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Beef Short Ribs Recipe

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.
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Prep Time 20 minutes
Cook Time 2 minutes
Course Main Course
Cuisine Comfort Food
Servings 4 servings
Calories 400 kcal

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.

Notes

Browning is non-negotiable for flavor. Leftovers often taste better on day two. Halve the ingredients for smaller servings.
Keyword Beef Short Ribs, Braised Ribs, Comfort Food