Description
This ultimate beef short rib recipe delivers incredibly tender, fall-off-the-bone short ribs that are packed with rich, savory flavors. Slow-cooked with aromatics, herbs, and a blend of red wine and beef broth, this dish is perfect for cozy family gatherings or special occasions. Easy to prepare and full of bold flavors, these beef short ribs will become a favorite go-to recipe when comfort food is on the menu.
Ingredients
Scale
- 4 lbs beef short ribs (English cut, bone-in)
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 cup red wine (or additional beef broth if preferred)
- 1 tablespoon tomato paste
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tablespoon Worcestershire sauce
- 1 tablespoon balsamic vinegar (optional, for added depth)
- 1 teaspoon smoked paprika (optional, for smokiness)
Instructions
- Prep and Season:
- Preheat your oven to 300°F (150°C).
- Season the beef short ribs generously with sea salt and black pepper on all sides.
- Sear the Ribs:
- In a large skillet or Dutch oven, heat olive oil over medium-high heat.
- Sear the ribs in batches, about 3-4 minutes per side, until browned. This helps to lock in the juices and develop a deep flavor.
- Remove the seared ribs and set them aside.
- Sauté Aromatics:
- In the same skillet, add onion and garlic. Cook for 5-6 minutes until softened and aromatic.
- Stir in tomato paste and cook for another minute, allowing the flavors to develop.
- Deglaze and Build Flavor:
- Pour in the red wine and bring to a boil, scraping up browned bits from the bottom. Let the wine reduce for 3-4 minutes.
- Add the beef broth, Worcestershire sauce, thyme, and bay leaf to the skillet.
- Combine and Braise:
- Transfer the short ribs back to the skillet or to a Dutch oven (if using a different pot).
- Make sure the ribs are mostly submerged in the liquid.
- Cover tightly with a lid and braise in the oven for 3 – 3.5 hours until the ribs are tender and easily pull away from the bone.
- Make the Sauce:
- Once done, remove the short ribs from the braising liquid.
- Strain the liquid into a saucepan, skimming off excess fat.
- Simmer the liquid over medium heat for 10-15 minutes until it thickens slightly. This sauce will be served over the ribs for a delicious finish.
- Serve:
- Serve the short ribs hot with a generous amount of sauce. They go well with mashed potatoes, roasted vegetables, or crusty bread.
Notes
- Red Wine Substitution: If you prefer not to cook with wine, you can substitute the red wine with an equal amount of beef broth. The wine adds a deep flavor, but beef broth works well if you want an alcohol-free version.
- Braising Tips: Low and slow is the key! Be sure to keep the oven temperature at 300°F (150°C) for the perfect texture.
- Make-Ahead: Beef short ribs taste even better the next day as the flavors have more time to develop. Consider making them a day ahead and reheating before serving.
- Skimming Fat: For a cleaner sauce, let the braising liquid cool for a bit, then skim the fat off the top. Using a gravy separator is an easy way to do this.
- Serving Ideas: Pair the short ribs with creamy sides like mashed potatoes, polenta, or cheesy potatoes. A fresh salad such as Caesar salad or a tangy coleslaw also works well to cut through the richness of the ribs.
- Add a Twist: You can add a teaspoon of smoked paprika or chipotle powder to add a smoky or spicy kick to the braising liquid. Additionally, a bit of honey can be added for a hint of sweetness to balance the flavors.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Cuisine: American Comfort Food
Nutrition
- Calories: 580 kcal
- Sugar: 3 g
- Sodium: 780 mg
- Fat: 45g
- Saturated Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 130mg