It’s a rainy day here in central PA and the perfect time for a pot of braised short ribs. Slow roasted for hours, these ribs will melt in your mouth. Perfect for cozy dinners or special occasions, this recipe promises to impress even the most discerning palates. Discover the simplicity in creating a dish that will leave your belly full and guests craving more.
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Jump to RecipeWhat Are Beef Short Ribs?
Beef short ribs are a flavorful and versatile cut of beef that come from the brisket, chuck, or rib areas of the cow. They consist of meat and layers of fat and connective tissue, which contribute to their rich flavor and tender texture when cooked properly. Short ribs are known for their robust beefy flavor and are often used in slow-cooked dishes such as braising, stewing, or barbecue. They can be bone-in or boneless, with bone-in varieties being more common and prized for their added flavor during cooking. Whether braised until fall-apart tender or grilled to perfection, beef short ribs are a favorite among meat lovers for their depth of flavor and succulent texture.
What Is Braising?
Braising is a cooking method that involves slow-cooking food in a small amount of liquid, typically in a covered pot or Dutch oven, at low temperatures. This technique is perfect for tougher cuts of meat, such as short ribs, as well as for vegetables. Braising is not only a practical method for transforming tougher cuts of meat into tender, succulent dishes, but it also results in rich, deeply flavored meals that are perfect for cozy gatherings and special occasions.
How To Pick The Perfect Beef Short Ribs
When selecting beef short ribs, keep these tips in mind to ensure you pick the perfect ones for your dish:
- Look for marbling: Marbling refers to the thin streaks of fat running through the meat. More marbling generally means more flavor and tenderness. Look for short ribs with a good amount of marbling for the best results.
- Choose bone-in: Bone-in short ribs tend to have more flavor and are often preferred for their richness. The bone also helps keep the meat moist during cooking. If possible, opt for bone-in short ribs for a more flavorful dish.
- Check for freshness: Make sure the meat looks fresh and doesn’t have any off-putting odors. It should have a vibrant color, typically deep red, and appear moist rather than dry.
- Consider thickness: Short ribs can vary in thickness. Thicker ribs will take longer to cook but can yield more tender results. However, thinner ribs can be cooked more quickly and may be preferable for certain recipes.
- Inspect the fat: While some fat is desirable for flavor and moisture, excessive fat may result in a greasy finished dish. Look for short ribs with a moderate amount of fat, evenly distributed throughout the meat.
- Ask the butcher: If you’re unsure about which short ribs to choose or have specific preferences, don’t hesitate to ask your butcher for assistance. They can provide recommendations and may even be able to cut the ribs to your desired specifications.
Utensils Needed To Make Braised Beef Short Ribs
To make braised short ribs, you’ll need a few essential utensils and kitchen tools to ensure a smooth cooking process and delicious results. Here’s what you’ll typically need:
- Dutch oven or heavy-bottomed pot: This is the primary cooking vessel for braising the short ribs. A Dutch oven or heavy-bottomed pot with a tight-fitting lid is ideal for even heat distribution and maintaining moisture during cooking. This is my FAVORITE Dutch oven.
- Tongs: Tongs are handy for flipping and transferring the short ribs while searing them to achieve a golden brown crust.
- Chef’s knife and cutting board: You’ll need these to chop vegetables, such as onions, carrots, and celery, for flavoring the braising liquid.
- Measuring cups and spoons: For accurately measuring ingredients like broth, wine, tomato paste, and Worcestershire sauce.
- Wooden spoon or spatula: Useful for stirring and scraping the bottom of the pot to release any flavorful browned bits while sautéing vegetables or deglazing the pan.
- Strainer (optional): If you prefer a smoother sauce, a fine mesh strainer can be used to strain the braising liquid before serving, removing any solids and impurities.
- Platter or serving dish: To transfer the cooked short ribs from the pot to the serving dish for presentation.
- Serving utensils: Forks or tongs for serving the braised short ribs onto plates, along with spoons for ladling the sauce over the meat.
- Oven mitts or pot holders: Essential for safely handling the hot Dutch oven or pot when transferring it in and out of the oven.
- Skimmer (optional): A skimmer can be useful for removing any excess fat or impurities that rise to the surface of the braising liquid during cooking.
Having these utensils and tools on hand will help streamline the cooking process and ensure that you’re well-equipped to make delicious braised short ribs with ease.
Ingredients Needed To Make Braised Beef Short Ribs Recipe
- 8 whole beef short ribs
- 1 sweet onion, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp flour
- 3 tbsp olive oil, divided
- 1 cup dry red wine -I use Cabernet Sauvignon because that’s what I drink 🙂
- 2 cups unsalted beef broth
- whole sprigs of fresh thyme
- bay leaf
- salt and pepper to taste
Braised Beef Short Ribs Recipe – How To Make It
- Preheat oven to 350 degrees.
