Description
Learn how to make delicious Beef Short Ribs. Easy recipe with step-by-step instructions.
Ingredients
- 3 pounds beef short ribs, bone-in (look for well-marbled ribs for best flavor)
- 2 tablespoons vegetable oil or canola oil (for browning)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth (use low sodium if preferred)
- 1 cup dry red wine (optional; can substitute with additional beef broth)
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 sprigs fresh rosemary (or 1 teaspoon dried rosemary)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1 tablespoon brown sugar (for a touch of sweetness)
- Optional garnish: chopped fresh parsley
If you’re out of fresh herbs, dried versions work well here and are a great pantry backup. For a non-alcoholic version, just skip the wine and add a splash of balsamic vinegar or extra beef broth to keep that depth of flavor. When I first started experimenting with beef short ribs, I didn’t have all these fancy ingredients, and that’s okay—the core idea is layering simple flavors to coax the best from the meat.
Instructions
- Preheat your oven to 325°F. This low and slow method is key to tender ribs.
- Pat the short ribs dry with paper towels and season generously with salt and pepper. Drying the meat helps it brown better.
- Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. When shimmering, add the short ribs in batches, being careful not to overcrowd the pan.
- Brown the ribs on all sides, about 3-4 minutes per side, until they develop a deep caramel color. This step adds tons of flavor, so take your time. Set the browned ribs aside on a plate.
- Reduce the heat to medium and add the diced onion to the pot. Cook, stirring occasionally, until softened and golden, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant, stirring constantly to avoid burning.
- Stir in the tomato paste and cook for 2 minutes, letting it caramelize slightly. This deepens the sauce’s flavor.
- Pour in the red wine (or extra beef broth if skipping wine) and scrape the bottom of the pot with a wooden spoon to loosen browned bits—this is flavor gold.
- Add the beef broth, Worcestershire sauce, thyme, rosemary, bay leaf, and optional brown sugar. Stir to combine.
- Return the short ribs to the pot, nestling them into the liquid, bone side down.
- Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 2.5 to 3 hours, or until the meat is fall-apart tender. Check once halfway through to make sure there’s enough liquid—add a splash more broth if needed.
- Once done, remove the ribs and tent with foil to keep warm. Discard the herb sprigs and bay leaf.
- Place the pot back on the stove over medium heat and simmer the sauce until it thickens slightly, about 10 minutes. If you want it thicker, mix a teaspoon of cornstarch with cold water and stir it in gradually.
- Serve the ribs hot, spooning the rich sauce over the top. Garnish with fresh parsley if desired.
I remember the first time I nailed this recipe for a “Wednesday dinner” with friends during college. Everyone was amazed that something this comforting and flavorful came from such simple ingredients and straightforward steps. It’s proof that slow-cooking with care can turn a humble cut into a star dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Beef Short Ribs, recipe, cooking, food
