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Melt-in-Your-Mouth Beef Short Ribs That Will Steal the Show

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Learn how to make delicious Beef Short Ribs. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 4 pounds beef short ribs, bone-in
  • 2 tablespoons vegetable oil or rendered bacon fat (for richer flavor)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, smashed
  • 2 large carrots, peeled and cut into chunks
  • 2 stalks celery, cut into chunks
  • 2 cups beef broth (or low-sodium stock)
  • 1 cup dry red wine (optional, but adds depth)
  • 2 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • Salt and freshly ground black pepper, to taste
  • Optional substitution: If you don’t have red wine, substitute with additional beef broth and a splash of balsamic vinegar for acidity

Instructions

  1. Preheat your oven to 325°F. This is the secret to getting those ribs tender and juicy — slow and steady wins the race.
  2. Pat the short ribs dry with paper towels. Season generously with salt and freshly ground black pepper on all sides. Mama Lu always said seasoning well was half the battle.
  3. Heat the vegetable oil or bacon fat in a large Dutch oven or heavy oven-safe pot over medium-high heat. When shimmering, add the ribs in batches, searing them until deeply browned on all sides, about 3-4 minutes per side. Don’t crowd the pan; you want that nice crust that locks in flavor. Set the browned ribs aside on a plate.
  4. Reduce the heat to medium and add the chopped onion, carrots, and celery. Cook, stirring occasionally, until softened and golden, about 8 minutes. Stir in the smashed garlic and cook another minute until fragrant.
  5. Add the tomato paste, stirring to coat the vegetables and cook out the raw flavor, about 2 minutes. Then pour in the red wine to deglaze the pan, scraping up all those browned bits from the bottom—the flavor goldmine Mama Lu always talked about.
  6. Let the wine reduce by half, about 5 minutes, then stir in the beef broth and Worcestershire sauce. Nestle the short ribs back into the pot, making sure they’re partially submerged in the liquid.
  7. Add the rosemary, thyme, and bay leaf. Cover the pot with a tight-fitting lid, and transfer it to the preheated oven.
  8. Braise the ribs for about 2.5 to 3 hours, turning the ribs halfway through, until the meat is fall-apart tender and pulling away from the bones.
  9. Carefully remove the ribs and keep warm. Strain the cooking liquid into a saucepan, discarding the solids. Simmer the liquid over medium heat until slightly thickened, about 10 minutes, to make a luscious sauce.
  10. Serve the beef short ribs smothered in the sauce, with your favorite sides. I like to spoon that sauce over mashed potatoes, just like Mama Lu used to do.

Find it online: https://claracooking.com/beef-short-ribs/