My beef short ribs are melt in your mouth, fall off the bone tender, and super easy to make.
Beef short ribs might look intimidating to make but they are the most forgiving cut of meat to cook. I enjoy the rich, decadent taste of the short ribs when they are braised in red wine. I buy short ribs with bone-in because I like the flavor better and seeing the bone slide out after it’s braised for a few hours is very satisfying. You can enjoy beef short ribs over creamy mashed potatoes or even with polenta. Sometimes, I like short ribs in a pasta-like my short rib bucatini pasta. You can’t really mess up how you eat short ribs–just buy a bunch, cook them low and slow, and go to town.
Ingredients you need to make my beef short ribs recipe:
Bone-in short ribs
Kosher salt
Black pepper
Tomato paste
Garlic
Onion
Carrots
Beef broth
Fresh herbs like thyme and rosemary
Tools you’ll need:
Dutch oven
Common questions:
Can I make these in a baking pan vs. a dutch oven?
I wouldn’t recommend it but you can use a pan if you can close the pan all the way with foil to ensure no heat escapes.
Can I use boneless short ribs for this recipe?
For this method of braising, I would recommend bone-in. I have not tried cooking beef short ribs without the bone. You might have to alter the cooking time to not dry out the meat.
Can I pressure cook this to speed up the cooking time?
You can cook the beef short ribs in the instant pot on high pressure for 40-45 minutes then natural release for 15 minutes.
Beef Short Ribs
My beef short ribs are melt in your mouth, fall off the bone tender, and super easy to make.
Ingredients
- 3 lbs bone-in short ribs
- 2 tsp of kosher salt
- 1 tsp of black pepper
- 2 tbsp of tomato paste
- 4 cloves of garlic
- 1 large onion chopped
- 2 large carrots chopped
- 2 cups of red wine
- 1 cup of beef broth
- 3 sprigs of fresh herbs like thyme and rosemary
- 2 tbsp Olive oil
Instructions
- Heat oven to 375 degrees
- Season short ribs liberally with kosher salt and black pepper on all sides
- To a dutch oven on medium-high heat, add olive oil and sear short ribs on all sides until a light golden brown crust is formed
- Remove short ribs from Dutch oven and set aside
- Turn the heat to medium and add onions, garlic, and carrots and saute until fragrant, about 2 minutes
- Deglaze the pan with red wine and scrape the brown bits off the bottom of the pan
- Add short ribs back to the pan and nestle them gently in the red wine mixture
- Pour broth and ensure that it barely covers the ribs
- Add a pinch more salt and pepper and nestle the fresh herbs on top of the broth, cover the ribs and bake in the oven for 3 hours checking after 2 1/2 hours for tenderness
- Short ribs are done when the bone easily releases from the meat and the meat falls apart when pierced with a fork
Notes
Before serving the short ribs skim fat from the sauce then serve
More recipes to try:
Beef stew
If you make this recipe be sure to tag me @asiliglamcooks so I can repost!
