The first time I made short ribs recipe, I'll be honest - I was terrified. These thick, marbled chunks of beef looked expensive and intimidating sitting in my cart. But Oliver had been begging to try "that fancy meat from the restaurant," and I couldn't say no to those eyes. Three hours later, when that first rib pulled apart with just a fork, releasing this incredible beefy aroma mixed with red wine and herbs, I understood what all the fuss was about. The meat practically melted on our tongues. Now this beef short ribs recipe is our special occasion go-to, and it's nowhere near as scary as I thought.
Why You'll Love This Short Ribs Recipe
This simple short rib recipe delivers restaurant-quality results without fancy techniques or hard-to-find ingredients. The tender short ribs work for both casual Sunday dinners and impressive dinner parties. Oliver loves watching the beef short ribs go into the oven all stiff and coming out so soft he can cut them with a spoon. The red wine braised short ribs create their own rich sauce that's perfect over mashed potatoes or egg noodles. Plus, this Dutch oven short ribs method means everything cooks in one pot - less cleanup makes this the best short ribs recipe for busy cooks.
Jump to:
- Why You'll Love This Short Ribs Recipe
- Ingredients For Short Ribs Recipe
- How To Make Short Ribs Recipe Step By Step
- Smart Swaps for Short Ribs Recipe
- Short Ribs Recipe Variations
- Equipment For Short Ribs Recipe
- Storing Your Beef Short Ribs Recipe
- Top Tip
- FAQ
- Time to Make Restaurant-Quality Short Ribs at Home!
- Related
- Pairing
- Short Ribs Recipe
Ingredients For Short Ribs Recipe
For the Bone-In Short Ribs:
- 4 pounds bone-in short ribs
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons flour
For the Braising Liquid:
- 2 cups red wine
- 2 cups beef broth
- 2 tablespoons tomato paste
- 2 tablespoons Worcestershire sauce
- 4 fresh thyme sprigs
- 2 bay leaves
For the Mirepoix Vegetables:
- 2 large yellow onions, chopped
- 3 carrots, cut into chunks
- 3 celery stalks, chopped
- 6 garlic cloves, smashed
- 2 tablespoons butter
Optional Flavor Boosters:
- Caramelized onions
- Mushrooms
- Pearl onions
- Fresh rosemary
How To Make Short Ribs Recipe Step By Step
Prepare and Sear the Beef Short Ribs:
- Pat bone-in short ribs completely dry with paper towels
- Season generously with salt and pepper on all sides
- Dust lightly with flour for better browning
- Heat olive oil in Dutch oven over medium-high heat until shimmering
- Sear ribs in batches without crowding, about 4 minutes per side until deep golden brown
- Remove to plate and set aside
Build the Flavor Base:
- Reduce heat to medium and add butter to same pot
- Sauté mirepoix vegetables (onions, carrots, celery) for 8 minutes until softened
- Add garlic and cook 1 minute until fragrant
- Stir in tomato paste and cook 2 minutes to caramelize
- Don't skip this step - it adds incredible depth to your beef ribs recipe
Create the Red Wine Braising Sauce:
- Pour in red wine and scrape up all browned bits from bottom of pot
- Add beef broth and Worcestershire sauce
- Drop in thyme sprigs and bay leaves
- Bring mixture to simmer and let reduce for 5 minutes
- Season braising liquid with salt and pepper
Slow Cook to Tender Perfection:
- Nestle seared short ribs back into pot with vegetables
- Liquid should come halfway up the sides of beef ribs
- Cover tightly with lid and transfer to 325°F oven
- Braise for 2½ to 3 hours until meat is fork-tender
- Check at 2 hours - ribs are done when meat pulls away from bone easily
Finish and Serve:
- Remove tender short ribs carefully to serving platter
- Strain braising liquid through fine mesh strainer
- Discard vegetables or keep them as rustic garnish
- Skim fat from sauce or use gravy separator
- Simmer sauce on stovetop 10 minutes to thicken if needed
- Pour rich red wine sauce over fall-off-the-bone short ribs
Smart Swaps for Short Ribs Recipe
Wine Alternatives:
- Red wine → Beef broth with balsamic vinegar
