Beef Short Ribs

My tender Beef Short Ribs need bone-in ribs, fresh aromatics, and rich red wine. I adore the simmering garlic scent! Find all ingredients, like for my Corned Beef Brisket, in the recipe card.

How to Make Beef Short Ribs

Making delightful Beef Short Ribs is a straightforward labor of love. Sear the ribs to lock in flavor, sauté aromatics, then deglaze with wine. Add broth and braise slowly until fork-tender. This gentle process ensures every bite is rich and satisfying, much like a hearty Creamed Chipped Beef on Toast.

Pro Tips for Making This Beef Short Ribs

To achieve truly unforgettable Beef Short Ribs, I’ve picked up a few tricks.

Choosing Your Ribs

Always opt for bone-in short ribs! The bone adds incredible flavor and keeps the meat moist during long braising. Ask your butcher for the best cuts.

Searing for Flavor

My top tip: Don’t rush searing. Getting a deep, dark crust on your ribs before braising is crucial for rich, complex flavor.

My Secret Trick:

I always add a pat of unsalted butter to the sauce right before serving. It creates a velvety, luxurious finish that takes the sauce from excellent to sublime. Trust me – it enhances your braised Beef Short Ribs.

Slow and Low is the Way to Go

Patience is a virtue here. The magic of this dish happens during long, slow braising. Resist rushing; longer cooking yields more tender, flavorful ribs.

How to Store Beef Short Ribs

Leftover Beef Short Ribs are even more delicious the next day! To store, cool completely, then transfer to an airtight container. They’ll keep in the refrigerator for 3-4 days. For longer storage, freeze for up to 2-3 months. My tip for reheating is to do it slowly on the stovetop over low heat, gently warming the ribs in their rich sauce. This brings the dish back to life without drying, ensuring your braised dish is as tender and flavorful as when first served.

Nutritional Benefits

Beyond comfort, these Beef Short Ribs are packed with protein and vital nutrients like iron and B vitamins. It’s a wonderfully wholesome meal that provides sustaining energy for my family, making it a nourishing and delicious choice.

FAQs

Can I make Beef Short Ribs in a slow cooker?

Absolutely! After searing your Beef Short Ribs and sautéing aromatics, transfer everything to your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, until tender. This is a fantastic option for busy days, delivering delicious results with minimal fuss.

What can I serve with these braised ribs?

I love serving these delicious ribs with creamy mashed potatoes or rich polenta to soak up that incredible sauce. Roasted root vegetables or a simple green salad also make lovely accompaniments, offering a nice contrast to the meat’s richness. These pairings create a deeply satisfying meal.

How do I get my Beef Short Ribs extra tender?

For incredibly tender Beef Short Ribs, patience is key! The secret lies in low and slow braising, allowing them to simmer gently until the meat practically falls off the bone. Don’t rush this step; it’s crucial for that melt-in-your-mouth texture we all love from this classic dish.

Can I prepare these Beef Short Ribs ahead of time?

Absolutely! These Beef Short Ribs are fantastic for meal prep as flavors deepen overnight. Cook them a day in advance, then cool and refrigerate. Gently reheat on the stovetop or in the oven when ready to serve, enjoying a stress-free, delicious meal.

Maryam

Slow-Braised Red Wine Beef Short Ribs

Tender, fall-off-the-bone beef short ribs slowly braised in a rich red wine sauce with aromatic vegetables. A comforting and impressive dish perfect for special occasions or a cozy meal.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs 30 minutes mins

Total Time 4 hours hrs

Servings: 4 servings

Course: Main Course

Cuisine: American, French-Inspired

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

For the Beef Short Ribs

• 3-4 lbs Bone-in Beef Short Ribs English cut, individual ribs
• 2 tsp Kosher Salt
• 1 tsp Black Pepper freshly ground
• 2 tbsp Olive Oil

For the Braising Liquid & Aromatics

• 1 large Yellow Onion roughly chopped
• 2 Carrots peeled and roughly chopped
• 2 Celery Stalks roughly chopped
• 4 cloves Garlic minced
• 1 tbsp Tomato Paste
• 2 cups Dry Red Wine such as Cabernet Sauvignon, Merlot, or Pinot Noir
• 4 cups Beef Broth low sodium preferred
• 1 tbsp Worcestershire Sauce (optional, for extra depth)
• 2 sprigs Fresh Rosemary
• 3 sprigs Fresh Thyme
• 2 Bay Leaves

For Finishing (Optional)

• 2 tbsp Unsalted Butter cold, cut into small pieces
• 1/4 cup Fresh Parsley chopped, for garnish

Equipment

• Dutch oven (5-7 quart)
• Large Skillet (optional, if Dutch oven is too small for searing)
• Tongs
• Cutting board
• Chef's Knife
• Measuring cups and spoons
• Fine-mesh Sieve (optional, for straining sauce)

Method

 

Prepare the Short Ribs

1. Preheat your oven to 325°F (160°C). Pat the beef short ribs thoroughly dry with paper towels. Season generously all over with kosher salt and black pepper.

Sear the Ribs

1. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Carefully add the short ribs, working in batches if necessary to avoid overcrowding the pot. Sear on all sides until deeply browned, about 3-5 minutes per side. Remove the ribs from the pot and set aside on a plate.

Sauté Aromatics & Deglaze

1. Reduce the heat to medium. Add the chopped onion, carrots, and celery to the Dutch oven. Sauté, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the minced garlic and tomato paste, stirring constantly for 1 minute until fragrant.
2. Pour in the red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release any browned bits (fond). Bring to a simmer and let the wine reduce by about half, approximately 5-7 minutes.

Braise the Short Ribs

1. Stir in the beef broth, Worcestershire sauce (if using), fresh rosemary, fresh thyme, and bay leaves. Bring the liquid back to a gentle simmer. Carefully return the seared short ribs to the Dutch oven, ensuring they are mostly submerged in the liquid. If not, add a little more beef broth or water.
2. Cover the Dutch oven tightly with its lid and transfer it to the preheated oven. Braise for 3 to 4 hours, or until the short ribs are fork-tender and practically falling off the bone. Check periodically to ensure liquid levels are adequate and the ribs aren't drying out.

Rest & Serve

1. Once tender, carefully remove the Dutch oven from the oven. Remove the short ribs from the pot and transfer them to a clean plate, tent loosely with foil to keep warm. Discard the rosemary, thyme, and bay leaves from the braising liquid.
2. For a smoother sauce, you can strain the braising liquid through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. Discard the solids. Skim any excess fat from the surface of the sauce. Return the sauce to the Dutch oven (or a saucepan) and simmer over medium heat, if desired, to thicken it slightly. Whisk in the cold butter, piece by piece, until melted and incorporated for a richer, glossier sauce.
3. Serve the braised beef short ribs immediately with the rich red wine sauce, garnished with fresh chopped parsley. They pair wonderfully with mashed potatoes, polenta, or crusty bread.

Notes

Short ribs are even better the next day! You can prepare them a day in advance, cool completely, and refrigerate. The fat will solidify on top, making it easy to scrape off before reheating. Reheat gently on the stovetop or in the oven until warmed through. For optimal tenderness, ensure the ribs are completely submerged in the liquid during braising.

Conclusion

There’s something truly magical about these slow-braised Beef Short Ribs. They embody everything I love about home cooking: rich flavors, comforting aromas, and a dish that brings smiles. I truly hope you’ll try this recipe and make these tender, delicious Beef Short Ribs a staple, perhaps alongside a perfectly roasted Roast Beef. It’s a culinary hug, perfect for any family meal!