If you’ve never made Beef Short Ribs before, thinking is a complicated dish to make. I’m here to tell you, you’re missing out on a great deal, and I’m here to help. In this recipe, I guide you step by step on how to make these short ribs. These are the most tender and flavorful Beef Short Ribs you will ever have.
Braised Beef Short Ribs
There is not a dish more comforting than braised meat in the fall/winter months. This is the perfect dish when having company over, and you don’t want to slave away in the kitchen. They are hands down, without a doubt, giving you that time to entertain stress-free. The most work you have to do with this recipe is to pan-seared the ribs, that all. The rest is easy peasy!
Seared the Meat
One of the most important steps is the searing of the beef. Searing the meat will take you about 8 minutes per batch. The meat is not entirely cooked. However, it creates a rich brown crust that will intensify the flavors of the dish.
There are a few tips for the best results of flavor when searing these short ribs:
Heat: Make sure the pan is hot. I recommend using stainless steel or a Cast Iron Round Dutch Oven like me. What I love about this Cast iron is how well and evenly this pot holds temperature. A Cast Iron Round Dutch Oven is the perfect gift to buy for yourself or, better yet, put it on your wish list. It’s also the ideal present for someone you care about that loves cooking! Now, remember we want hot enough to sear the meat and create a caramelized exterior. So I suggest heating the pan at medium-high to avoid burning the meat, which will ruin the dish’s flavors.
- Oils: I recommend using oil that has high heat resistance. One of my favorite oils to cook with is Avocado oil which has a higher smoke point. This oil is not only healthy fat but can be used for baking, dressings, and marinades. Another oil I recommend is Extra virgin olive oil or coconut oil. These oils are great for reducing inflammation, which is something I struggle with.
- Size of the pan matters: Make sure the pan you will use to sear the short ribs is big enough to leave space between the ribs. Do Not Crowd the pan. I decided to sear my ribs in two batches.
Ingredients For Braised Beef Short Ribs
Here is a list of the ingredients you’ll need to make Beef Short Ribs:
Beef Bone-In Short Ribs: These ribs have a good amount of fat and meat, making them perfect for a low and slow cooking process. I love beef short ribs because they are an inexpensive cut, and more importantly, make the best choice of meat for a delicious Beef Soup.
Red Wine: There’s no need to use an expensive bottle of wine. You can substitute the wine with (extra) beef stock, Worcestershire sauce, or water. However, the red wine adds so much depth and richness to the end result!
Beef Stock: Braising the meat with beef stock is another way to add richness to the ribs. I use Better Than Bouillon. I highly recommend this one. This is an organic roasted beef base, low in sodium and deep in flavor. A small amount of this paste dissolved in water goes a long way.
Mushrooms & Onion. : The mushroom and onions give the sauce an extra kick in flavor.
Seasoning: Just as simple as salt and black pepper to season the short ribs.
Garlic: I always say that it might be short in flavor if it doesn’t have garlic. In this recipe and the majority of my recipes, I like to use fresh garlic.
Herbs: I use a combination of fresh thyme and rosemary.
Tomato Paste: Gives body and color to the sauce.
Flour: All-purpose flour. This is optional
Oil: I recommend using a high heat resistance oil such as Avocado oil or Extra virgin olive oil ( for cooking).
Butter: Unsalted butter is recommended.
How to Make Braised Beef Short Ribs in Red Wine Sauce
- The first step is to sprinkle the short ribs with salt and black pepper and all-purpose flour and tap off the excess flour ( flour is optional).
- Then, on your cast iron dutch oven, on medium-high heat, drizzle one tablespoon of oil, sear the meat until caramelized with a good crust on all sides. Transfer the short ribs to a tray.
- In the same pot, on medium-low heat, add unsalted butter and saute the mushrooms and onions for 3 minutes. Then, add garlic, rosemary, thyme, and tomato paste, red wine, and stir often. Make sure to cook out the tomato paste for about 2 minutes to reduce tartness.
- Next, add the beef stock, stir to combine. Bring to a boil and place in the short ribs—Bring heat to medium-low, cover, and cook for 3 hours or until the ribs are fall off the bone tender. Add water if needed. ***If you prefer to cook the ribs in the oven, follow all the previous steps and cook at 350°F for 2 ½ hours. You can also use the slow cooker on high for 5 hours/ low for 8 hours. Make sure not to skip the seared of the meat. My favorite way to cook these ribs is on the stove, but all other cooking methods work as well.
- Spoon out some of the excess fats on the surface of the sauce.
- Serve over Creamy Mashed Potatoes and drizzle some of the fantastic gravy with onions and mushrooms. The meat came out heavenly delicious!
Below you will find a convenient printable recipe card. Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU!
Braised Beef Short Ribs in Red Wine Sauce
Equipment
- Recommended: Large Stainless Steel Pot or a Cast Iron Dutch Oven
Ingredients
- 4 pounds bone-in beef short ribs about 8-9 short ribs
- ½ teaspoon salt
- ⅓ teaspoon black Pepper
- 1 tablespoon all-purpose flour Optional
- 1 teaspoon oil
- 2 tablespoon unsalted butter
- 2 cups mushrooms
- 5 cloves garlic
- ½ cup onion
- 2 tablespoons thyme
- 2 tablespoons rosemary
- ½ cup red wine
- ½ cup tomato paste
- 2 cups beef Stock
Instructions
- The first step is to sprinkle the short ribs with salt and black pepper and all-purpose flour and tap off the excess flour ( flour is optional).
- Then, on your large cast iron dutch oven, on medium-high heat, drizzle one tablespoon of oil, sear the meat until caramelized with a good crust on all sides. Transfer the short ribs to a tray.
- In the same pot, on medium-low heat, add unsalted butter and saute the mushrooms and onions for 3-4 minutes. Then, add garlic, rosemary, thyme, and tomato puree, add red wine, and stir often. Make sure to cook out the tomato puree for about 2 minutes to reduce tartness.
- Next, add the beef stock, stir to combine. Bring to a boil and place in the short ribs—Bring heat to medium-low, cover, and cook for 3 hours or until the ribs are fall off the bone tender. Add water if needed.
- Spoon out some of the excess fats on the surface of the sauce and discard. Check if it need some salt to your taste.
- Serve Short Ribs over Creamy Mashed Potatoes and drizzle some of the fantastic gravy with onions and mushrooms. The meat came out heavenly delicious!
Notes
Nutrition
Let me know what you think about this recipe, and don’t forget to contact me if you have any questions. It’s always a pleasure to hear from YOU! Don’t forget to follow me on Instagram.
Until the next one…
