Here’s a rich, fall-apart short ribs recipe—classic, comforting, and perfect for a slow Sunday cook.
Braised Beef Short Ribs
Ingredients
- 3–4 lbs (1.5–2 kg) beef short ribs
- Salt & black pepper
- 2 tbsp oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, smashed
- 2 tbsp tomato paste
- 1 cup red wine (or extra broth)
- 2½ cups beef broth
- 2 sprigs thyme
- 1 bay leaf
Instructions
- Season & sear
Pat ribs dry, season generously. Sear in hot oil until deeply browned. Remove. - Build the base
Sauté onion, carrot, celery until softened. Add garlic and tomato paste; cook 1–2 minutes. - Deglaze
Pour in wine, scraping browned bits. Simmer 2–3 minutes. - Braise
Return ribs to pot. Add broth, thyme, bay. Liquid should come halfway up ribs. - Cook low & slow
Cover and cook:- Oven: 325°F / 165°C for 2½–3 hours
- Stovetop: Gentle simmer 2½–3 hours
- Slow cooker: LOW 7–8 hours
- Finish
Ribs should be fork-tender. Skim fat, adjust seasoning.
Optional Finish
- Reduce sauce uncovered for 10–15 minutes
- Stir in a knob of butter for richness
Serving Ideas
- Mashed potatoes
- Polenta
- Egg noodles
- Crusty bread
Flavor Variations
- Asian-style: Soy sauce, ginger, star anise
- BBQ: Finish with barbecue sauce
- Red wine & mushroom: Add mushrooms in last hour
If you want, I can also give:
- Korean short ribs (galbi)
- Instant Pot version
- Boneless short ribs
- Or a beer-braised recipe
