These local farm beef short ribs are the very definition of rustic comfort food. Braised low and slow in a rich, savory broth until they’re fall-off-the-bone tender, this recipe brings out the deep, meaty flavor of bone-in short ribs. Whether you’re cooking for a cozy family dinner or an impressive Sunday gathering, this dish never fails to wow.
Ingredients
For the Short Ribs
- 2–3 lbs (1–1.5 kg) bone-in beef short ribs
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons olive oil
For the Aromatics and Base
- 1 large onion, sliced
- 3 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
For the Braising Liquid
- 2 cups beef broth (low-sodium recommended)
- 1 cup red wine (optional, but adds rich depth)
- 2 tablespoons tomato paste
- 2 sprigs fresh thyme (or 1 teaspoon dried thyme)
- 2 bay leaves
Preparation
Step 1: Preheat and Prepare
Preheat your oven to 160°C (320°F). Pat the short ribs dry with paper towels — this is essential for a good sear. Generously season all sides of the ribs with salt and black pepper.
Step 2: Sear the Short Ribs
In a heavy-bottomed, oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Once hot, add the ribs in batches and sear each side for 3–4 minutes until deeply browned. This creates a flavorful crust. Remove the ribs and set aside on a plate.
Step 3: Build the Flavor Base
In the same pot (without wiping it clean), reduce the heat to medium. Add the sliced onions, chopped carrots, celery, and minced garlic. Sauté for 5–7 minutes, or until softened and lightly caramelized. Stir in the tomato paste and cook for another 1–2 minutes, allowing the paste to coat the vegetables and slightly darken.
Step 4: Deglaze and Simmer
Pour in the red wine (if using), scraping up any browned bits from the bottom of the pot — these carry intense flavor. Let it simmer for 2–3 minutes to cook off some of the alcohol.
Add the beef broth, thyme sprigs, and bay leaves. Stir everything together to combine.
Step 5: Braise to Tender Perfection
Return the browned short ribs to the pot, nestling them into the liquid so they’re mostly submerged. Bring the liquid to a gentle simmer, then cover the pot with a tight-fitting lid.
Transfer the pot to the preheated oven and braise for 2.5 to 3 hours. Check after 2.5 hours — the meat should be fork-tender and nearly falling off the bone.
Step 6: Finish the Sauce
Once the ribs are done, carefully remove them from the pot and set aside, covered to keep warm.
For a silky, rich sauce, strain the braising liquid to remove solids (optional). Return the liquid to the pot and bring to a gentle boil. Simmer until reduced to your desired thickness. This step concentrates the flavors and creates a luscious glaze.
Serving Suggestions
Serve these luxurious short ribs over:
- Creamy mashed potatoes
- Buttered polenta
- Roasted root vegetables
- Garlic herb rice
Spoon the thickened braising sauce generously over the ribs and side dishes. Finish with a sprinkle of chopped fresh parsley or thyme if desired.
Tips for Success
- Choose well-marbled ribs: The fat will render during cooking and keep the meat juicy and tender.
- Don’t skip the sear: This step adds irreplaceable depth of flavor to both the meat and the sauce.
- Use red wine if possible: It adds complexity and richness. A dry red like Cabernet Sauvignon or Merlot works best.
- Make ahead: This dish actually tastes better the next day. The flavors deepen overnight, making it perfect for reheating before guests arrive.
- Strain for elegance: If serving at a dinner party, strain and reduce the sauce for a smoother, restaurant-style finish.
- Degrease the sauce: If your ribs release a lot of fat, skim off excess fat from the sauce before serving or refrigerate and remove the solidified fat later.
FAQs
Can I make these beef short ribs without wine?
Absolutely. Just replace the wine with an extra cup of beef broth. The result will still be delicious, though slightly less complex in flavor.
What’s the best cut of short ribs for this recipe?
Bone-in English-cut beef short ribs are ideal. They’re thick, meaty, and become incredibly tender when slow-braised.
Can I cook these in a slow cooker instead of the oven?
Yes. After searing the meat and sautéing the vegetables, transfer everything to a slow cooker. Cook on low for 8–9 hours or high for 4–5 hours, until tender.
Can I freeze leftovers?
Definitely. Braised short ribs freeze very well. Store in an airtight container with some of the sauce, and freeze for up to 3 months.
How do I reheat beef short ribs?
For best results, reheat them in a covered dish in the oven at 160°C (320°F) until warmed through, or gently in a saucepan on the stove with the sauce.
Can I use boneless short ribs?
Yes, though bone-in short ribs tend to deliver better flavor and tenderness. If using boneless, reduce cooking time slightly — check after 2 hours.
This recipe takes humble, locally-sourced ingredients and transforms them into a deeply satisfying dish that warms you from the inside out. Every bite delivers melt-in-your-mouth beef, rich sauce, and comforting aromas that fill your kitchen as it slow-cooks. Whether served on a Sunday evening or made ahead for a special occasion, these slow-braised beef short ribs are a timeless classic worth repeating.