Best Beef Short Ribs Recipe: Beef short ribs are the ultimate comfort food. Rich, meaty, and fall-off-the-bone tender, these ribs are packed with flavor. Whether you’re planning a cozy dinner for the family or impressing guests at a dinner party, beef short ribs never disappoint. Their incredible flavor comes from the marbling and bone content that, when slow-cooked, releases the most indulgent taste and texture you can imagine.
What sets beef short ribs apart from other cuts? It’s all about that balance between fat and meat. The fat keeps the ribs moist and flavorful during the long cooking process, making them buttery soft by the time they’re done. It’s not just food; it’s an experience—one bite and you’re hooked.
There are a few different types of beef short ribs you might encounter: English-cut (cut parallel to the bone) and flanken-style (cut across the bone). Both are great options, but the English cut is ideal for braising, which is the method we’ll focus on in this recipe.
Ingredients You’ll Need
Before you start, it’s important to gather all your ingredients. Here’s what you’ll need for the most flavorful beef short ribs you’ve ever made:
Core Ingredients:
- 4 lbs beef short ribs (bone-in)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 cup red wine (like Cabernet Sauvignon)
- 3 cups beef broth (low-sodium)
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- Salt and pepper to taste
Optional Add-Ins for Extra Flavor:
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- A dash of balsamic vinegar for tang
- Mushrooms for an earthy twist
Don’t worry if you don’t have everything on hand—this recipe is very forgiving. The wine, broth, and aromatics do most of the heavy lifting in terms of flavor.
Equipment Needed
Before diving in, make sure you have the right tools to get the job done with ease:
- Dutch oven or heavy oven-safe pot with lid
- Tongs (for flipping the meat)
- Wooden spoon
- Cutting board and chef’s knife
- Measuring cups and spoons
- Fine mesh strainer (optional, for sauce)
A Dutch oven is especially recommended for its ability to go from stovetop to oven seamlessly, distributing heat evenly for slow-cooked meals like this one.
Preparing the Beef Short Ribs
Cleaning and Trimming the Meat:
First things first—let’s prep the ribs. Rinse them under cold water and pat them dry with paper towels. This helps them sear properly later. You may notice a tough silvery membrane on the ribs—if it hasn’t been removed by the butcher, take a sharp knife and gently trim it off.
Marinating for Maximum Flavor:
Though optional, marinating the ribs for a few hours—or even overnight—can take your dish to the next level. Simply combine olive oil, minced garlic, rosemary, thyme, and a splash of wine, then let the ribs soak up those flavors in the fridge. This step is perfect for prepping ahead of a special meal.
Step-by-Step Cooking Guide
Step 1: Searing the Ribs
Heat your Dutch oven over medium-high heat and add olive oil. Season the ribs generously with salt and pepper, then sear them in batches—about 2-3 minutes per side—until they develop a rich, golden crust. This step locks in flavor and adds a savory depth to the dish.
Step 2: Building the Flavor Base
After searing, remove the ribs and set them aside. In the same pot, add onions, carrots, and celery. Sauté for about 5 minutes until softened. Toss in the garlic and tomato paste, stirring until the mixture becomes caramelized and fragrant. This is your flavor foundation.
Step 3: Deglazing and Braising
Now for the fun part—pour in the red wine to deglaze the pot, scraping up all those flavorful brown bits from the bottom. Let the wine simmer for a few minutes to reduce slightly. Then add the beef broth, rosemary, and thyme. Bring to a gentle boil, return the ribs to the pot, cover with the lid, and transfer to a 325°F (160°C) oven.
Let the ribs braise for 2.5 to 3 hours. The slow cooking time is crucial—it allows the meat to become incredibly tender while soaking in all those robust flavors.
Step 4: Final Touches & Resting
Once the ribs are fork-tender, remove them from the oven. Carefully transfer the meat to a plate and cover with foil. You can strain the sauce for a smoother consistency or leave it chunky—it’s up to you. Simmer it on the stovetop to thicken if desired.
