I’ve spent years perfecting my beef short ribs recipe, and I’m convinced this method delivers the most tender, flavorful results. The key lies in a slow braise that transforms tough cuts into melt-in-your-mouth goodness. With just a few simple ingredients and patience, you’ll get a dish that rivals any restaurant. The rich, savory sauce alone is worth the wait—but there’s more to it than that.
Recipe
If there’s one dish that screams comfort and indulgence, it’s beef short ribs—tender, smoky, and melt-in-your-mouth perfection. I’ve made this recipe more times than I can count, and I can confidently say it’s a game-changer for any home cook.
The secret? Slow-cooking the ribs until they’re fall-off-the-bone tender, paired with a rich, savory sauce that’s bold enough to stand up to the meat’s deep flavor. Whether you’re hosting a dinner party or just treating yourself, this recipe transforms humble ingredients into something extraordinary.
Imagine the aroma of garlic, herbs, and caramelized beef filling your kitchen, and the reward of biting into ribs so tender they practically dissolve on your fork. Trust me, once you try this, it’ll become a staple in your repertoire. Let’s get cooking—your taste buds will thank you.
Ingredients
Crafting the perfect beef short ribs starts with selecting quality ingredients that enhance the rich, savory flavor of the meat. Here’s what you’ll need, along with some chef-approved tips and swaps to elevate your dish:
- Beef Short Ribs: Opt for bone-in short ribs for deeper flavor and tenderness during the long braise. Boneless works too, but the bone adds richness.
- Olive Oil: Used for searing the ribs, it creates a caramelized crust that locks in juices. Avocado oil is a great substitute if you’re cooking at high heat.
- Onion and Garlic: These aromatics form the flavor base. Yellow onions work best, and fresh garlic is non-negotiable for that punchy, earthy depth.
- Carrots and Celery: Often overlooked, these veggies add sweetness and complexity to the braising liquid.
- Tomato Paste: A small amount intensifies the umami. Keep it on hand—it’s a game-changer for sauces and stews.
- Red Wine: Choose a dry, full-bodied wine like Cabernet Sauvignon for depth. If you prefer not to use alcohol, swap with beef broth and a splash of red wine vinegar.
- Beef Broth: Homemade or high-quality store-bought broth guarantees a rich, flavorful braise. Low-sodium versions let you control the seasoning.
- Bay Leaves and Thyme: These herbs infuse the dish with earthy, aromatic notes. Fresh thyme is worth the extra effort if available.
- Flour: A light dusting on the ribs before searing helps achieve that perfect crust.
- Salt and Black Pepper: Season generously—this is the foundation of flavor.
Optional Extras: Add a splash of Worcestershire sauce for tanginess or a pinch of smoked paprika for a subtle smoky kick. Fresh parsley as a garnish brightens the dish beautifully.
How to Make the Best Slow-Cooked Beef Short Ribs
Skim and reduce: Once cooked, remove the ribs and strain the cooking liquid. Skim off any excess fat.
Then, simmer the liquid on the stovetop until it reduces to a rich, thick sauce.
Serve and enjoy: Plate the ribs and drizzle the reduced sauce over the top. Pair with mashed potatoes, roasted vegetables, or crusty bread for a hearty meal.
Pro Tip: For even more flavor, marinate the ribs overnight in a mix of soy sauce, brown sugar, and garlic before cooking.
Watch-Out Warning: Avoid boiling the ribs—keep the heat low and slow to guarantee tender meat. Overcooking can make them dry.
Visual Cue: The ribs are done when you can easily pull the meat apart with a fork. The sauce should coat the back of a spoon when reduced.
Flexibility: Short on time? Use a pressure cooker to cut cooking time to about 45 minutes. Adjust seasoning to taste based on your broth or wine choice.
Nutrition
Beef short ribs are rich in protein and essential nutrients. Here’s a breakdown of the nutritional content per serving.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 27 g |
| Carbohydrates | 3 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 450 mg |
| Cholesterol | 85 mg |
Chef Tips
When preparing beef short ribs, I always recommend marinating them overnight to enhance flavor and tenderness.
I trim excess fat but leave a thin layer for richness.
For searing, I make sure the pan is scorching hot to lock in juices.
I also braise them low and slow, covering them tightly to keep moisture in.
Finally, I let them rest before serving to guarantee maximum juiciness.
