Description

This Ultimate Short Ribs Recipe transforms an intimidating cut of beef into a melt-in-your-mouth masterpiece. With rich flavors developed through perfect braising, this dish guarantees restaurant-quality results in your home kitchen.

Ingredients

Scale

4–5 pounds bone-in beef short ribs (English-cut preferred)
2 tablespoons olive oil or avocado oil
1 large onion, diced
3 carrots, chopped
3 celery stalks, chopped
4 cloves garlic, minced
3 tablespoons tomato paste
1 cup red wine (or beef broth substitute)
2 cups beef broth (low sodium)
2 bay leaves
2–3 thyme sprigs
Kosher salt and freshly cracked black pepper, to taste

Instructions

Preheat oven to 325°F. Pat short ribs dry and season generously with salt and pepper.
Heat oil in a Dutch oven over medium-high heat. Sear ribs in batches 3–4 minutes per side until deeply browned. Remove and set aside.
Add onion, carrots, and celery to pot. Cook 5–6 minutes until softened. Stir in garlic and tomato paste for 1 minute.
Deglaze with red wine, scraping up browned bits. Reduce by half, then add beef broth, bay leaves, and thyme.
Return ribs to pot, ensuring they’re mostly submerged. Bring to a simmer, cover, and transfer to oven.
Braise 2.5–3 hours until fork-tender. Remove from oven and rest 10 minutes. Skim excess fat and discard bay leaves.
Serve over mashed potatoes, polenta, or roasted vegetables. Garnish with fresh herbs if desired.

Notes

For lighter version, trim visible fat before cooking. Substitute red wine with pomegranate juice for a non-alcoholic option. Let cooked ribs rest in braising liquid overnight for enhanced flavor. Reheat gently before serving.

Prep Time: 25 minutes
Cook Time: 3 hours 15 minutes
Category: Main Course
Method: Braising
Cuisine: American

Nutrition

Serving Size: 1 portion
Calories: 485
Sugar: 3g
Sodium: 350mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 52g
Cholesterol: 140mg

Keywords: short ribs, braised beef, comfort food, slow cooked beef, Dutch oven recipe