- Cabernet → Merlot or Pinot Noir
- Wine → Pomegranate juice for non-alcoholic
- Standard → Beer for different flavor profile
Cooking Method Options:
- Dutch oven short ribs → Slow cooker short ribs (8 hours on low)
- Oven → Instant pot short ribs (45 minutes high pressure)
- Braised → Pressure cooker beef ribs (quicker method)
- Standard → Stovetop method in covered pot
Vegetable Swaps:
- Carrots → Parsnips
- Celery → Fennel
- Yellow onions → Caramelized onions
- Standard mirepoix → Add mushrooms
Liquid Adjustments:
- Beef broth → Chicken stock
- Regular → Low-sodium broth
- Store-bought → Homemade stock
- Standard → Add splash of coffee for depth
Short Ribs Recipe Variations
Korean Short Ribs Style (Galbi):
- Use Asian-style short ribs marinade
- Mix soy sauce, ginger, garlic
- Add honey soy short ribs glaze
- Grill instead of braise for sweet and spicy short ribs
Short Rib Bourguignon:
- Follow classic French technique
- Use bacon in the base
- Add pearl onions and mushrooms
- Serve over buttered egg noodles (perfect short rib bourguignon)
BBQ Short Ribs:
- Replace wine with beef broth
- Add smoky barbecue ribs sauce
- Finish on grill for char
- Great for summer BBQ short ribs
Italian Braised Style:
- Use Italian herbs instead of thyme
- Add crushed tomatoes to sauce
- Serve over braised short ribs pappardelle
- Finish with Parmesan
Sweet and Spicy Version:
- Add brown sugar to braising liquid
- Include red pepper flakes
- Use garlic herb short ribs base
- Balance heat with honey
Equipment For Short Ribs Recipe
- Heavy Dutch oven with tight-fitting lid
- Long-handled tongs
- Sharp chef's knife
- Fine mesh strainer
- Meat thermometer
Storing Your Beef Short Ribs Recipe
Best Fresh:
- Serve these tender short ribs hot right after braising
- The red wine braised short ribs sauce is silkiest when warm
- Meat is most tender when just finished cooking
- Fat hasn't solidified yet for best texture
Make Ahead Magic:
- Prepare this beef short ribs recipe completely 1-2 days ahead
- Store in braising liquid to keep moist
- Fat solidifies on top for easy removal
- Flavors develop and deepen overnight
- Reheat gently in oven at 300°F covered
Refrigerator Storage (3-4 days):
- Cool fall-off-the-bone short ribs completely
- Store in airtight container with sauce
- Keep bone-in for best moisture retention
- Separate meat from bones if space is tight
Freezer Storage (3 months):
- Cool this simple short rib recipe completely
- Freeze in sauce in freezer-safe containers
- Label with date
- Thaw overnight in refrigerator before reheating
Reheating Instructions:
- Reheat Dutch oven short ribs gently at 300°F covered
- Add splash of beef broth if sauce is too thick
- Microwave individual portions 2-3 minutes on medium
- Avoid high heat which can dry out the oven baked short ribs
Top Tip
- Oliver wasn't supposed to be helping with dinner that night. He had homework spread across the kitchen table, but the smell of these braised short ribs pulled him away from his math problems. "Mom, what's that weird stuff on top?" he asked, pointing at the layer of fat that had risen to the surface of the cooled braising liquid.
- I explained that fat always rises when liquid cools, and we needed to skim it off before serving. But Oliver had other ideas. "Can I try something?" Before I could answer, he'd grabbed a spoon and started scooping the fat into a small pan. He turned on the burner and dropped in the leftover mirepoix vegetables we'd strained out earlier.
- Ten minutes later, he'd created this incredible crispy vegetable topping by frying those braised vegetables in the beef fat. The carrots and onions turned golden and crunchy, picking up all that concentrated beef flavor. Now we always save some of that fat from our beef short ribs recipe to make Oliver's crispy vegetable garnish. It adds this amazing textural contrast to the tender short ribs - crunchy bits against melt-in-your-mouth meat.
FAQ
Why are my short ribs tough?
