Beef Short Ribs

There’s something deeply comforting about a dish that fills the kitchen with rich, meaty aroma while staying surprisingly simple. Beef short ribs are tender, flavorful, and perfect for cozy family dinners, busy evenings, or chilly nights when you want a meal that feels like a hug. This recipe is approachable without being fussy. I usually get the ribs searing while chopping vegetables, which makes the process smooth and efficient. The slow-cooked meat becomes fall-off-the-bone tender, and the sauce develops a depth that makes leftovers just as appealing the next day. It’s a reliable, cozy dish you’ll want to save for later.

a plate of tender cooked beef short 1

Why You Will Love This Recipe

This recipe turns basic ingredients into a dish that feels special without requiring hours of active work. The ribs are naturally rich, and slow cooking unlocks a melt-in-your-mouth texture. You can easily customize the flavors with herbs or vegetables, making it flexible for weeknight meals or gatherings. Leftovers are just as comforting, and the recipe stretches well for larger portions without getting complicated. Beef short ribs are budget-friendly when cooked at home, and the sauce keeps things hearty and satisfying. It’s a cozy, crowd-pleasing, freezer-friendly option that’s perfect to save on Pinterest for future meals.

a plate of tender cooked beef short

Ingredients

Tip: Look for well-marbled short ribs for maximum tenderness and flavor.

  • 3 lbs beef short ribs
  • 2 tbsp olive oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 2 cups beef broth
  • 1 cup red wine
  • 1 tbsp tomato paste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • ½ tsp salt
  • ½ tsp black pepper
all ingredients for beef short ribs arranged

Instructions

Step 1: Preparation
Preheat oven to 325°F (160°C). Pat short ribs dry and season with salt and pepper. Chop vegetables and gather all ingredients so everything is ready before starting the stove and oven process.

Step 2: Main Cooking Process
Heat olive oil in a heavy oven-safe pot over medium-high heat. Brown the short ribs on all sides until deep golden. Remove and set aside. This builds flavor and seals in juices.

Step 3: Combining Ingredients
Add onion, carrots, and celery to the pot and cook until softened. Stir in garlic and tomato paste, letting it bloom. Pour in wine, scraping browned bits from the bottom. Return ribs and add broth and herbs.

Step 4: Finishing & Final Simmer
Cover the pot and transfer to the oven. Cook for 2.5–3 hours until ribs are tender and meat easily pulls from the bone. Skim fat from sauce if needed and serve warm.

Why This Recipe Works for Busy Days

Though it cooks slowly, this recipe requires minimal attention once in the oven, leaving you free to prep sides or relax. You can make it ahead of time and reheat gently, and it’s freezer-friendly for easy future meals. Pinterest users will appreciate that it works for planned dinners or surprise guests, giving flavorful, satisfying results with little hands-on effort.

Tips & Tricks

  • Brown ribs thoroughly
    A deep sear develops flavor and color. Avoid overcrowding the pan, as that can cause steaming instead of browning. Work in batches if needed for the richest result.
  • Layer vegetables strategically
    Cook onions, carrots, and celery until soft before adding liquids. Raw vegetables can undercook in the oven, and softening them first releases natural sweetness that enriches the sauce.
  • Check liquid levels
    The ribs should be partially submerged but not swimming in liquid. Too little can dry out meat, and too much dilutes flavor. Adjust broth or wine as needed.
  • Skim fat at the end
    Ribs release fat while cooking. Skimming before serving keeps the sauce silky and avoids greasiness. Use a spoon or ladle gently for best texture.

Variations

  • Extra meaty version
    Add more ribs or a combination of short ribs and chuck roast. Adjust liquid to cover ribs without overcrowding. This creates a heartier meal suitable for larger family dinners.
  • Vegetarian-inspired swap
    Use large portobello mushrooms and extra carrots instead of ribs. Follow the same cooking steps with vegetable broth. You get a rich, comforting stew-like dish without meat.
  • Ingredient swap
    Replace red wine with extra broth and a splash of balsamic vinegar for a tangy alternative. It keeps depth in the sauce while adjusting to what you have on hand.
  • Herb and flavor boost
    Fresh thyme, rosemary, or a bay leaf added toward the end elevates aroma. Sprinkle parsley before serving for brightness. These small tweaks make the dish feel more complex without extra effort.

