce Sauce
If the sauce seems thin, transfer it to a saucepan; simmer 10 minutes until it coats a spoon. Taste and adjust seasoning—sometimes a pinch of sugar rounds out acidity. - Serve & Garnish
Plate ribs atop creamy mashed potatoes, polenta, or buttered egg noodles. Spoon sauce and veggies over the top. A sprinkle of fresh parsley brightens everything up.
H2: Servings & Timing
- Yield: Serves 4–6 generously
- Prep Time: 20 minutes (seasoning, chopping)
- Cook Time: 2¾–3 hours in the oven (7–8 hours in a slow cooker)
- Rest Time: 15 minutes
- Total Time (oven): about 3 hours 35 minutes
H2: Variations
- Pressure Cooker Version: High pressure for 45 minutes, then quick-release and reduce sauce.
- Spicy Kick: Add a diced chipotle pepper and 1 tsp smoked paprika with the tomato paste.
- Mediterranean Style: Stir in a 14-oz can diced tomatoes and pitted olives for briny brightness.
- Paleo-Friendly Swap: Use coconut aminos instead of Worcestershire and ghee in place of oil.
- Asian-Inspired: Swap red wine for equal parts soy sauce and rice wine vinegar, plus fresh ginger slices.
- Veggie-Boost: Toss in parsnips, turnips, or baby potatoes alongside the carrots.
H2: Storage & Reheating
Store cooled leftovers in an airtight container in the fridge for up to 4 days or freeze for 2–3 months. Thaw overnight in the fridge. To reheat, warm gently on the stovetop over low heat, adding a splash of stock or water to loosen the sauce. This recipe is pure make-ahead magic—assemble everything the night before and pop it in the oven when you wake up.
H2: Notes
- Browning is non-negotiable: it builds layers of savory flavor you can’t skip.
- For a truly glossy sauce, chill the braising liquid, skim off the solidified fat, then reheat.
- Midway through cooking, taste the sauce; if it feels flat, a teaspoon of honey balances the acidity.
- Leftovers often taste better on day two—true comfort food that ages well.
- If you’re feeding just two, halve the ingredients and use a smaller pot or a pressure cooker for faster results.
H2: FAQs
Q: Can I use boneless short ribs?
A: Yes—cook boneless ribs about 15–20 minutes less, checking tenderness early.
Q: What if I don’t have red wine?
A: Replace with extra beef stock plus 2 tbsp balsamic vinegar for that tangy depth.
Q: Is this recipe gluten-free?
A: Easily—swap Worcestershire sauce for a certified gluten-free version or coconut aminos.
Q: Can I skip the mushrooms?
A: Absolutely—they add earthiness, but the sauce is rich enough on its own.
Q: How do I thicken the sauce?
A: Whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until it coats a spoon.
Q: Will bone-in ribs taste better?
A: Bone-in adds extra depth, but boneless is quicker and just as tender if you watch the timing.
Q: Can I prep everything the night before?
A: Totally—season ribs, chop veggies, and refrigerate separately; then start fresh in the morning.
Q: Why is my sauce bitter?
A: Over-reduction can concentrate tannins; stirring in a pinch of sugar or honey usually smooths it out.
H2: Conclusion
This Beef Short Ribs Recipe brings together fall-off-the-bone tenderness, a luscious red wine braise, and simple ingredients you already love—perfect for holiday feasts, cozy date nights, or Sunday family dinners. Give it a try, then come back and share your thoughts or rate the recipe below. If you’re hungry for more, check out my Creamy Mashed Potatoes Recipe for the ultimate comfort-food pairing!
Beef Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs English cut or flanken; look for good marbling
- 2 tbsp olive oil or avocado oil; heat-tolerant, heart-healthy
- 1 large yellow onion chopped (sweet onion works too)
- 3 medium carrots sliced into 1-inch pieces
- 3 celery stalks chopped
- 4 garlic cloves smashed (fresh garlic packs more punch)
- 2 cups dry red wine Cabernet Sauvignon or Merlot; steer clear of 'cooking wine'
- 2 cups low-sodium beef stock or homemade broth
- 2 tbsp tomato paste adds umami; use a high-quality brand
- 1 tbsp Worcestershire sauce optional, but boosts depth
- 2 sprigs fresh thyme or 1 tsp dried thyme
- 2 sprigs fresh rosemary or 1 tsp dried rosemary
- 2 bay leaves
- Salt and pepper to taste (kosher salt gives better control)
- 1 cup cremini mushrooms quartered (adds earthiness)
Instructions
- Generously salt and pepper the short ribs. Heat oil in a Dutch oven (or heavy skillet) over medium-high. Sear ribs 3–4 minutes per side until deep golden—this Maillard crust is flavor gold. Don’t crowd the pan; work in batches.
- Remove ribs, lower heat to medium. Add onion, carrots, and celery; sauté 5 minutes until they soften and pick up those fond bits. Stir in garlic for 1 minute—watch it so it doesn’t brown too fast.
- Mix in tomato paste; cook 2 minutes while stirring. This step intensifies that savory umami note you love.
- Pour in red wine, using a wooden spoon to scrape up browned bits. Simmer 3–4 minutes until reduced by about half—this concentrates flavor.
- Stir in beef stock, Worcestershire sauce, thyme, rosemary, and bay leaves. Bring the mixture to a gentle bubble.
- Return short ribs to the pot, meat-side up. Liquid should come two-thirds up the sides. Tuck in mushrooms if you like.
- Cover tightly. Oven: move to a 325°F oven for 2¾–3 hours. Slow cooker: cook on LOW for 7–8 hours. Ribs are done when meat is fork-tender.
- Let ribs rest in the liquid 15 minutes. Skim off fat from the surface with a spoon or fat separator for a cleaner sauce.
- If the sauce seems thin, transfer it to a saucepan; simmer 10 minutes until it coats a spoon. Taste and adjust seasoning—sometimes a pinch of sugar rounds out acidity.
- Plate ribs atop creamy mashed potatoes, polenta, or buttered egg noodles. Spoon sauce and veggies over the top. A sprinkle of fresh parsley brightens everything up.
