Short Ribs Recipe

I get more “WOW” comments from people enjoying these Braised Short Ribs than almost any other recipe! The best part about them is how EASY they are to make, cooked in just one pot with carrots and fresh herbs.

This is the perfect meal for Sunday dinner, a special occasion, or when having company over and you don’t want to slave away in the kitchen. Other easy, gourmet meals I love include Lemon Chicken Piccata and Panang Curry.

I’m so excited to share this easy shorts ribs recipe with you guys. I know that cooking this type of meat can be intimidating for many people, but I’m here to teach you just how easy it is! Take these Slow Cooker Ribs, for example. They take just a few minutes to prepare, they are completely fool-proof and they taste better than a restaurant!

Braised Short Ribs

Tender cooked ribs in a delicious, rich sauce, served over creamy mashed potatoes. All cooked in just one pot!

Prep: 20min

Total: 180min

Serving Size: 4 people

Nutrition Facts: calories 217 kcal, Carbohydrate 16 g, Protein 4 g, Fat 11 g, Saturated Fat 2 g, Sodium 371 mg, Fiber 2 g, Sugar 4 g, servingSize 4 people, unSaturated Fat 9 g

Ingredients:

• 3 Tablespoons olive oil
• 1 yellow onion (, diced)
• 3 carrots (, chopped)
• 8 whole beef short ribs
• salt and pepper (, to taste)
• 1/4 cup all-purpose flour
• 1 cup dry red wine ((such as Cote du Rhone or Pinot Noir))
• 2 1/2 cups low-sodium beef broth
• 2 Tablespoons tomato paste
• 2 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instruction:

1. Preheat oven to 350 degrees F.
2. In a large dutch oven or oven safe pot with a lid, heat one tablespoon of oil over medium high heat. Add onion and carrots and cook for a few minutes, stirring constantly. Remove veggies to a plate.
3. Season the ribs with salt and pepper and coat on all sides with flour. Add 2 more tablespoons of oil to the pot and turn heat to high. Add ribs and brown on all sides, about 45 seconds per side. Remove to a plate.
4. Add the wine to deglaze the pan. Scrape the bottom of the pan to release any browned bites of flavor. Bring to a boil and cook 2 minutes.
5. Add beef broth, salt and freshly ground black pepper. Stir in tomato paste. Taste broth and add additional seasonings, if needed.
6. Add ribs, veggies, and (whole) sprigs of thyme and rosemary to the pot.
7. Cover with the lid and place into the oven. Cook at 350 degrees for 2 hours, then reduce heat to 325 degrees and cook for an additional 30 to 45 minutes. Ribs should be very tender, nearly falling off the bone.
8. Remove the pan from oven and allow rest for 20 minutes, with the lid on, before serving. Skim off any fat that has risen to the top of the liquid, before serving.
9. Serve ribs over mashed potatoes with a spoonful of gravy from the pot.
10. Store leftover short ribs in a sealed container in the refrigerator for 3-4 days depending on the freshness of your ingredients.

Braised Short Ribs

Beef short ribs are like the most flavorful, delectable, tender, soft pot roast—and the meat is on a handy stick for your eating convenience.

Prep: 20min

Total: 2h20min

Yield: 4 serving(s)

Ingredients:

• 8 whole beef short ribs
• Kosher salt and pepper, to taste
• 1/4 c. all-purpose flour
• 6 pieces pancetta, diced
• 2 tbsp. olive oil
• 1 whole medium onion, diced
• 3 whole carrots, diced
• 2 whole shallots, peeled and finely minced
• 2 c. red or white wine
• 2 c. beef or chicken broth (enough to almost cover ribs)
• 2 sprigs thyme
• 2 sprigs rosemary

Instruction:

1. Salt and pepper ribs, then dredge in flour. Set aside.
2. Cook pancetta in a large Dutch oven over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease.
3. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium.
4. Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to release all the flavorful bits of glory. Bring to a boil and cook 2 minutes.
5. Add broth, 1 teaspoon kosher salt, and plenty of freshly ground black pepper. Taste and add more salt if needed. Add ribs to the liquid; they should be almost completely submerged. Add thyme and rosemary sprigs (whole) to the liquid.
6. Put on the lid and place into the oven. Cook at 350˚ for 2 hours, then reduce heat to 325˚ and cook for an additional 30 to 45 minutes. Ribs should be fork-tender and falling off the bone. Remove pan from oven and allow to sit for at least 20 minutes, lid on, before serving. At the last minute, skim fat off the top of the liquid. (You can also refrigerate the mixture, then remove solid fat from the top.)
7. Serve 2 ribs on a bed of creamy polenta, spooning a little juice over the top.

Red Wine-Braised Short Ribs

This recipe for braised beef short ribs has many fans—and rightly so. Since it’s even better the next day, it’s perfect for entertaining.

Total: 3 hours 35 minutes

Yield: 6 servings

Ingredients:

• 5 lb. bone-in beef short ribs, cut crosswise into 2″ pieces
• Kosher salt and freshly ground black pepper
• 3 Tbsp. vegetable oil
• 3 medium yellow onions, chopped
• 3 medium carrots, peeled, chopped
• 2 celery stalks, chopped
• 3 Tbsp. all-purpose flour
• 1 Tbsp. tomato paste
• 1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)
• 10 sprigs flat-leaf parsley
• 8 sprigs freesh thyme
• 4 sprigs fresh oregano
• 2 sprigs fresh rosemary
• 2 fresh or dried bay leaves
• 1 head of garlic, halved crosswise
• 4 cups low-sodium beef stock

Instruction:

1. Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.
2. Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.
3. Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. Editor’s note: This recipe was first printed in our October 2011 issue; head this way for more of our favorite comfort foods →

Slow Cooking Beef Short Ribs | Gordon Ramsay

FAQ

Do short ribs get softer the longer you cook them?

How to prepare short ribs?

How do you make short ribs tender?

What is the 3 2 1 method for beef short ribs?

1. 3 hours of smoking the ribs directly on the pellet grill.
2. 2 hours wrapped in foil, still cooking on the grill.
3. 1 hour of cooking, unwrapped and slathered in barbecue sauce.