Tough short ribs usually mean they haven't cooked long enough. This beef short ribs recipe requires at least 2½ hours of braising for the connective tissue to break down into tender gelatin. If your ribs are tough after 3 hours, return them to the oven for another 30-60 minutes. Make sure your oven temperature stays at 325°F - too high heat toughens meat instead of tenderizing it for fall-off-the-bone short ribs.
How do I know when the short ribs are done?
Your braised short ribs are done when the meat easily pulls away from the bone with just a fork - no knife needed. Insert a fork into the thickest part and twist gently - if it slides in with almost no resistance and the meat wants to fall apart, they're ready. The bone-in short ribs should be so tender that the meat literally falls off when you pick them up with tongs.
What if I don't have red wine?
You can make excellent beef ribs recipe without red wine. Substitute equal parts beef broth plus 2 tablespoons balsamic vinegar for acidity and depth. For this simple short rib recipe, you could also use beer, pomegranate juice, or even strong coffee mixed with broth. The liquid provides moisture for braising - the wine adds flavor but isn't absolutely essential for tender short ribs.
Can I prepare this ahead of time?
Yes! These slow cooked short ribs actually taste better when made 1-2 days ahead. The flavors in this beef short ribs recipe deepen overnight, and cooling the braising liquid lets you easily remove the solidified fat from the top. Just store the Dutch oven short ribs in their sauce, refrigerate, and reheat gently at 300°F covered. This makes the best short ribs perfect for entertaining with less stress.
Time to Make Restaurant-Quality Short Ribs at Home!
Now you have everything needed for perfect short ribs recipe success - from choosing the right bone-in beef ribs to creating that rich red wine braising sauce. This beef short ribs recipe proves that fancy restaurant dishes can absolutely be made at home with simple techniques and patience.
Craving more impressive but achievable mains? Try our Easy Chicken Pillows Recipe ready in 30 minutes for a quick weeknight dinner that still feels special. Need a simple side to complement these tender short ribs? Our Easy Creamed Corn Recipe in 15 minutes is the perfect pairing. For another show-stopping main course, check out The Best Cranberry Maple Roast Chicken that delivers holiday-worthy meals any night of the week!
Share your short ribs success! Tag @SarahAndOliverKitchen and #FallOffTheBone. We love seeing your special dinners!
⭐️⭐️⭐️⭐️⭐️ Rate this recipe and join our cooking community!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Short Ribs Recipe
Short Ribs Recipe
Equipment
- 1 Heavy Dutch oven (Must have tight-fitting lid)
- 1 Tongs (For searing and turning ribs)
- 1 Chef's knife (For chopping vegetables)
- 1 Fine-mesh strainer (For sauce)
- 1 Meat thermometer (Optional, for checking doneness)
Ingredients
- 4 pounds Bone-in short ribs
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Flour - For dusting
- 2 large Yellow onions - Chopped
- 3 Carrots - Chunked
- 3 Celery stalks - Chopped
- 6 cloves Garlic - Smashed
- 2 tablespoons Butter
- 2 cups Red wine
- 2 cups Beef broth
- 2 tablespoons Tomato paste
- 2 tablespoons Worcestershire sauce
- 4 sprigs Thyme - Fresh
- 2 Bay leaves
- Caramelized onions - Optional
- Mushrooms - Optional
- Pearl onions - Optional
- Fresh rosemary - Optional
Instructions
- Pat short ribs dry, season with salt and pepper, dust with flour, and sear in hot oil for about 4 minutes per side until deeply browned. Remove and set aside.
- Reduce heat, add butter, and cook onions, carrots, and celery for 8 minutes until softened. Add garlic and cook 1 minute. Stir in tomato paste and cook 2 minutes to caramelize.
- Pour in red wine and scrape the browned bits from the pot. Add beef broth, Worcestershire sauce, thyme, and bay leaves. Simmer 5 minutes and season.
- Return short ribs to the pot, ensuring liquid comes halfway up the sides. Cover and bake at 325°F for 2½-3 hours until fork-tender.
- Remove ribs, strain the braising liquid through a fine mesh strainer, skim fat, and discard or save vegetables.
- Simmer the strained sauce for about 10 minutes to thicken, if needed.
- Plate the tender short ribs and spoon the rich red wine sauce over top.
Leave a Reply