Beef Short Ribs Recipe
Beef Short Ribs Recipe delivers tender, melt-in-your-mouth braised beef short ribs slow-cooked in red wine and herbs for a cozy, comforting dinner your family will adore.
Full Recipe Introduction
Beef short ribs are cut from the chuck area and boast plenty of marbling, which gives this dish its rich, savory flavor. When you braise them slowly—whether in a slow cooker or Dutch oven—the fat renders gently and the meat falls right off the bone. In this Beef Short Ribs Recipe, a splash of dry red wine, garlic, onions and thyme builds deep layers of taste that you simply can’t rush.
According to the USDA, a 3.5 oz serving of beef short ribs packs about 23 g of protein and essential minerals like iron and zinc, so you’re fueling your body as much as your soul. Google Trends data shows “braised beef” searches spike in winter months—no surprise there—so tuck this into your seasonal meal plan.
I first whipped up this recipe on a snowy Sunday afternoon after a long hike; the warm aroma wrapped our family in an instant hug. Now, whether holiday guests arrive or it’s just Tuesday, I lean on this recipe whenever I crave serious comfort food. You know what? If you’re new to slow cooking, take a peek at my Slow Cooker Basics Guide for tips on prep and timing.
Why You’ll Love This Recipe
- Hands-off slow cooker method frees up your afternoon for errands, reading or that nap you’ve been eyeing
- Rich red wine sauce doubles as a dip for crusty bread—no extra work needed
- Deep-braised comfort food perfect for chilly evenings or casual dinner parties
- Versatile serving options: ladle over creamy mashed potatoes, soft polenta or buttered noodles
- Crowd-pleaser: kids, grandparents and even picky eaters ask for seconds
- Budget-friendly cut that stretches to feed more mouths without stretching your wallet
- Make-ahead friendly: flavors deepen overnight for next-day magic
- Easily swaps herbs or liquids to suit pantry odds and ends
Ingredients
- 4 lbs beef short ribs, bone-in and well-marbled (look for ribs about 2 inches thick)
- 2 Tbsp olive oil (extra-virgin for best flavor)
- Kosher salt and freshly ground black pepper, to taste
- 1 large yellow onion, chopped (Vidalia adds a touch of sweetness)
- 3 cloves garlic, smashed and sliced
- 2 medium carrots, peeled and cut into 1-inch pieces
- 2 stalks celery, chopped
- 2 cups dry red wine (Cabernet Sauvignon or Merlot work beautifully)
- 2 cups low-sodium beef broth (sub full-fat canned for richer taste)
- 2 Tbsp tomato paste (look for one with olive oil for a silkier sauce)
- 2 sprigs fresh rosemary and 4 sprigs fresh thyme, tied together
- 1 bay leaf
- 1 Tbsp Worcestershire sauce (optional, for an umami boost)
Tips: Pat ribs dry before seasoning to ensure a good sear. Choose a full-bodied red wine you’d drink—that flavor ends up in your sauce.
Directions
-
Season and Sear
Pat short ribs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear ribs in batches, about 3 minutes per side, until a deep brown crust forms. Transfer to a plate. -
Sauté Aromatics
Lower heat to medium. Add onions, carrots and celery to the skillet. Stir for 5 minutes, scraping up any browned bits (those bits = flavor gold). Add garlic and cook 1 minute until fragrant. -
Deglaze with Red Wine
Pour in red wine and bring to a gentle boil. Use a wooden spoon to loosen all browned bits from the pan bottom. Let the wine reduce by about one-third—roughly 4–5 minutes. -
Build the Braise
Stir in tomato paste and Worcestershire sauce. Return ribs to the skillet (or transfer everything to a slow cooker). Pour in beef broth until ribs are three-quarters submerged. Tuck rosemary, thyme and bay leaf among the ribs. -
Slow-Cook Magic
Slow cooker: Cover and cook on LOW for 8 hours, or HIGH for 4–5 hours. Dutch oven: Preheat oven to 325°F, cover, and braise in oven for 3–3½ hours. You’re aiming for meat that shreds with a fork. -
Check for Doneness
After 3 hours, test one rib: the meat should slide off the bone with minimal effort. If it resists, continue cooking and test every 30 minutes. -
Strain and Reduce Sauce
Remove ribs and herbs with tongs; tent with foil to keep warm. Strain braising liquid into a saucepan. Simmer on medium-high heat for 8–10 minutes until sauce thickens slightly. Taste and adjust seasoning. -
Serve and Garnish
Plate ribs over mashed potatoes or buttered egg noodles. Spoon sauce generously over top. Garnish with a sprinkle of chopped parsley or fresh thyme leaves for color and a pop of freshness.
Servings & Timing
Makes 6–8 generous servings
Prep Time: 20 minutes (25 if you’re chatting on the phone—guilty!)
Cook Time: 8 hours on LOW in slow cooker (or 3–3½ hours in oven)
Total Time: About 8 hours 20 minutes (mostly hands-off)
Variations
• Beer Braise: Swap red wine for 2 cups of dark stout or porter for a malty twist.