Let the ribs rest for at least 10 minutes before serving. This step locks in juices and ensures every bite is juicy and satisfying.
Side Dishes That Pair Perfectly
No beef short ribs recipe is complete without some amazing side dishes. Since the ribs are rich and hearty, you’ll want sides that either balance that richness or complement it with bold flavors of their own. Here are some top picks:
1. Creamy Mashed Potatoes
You can never go wrong with buttery mashed potatoes. They soak up the beefy sauce like a dream and create the ultimate comfort meal. For an extra kick, try adding roasted garlic or a touch of horseradish to your mash.
2. Creamy Polenta
Silky polenta is another favorite. It has a mild flavor and soft texture that pairs perfectly with tender ribs and thick braising juices. Stir in a little parmesan cheese and butter for added depth.
3. Roasted Root Vegetables
Think carrots, parsnips, sweet potatoes, and even turnips. Roasting brings out their natural sweetness, which contrasts beautifully with the savory richness of the short ribs. Season with rosemary, thyme, and a drizzle of olive oil before roasting.
4. Sautéed Greens
To cut through the heaviness of the dish, add some greens to your plate—kale, spinach, or Swiss chard lightly sautéed with garlic and olive oil. The bitterness and brightness add a fresh note.
5. Crusty Bread or Dinner Rolls
Don’t forget the bread! A crusty sourdough or fluffy dinner roll is perfect for mopping up every last drop of the delicious sauce.
Storing and Reheating Leftovers
Beef short ribs are even better the next day. The flavors deepen and mellow overnight, making leftovers something to look forward to.
Storage Tips:
- Store in an airtight container in the fridge for up to 4 days.
- If you have extra sauce, store it separately and use it for other meals—like tossing with pasta or drizzling over a steak.
Reheating Instructions:
- Oven: Preheat to 300°F (150°C). Place the ribs in a baking dish, add some of the braising liquid, and cover with foil. Heat for 20–25 minutes.
- Stovetop: Use a skillet with a lid. Add ribs and a bit of sauce, cover, and heat over medium-low until warmed through.
- Microwave: Less ideal, but still works. Use a microwave-safe dish, cover with a damp paper towel, and heat in 30-second intervals until hot.
Pro tip: Always reheat low and slow to preserve moisture and tenderness.
FAQs about Best Beef Short Ribs Recipe
1. What’s the best cooking method for short ribs?
The best method is braising—searing the meat first, then slow-cooking it in liquid. This method produces tender, juicy, flavorful ribs every single time.
2. Can I cook them in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, sear the ribs first and cook on low for 8 hours. In an Instant Pot, cook on high pressure for about 45–50 minutes with natural release.
3. How do I know when short ribs are done?
The meat should be fork-tender and almost falling off the bone. If you can easily pull it apart with a fork, it’s ready.
4. Can I make short ribs ahead of time?
Yes! In fact, the flavor gets even better when made a day ahead. Reheat gently in the oven or on the stovetop with a bit of extra broth.
5. Why are my short ribs tough?
They probably need more time. Tough ribs usually mean they haven’t braised long enough for the connective tissue to break down. Keep cooking low and slow until tender.
Conclusion & Tips for Success
If you’ve made it this far, you’re well on your way to creating a show-stopping beef short ribs dish. The key to perfect short ribs lies in patience and quality ingredients. Slow cooking allows the collagen to break down, giving you that melt-in-your-mouth texture. Pair it with flavorful aromatics and a rich braising liquid, and you’ve got a dish worthy of any special occasion—or just an epic Sunday dinner.
Final Tips:
- Always sear your ribs first—it’s non-negotiable for flavor.
- Don’t skip the wine or aromatics; they make the sauce magical.
- Braise low and slow—no rushing the magic.
- Let the ribs rest before serving for maximum juiciness.
- Make it ahead—the flavor gets even better the next day!
This recipe isn’t just food. It’s soul-soothing, nap-inducing, celebration-worthy comfort. Whether you’re feeding your family or impressing guests, beef short ribs will never let you down.
