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Beef Short Ribs Recipe

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.
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Servings 6 servings

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.

Notes

• Pat ribs dry before seasoning for a good sear. Choose a full-bodied red wine for the sauce. • If sauce is too thin, whisk in a cornstarch slurry for thickness. • Fresh herbs have more flavor, but dried can be used by adding earlier. • Trim excess fat before cooking to prevent a greasy sauce. • Add a knob of cold butter at the end for extra sheen and silkiness.
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