• Citrus Kick: Add the zest of one orange and a splash of juice when deglazing for brightness.
• Spicy Edge: Stir in 1 tsp crushed red pepper flakes with the garlic for heat.
• Italian Style: Replace thyme and rosemary with 2 Tbsp chopped fresh oregano and basil.
• Vegetarian Swap: Use thick-cut portobello mushrooms in place of ribs for a meaty texture.
Storage & Reheating
Refrigerate ribs and sauce in airtight containers up to 4 days. Freeze in freezer-safe bags up to 3 months—label with the date.
To reheat: thaw overnight in fridge if frozen. Warm gently in a 325°F oven (covered) for 20–25 minutes, or on low in a saucepan until heated through.
Make-ahead tip: Braise a day ahead and let flavors mellow; skim hardened fat before reheating for a lighter sauce.
Notes
• Don’t skip searing: it builds a base of flavor you’ll taste in every bite.
• If your sauce is too thin, whisk in a cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) and simmer until thicker.
• Fresh herbs always pack more punch than dried, but you can use 1 tsp each dried in a pinch—just add earlier.
• I learned from testing that trimming some excess fat before cooking keeps the sauce from feeling greasy.
• Feel free to stir in a knob of cold butter at the end for extra sheen and silkiness.
FAQs
Q: Can I use boneless short ribs?
A: Absolutely—reduce cook time by 30–45 minutes, since boneless pieces cook a bit faster.
Q: What red wine is best?
A: A full-bodied Cabernet or Merlot works well. Choose something you’d sip, not a cooking jug wine.
Q: Is there a way to speed up the recipe?
A: Try an Instant Pot: sear on “Sauté,” then pressure cook on HIGH for 50 minutes with a natural release.
Q: My sauce tastes flat. How can I fix it?
A: Add a teaspoon of balsamic vinegar or a pinch of sugar to balance the acidity.
Q: Can I omit the wine?
A: Yes—use extra beef broth and a splash of balsamic for depth, or sub dark beer for a different note.
Q: How do I get the meat extra tender?
A: Low and slow is key. Cook on LOW for the full 8 hours, don’t rush the braise.
Q: Can I freeze cooked ribs with potatoes?
A: It’s better to freeze ribs and sauce separately—potatoes can get mealy when frozen.
Q: What sides pair best?
A: Creamy polenta, garlic mashed potatoes or buttered egg noodles soak up the sauce beautifully.
Conclusion
This Beef Short Ribs Recipe brings together simple ingredients and easy techniques to create a truly memorable, soul-warming meal. Give it a go this weekend—your kitchen will smell amazing, and your diners will be back for seconds. Don’t forget to leave a comment below or tag me in your photos; I love hearing how your own twist turned out!
Beef Short Ribs Recipe
Ingredients
- 4 lbs beef short ribs bone-in and well-marbled (about 2 inches thick)
- 2 Tbsp olive oil extra-virgin for best flavor
- Kosher salt and freshly ground black pepper to taste
- 1 large yellow onion chopped (Vidalia adds a touch of sweetness)
- 3 cloves garlic smashed and sliced
- 2 medium carrots peeled and cut into 1-inch pieces
- 2 stalks celery chopped
- 2 cups dry red wine Cabernet Sauvignon or Merlot work beautifully
- 2 cups low-sodium beef broth sub full-fat canned for richer taste
- 2 Tbsp tomato paste look for one with olive oil for a silkier sauce
- 1 bay leaf
- 1 Tbsp Worcestershire sauce optional, for an umami boost
Instructions
- Pat short ribs dry with paper towels. Season generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Sear ribs in batches, about 3 minutes per side, until a deep brown crust forms. Transfer to a plate.
- Lower heat to medium. Add onions, carrots and celery to the skillet. Stir for 5 minutes, scraping up any browned bits. Add garlic and cook 1 minute until fragrant.
- Pour in red wine and bring to a gentle boil. Use a wooden spoon to loosen all browned bits from the pan bottom. Let the wine reduce by about one-third—roughly 4–5 minutes.
- Stir in tomato paste and Worcestershire sauce. Return ribs to the skillet (or transfer to a slow cooker). Pour in beef broth until ribs are three-quarters submerged. Tuck rosemary, thyme, and bay leaf among the ribs.
- Slow cooker: Cover and cook on LOW for 8 hours, or HIGH for 4–5 hours. Dutch oven: Preheat oven to 325°F, cover, and braise in oven for 3–3½ hours. Aim for meat that shreds with a fork.
- After 3 hours, test one rib: the meat should slide off the bone with minimal effort. If it resists, continue cooking and test every 30 minutes.
- Remove ribs and herbs; tent with foil to keep warm. Strain braising liquid into a saucepan. Simmer on medium-high heat for 8–10 minutes until sauce thickens slightly. Taste and adjust seasoning.
- Plate ribs over mashed potatoes or buttered egg noodles. Spoon sauce generously over top. Garnish with a sprinkle of chopped parsley or fresh thyme leaves for color and freshness.
