Short ribs are one of the most comforting dishes you can make.
They’re rich, tender, and full of deep flavor. Slow-cooked until the meat falls off the bone, short ribs transform into a meal that feels both rustic and elegant.
Whether you’re cooking for family or impressing guests, this recipe will never disappoint.
Short Ribs Recipe
Short ribs are a cut of beef taken from the lower rib section. They’re known for their marbling, which gives them incredible flavor.
Cooking them low and slow allows the fat and connective tissue to break down, creating a melt-in-your-mouth texture.
This recipe uses red wine, broth, and herbs to build a savory sauce that coats the meat beautifully. It’s the kind of dish that fills your kitchen with an irresistible aroma as it simmers away.
Ingredients
- 4 lbs bone-in beef short ribs
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups red wine
- 4 cups beef broth
- 3 sprigs fresh thyme
- 2 sprigs of rosemary
- 2 bay leaves
- Salt and black pepper, to taste
Instructions
1. Prepare the Short Ribs
Season the short ribs generously with salt and pepper on all sides. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the ribs in batches until they are browned on every side. This step locks in flavor and builds the base for the sauce. Remove the ribs and set them aside.
2. Build the Flavor Base
In the same pot, add diced onion, carrots, and celery. Sauté until softened and lightly caramelized. Stir in garlic and cook for another minute. Add tomato paste and cook until it darkens in color — this adds richness to the sauce.
3. Deglaze the Pot
Pour in the red wine, scraping up all the browned bits stuck to the bottom. Let it simmer for about 10 minutes to reduce slightly. This deepens the flavor and creates a rich foundation for the dish.
4. Add the Broth and Herbs
Return the short ribs to the pot. Pour in beef broth until the ribs are nearly covered. Add thyme, rosemary, and bay leaves. Bring the liquid to a gentle simmer.
5. Slow Cook Until Tender
Cover the pot with a lid and transfer it to a preheated oven at 325°F (160°C). Cook for 2 ½ to 3 hours, or until the meat is fork-tender and nearly falling off the bone. Check occasionally and skim off any excess fat from the surface.
6. Finish the Sauce
Once the ribs are done, remove them carefully and keep them warm. Strain the sauce if desired, or leave the vegetables in for a rustic finish. Simmer the liquid on the stove until slightly thickened. Adjust seasoning with salt and pepper.
How to Serve It
Serve the short ribs over a creamy base such as mashed potatoes, polenta, or buttered noodles. Spoon the sauce generously over the top so every bite is rich and flavorful.
Garnish with fresh parsley for a pop of color.
This dish pairs wonderfully with roasted vegetables or a simple green salad. For drinks, serve with a bold red wine or a dark beer to complement the deep flavors.
Conclusion
Short ribs are the ultimate comfort food. They take time, but the result is worth every minute.
The meat becomes tender and succulent, while the sauce turns into something you’ll want to soak up with bread.
It’s a meal that warms the heart and brings people together around the table. Once you make this recipe, it may just become a holiday or weekend tradition in your home.