- Pat dry the beef ribs. Coat lightly all over with flour. Season with salt and pepper.
- To a large Dutch oven over medium high heat, add one tbsp olive oil.
- Add onion and carrots. Cook until onions are translucent (about 2-3 minutes). Remove the vegetables to a plate.
- Add 2 tbsp olive oil to the pan. Add the ribs and sear on both sides to form a golden crust (about 1 minute per side). Remove the ribs to a plate.
- Add tomato paste and stir until paste melts.
- Add wine and stir to deglaze the pot, scraping all the bits from the bottom.
- Add beef broth and bring to a boil. Taste sauce and adjust seasoning if needed.
- Add vegetables, garlic, and ribs back to the pot. Add fresh thyme and bay leaf.
- Place the lid on the pot and bake in the oven for 2 hours.
- After 2 hours, reduce the oven heat to 325 degrees and bake an additional 30-45 minutes.
- Remove from oven and allow to rest with the lid on for 20 minutes.
- Remove the meat and skim any fat off the top of the liquid.
- Remove bay leaf.
- Optionally, you can strain the liquid to remove the vegetables, or leave whole.
How To Serve Braised Beef Short Ribs
Traditionally, short ribs are served over a heaping pile of fresh mashed potatoes. I like to remove the bones from the meat, shred the beef and add my favorite pasta to the pot. Cook over medium heat on the stovetop until the pasta is al dente. Add fresh greens to this meal for perfect balance. My favorite is fresh roasted asparagus or mixed greens salad. Of course, don’t forget about that bottle of Cab that you used in the dish! A rich red wine is the perfect accompaniment for this dish.
Alternative Cooking Methods
In my opinion, braised beef short ribs are best slow cooked in a Dutch oven, as it gives the sauce a richer, more intense flavor. However, this recipe can be made using a slow cooker or Instant Pot:
Slow Cooker Method – Follow steps 2 through 5 of this recipe and add all ingredients to a slow cooker. Cook on low for 6-8 hours.
Instant Pot Method – Turn the IP to sauté function. Add 1 tbsp of olive oil. Add onions and carrots and cook for about 1-2 minutes until onions are translucent. Remove from pot. Add 2 tbsp. of oil to the pot and sear ribs until golden brown on all sides, about 1-2 minutes. Remove from pot. Add tomato paste and wine. Stir and bring to a boil, scraping the bits from the bottom of the pot. Add beef broth. Taste and adjust seasoning as needed. Add vegetables, garlic, beef ribs, thyme, and bay leaf back to the IP. Place lid, seal, and cook on manual/high pressure for 45 minutes. Allow pressure to naturally release completely before removing the lid.
Have you tried this recipe? If so, please leave a comment below. If you love it as much as I do, a 5 star rating would be much appreciated! As always, thanks for stopping by!
Braised Short Ribs Recipe
Equipment
- Dutch oven or heavy-bottomed pot
- Sharp knife/cutting board
- tongs
- measuring cups/spoons
- Wooden spoon/spatula
- strainer (optional)
- skimmer-for removing fat layer on broth
Ingredients
- 8 Bone-in beef short ribs
- 1 sweet onion, diced
- 3 carrots, diced
- 3 cloves garlic, minced
- 2 tbsp olive oil, divided
- 2 tbsp flour
- 2 tbsp tomato paste
- 1 cup dry red wine
- 2 cups unsalted beef broth
- 1 bay leaf
- 2 sprigs fresh thyme
- salt and pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Pat dry the beef ribs. Coat lightly all over with flour. Season with salt and pepper.
- To a large Dutch oven over medium high heat, add one tbsp olive oil.
- Add onion and carrots. Cook until onions are translucent (about 2-3 minutes). Remove the vegetables to a plate.
- Add 2 tbsp olive oil to the pan. Add the ribs and sear on both sides to form a golden crust (about 1 minute per side). Remove the ribs to a plate.
- Add tomato paste and stir until paste melts.
- Add wine and stir to deglaze the pot, scraping all the bits from the bottom.
- Add beef broth and bring to a boil. Taste sauce and adjust seasoning if needed.
- Add vegetables, garlic, and ribs back to the pot. Add fresh thyme and bay leaf.
- Place the lid on the pot and bake in the oven for 2 hours.
- After 2 hours, reduce the oven heat to 325 degrees and bake an additional 30-45 minutes.
- Remove from oven and allow to rest with the lid on for 20 minutes.
- Remove the meat and skim any fat off the top of the liquid.
- Remove bay leaf.
- Optionally, you can strain the liquid to remove the vegetables, or leave whole.
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