Serving Suggestions

  • Mashed potatoes
    Serve ribs over creamy mashed potatoes to soak up the sauce. It’s comforting, casual, and perfect for cozy dinners with family.
  • Roasted vegetables
    Pair with roasted root vegetables for a balanced plate. The caramelized edges complement the tender meat beautifully.
  • Polenta or risotto
    Soft polenta or creamy risotto provides a smooth, luxurious base for the ribs. It’s perfect for a special weeknight dinner that still feels relaxed.
  • Family-style platter
    Place ribs in a wide dish with sauce and vegetables. Let everyone serve themselves, adding herbs or extra sauce as desired for a communal, inviting meal.

Storage Instructions

  • Fridge storage
    Store cooled ribs in an airtight container in the fridge for up to four days. Keep sauce and meat together to maintain flavor and texture.
  • Reheating
    Reheat gently on the stove over low heat or in a covered oven-safe dish. Add a splash of broth if sauce thickened too much. Stir occasionally to heat evenly.
  • Freezing
    Freeze cooked ribs and sauce in airtight containers for up to three months. Thaw overnight in the fridge before reheating slowly to preserve tenderness.
  • Make-ahead tips
    Prepare ribs a day in advance and store in the fridge. Reheat in the oven or on the stove, allowing flavors to meld even further. This improves depth and convenience.

Recipe Timing

  • Prep Time: 15 minutes
  • Cook Time: 3 hours
  • Rest Time: Not needed
  • Total Time: 3 hours 15 minutes

Nutrition Information (Approximate)

Calories: 550–650 per serving
Protein: 35–40g per serving
Provides iron and B vitamins from beef. Values vary based on specific cuts, portion sizes, and cooking methods.

FAQs

Yes, it reheats well and often tastes even better the next day.

Not browning the ribs properly, which reduces flavor depth.

Yes — beef short ribs are excellent in a slow cooker.

Simmer uncovered on the stove until it thickens.

Up to four days in the refrigerator.

Conclusion

Beef short ribs are one of those recipes that turn simple ingredients into a warm, satisfying meal. They’re flexible, comforting, and easy to adapt to what you have on hand. Whether you make them for a weeknight dinner or a cozy weekend meal, the tender meat and rich sauce never disappoint. It’s the kind of dish that’s worth saving on Pinterest and revisiting whenever you want something comforting, hearty, and reliably delicious. Customize, tweak, and enjoy—it’s a recipe that welcomes your personal touch.

Beef Short Ribs
Print

Beef Short Ribs

Recipe by Edan SalamonCourse: Beef Recipes
Servings

4

servings
Prep time

15

minutes
Cooking time

3

hours 
Calories

600

kcal

Tender, fall-off-the-bone ribs cooked with aromatic vegetables and a rich sauce. Easy steps create a cozy, flavorful meal perfect for family dinners or planned weeknight comfort.

Ingredients

  • 3 lbs beef short ribs

  • 2 tbsp olive oil

  • 1 large onion, diced

  • 3 cloves garlic, minced

  • 2 carrots, sliced

  • 2 celery stalks, sliced

  • 2 cups beef broth

  • 1 cup red wine

  • 1 tbsp tomato paste

  • 1 tsp dried thyme

  • 1 tsp dried rosemary

  • ½ tsp salt

  • ½ tsp black pepper

Directions

  • Preheat oven to 325°F. Season ribs with salt and pepper. Chop vegetables.
  • Brown ribs in olive oil in an oven-safe pot. Remove and set aside.
  • Cook vegetables until soft, stir in garlic and tomato paste. Add wine and broth, return ribs, add herbs.
  • Cover and cook in oven 2.5–3 hours until tender. Skim fat if needed and serve warm.

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