Beef Short Ribs Recipe

Beef short ribs are the absolute best cut of beef for slow cooking! The most tender and succulent fall apart beef you will ever have, you’d pay top dollar at fine dining restaurants for a plate of these Braised Beef Short Ribs.

Cooked long and slow in a rich red wine sauce, these beef ribs are easy enough for midweek, and most definitely impressive enough for company. (And after you’d tried these, try the BBQ Beef Ribs next!)

Braised Beef Short Ribs in Red Wine Sauce

Recipe video above. This is the sort of food you’ll pay top dollar for at fine dining restaurants but is actually very easy to make at home. Wine provides complexity and depth of flavour so you only need a few ingredients! Oven is best but stove/slow cooker/pressure cooker/IP also work, directions in notes.

Prep: 15min

Total: 195min

Serving Size: 1 serving

Nutrition Facts: calories 545 kcal, Carbohydrate 9 g, Protein 44 g, Fat 28 g, Saturated Fat 10 g, Cholesterol 129 mg, Sodium 1101 mg, Fiber 1 g, Sugar 3 g, servingSize 1 serving

Ingredients:

• 5 – 6 beef short ribs (, 300-400g/10-14oz each (Note 1))
• 1.5 tsp each salt and pepper
• 2 tbsp olive oil
• 3 garlic cloves (, crushed)
• 1 large onion (, chopped (brown, yellow or white))
• 2 celery ribs (, chopped)
• 2 carrots (, chopped)
• 2 tbsp tomato paste
• 2 cups (500ml) dry red wine ((Note 2))
• 2 cups (500ml) beef stock/broth, low sodium
• 2 sprigs thyme ((optional))
• 2 bay leaves

Instruction:

1. Preheat oven to 160°C/325°F.
2. Sprinkle beef all over with salt and pepper.
3. Heat oil in a large ovenproof pot over high heat. Add half the ribs and brown aggressively all over (~5 – 7 min in total). Remove and repeat with remaining ribs, then remove.
4. Turn heat down to medium. Add onion and garlic into the same pot and cook for 2 minutes.
5. Add carrot and celery, cook for 5 minutes until carrot is softened and sweet.
6. Add tomato paste and cook for 1 minute.
7. Add wine, broth, thyme and bay leaves. Stir until tomato paste is dissolved.
8. Return beef into liquid, arranging them so they are submerged (Note 3).
9. Cover with lid and transfer to oven for 3 hours, or until the meat can easily be pried apart with forks. (Note 4 Other cook methods)
10. Remove beef carefully, keeping the meat on the bone. (Note 4) Cover to keep warm.
11. Strain all liquid in the pot, pressing juices out of the onion, carrot etc. (Optional – can skip if you don’t mind chunky sauce) Return sauce into pot, bring to simmer and stir. Adjust as necessary – simmer to reduce/thicken, add water to thin, season with salt and pepper if needed.
12. Place beef on serving plate, spoon over sauce. Serve!

Slow Cooker Beef Short Ribs

Slow Cooker Beef Short Ribs are cooked in the crockpot until they reach fall-off-the-bone deliciousness. This simple dish is a classic that is full of comfort food flavor.

Prep: 15min

Total: 495min

Yield: 4

Serving Size: 2 short ribs

Nutrition Facts: servingSize 2 short ribs, calories 604 kcal, Carbohydrate 4 g, Protein 65 g, Fat 34 g, Saturated Fat 14 g, Cholesterol 195 mg, Sodium 1635 mg, Sugar 1 g

Ingredients:

• 4 pounds boneless or bone-in beef short ribs (about 8 short ribs)
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 cups beef broth
• 1/4 cup worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 sprig fresh rosemary

Instruction:

1. Season the short ribs with salt and pepper. Heat a large skillet over high heat. Sear the short ribs on each of the 4 sides for about 60 seconds per side.
2. Pour the beef broth, worcestershire sauce, garlic powder, and onion powder into a slow cooker and stir together. Place the short ribs into the liquid in the slow cooker.
3. Place rosemary sprig on top of meat and put the lid on. Cook on low for 6-8 hours, until meat is tender.

THE MOST TENDER BEEF SHORT RIBS EVER | EASY BEGINNER FRIENDLY RECIPE TUTORIAL