Recipes Beef Short Ribs

Braising is the best way to cook short ribs, and this simple recipe teaches you how to get flavorful, fall-off-the-bone meat with ease.

I love a good braise, and when done properly, it yields a dish much greater than the sum of its parts. Though it takes a good amount of time, much of it is very hands off and the bulk of the work is done by your oven.

There are tons of different ways that you can flavor braised short ribs, but the steps to making them remain the same. To start, pat the meat dry and season with salt, pepper, and whatever other spices you want to include. Then you can proceed with browning the meat in a pot with some oil. Patting the meat dry before adding to the pot helps to get a good sear and encourage browning. One important tip with this step is to not overcrowd the pan as doing so makes it difficult to get the nice brown crust that we want.

Braised Short Ribs {dutch Oven Or Crockpot}

Next, the meat gets set aside and we move on to aromatics, herbs, and whatever else you might want to include. I keep it simple with onion and thyme in the recipe below, but some other things you could add are leeks, fennel, garlic, tomato paste, carrots, celery, rosemary, mushrooms, potatoes, etc. (Lots of options, obvi.)

After the flavor agents have had some time in the pot, I add a bit of flour. This will help to thicken the liquid that we add later to result in a luscious sauce. As you can see in the photos, the sauce at the end of the braising process isn’t super thick with just 1 teaspoon of flour, so feel free to use more if you prefer a thicker gravy.

Speaking of liquid, this recipe simply calls for beef stock, but some other ingredients to consider are wine, whiskey, beer, tomato sauce/purée, milk, or even cola. (I also add in a few bay leaves to the mix, but don’t sweat it if you don’t have any in your pantry.)

Beef Ribs In Bbq Sauce

Lastly, just pop on a lid and throw it in the oven until the short ribs are nice and tender. Unless the lid to your pan is super tight fitting, a good amount of liquid will still escape from the pan (as you can see in the images in this post). If you want to keep more of the liquid around to use as a gravy to spoon over mashed potatoes, then you can put a layer of foil on top of the pot before topping with the lid to help seal in more moisture.

The amount of flour used depends on how thick you want the gravy. For reference, only 1 teaspoon was used in these pictures.Beef short ribs are the absolutebest cut of beef for slow cooking! The most tender and succulent fall apart beef you will ever have, you’d pay top dollar at fine dining restaurants for a plate of theseBraised Beef Short Ribs.

Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (

Braised Beef Short Ribs

Photograph challenges aside, this is one of the most luscious slow cooked recipes that I know. The sort of food you will find at fine dining restaurants and quality steakhouses (albeit served alot more elegantly than the “rustic” approach I take 😂).

They’ll charge you top dollar for a single plate of Beef Short Ribs when you can make it at home for a fraction of the cost – and it’s very straight forward.

Thered wine sauce in this recipe is amazing. The depth of flavour and the richness you can achieve with so few ingredients is incredible!

Balsamic Beef Short Ribs With Haricot Beans And Spinach Recipe

But before we dive into how to make it, I just want to show you beef short ribs because it’s a cut of beef that’s not as widely known as others.

Beef Short Ribs are the beef equivalent of pork ribs – butway meatier.They’re called “short ribs” in reference to the part of the cow they are taken from, not because they are “short” (though they certainly are far shorter than full length beef ribs!).

Beef short ribs are a prized cut for slow cooking.Cooking them slowly breaks downthe tough connective tissues and the meat becomes fall apart tender. And because they are beautifully marbled with fat, they are more succulent and juicy than other slow cooking cuts of beef such as chuck and brisket.

Beef Short Ribs Recipe (braised)

In Asian cuisine, beef short ribs are sliced thinly so they can be cooked quickly rather than long and slow.Korean beef ribsis a popular example – – marinated thinly sliced beef rib meat cooked on tabletop grills.Any fans of Korean BBQ here? 🙂

Beef short ribs are usually cut into rectangle blocks, as pictured, though sometimes they are more square depending on the width of the bone.

They are also sometimes sold as a rack rather than pre cut individual pieces. In that situation, just cut between the bones to make individual beef short ribs.

Sticky Bbq Instant Pot Short Ribs (the Best Beef Ribs!)

1. Brown – As with most slow cooked dishes like Beef Stew and Pot Roast, we start by aggressivelybrowning the beef short ribs. This is where we get a ton of flavour on both the beef and in the sauce (from the brown stuff – fond – left on the base of the pot).

2. Soffrito – After that, we slowly sauté garlic, onion, carrot and celery. The longer you take here, the better the flavour base! This is called a

Then add tomato paste (to thicken the sauce + a touch of sour) and cook that off for a bit to take the raw edge off.

Korean Short Ribs

4. Add ribs – Carefully return the ribs into the pot. Arrange them so they are fully submerged as best you can. If some bits stick out, don’t worry – they will cook just fine too, and the steam keeps those bits nice and juicy.

5. Slow cook – Plonk the lid on and then either slow cook in the oven (my favourite), stove, slow cooker or pressure cooker!

6. After cooking – The liquid will be reduced and the meat should be extremely tender. Check with two forks to ensure it is fall apart. Then carefully remove using a slotted spoon, keeping the meat as attached to the bone as you can (but it will not be attached because if the meat is fall apart, this means the ligaments holding the meat to the bone must be melted).

Short Ribs Recipes

7. Strain the sauce & adjust – this is optional, to take out the chunks and make the sauce super smooth and glossy, like you get at fine dining restaurants. Strain it back into the pot, then reduce to thicken if needed, and adjust the salt and pepper

I do not use expensive wines for SLOW cooking. I do not believe you can tell the difference if you made this with a discount end-of-bin $5 bottle or a $50 bottle – and the New York Times agrees…. 🙂

My favourite method is to braise using theovenbecause you get extra flavour from the beef and surface of the sauce caramelising in the oven, even though it’s cooked covered the whole time.

Baked Short Ribs With Gremolata

You’ll see in the video when I take the lid off after it comes out of the oven – it looks like a big pot with lumps of coal swimming in a pool of tar that is impossible to photograph nicely.😩

Recipe video above. This is the sort of food you'll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove/slow cooker/pressure cooker/IP also work, directions in notes.

1. Beef Short Ribs - 300g/10oz bone-in weight raw should be enough per serving as they are rich. But recipe makes enough sauce for up to 400g/14oz ribs.

Sweet And Sticky Slow Cooked Short Ribs

This recipe will also work great with any slow cooking cut of beef, even a whole beef pot roast. Chuck beef (cut into tennis ball size pieces), shanks, beef osso buco, even a whole brisket piece. Just bear in mind the size of the meat so it cooks in around the same time, though it's easy to adjust: if beef cooked before sauce reduced, just remove then reduce sauce. If it needs longer, just add water and keep cooking.

2. Red Wine - Use a good value full bodied red wine, like cabaret sauvignon or merlot. Shiraz is ok too. No need to use expensive wine for slow cooked recipes like this (and the New York Times agrees). Use discount end of bin specials (I get mine from Dan Murphey's). Pinots not suitable, too light.

99% of the alcohol in the red wine evaporates during cooking. The sauce does not taste winey at all, it completely transforms.

Slow Cooked Beef Short Ribs Recipe

Non alcoholic sub: Use non alcoholic wine OR use 0.5 extra cup of beef broth (must be low sodium), 1.5 cups water, 1 tbsp Worcestershiresauce in place of 2 cups wine.

3. Cooking vessel / liquid level - the liquid should cover