Beef short ribs are a classic comfort food perfect for a special occasion or a weeknight meal! This recipe is easy to make, but the short ribs taste like they have been simmering all day long. The meat is incredibly tender and flavorful while the sauce is rich and delicious. The ribs are fall off the bone tender and melt in your mouth tasty!
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Why You'll Love This Recipe
- This recipe is simple to make and requires only a few ingredients.
- Beef short ribs are easy to find in grocery stores.
- Short ribs are one of the most flavorful cuts of beef.
- The short ribs are slow-cooked until they are tender and falling off the bone.
- This dish can be served with a variety of sides. We love having it with mashed potatoes.
- This recipe is gluten-free, dairy-free, and egg-free.
- Check out these Slow Cooker Braised Short Ribs for another delicious family dinner!
Ingredients & Substitutes
These are the ingredients and substitutes for beef short ribs. Scroll down to the recipe card below for the entire recipe.
If possible, use fresh beef short ribs instead of frozen.
Season the meat with salt and pepper to taste.
Sear the short ribs in olive oil or avocado oil.
Finely chop the onion, carrots, and celery.
Minced garlic adds a delicious flavor!
Tomato paste helps thicken the broth and adds flavor.
Beef broth and red wine help tenderize the meat. If needed, replace the red wine with more beef broth.
Fresh thyme and bay leaves add an earthy natural flavor.
Coconut aminos is the soy-free and gluten-free version of soy sauce. It adds flavor.
Lastly, garnish with fresh parsley if desired.
Taste & Texture
The meat is incredibly tender and falls off the bone.
The sauce is rich and flavorful, with a hint of sweetness.
These beef short ribs are perfectly cooked, with a crispy exterior and a juicy interior.
The flavors are complex and layered, with notes of savory, sweet, and earthy.
How to Make
Step 1
First, preheat your oven to 325°F (160°C).
Step 2
Season the beef short ribs generously with salt and pepper on all sides.
Step 3
In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 4 to 5 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Once seared, set the short ribs aside on a plate.
Step 4
In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
Step 5
Stir in the tomato paste and cook for another minute to enhance its flavor.
Step 6
Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
Step 7
Return the seared short ribs to the pot along with any juices that have accumulated on the plate.
Step 8
Add the fresh thyme, bay leaves, and coconut aminos to the pot. The liquid should partially cover the short ribs. If needed, add more beef broth.
Step 9
Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.
Step 10
Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is fork-tender and easily comes off the bone.
Step 11
Once the short ribs are done, remove the pot from the oven and skim off any excess fat from the surface of the sauce.
Step 12
Finally, serve. Garnish with chopped fresh parsley if desired.
Expert Tips for Success
Follow these tips and tricks to make the best beef short ribs.
Be sure to sear the short ribs before braising them. This will give them a beautiful color and help to lock in the flavor.
Finely chop the vegetables.
Don't skimp on the vegetables! They will add flavor and depth to the dish.
Let the short ribs braise for at least 2.5 to 3 hours, or until they are fork-tender.
Flavor Variations & Add-Ins
Here are some ways to switch up the flavors of your beef short ribs.
Add a variety of vegetables to this dish, such as carrots, potatoes, onions, and celery.
Or, add herbs and spices to the braising liquid, such as rosemary, thyme, bay leaves, and black peppercorns.
For a spicier dish, add a pinch of red pepper flakes to the braising liquid.
How to Serve & Store
Serve Beef Short Ribs over mashed potatoes, mashed cauliflower, brown rice, or whole wheat noodles.
Garnish with fresh herbs, such as parsley or thyme.
Leftovers can be stored in the refrigerator for up to 4 days.
Reheat in a saucepan over low heat.
Frequently Asked Questions (FAQs)
You can use bone-in or boneless short ribs for this recipe. Bone-in short ribs will have a richer flavor, but they will take longer to cook. Boneless short ribs are more convenient, but they may not be as flavorful.
Yes, you can make this recipe in a slow cooker. Simply brown the short ribs in a skillet and then add them to the slow cooker with the remaining ingredients. Cook on low for 8 to 10 hours.
Yes, you can make this recipe ahead of time and reheat it before serving. The short ribs will actually taste even better the next day.
Yes, you can freeze braised beef short ribs. Let the short ribs cool completely and then transfer them to an airtight container. Freeze for up to 3 months.
Beef ribs are longer, curvier, and have more meat than short ribs, which are shorter, flatter, and have a richer flavor.
Equipment Needed
Dutch Oven: This heavy-duty cast iron Dutch oven is great for this braised beef short ribs recipe.
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You May Also Enjoy
- Slow Cooker Korean Short Ribs
- Dutch Oven Chili
- Classic Beef Stroganoff
- Beef Bulgogi
- Asian Short Ribs
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Beef Short Ribs
Ingredients
- 4 lbs beef short ribs
- salt (to taste)
- pepper (to taste)
- 2 tablespoon olive oil
- 1 large onion (chopped)
- 3 cloves garlic (minced)
- 2 carrots (finely chopped)
- 2 celery stalks (finely chopped)
- 2 tablespoon tomato paste
- 2 cups beef broth
- 1 cup red wine (optional, can use beef broth instead)
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tablespoon coconut aminos
- chopped fresh parsley for garnish (optional)
Instructions
- First, preheat your oven to 325°F (160°C).
- Season the beef short ribs generously with salt and pepper on all sides.
- In a large Dutch oven or oven-safe pot, heat the olive oil over medium-high heat. Add the short ribs and sear them until browned on all sides, about 4 to 5 minutes per side. Work in batches if necessary to avoid overcrowding the pot. Once seared, set the short ribs aside on a plate.
- In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for a few minutes until the vegetables start to soften.
- Stir in the tomato paste and cook for another minute to enhance its flavor.
- Pour in the beef broth and red wine (if using), scraping the bottom of the pot to release any browned bits.
- Return the seared short ribs to the pot along with any juices that have accumulated on the plate.
- Add the fresh thyme, bay leaves, and coconut aminos to the pot. The liquid should partially cover the short ribs. If needed, add more beef broth.
- Bring the liquid to a simmer, then cover the pot with a lid. Transfer the pot to the preheated oven.
- Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is fork-tender and easily comes off the bone.
- Once the short ribs are done, remove the pot from the oven and skim off any excess fat from the surface of the sauce.
- Finally, serve the beef short ribs over mashed potatoes or polenta. Garnish with chopped fresh parsley if desired.
Notes
- Work in batches to sear the meat.
- Chop the carrots and celery finely.
- Allow the ribs to cook until super tender and fall off the bone.
- Store leftovers in the fridge for up to 4 days. Store with some of the juices to maintain moisture.
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Nutrition Facts
Nutrition FactsBeef Short RibsAmount Per ServingCalories 534 Calories from Fat 369% Daily Value*Fat 41g63%Saturated Fat 15g94%Polyunsaturated Fat 2gMonounsaturated Fat 20gCholesterol 195mg65%Sodium 835mg36%Potassium 1519mg43%Carbohydrates 8g3%Fiber 1g4%Sugar 3g3%Protein 65g130%Vitamin A 5255IU105%Vitamin C 5mg6%Calcium 59mg6%Iron 8mg44%* Percent Daily Values are based on a 2000 calorie diet.
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