Best Beef Short Ribs Recipe
These braised beef short ribs are the ultimate comfort food — bone-in English-cut ribs slowly braised in a rich red wine and beef broth sauce until they're impossibly tender and falling off the bone. Aromatics like garlic, rosemary, and thyme build deep, layered flavor in the braising liquid, which is then reduced into a glossy, restaurant-worthy pan sauce. This is a make-ahead-friendly dish that actually tastes even better the next day, making it perfect for dinner parties or a special Sunday supper.
Equipment
- Enameled cast iron Dutch oven (5–7 quart) With tight-fitting lid; essential for even heat distribution
- Large tongs For searing and turning the ribs
- Chef's knife
- Cutting board
- Paper towels For patting ribs dry before searing
- Fine-mesh strainer For straining the braising sauce
- Fat separator (optional) For degreasing the finished sauce
- Medium saucepan For reducing the strained braising liquid into sauce
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 5 lbs bone-in beef short ribs about 2.25kg, English-cut, 6–8 pieces; look for good marbling
- 2 tsp kosher salt plus more to taste
- 1 tsp black pepper plus more to taste
- 2 tbsp olive oil or neutral vegetable oil
- 1 large yellow onion roughly chopped
- 3 medium carrots roughly chopped
- 3 celery stalks roughly chopped
- 6 garlic cloves smashed
- 2 tbsp tomato paste
- 2 cups dry red wine 480ml; Cabernet Sauvignon or Merlot recommended
- 2 cups beef bone broth 480ml; or beef stock
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp Worcestershire sauce
- 1 tbsp unsalted butter cold; for finishing the sauce
For Garnish (Optional)
- fresh thyme leaves or rosemary sprigs for garnish
Instructions
- Preheat your oven to 325°F (163°C). Remove short ribs from the refrigerator 20–30 minutes before cooking, then pat all sides completely dry with paper towels and season generously with 2 tsp kosher salt and 1 tsp black pepper.
- Heat 2 tbsp oil in a Dutch oven over medium-high until shimmering. Working in batches, sear the ribs on all sides for 3–4 minutes per side until deeply browned, then transfer to a plate and remove excess fat, leaving about 2 tbsp drippings.
- Reduce heat to medium and cook the onion, carrots, and celery in the drippings for 5–7 minutes, scraping up browned bits. Add the smashed garlic and cook 1–2 minutes, then stir in the tomato paste and cook for 2 more minutes until it darkens slightly.
- Pour in the red wine and scrape the bottom of the pot vigorously; bring to a boil and cook for 3–4 minutes. Add the beef bone broth, Worcestershire sauce, rosemary, thyme, and bay leaves; stir to combine.
- Nestle the seared short ribs back into the pot bone-side up; the liquid should reach halfway up the sides of the ribs — add more stock if needed. Bring to a simmer, cover tightly, and transfer to the preheated 325°F oven.
- Braise for 3 to 3.5 hours until the meat is completely fork-tender, falling off the bone, and slides easily when probed with a fork. If the ribs need more time, continue braising covered in 20-minute increments.
- Remove ribs to a plate, discard herbs, and strain the braising liquid through a fine mesh strainer into a saucepan; skim fat thoroughly. Bring to a boil over medium-high heat and reduce for 10–15 minutes until glossy and sauce-like, then remove from heat and stir in 1 tbsp cold butter.
- Taste the sauce and adjust seasoning with salt and pepper. Spoon the sauce over the short ribs and serve immediately over creamy mashed potatoes, egg noodles, or polenta, garnished with fresh thyme or rosemary if desired.
Notes
- Pat ribs completely dry: This is the single most important prep step — moisture prevents proper searing. Dry ribs = deep brown crust and maximum flavor.
- Use a wine you'd drink: The wine reduces and concentrates significantly, so avoid cheap or unpleasant-tasting wine. A mid-range Cabernet Sauvignon or Merlot works perfectly.
- Don't skip the sear: Searing in batches without overcrowding the pan builds the fond (browned bits) that creates the depth of flavor in your final sauce. Do not rush this step.
- Make ahead for best results: Short ribs taste noticeably better the next day. Refrigerate overnight — the fat will solidify on top and can be lifted off cleanly before reheating.
- No wine substitute: Replace wine with additional beef stock plus 1 tbsp balsamic vinegar and 1 tbsp soy sauce for a non-alcoholic version.
- Slow cooker method: After searing and building the braising liquid on the stovetop, transfer everything to a slow cooker. Cook on low 7–8 hours or high 4–5 hours, then reduce the sauce separately on the stovetop.
- Storage: Store ribs and sauce together in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
- Reheating: Reheat gently on the stovetop over low heat with the lid on, adding a splash of beef stock if the sauce has thickened too much. Alternatively, reheat covered in a 300°F oven for 25–30 minutes.
- Tough ribs = more time needed: If the meat is still tough or not falling off the bone, it simply needs more braising time. Cover and return to the oven in 20–30 minute increments — patience always pays off.
- Reduce sauce properly: Don't skip reducing the strained braising liquid — this step transforms thin cooking liquid into a glossy, restaurant-quality sauce that coats the back of a spoon beautifully.
Nutrition
Serving: 1ServingCalories: 620kcalCarbohydrates: 10gProtein: 42gFat: 38gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 145mgSodium: 680mgPotassium: 720mgFiber: 2gSugar: 4gVitamin A: 45IUVitamin C: 6mgCalcium: 4mgIron: 25mg
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